Sticky Cinnamon Chicken

  • Whole chicken ( 3-5 pounds, smoked ) sticky cinnamon chicken
  • cinnamon mayonnaise ( As needed, About ¼-1/2 cup per bird )
  • Dry brine ( recipe below )
  • Spicy Eggnog Caramel Glaze ( recipe below )
  • Sesame seeds, lightly toasted ( 2 Tablespoons )
  • Thia chilies, thin sliced ( 1-2 each )
Cooking instructions
    As a Chef, I know this looks like a lot of work, but it couldn’t be any easier, plus almost everything can be made days ahead of time! Prep time can be under 20 minutes & makes a delicious, unique Family style dish that will impress all of your holiday guests! It goes great with any favorite side, especially yams & other roast root veggies!
  2. Brine bird for approx. 48 hours. About 1 hour ahead of cooking , start your smoker, bring and keep heat between 180-200 degrees. Use a lighter flavor wood like pecan or applewood. Place chicken breast side up in pan, securing wings and legs with baking twine. Lightly “paint” dried, tied chicken with cinnamon mayo. Place chicken in smoker and set timer to 40 minutes.
  3. Pre-heat oven to 425. Place chicken on cooking tray & place in pre heated oven & roast in oven until center of thickest thigh reaches 165 degrees, checking after about 15 minutes & again every few minutes after. Once chicken reaches desired temperature, take out of oven & rest for 10 min.
  4. Turn oven off & quickly toast sesame seeds & slice chilies. Cut off & disregard twine. Paint or drizzle enough spicy eggnog caramel to lightly cover bird. Sprinkle sesame & sliced chili all over bird & serve. Enjoy!
  5. Chef notes:
      ◦ Popcorn salt is easily found at most grocery stores. If not available, sub with fine grind sea salt or Kosher salt. Avoid iodized.
      ◦ No smoker? No problem! Just follow all the same steps, but simply skip the smoking & just place chicken in roasting dish into 425 degree, pre heated oven & cook until thickest part of the thigh reaches 165 degrees, roughly 1 hour.
  6. Dry Brine
    - can be made ahead of time, use 1 Table spoon brine per pound of chicken
    • 4 Tablespoons ( Kosher salt )
    • 1 tablespoon ( granulated sugar )
    • 1 Tablespoon ( cinnamon barbecue rub )

    Combine ingredients of the dry brin. Pat dry bird, using your hands, loosen skin from bird. Next, season entire bird, inside & out, and under & on skin, place in baking dish uncovered in refrigerator for 48 hours (minimum of 24 hours, maximum of 72 hours ahead).
  7. Cinnamon barbecue rub
    can be made ahead of time, used in cinnamon mayonnaise
    • Paprika ( 1/3 cup )
    • Cinnamon ( 2 Tablespoons )
    • *Popcorn Salt ( 2 tablespoon )
    • Granulated Garlic ( 1 tablespoon )
    • Chili Powder ( ½ tablespoon )
    • Turmeric ( ½ tablespoon )
    • Cayenne ( ½ tablespoon (optional heat) )
    • Black Pepper ( ½ teaspoon )

    Combine all ingredients in a large mixing bowl
    Whisk ingredients together until they are fully incorporated and there are no large clumps of spices
    Portion into Spice container for later use
    This will make more than needed, save it for later! IT also goes great on simple grilled chicken, chicken wings or pork chops!
  8. Cinnamon mayo
    can be made ahead of time
    • Favorite Brand Mayonnaise – 8oz
    • Apple Cider Vinegar – ¾ teaspoon
    • Worcestershire Sauce – ¾ teaspoon
    • Chicken Spice Mix – 2 Tablespoons
    • Cinnamon BBQ Rub ( above ) – NEED AMOUNT
    • Lemon Juice – half lemon or roughly 1.25 tablespoons ( reserve other half for caramel )

    Combine all ingredients in a large bowl. Mix. Reserve for later in refrigerator.
    This will make more than needed, save it for later! IT also is a great dip for grilled meats, fries, sweet potato fries.
  9. Spicy eggnog caramel sauce
    can be made ahead of time
    Prep time 5 minutes. Active time about 45 minutes Ingredients:
    • 1c sugar
    • 5oz corn syrup
    • 4oz water
    • 6oz eggnog, room temperature
    • 3oz unsalted butter, room temp
    • ¾ t kosher salt
    • 3/4 t vanilla extract
    • 1/8 tsp cayenne pepper ( more if you like it spicy )

    • In a heavy bottom saucepan, slowly mix together. the sugar, syrup, and water until the sugar is completely moistened.
    • Heat over med high heat, slowly stirring until the sugar dissolves and the syrup is bubbling.
    • Brush water around the inside top of the pan & work your way down the sides until you have washed all of the sugar down the sides to prevent crystallization.
    • Cook until amber color starts to form.
    • Stop stirring completely and allow it to boil undisturbed until it turns a deep amber.
        ◦ Stay close & check progress often at this point to avoid scorching!
    • Immediately turn off heat & slowly stir in butter, then slowly add eggnog. Careful, It will bubble up furiously.
    • Finally, gently stir in the vanilla extract & salt & let cool at room temp
    • Once cool, store in sealed container in pantry, never refrigerate!
    *As long as you watch it & take your time, this sauce will be a yummy breeze!