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Another Mahogany Chicken Recipe

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“Can't have too many of these. This has some different ingredients and a long marination time. Thought I'd post it just because I really like it. It's from the California Chicken Council and is the 2005 Grand Prize Winner: Chicken with an Ethnic Twist Category, submitted by Aaron J. Page, Toluca Lake, CA I like it better on the rotisserie than in the oven, though. Just seems like the whole bird browns and crisps so much better.”
73hrs 30mins

Ingredients Nutrition


  1. Warm marinade ingredients in saucepan until honey dissolves.
  2. Place whole chicken in large bowl and pour marinade over to coat.
  3. Cover and refrigerate 1 to 3 days.
  4. When ready to cook, remove chicken from marinade and place on a rack in roasting pan. Bake for about 60-90 minutes at 350 degrees F. until meat thermometer registers 180 degrees F when inserted into thickest part of thigh. Baste every 20 minutes.
  5. Cover wing tips and drumsticks with foil if they begin to burn.
  6. For rotisserie, I put the marinade in the processor or the blender, zip it until everything is mixed and ground up well.
  7. Bring to a boil in a small saucepan. Boil for about 3 minutes.
  8. Strain it through several layers of cheescloth and use a sprayer to baste it, rather than brushing. At very low heat, about 225, it will take approximately 4 hours to cook through. Stop the rotisserie if unsure and use a probe thermometer to check temperature.

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