Cinnamon Spiced Chicken

[Pachanga]

Brad,

Thank you for your input.  I appreciate anything you have time to contribute.  I leaned several things from your post that had evaded me.  With your permission, I will copy it to my recipe file under spices.

I enjoy information that broadens my horizons and adds to my skills.  The history of cooking is also very interesting to me.  I will search for your favorite Szeged grown paprika.

Again, this was educational for me.

Good luck and keep it spicy,

Pachanga

[Pachanga]

Squirt the Cat,

You may want to make up a double batch.  You can put this on pretty strong. Here is a photo of the little darling before smoking.  I did a pretty uneven job on the rub.  It doesn't rub that well.  I kind of throw it on (not too accurately I guess, there is a mess in the sink and the chicken looks like it needs antibiotics).  I put extra around the top because it usually migrates down somewhat.  For some reason, this stayed put. 

I have already increased the measurements from the original by 1/2 but I never seem to have as much as I would like.

I hope you enjoy it, my family and friends sure do.

Good luck and throw that cinnamon on,

Pachanga

[classicrockgriller]

Pachanga, Just a question. Have you ever made a paste of the cinnamon and then sprinkled you spices into that
or would that not work?

[Pachanga]

CGR,

I haven't made a paste. That sounds like a good idea. When I butterfly the bird, I sprinkle form a distance above.  When I rotisserie, I sprinkle while the spit is spinning.  Those work well and I get a nice even coverage.  This beer can is the problem child.  If I sprinkle the chicken chicken while laying down, when I pick it up to handle the bird and stab it onto the can, I smear the rub.  I can't tilt the nearly full can to sprinkle once he is stabbed.  The bird is smaller at the waist (does a chicken have a waist) so I have to throw up under the breast.  This finished rub is a very fine powder. 

Your idea might work to add the oil to the rub and then paint it on with a pastry brush.  Think about it and let me know what you come up with.

A good alternative is to butterfly the critter.  It smokes nice, cooks even, fits on a Bradley rack, and presentation is nice.  I do, however, like the aromatics in the beer can.

Thanks for the idea,

Good luck and paste it up,

Pachanga

[Habanero Smoker]

This looks like a good rub, and you may have saved me some money down the road. I often purchase Grill Master's Cinnamon & Chipotle Rub for pork and chicken. I make a batch of this and add some chipotle powder. It looks like a close match.

[Pachanga]

Habanero,

I hope it works out for you.  As I first posted, I was not sold on the flavor mix.  It is now a family favorite and certainly a good change.  I like the chipotle addition.

Good luck and slow smoking,

Pachanga

[Fuzzybear]

If you add enough cinnamon and sugar, can you get it to taste like a cinnamon roll?   Seriously, I think I'll try that on my next chickie dinner - what's the recipe for the brine soup?

[KyNola]

Pachanga,
Thanks for the post on the cinnamon chicken.  It looks really good.  Will be on my list to do soon.

KyNola

[classicrockgriller]

7 ingredients and one is oil.
Then there's salt, pepper, cinnamon, brown sugar, all spice
and that hungry paparika.... I can do that, might even bump
a little cardamon in there. This looks like a keeper for me.

[Pachanga]

KyNola,

My family likes it.  As I said, it is versatile.

If you don't get around to making it, stop by my house and I'll smoke one up.  You are welcome at my table anytime.

Good luck and slow smoking,

Pachanga

[Pachanga]

Fuzzybear,

If you add enough cinnamon and sugar, can you get it to taste like a cinnamon roll? Grin  Seriously, I think I'll try that on my next chickie dinner - what's the recipe for the brine soup?

Don't give up on me.  I haven't gotten my flavor brine recipe written in a publishable fashion.  It is intermingled with my turkey recipe.

I'm working on it.

Hmmmm.  Cinnamon Roll Chicken.  This may be the start of a new restaurant chain.  I've started my attorney working on securing the name.  What kind of royalty are you going to demand?  Colonel Sanders started out at a nickel a chicken.  It is much higher now, but I understand his daughter's (now deceased) chain in Florida is still on the nickel plan.

Good luck and I hope we make a billion,

Pachanga

[Hopefull Romantic]

Pachanga,

I saw this post at around 3 AM and decided not to read it until the morning sorta to savor the recipe. And I was right. It sounds very nice and with your permission I am copying it to my recipe file.

We use Cinnamon and cardamon in most things here in this part of the world, and besides in cooking, even as a drink in lieu of coffee or tea, especially on a cold evening. Cardamon is also used as a hot drink and it is called White Coffee. It is great after a heavy meal.

As soon as I am back home, I will try you recipe and let you know.

HR

[Pachanga]

HR,

I hope you enjoy it.  I would be honored to have contributed to your recipe book.  Let me know of any variations you come up with. 

CRG also mentioned cardamon.  I do not have that in my pantry but have it on my grocery list now.  I appreciate any tips on using it. 

I do not know any of my friends who use it either, so you and CRG may be starting a trend here in Texas.

Thanks for the suggestion,

Good luck and let's spice it up,

Pachanga

[Fuzzybear]

Pachanga:

10%!

[Hopefull Romantic]

Pachanga

There is hardly any rice dish that is cooked without cardamon in it where I am. Rice is a major staple in most middle eastern countries and my wife always adds 3 - 5 whole cardamons to the pot. It gives it a distinct flavor that is great. I have recently come across a recipe that calls for whole cardamon to be inserted in slits cut in a leg of lamb just many would do with garlic.


HR