Place the chicken in a container and coat with the rock salt. Leave for 20 minutes, then rinse the salt off and pat the chicken dry.
In a small bowl mix together the marinade: black pepper, mustard powder, lime juice, peanut oil, soy sauce, honey, tomato paste, and liquid smoke.
Pour the marinade over the chicken and rub all over. Cover and refrigerate for 8-24 hours.
Remove the chicken from the refrigerator and place on the counter for 20 minutes. Preheat the oven to 275 degrees F.
In a small bowl mix the dry rub together: kosher salt, cayenne pepper, onion powder, garlic powder, black pepper, smoked paprika, white pepper, thyme.
Remove the chicken from the marinade, but save the marinade for basting. Rub the dry rub all over the chicken. Place the chicken, breast side up, in a roasting pan.
Roast the chicken for 4 hours. Baste the chicken liberally with the reserved marinade once every hour.
Allow the chicken to rest for at least 20 minutes before serving.
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