Red-Rubbed Chicken

Red-rubbed Chicken Recipe

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Maggie Heden


Rubbing the spices right onto the meat means that you won't lose the flavor when you throw the skin away--just the extra calories!


★★★★★ 1 vote

15 Min


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1 Tbsp
brown sugar
1 Tbsp
2 tsp
oregano, dried
1/2 tsp
1/2 tsp
1 clove
garlic, crushed
1 Tbsp
red wine vinegar
roasting chicken
onion, quartered

How to Make Red-Rubbed Chicken


  • 1Preheat oven to 400 degrees. Combine spices and vinegar in a small bowl to make a paste.
  • 2Loosen the skin off the chicken. Spread the paste directly onto the meat. Replace skin and stuff cavity with the quartered onion. Truss chicken and place onto a greased rack in a roasting pan.
  • 3Roast until juices run clear (time varies depending on size of chicken). Discard chicken skin and onion from cavity.

Printable Recipe Card

About Red-Rubbed Chicken

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy

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