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Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 11, 2011
I had flipped the birds on the hour. I started with breast down, and ended with breast down. I cut the cayenne to an 1/8th of a tsp woold double or even triple the garlic. Might even add some sugar to the rub. It was excellent with an 1/8 tsp of cayenne! I will make it again!
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