Ingredients for Sixteen Spice Chicken Mesa Grill
- Roasting Chicken
- Water
- 1 teaspoon salt
- 1 tablespoon brown sugar
- Cinnamon
- Dried Ancho Chile Powder
- Ground Pasilla Chile Powder
- Ground Cumin
- Ground Coriander
- Ground Ginger
- 1/4 teaspoon ground cloves
- Ground Fennel
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Allspice
- Arbol Chile
- Kosher Salt
- Fresh Coarse Ground Black Pepper
- 1/2 teaspoon cayenne pepper (or more, to taste)
- Olive Oil
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How to Make Sixteen Spice Chicken Mesa Grill
- In a small bowl, combine all spices for the rub. (See ingredient list for quantities.)
- Generously rub the spice mixture all over the chicken, ensuring even coverage.
- If brining, submerge the chicken in your brine solution for at least 4 hours, or preferably overnight in the refrigerator.
- Preheat your oven, rotisserie, or grill to 400°F (200°C).
- **For Rotisserie:** Place the chicken on your rotisserie and cook for 15 minutes per pound.
- **For Oven:** Place the chicken in a roasting pan and cook for 15 minutes per pound.
- **For Grill:** Prepare your grill with coals on one side. Place the chicken on the opposite side, away from the direct heat. Cook for 15 minutes per pound, turning occasionally to ensure even cooking.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C) before removing from the heat.
- Let the chicken rest for 10-15 minutes before carving and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
224 g
Sugar
75g
Fat
10g
Carbs
10g