crispy chicken

Crispy Chicken

Recipe: Ka`iulani Cowell

It’s easy to roast a chicken with Ka’iulani Spices. It’s better for you and tastier than buying a rotisserie bird at a grocery store, because most commercially prepared rotisserie chickens contain hormones and MSG. Instead, choose organically grown, hormone-free chicken. My spice mixtures (with sea salt or no salt) can also help you to reduce salt intake.

Crispy Chicken

  • Yield3-4 People


    • 1 whole chicken
    • 4 to 5 Tbsp Ka`iulani Spices rub of your choice (see below for the 2 exceptions)
    • 2 cups water, chicken broth or wine
    • Preparing a Whole Chicken



    Rub your choice of Ka‘iulani Spice rub all over chicken including the outside, inside and under the skin of the breast. Let marinate preferably overnight in the fridge, but 6 hours is fine, even 1 hour in a pinch.

    Cooking a Whole Chicken


    Preheat oven to 350° F. Place chicken on a roasting rack in a roasting pan. Use a flat roasting rack or a V-shaped one, which tends to keep the chicken wings and thighs from splaying. Add water, broth or wine to the pan and bake for 1 hour and 15 minutes. Do not pour liquid over chicken or baste chicken. The liquid is there to create a moist heat, not as a sauce. Skin will be crispy. Meat will be moist and flavorful.

    Cooking Chicken Parts


    For chicken thighs and breasts, use approximately 2 teaspoons per thigh or 1 tablespoon per breast of your favorite Ka‘iulani Spice as a rub, then massage with a little olive oil. To keep chicken moist, do not remove skin. Skin will be crispy and tasty; skin may be discarded later, if desired. Bake 55 minutes for thighs, 40 minutes for breasts.



    When using Alaea Sea Salt with Garlic & Herbs, follow these guidelines (due to higher salt content):

    For a whole chicken, use 2 tablespoons each of Herb Garden and Alaea Sea Salt with Garlic & Herbs, blended together and rubbed inside, outside and under the skin of the chicken.

    For chicken thighs, use 1⁄2 teaspoon of Alaea Sea Salt with Garlic & Herbs per piece; for chicken breasts, use 1 teaspoon per piece. Rub spice in and massage lightly with olive oil for grilling or roasting.

    Variation: Cut and peel potatoes and carrots, roughly chop the celery and onion. In the last 45 minutes of cooking, place vegetables in roasting pan with water or wine to roast under chicken. (Squash chunks, mushrooms or other vegetables are fine, too.) Add more water or broth if it evaporates before chicken is fully cooked. A great one-pot meal!