Dry cocoa rub roasted chicken

Use this recipe to add a spicy twist to your Sunday roast!!


Chicken- 1 whole


Unsweetened Cocoa powder: 50 gm

Oregano: 1 tbsp

Basil: 1 tbsp

Rosemary: 1 tbsp

Brown sugar: 2 tbsp

Ginger powder: 1 tbsp

Salt : to taste

Pepper powder : 1 tsp

All spice powder :1 tbsp

Cinnamon powder: 1 tsp

For marination of chicken:

Olive oil : 50 ml

Balsamic vinegar : 2 tbsp

Garlic paste : 1 tbsp

Mustard paste : 1 tbsp


  1. Butterfly the chicken and marinade it with garlic paste, balsamic vinegar, olive oil and mustard paste . (in picture- butterflied chicken rubbed with olive oil and balsamic )IMG_20180406_145602-01

2. Meanwhile add all the ingredients of dry rub in a food processor and grind it into a fine powder.

3. After an hour of marination apply the dry rub to the chicken.


4. Transfer chicken to a baking pan fitted with a wire rack. Cover with parchment paper and aluminum foil.


5. Roast in a pre heated oven at 180 degrees Celsius set to convection for 1 hour.

6. Remove the aluminium foil and parchment paper and roast for about 30 minutes uncovered at 200 degrees Celsius.

7. Use a meat thermometer to check for doneness. (165 degrees F or 75 degrees C)

8. Serve on a bed of herbed potatoes.




Butterflying a chicken means to cut out the backbone of chicken to flatten it. it helps the chicken to cook evenly on oven.

4 thoughts on “Dry cocoa rub roasted chicken

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s