Plum and Get It Sticky Chicken

Plum and Get It Sticky Chicken

Author Cyn Robinson,

This chicken will hit all your taste buds.  It's brined for a savory, juicy flavor inside and an irresistible Asian-inspired glaze using Plum and Get It.  It’s the perfect way to spice up your holiday meal.


Yield: 5 servings
Active Time: 8 hours 30 min (includes brining time)
Total Time: 9 Hours 25 min


Dry Brine
  • ⅓ cup kosher salt
  • 1 ½ tablespoons granulated sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried sage
  • 1 teaspoon coarse black pepper
  • ½ teaspoon crushed red pepper
  • Zest of 2 lemons
  • 5 lb young chicken, cleaned and rinsed under cold
  • salt to season
  • 1 tablespoon canola or olive oil
  • ⅓ cup Plum and Get It
  • ½ cup Hoisin Sauce
  • ⅛ cup Honey
  • 2 tablespoons reduced sodium soy
  • 3 plums, halved and pitted
  • 1 small orange, quartered


  1. Combine all ingredients in a bowl and evenly rub all over chicken; both inside and out. Rub brine all over chicken and inside cavity as well as under the skin of the breasts.* Transfer the chicken to a roasting pan and refrigerate uncovered for at least 8 hours but overnight (or up to 2 days) is preferred. Rinse the chicken under cold water - it is ok if you do not remove all of the seasoning. Preheat oven to 425 degrees.
  2. In a small bowl whisk jam, hoisin, honey, and soy together, set aside.
  3. Pat the chicken dry with paper towels. Rub the chicken with salt and oil in roasting pan, stuff the cavity with one plum and orange slices, cook for 25 minutes. Turn down heat to 375 degrees and continue cooking until it is cooked through and the juices run clear (approximately 20-30 minutes depending on size of chicken). During this second part of cooking, baste every 10 minutes, and during the last 15 minutes add the remaining plums to the pan with sauce. Once chicken is cooked, allow to rest for 10 minutes before carving. Serve with dressing, mashed potatoes and/or vegetables.