Fake Rotisserie Chicken Recipes

ROTISSERIE CHICKEN

Steps:

• Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
• During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
• Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

SOUTHWEST ROTISSERIE CHICKEN

Steps:

• Combine first 5 ingredients in electric blender or food processor; cover and process until smooth. Remove giblets and rinse chickens with cold water; pat dry. Place 2 stems of fresh sage, 1 tsp of oregano, and 2 halved garlic cloves in cavity of each chicken.
• Tie ends of legs together with kitchen string. Lift wingtips up and over back and tuck under bird. Secure chickesn to rotisserie spit over drip pan surrounded by hot coals. Brush birds with oil mixture. Continue brushing every 5 to 7 minutes, while maintaining an even medium heat. After 30 to 40 minutes, carefully insert meat thermometer into meaty interior portion of a thigh on each chicken.
• Chickens are done when temperature reaches 180 degrees. Once done, remove chicken to warmed platter. Untie birds and remove sage and garlic from chicken cavities; reserving garlic cloves. Remove chicken to a serving platter; set aside and keep warm.
• Skim fat from pan drippings. Combine drippings with vinegar, sage, reserved garlic cloves, and mustard in electric blender or food processor; blend until smooth. Accompany chicken with sauce.

ROTISSERIE CHICKEN

Steps:

• Brine:.
• Combine brine ingredients in pot and bring to boil. Remove from heat and let cool to room temperature. In a large bowl add the brine and chicken and let sit over night in the refrigerator. Make sure to remove the innards before brining.
• Chicken Prep:.
• Preheat rotisserie oven for 400 degrees.
• Mix all the seasonings together in a small bowl and set aside.
• Dry the outside of the chicken thoroughly.
• Truss the chicken (tie down legs and wings).
• Rub oil all over chicken.
• Rub the spices all over the chicken.
• Place the chicken in the oven and roast at 400°F for 20 minutes.
• Lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound.
• The internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat.
• Remove from oven and let rest 10-15 minutes before carving.