Cook1 hr 30 mins
I have a George Foreman rotisserie and love the way everything comes out of it. This recipe makes the chicken juicy and skin crispy. Does not include marinade time.
- Remove the giblets from chicken and discard.
- Wash chicken inside and out, drying with paper towels.
- Rub chicken with a little olive oil.
- Tie wings and legs with cooking twine.
- Mix all the spices together well.
- Rub all over chicken.
- Place on plate and wrap with saran.
- Put in fridge 4-24 hrs., the longer the better.
- Put chicken onto rotisserie bar.
- Set timer for 1 1/2 hours.
- Chicken is done at 160 and no longer pink.
Love-Love-Love this! No more grocery store rotisserie chickens for us. This is now a Monday routine. We have chicken to snack on, chicken sandwiches for lunch and whatever is left in a couple days makes a delicious chicken salad.
I adjusted the recipe for a 5 lb chicken and the following ingredients. And it was absolutely delicious. I had no garlic powder so I used garlic salt. But I also used the recommended salt it also called for. Instead of regular chili powder I used Hot Mexican Style Chili Powder and also added equal amounts of Brown sugar to the rub. I mixed all ingredients well and put into empty herb container and sprinkled evenly over evoo rubbed roast inside and out. Marinated in fridge 24 hrs. Made a delicious crispy amber brown skin and juicy throughout. It's a keeper.
This is my new favorite recipe for rotisseries. It is sooooo good. I didn't let the chicken sit with the rub for a few hours and it was STILL good. Also, I know it is recommended to wash the chicken, but as gross as this may sound, Consumer Reports recently said it is best not to wash chicken as the bacteria will go away with cooking and washing it spreads the germs around the kitchen. Just a thought. If you don't want to know that bit of info., just don't eat at my house -- I follow Consumer Reports :). Overall, a very good recipe, left the chicken outsides crispy and my kids' insides full. Thanks for sharing.