Deli Rotisserie Chicken

Submitted by bailey46

"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."

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 4 lbs roasting chickens
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon sugar
• 2 teaspoons paprika
• olive oil

directions

1. Remove the giblets from chicken and discard.
2. Wash chicken inside and out, drying with paper towels.
3. Rub chicken with a little olive oil.
4. Tie wings and legs with cooking twine.
5. Mix all the spices together well.
6. Rub all over chicken.
7. Place on plate and wrap with saran.
8. Put in fridge 4-24 hrs., the longer the better.
9. Put chicken onto rotisserie bar.
10. Set timer for 1 1/2 hours.
11. Chicken is done at 160 and no longer pink.

Reviews

[Funkymunky613]

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.

 

[buddy3229]

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.

 

[Marie Nixon]

This was the first recipe I tried on my Showtime Rotisserie. Based on instructions for the Showtime Rotisserie, I set the timer for 1 hour and 15 minutes for the 4 lb. chicken. That timing was fine. I liked these seasonings very much.

 

[nemokitty]

I don't have a rotisserie so I baked mine in the oven. I used this recipe for the spices -- it looked like a combo of what I was looking for and it was. It was very good. Thanks for giving me another choice for chicken!

 

[Jeff O.]

I used some of the seasoning in the cavity of the bird and trussed it. Put it on the rotisserie on my gas grill set at 350-375 degrees with a disposable pan under the bird with chicken stock and butter in it. Temped at 1 hour, not done. Temped at 1-1/2 hrs and was perfect. Thighs were 175 and the breast was 165. This was amazing!!! Kinda hard to get excited about a rotisserie chicken but this recipe is a keeper. Oh yeah. I also used a smoker box with hickory pellets in it to give the bird a kiss of smoke.