Garlic-Lemon Rotisserie Chicken With Moroccan Spices

Garlic-Lemon Rotisserie Chicken With Moroccan Spices created by Peter J

This recipe was found on a Canadian website.

Ready In:
2hrs 10mins
Serves:
Units:

ingredients

directions

  • Set up the grill for rotisserie cooking and preheat to high.
  • Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
  • Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
  • Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
  • Yield: 2 servings.
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RECIPE MADE WITH LOVE BY

@Shirl J 831
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@Shirl J 831
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"This recipe was found on a Canadian website."

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  1. Doxie lover in the
    VERY YUMMY!!!! Tasty and easy! Lots of flavor! Thanks for posting! Me and my son ate half the chicken for dinner!!!! Haha It is soooo good! :)
  2. Maven in the Making
    Great flavor! I used a 6 1/2 pound chicken so it took more like 1 3/4 hours to cook but it was worth the wait. Everyone loved it. A perfect summer evening meal. Thanks.
  3. CabinKat
    I'm not giving this recipe 5 stars because I feel you loose the spicey flavor once the skin is gone. This is something that should be pulsed in a blender (with a bit of butter to make liquidy) & injected into the chicken. I feel it was good enough to try again on skinless chicken or the injection method. Thanks for posting!!
  4. WeazelChef
    I think next time we will double the spices.. it was really yummy. I wish the whole chicken tasted like the skin. We ate it with salad and pita bread. Thanks.
  5. michelle jadaa
    Wow very nice ,crispy skin and tender flesh.Oh and don't forget the roasted garlic from inside!Remove it and squeeze out those perfect roasted garlic cloves!
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