Rotisserie chicken recipe -?!
Rotisserie chicken recipe -?
When I was younger Albertsons used to have a rotisserie in store with a redish / orange chicken on it -- looked like it had specks of pepper / spice on it . It wasn't BBQ chicken (as i have seen) but was a little dry (which I want) . Hopefully someone can direct me either to a recipe or WHAT I am looking for -- I guess a rotisserie / dry / chicken / reddish-orange with black specks on it
Answers:
Garlic-Lemon Rotisserie Chicken With Moroccan Spices:
2? hours 10 min prep
2 servings
1 (3.5-4 lb) chickens
1 head garlic, cut in half
1 lemon, cut in half
1 tablespoon olive oil
For the rub
2 teaspoons sea salt
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1. Set up the grill for rotisserie cooking and preheat to high.
2. 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.
3. 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.
4. 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.
5. Yield: 2 servings.
Source(s):
http://www.recipezaar.com/
Both of these recipes have photos (see links below) if you would like to check them out!
Deli Rotisserie Chicken
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
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 180 and no longer pink.
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Garlic-Lemon Rotisserie Chicken With Moroccan Spices
1 (3.5-4 lb) chickens
1 head garlic, cut in half
1 lemon, cut in half
1 tablespoon olive oil
For the rub
2 teaspoons sea salt
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
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.