Rotisserie Spiced Chicken Food

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.

HOMEMADE ROTISSERIE CHICKEN SEASONING

Steps:

• Mix together, store in an airtight container in a dark, cool cupboard.

ROTISSERIE CHICKEN RUB

Steps:

• Place all ingredients in air-tight storage container & enjoy!
• (Note: I place all ingredients in food processor & give it a whirl to ease in mixing, also if a finer texture is preferred).

ROTISSERIE CHICKEN SEASONING

Steps:

• Whisk all dried ingredients and spices together in a small bowl. Use immediately or store in an airtight jar in the pantry for future use.

ROTISSERIE SPICED CHICKEN

Steps:

• Spray 5- to 6-quart oval slow cooker with cooking spray. In small bowl, mix spice rub ingredients until well blended.
• Rub spice mixture on all sides of chicken. Do not tie legs. Place chicken in slow cooker, making sure it fits loosely (leave at least 1 inch of space around chicken).
• Cover; cook on Low heat setting 4 to 5 hours or until instant-read meat thermometer inserted in thickest part of inside thigh muscle and not touching bone reads at least 165°F and legs move easily when lifted or twisted. Do not remove lid before 4 hours.

ROTISSERIE CHICKEN

Steps:

• Mix together the salt, paprika, garlic powder, black pepper, onion powder, ground thyme, white pepper and cayenne pepper.
• Remove giblets from chicken and pat dry with paper towel.
• Season chicken inside and out with the seasoning mix and let chicken marinate for 8 hours.

ROTISSERIE CHICKEN SEASONING RECIPE

Steps:

• Add the salt, paprika, onion powder, thyme, white pepper, cayenne pepper, black pepper, and garlic powder to a small food processor until the mixture is no longer full of thyme leaves.
• Add to a glass jar to store.
• Use 2 tablespoons of seasoning for 1 rotisserie chicken, cook, and enjoy!

10 BEST ROTISSERIE MEAT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rotisserie recipe in 30 minutes or less!

ROTISSERIE FIVE SPICE CHICKEN

Steps:

• To make the marinade: In a medium bowl whisk together the marinade ingredients.
• Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning the bag occasionally. Remove the chicken from the bag and discard the marinade.
• Truss the chicken with cotton string. Center the chicken lengthwise on the spit and adjust on the rotisserie. Let the chicken rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 1 to 1-1/4 hours (check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to Indirect Medium). When the chicken is fully cooked, turn off the rotisserie and, using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Be careful not to splatter yourself with the hot juices. Allow the chicken to rest for a few minutes. Cut the chicken into serving pieces. Serve warm.

SPICED COUSCOUS AND CHICKEN

Steps:

• Bring 2 1/2 cups water to a boil in medium saucepan over medium-high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp-tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.
• Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork.
• Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.
• Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.
• Per serving: Calories 441; Fat 20 g (Saturated 7 g); Cholesterol 91 mg; Sodium 853 mg; Carbohydrate 42 g; Fiber 8 g; Protein 28 g

ROTISSERIE CHICKEN SEASONING

Steps:

• Mix all ingredients and store in a tightly sealed jar. Don't store in direct light.

CHICKEN SEASONING RECIPE (FOR ROASTED OR ROTISSERIE CHICKEN)

Steps:

• Mix all ingredients together in a small bowl.Store excess in an airtight container.