EASY ROTISSERIE CHICKEN RECIPE
Made in the oven or rotisserie oven this results in perfectly juicy, moist, and crispy chicken!
Provided by Holly Nilsson
Categories Chicken Main Course
Time 1h42m
Number Of Ingredients 7
Steps:
- Combine all seasonings in a small bowl and mix well.
- To prepare chicken, dab dry with paper towels.
- Rub the outside of the chicken with olive oil and season generously with the spice mixture.
- Gently fold the wings behind the chicken. Using kitchen twine, tie the legs together.
Nutrition Facts : Calories 222 kcal, Carbohydrate 1 g, Protein 18 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 71 mg, Sodium 67 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW
Steps:
- To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
- Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
- Heat your grill to high.
- Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
- Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
- Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
- Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.
ITALIAN HERB ROTISSERIE CHICKEN WITH SWEETENED BALSAMIC GLAZE RECIPE
This recipe is great for the holidays. If you aren't a fan of turkey or feeding a smaller crowd, these chickens will make a great substitution.
Provided by Derrick Riches
Categories Entree
Time 2h25m
Yield 7
Number Of Ingredients 19
Steps:
- Clean up the chickens, removing the giblets and trimming any excess skin or fatty parts.
- Pat the chicken inside and out with paper towels.
- Combine chicken seasoning ingredients. Rub inside and out and under the skin of chickens.
- Put chickens on large tray and cover with plastic wrap.
- Let marinate in refrigerator for 1 hour.
- Simply bring the balsamic vinegar, pear jelly, and honey to a boil.
- Reduce heat to low and allow mixture to simmer for 6 to 8 minutes, stirring often.
- Once mixture has reduced by half and takes on a syrup-like consistency, remove from heat and cool.
- Preheat grill for medium heat.
- Remove chickens from refrigerator, stuff half an onion and half a lemon each into each bird's cavity.
- Arrange chickens onto rotisserie spit and place on grill.
- Cook for about 1 1/2 hours to 2 hours brushing with balsamic glaze during the last 30 to 40 minutes of cook time.
- Check for doneness (should be 175 F/85 C in multiple parts) with thermometer.
- Let stand 10 minutes before carving and serving.
Nutrition Facts : Calories 506 kcal, Carbohydrate 21 g, Cholesterol 121 mg, Fiber 1 g, Protein 27 g, SaturatedFat 13 g, Sodium 2088 mg, Sugar 16 g, Fat 34 g, ServingSize Serves 6-7 (6-7 servings), UnsaturatedFat 0 g
ROTISSERIE-STYLE CHICKEN
My mother used to fix this rotisserie-style chicken when I lived at home, and we called it Church Chicken because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. -Brian Stevenson, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight., Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 306 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
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