Best Rotisserie Spiced Chicken Recipes
ROTISSERIE SPICED CHICKEN
Make your own rotisserie chicken in a slow cooker and spice it up with chili powder, dried thyme and marjoram leaves, and paprika.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 1 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 1 g, TransFat 0 g
ROAST STICKY CHICKEN-ROTISSERIE STYLE
Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!
Provided by Sue Rogers
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 9h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- Preheat oven to 250 degrees F (120 degrees C).
- Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Nutrition Facts : Calories 585.7 calories, Carbohydrate 3.7 g, Cholesterol 194.1 mg, Fat 34.3 g, Fiber 0.9 g, Protein 61.7 g, SaturatedFat 9.6 g, Sodium 1350.8 mg, Sugar 1.4 g
ROTISSERIE CHICKEN RUB
This is a no-fail yummy rotisserie chicken all-purpose rub! I use this to cook chicken in any manner of ways: oven, grill & crock pot, etc. This also works great on pork loin or chops! Recipe makes 2 1/2 cups of spice/rub blend, but I use at least a 1/4 cup per whole chicken, so it goes fast! Easily made salt-free or lower-salt by omitting or adjusting it. I hope you enjoy this as much as my family does :)
Provided by Binxi
Categories < 15 Mins
Time 10m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 66.4, Fat 1.2, SaturatedFat 0.2, Sodium 8497, Carbohydrate 14.3, Fiber 2.8, Sugar 6.1, Protein 2
ROTISSERIE FIVE SPICE CHICKEN
I got this recipe from www.recipe4living.com I haven't try it yet. I love cilantro and lime juice. I had a jar of five spice for years and I never use it because it has cloves and I don't like them; until I tried recipe#151453 and fell in love with it (not with the cloves, but the whole combo). Now I use five spice a lot. I hope is great in this recipe also. Cooking time does not include marinating time. PS: I do not have a rotisserie
Provided by MsPia
Categories Whole Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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