Sunday, July 10, 2011

July 10, 2011: Rotisserie Chicken Recipe

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Since we got our “mac daddy” big, stainless steel grill last year, my husband and I have been doing our best to use all of its features. One of our favorite meals from the grill is rotisserie chicken.

We last served rotisserie chicken with the Parmesan green beans recipe I shared yesterday so the seasoning mixture is similar. This chicken was scrumptious – nicely seasoned, very moist and tender, yet crisped on the outside. If you have a rotisserie option on your grill, use it!

Rotisserie Chicken

4 pound roasting chicken
Salt and pepper
1 key lime
1 t. lemon pepper
1 t. garlic salt
1 t. citrus peel seasoning blend

Heat grill to 400 degrees.

Rinse chicken inside and out; remove giblets, if necessary. Sprinkle inside cavity with salt and pepper.

Cut lime in half and remove seeds. Squeeze juice into inside cavity of chicken; rub cut halves over outer skin.

Mix together remaining seasonings. Rub over outside of chicken.

Thread chicken onto rotisserie skewers and secure. Roast on grill for one and a half hours, until crispy on the outside, legs move easily in the joints, and no red juice is remaining.

2 comments:

  1. Is that pic actually a chicken that you made? It looks incredible. My wife and I aren't able to make food like that - sad. We live in a small apartment and can't fit a grill anywhere! But, this recipe is making my mouth water. Thank you!

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  2. Hi Noah - yes, that is a chicken that I prepared and my husband grilled on the rotisserie. Have you tried a simple George Foreman grill on a stand? It doesn't have a rotisserie option (that I'm aware of) but would still allow you to grill meats and veggies.

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