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Kittencals Rotisserie Chicken For The

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Ingredients

Adjust Servings:
1 whole chicken (about 3-1/2-pounds or a small turkey)
1 - 2 tablespoon oil
1/3 cup melted butter
2 teaspoons white salt (use seasoned salt)
1 teaspoon garlic powder
1 tablespoon paprika
1/2 teaspoon fresh coarse ground black pepper (to taste)

Nutritional information

895.1
Calories
647 g
Calories From Fat
71.9 g
Total Fat
25.3 g
Saturated Fat
284.4 mg
Cholesterol
1526.5 mg
Sodium
1.7 g
Carbs
0.7 g
Dietary Fiber
0.2 g
Sugars
57.8 g
Protein
362g
Serving Size

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Kittencals Rotisserie Chicken For The

Features:
    Cuisine:

    This is the way I do my rotisserie chicken on my outdoor grill, and I most always do two or three whole chickens, you may use a larger roaster chicken in place of the fryers or even a small turkey but cooking time will need to be increased, I have stated to cook until internal temperature reaches 180 degrees, I most always remove slightly before that as the chicken/s will continue to cook after removing, use seasoned salt but white salt will do just fine :)

    • 700 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Kittencal’s Rotisserie Chicken for the Grill (Or Small Turkey), This is the way I do my rotisserie chicken on my outdoor grill, and I most always do two or three whole chickens, you may use a larger roaster chicken in place of the fryers or even a small turkey but cooking time will need to be increased, I have stated to cook until internal temperature reaches 180 degrees, I most always remove slightly before that as the chicken/s will continue to cook after removing, use seasoned salt but white salt will do just fine :), Fantastic We did have a little trouble when we were trying to tie her up All we had was crochet yarn so at the very lest, she was colorful The taste was excellent, we will never purchase those storebought hens again


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    Steps

    1
    Done

    In a Small Bowl Combine Melted Butter or Margarine With Oil, 2 Teaspoons Seasoned Salt, Garlic Powder Paprika and Black Pepper.

    2
    Done

    Wash the Chicken Inside and Out With Cold Water, Then Pat Dry Using a Paper Towel.

    3
    Done

    Lightly Salt the Inside Cavity With Seasoned Salt or White Salt and Black Pepper.

    4
    Done

    Tie the Legs and Wings Together Securely With Cotton Butchers Twine, Then Tie String Around the Body of the Chicken in Two Places.

    5
    Done

    Set Grill to High Heat.

    6
    Done

    Thread the Chicken on the Rotisserie Spit, Then Place on the Rotisserie Grill.

    7
    Done

    Cook Chicken For 10 Minutes on High Heat.

    8
    Done

    After 10 Minutes on High Heat Reduce the Grill Heat to Medium Then Baste the Chicken All Over With Some of the Melted Butter Mixture (leave Some to Baste With During Cooking Time).

    9
    Done

    Close the Lid and Cook For 1 to 1-1/2 Hours Basting Occasionally or Until the Chicken Is Cooked Through and Internal Temperature Reaches 180 Degrees F When Taken With a Meat Thermometer.

    10
    Done

    Cooking Time Will Vary Just Slightly Depending on the Size of the Chicken.

    11
    Done

    Remove the Chicken from the Rotisserie and Place on a Large Plate.

    12
    Done

    Cover Loosely With Foil and Let Stand For About 15 Minutes Before Slicing.

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    Dylan Carter

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