Recipes Rotisserie Chicken

Cooking a chicken in the rotisserie is a favored way for people who lack time to create a fantastic filling dish without spending a lot of time doing it. In times past, this was done over an open flame and on a spit. But now with the electric rotisseries that are widely available, cooking chicken in this way as become a snap.

Start with whole chickens. Chicken parts can be cooked the same way, but something is lost in the process, by using parts and pieces. The chicken needs to be small enough to fit in the rotisserie and to still allow it to rotate.

Marinating the chicken before putting it on the rotisserie allows flavor to sink deep into the meat, so every bite has the wonderful flavor.

Marinate ingredients:

1 whole chicken, fat removed
1 8oz. can tomato sauce
1/4 cup tomato sauce
1/4 cup honey or molasses
1 tbsp soy sauce
1 tsp lemon juice
1/4 tsp each: Sage, oregano, basil, onion powder, garlic powder
1/2 tsp ‘liquid smoke’ (optional)

Mix all ingredients except the chicken in a large mixing bowl. Stir well and bathe the chicken in the sauce. The chicken should be in the marinate for at least 3 hours, so if you are going to be gone all day, try starting it before you leave. Also note that it is best to rotate the chicken periodically so all portions are able to marinate.

Arrange the chicken in the rotisserie and cook for 1 to 1 1/2 hours, occasionally basting with the leftover marinate. This helps keep the sugars from caramelizing quite so badly, while increasing the flavor to the chicken.

Rice makes a good side dish with this rotisserie chicken.

Rotisserie chicken cooked in this fashion has a wonderful flavor, and though it takes awhile from start to finish, the time actually spent in preparation is small. This makes it idea for busy people who want to have a great tasting meal but don’t have the time to spend at the stove, cooking away.

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