Rotisserie Chicken

This is a signature dish around here. Ages ago we used to have a top of counter rotisserie. Most outdoor gas grills today, come with the ability to add a rotisserie extension and we’ve been cooking our chickens on the grill ever since. This is a very simple recipe, and promises to be so good, you won’t want to roast a chicken in the oven again.

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First, put the rotisserie stick through the chicken lengthwise. Stuff the chicken with alternating lemon and butter wedges.

Once stuffed, rub the olive oil all over the chicken.

Generously add the garlic salt, oregano, pepper and paprika over the entire chicken. It’s now ready for the rotisserie.

The grill should be pre-heated to about 375 degrees. Carefully mount the rotisserie rod onto the motor.

After the chicken is cooked, remove the rotisserie stick and place on a heat safe board. Cover by tenting with aluminum foil. Let rest 10-15 minutes. Juices will continue to drip out a bit.

After resting, begin to carve, carefully removing the leftover lemon wedges.

Serve with your favorite side dishes. There most likely will not be any leftovers but if there are, there are so many delicious things you can make with them. Our favorite way to use rotisserie chicken leftovers is to make enchiladas. See the 3 recipes below!

Yield: 4-6

Author: Steve Hipskind

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Rotisserie Chicken

Rotisserie chicken is something we buy at our local grocer or big box store. But did you know, with the right equipment it's just as easy to make at home?

Prep time: 10 MinCook time: 60 MinInactive time: 10 MinTotal time: 1 H & 20 M

Ingredients

• 1 whole chicken
• 1 lemon, cut into wedges
• 3 tablespoons butter, cut into 3 pieces
• 2 tablespoons Garlic salt
• 1 tablespoon Dried oregano
• 1 tablespoon Freshly ground pepper
• 1 teaspoon paprika
• 2 tablespoons Olive oil

Instructions

1. Slide the chicken on to the rotisserie stick.
2. Stuff the chicken with alternating pieces of lemon and butter.
3. While turning the spit over a sink or vessel brush the olive oil over the entire bird. Sprinkle on the garlic salt, oregano, paprika and pepper.
4. Rotisserie for about 1 hour or 20 minutes per pound. Carefully remove from the rotisserie and then remove the stick. Tent with foil for 10 minutes. Slice and serve. Enjoy!