COOKING LIGHT ROTISSERIE CHICKEN RECIPES RECIPES

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ROTISSERIE CHICKEN RECIPE | ALLRECIPES



Rotisserie Chicken Recipe | Allrecipes image

This is a great easy recipe that our family loves. It's perfect as the main dish of a simple meal with French fries and cole slaw.

Provided by Nicole Baloh Korte

Categories     Meat and Poultry    Chicken    Whole Chicken Recipes

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 6

1 (3 pound) whole chicken
1 pinch salt
¼ cup butter, melted
1 tablespoon salt
1 tablespoon paprika
¼ tablespoon ground black pepper

Steps:

  • Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
  • During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
  • Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Nutrition Facts : Calories 356.5 calories, CarbohydrateContent 0.8 g, CholesterolContent 117.4 mg, FatContent 24.9 g, FiberContent 0.5 g, ProteinContent 30.9 g, SaturatedFatContent 9.7 g, SodiumContent 1310.9 mg, SugarContent 0.1 g

QUICK ROTISSERIE CHICKEN CORN CHOWDER RECIPE | COOKING LIGHT



Quick Rotisserie Chicken Corn Chowder Recipe | Cooking Light image

As temperatures drop, it’s nice to have a simple weeknight soup recipe on hand. This quick-fix chowder uses rotisserie chicken and center-cut bacon for an easy but hearty soup that will soothe your soul. Serve with a simple green salad for a lovely lunch or light supper.

Provided by Kaylee Hammonds

Total Time 35 minutes

Yield Serves 6 (serving size 1 ? cups)

Number Of Ingredients 14

3 slices center-cut bacon, chopped
1 cup chopped red bell pepper
1 cup chopped red onion
1/2 cup chopped celery
2 bay leaves
1 teaspoon fresh thyme
2 cups chopped rotisserie chicken
2 cups reduced-sodium chicken stock
1 1/2 cups frozen corn kernels, thawed
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1 teaspoon black pepper
Garnish: chopped celery leaves

Steps:

  • In a Dutch oven, saute bacon for approximately 8 minutes, until crispy. Remove bacon from pot. Add bell pepper, onion, celery, bay leaves and thyme to pot, and saute until tender, approximately 6 minutes. Add chicken, and saute a further four minutes. While the veggie and chicken mixture is cooking, puree 1 cup corn and 1 cup chicken stock with flour in a blender, creating a slurry. Add slurry, remaining stock, and milk to the pot. Let simmer for 15 minutes. Divide soup into 6 bowls and garnish with bacon and celery leaves.

Nutrition Facts : Calories 210, CarbohydrateContent 18 g, FatContent 6 g, FiberContent 2 g, ProteinContent 21 g, SaturatedFatContent 2.5 g, SodiumContent 600 mg, SugarContent 7 g, UnsaturatedFatContent 3.5

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