ROTISSERIE COOKING CHICKEN RECIPES
ROTISSERIE CHICKEN RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Categories main-dish
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4 or 8 servings
Number Of Ingredients 3
Steps:
- Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.
ROTISSERIE FIVE-SPICE CHICKEN | POULTRY RECIPES | WEBER GRILLS
Rotisserie Five-Spice Chicken
Provided by Jamie Purviance
Categories Poultry
Total Time 7 hours 35 minutes
Prep Time 20 minutes
Cook Time 7 hours 15 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl whisk the marinade ingredients.
- Remove and discard the wing tips, giblets and any excess fat from the chicken. Place the chicken in a large, resealable plastic bag, and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to coat the chicken evenly with the marinade. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
- Prepare the grill for indirect cooking over high heat (450° to 550°F).
- Remove the chicken from the bag and discard the marinade. Truss the chicken with butcher's twine. Following the grill’s instructions, secure the chicken in the middle of the rotisserie spit, put the spit in place, and turn on the rotisserie. Let the chicken rotate over indirect high heat, with the lid closed, until the juices run clear and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone), 1 to 1¼ hours. Check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to medium (350° to 450°F).
- When the chicken is fully cooked, turn off the rotisserie and, wearing insulated barbecue mitts, remove the spit from the grill. Slide the chicken from the spit onto a cutting board, being careful not to splatter yourself with the hot juices. Let the chicken rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Cut into serving pieces and serve warm.
Nutrition Facts : Calories calories
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