Wednesday, April 27, 2011

Rotisserie Chicken


1 whole chicken, raw (Costco sells in two pack and they are massive)
1 tablespoon olive oil
1/2 cup Sweet Mesquite dry rub (or your favorite rub)
1 tablespoon minced garlic
18 inches twine or thick string, soaked in water at least 20 minutes


Preheat your bar be que's rotisserie setting.

Clean out the chicken cavity.  Thoroughly rinse raw, whole chicken and then pat dry with paper towels.  Completely coat chicken with olive oil, working the oil on the chicken with your hands, and then coat very well with dry rub.  Toss garlic into chicken's cavity and rub around.  Bind the chicken legs with the soaked twine, and then do the same with the chicken wings - going around the body.  Cut off any excess twine when finished tying.

Place the prepared chicken on your rotisserie rod and affix to your bar be que's rotisserie, close lid.  Approximate roasting time should be 1.5 hours.  Check your chicken's temperature - a whole chicken should reach 180 degrees when completely roasted.  Serve with roasted veggies and whole grain rolls, yum!

This recipe comes to you courtesy of my husband, Greg.  He is the rotisserie master in our home!

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