3 Ingredient Rotisserie Chicken Recipes
ROTISSERIE CHICKEN
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 Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 6
Number Of Ingredients 6
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, Carbohydrate 0.8 g, Cholesterol 117.4 mg, Fat 24.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 9.7 g, Sodium 1310.9 mg, Sugar 0.1 g
3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY
Here's what you need: chicken thighs, soy sauce, brown sugar
Provided by Alvin Zhou
Categories Dinner
Time 27m
Yield 4 serving
Number Of Ingredients 3
Steps:
- Sear the chicken thighs evenly in a pan, then flip.
- Add the soy sauce and brown sugar, stirring and bringing to a boil.
- Stir until the sauce has reduced and evenly glazes the chicken.
- Serve with rice, if desired!
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 48 grams, Sugar 17 grams
3-INGREDIENT ROTISSERIE CHICKEN
Make and share this 3-Ingredient Rotisserie Chicken recipe from Food.com.
Provided by Sassy J
Categories Whole Chicken
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Use a 6 quart slow cooker.
- Place the cleaned chicken in the insert, breast-side down.
- In a small mixing bowl, combine the seasoned salt, cheese, and pepper.
- Rub this spice mixture evenly into the skin of the bird, inside and out.
- Cover and cook on LOW for 8 hours or on HIGH for about 5 hours.
- Check the temperature with a meat thermometer to ensure the meat has reached an internal temperature for at least 165.
- Meat will be quite tender and fall off the bone.
Nutrition Facts : Calories 639, Fat 46.8, SaturatedFat 13.5, Cholesterol 215, Sodium 218.4, Carbohydrate 0.2, Fiber 0.1, Protein 50.7
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