Deli Chicken Recipes

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DELI ROTISSERIE CHICKEN



Deli Rotisserie Chicken image

I have a George Foreman rotisserie and love the way everything comes out of it. This recipe makes the chicken juicy and skin crispy. Does not include marinade time.

Provided by bailey46

Categories     Poultry

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 lbs roasting chickens
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon sugar
2 teaspoons paprika
olive oil

Steps:

  • Remove the giblets from chicken and discard.
  • Wash chicken inside and out, drying with paper towels.
  • Rub chicken with a little olive oil.
  • Tie wings and legs with cooking twine.
  • Mix all the spices together well.
  • Rub all over chicken.
  • Place on plate and wrap with saran.
  • Put in fridge 4-24 hrs., the longer the better.
  • Put chicken onto rotisserie bar.
  • Set timer for 1 1/2 hours.
  • Chicken is done at 160 and no longer pink.

DELI CHICKEN



Deli Chicken image

An excellent spice rub for chicken - for those who like things with a kick. I have cooked this both on a rotissiere and in the oven - the rotissiere creates a crisper skin, much like you would get in the neighbourhood deli, but the oven roasted tastes just as good.

Provided by Minxkat1

Categories     Chicken

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (4 lb) roasting chickens
1 teaspoon salt
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon dried thyme
your favorite barbecue sauce (optional)

Steps:

  • Rinse chicken and place inside plastic freezer or ziplock bag.
  • Mix up spices in a small bowl, pour over chicken.
  • Seal bag and shake it to distribute spice evenly over chicken.
  • Place chicken in fridge overnight.
  • Either put chicken on spit in rotissiere and set for approximately 90 minutes, or put chicken on rack in roasting pan and cook in oven at 350 F for approximately 90 minutes, or until temperature registers 180 F on meat thermometer.
  • Let sit on cutting board for about 10 minutes before carving.
  • Carve into thin slices, and serve with warmed barbecue sauce on the side if desired.

Nutrition Facts : Calories 323.2, Fat 23.4, SaturatedFat 6.7, Cholesterol 106.9, Sodium 396.9, Carbohydrate 1.5, Fiber 0.6, Sugar 0.1, Protein 25.4

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