Deli Rotisserie Chicken Recipes

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ROTISSERIE CHICKEN



Rotisserie Chicken 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 Recipes     Chicken     Whole Chicken Recipes

Time 1h45m

Yield 6

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, 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

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.

KITTENCAL'S BETTER THAN TAKE-OUT! DELI-STYLE ROTISSERIE CHICKEN



Kittencal's Better Than Take-Out! Deli-Style Rotisserie Chicken image

This is even better than the whole chickens that you purchase at the deli, I have made this many times on my indoor and outdoor rotisserie --- this is one recipe I use margarine the butter tends to burn when cooking, you could also use 1/2 cup oil if desired and omit the margarine, I find that it is best to use 1/4 cup of of each --- I strongly advise you to make two chickens you will be eating one chicken just yourself these are THAT delicious, I always make two sometimes even three! ---this also works well using a large 6-7 pound roasting chicken, or a smaller size turkey, make certain that your turkey is completely thawed before cooking, cooking time will need to be increased for a larger chicken or a small turkey ---another way I have done this chicken is to rub 2 teaspoons seasoned salt all over the chicken and sprinkle inside the cavity as well, place the chicken a shallow dish, cover tightly with plastic wrap and refrigerate for 24 hours, prepare the oil/margarine mixture as stated only omit the seasoned salt in it. You will love this! :)

Provided by Kittencalrecipezazz

Categories     Whole Chicken

Time 50m

Yield 1 chicken

Number Of Ingredients 10

1 (3 1/2-4 lb) whole chickens (or a small turkey)
1/4 cup margarine (use hard stick margarine only not soft tub)
1/4 cup oil
2 tablespoons liquid honey
2 tablespoons lime juice (use lime juice only, not lemon juice)
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 1/2 teaspoons Lawry's Seasoned Salt (more for inside of cavity)
black pepper
1 small whole lemon (optional but good to use)

Steps:

  • In a saucepan combine oil, margarine, honey, lime juice, garlic powder, paprika and seasoned salt over medium-low heat, stirring until honey is melted; cool slightly.
  • Wash chicken then dry with paper towels.
  • Season the inside of the chicken cavity with seasoned salt (any amount desired).
  • Poke holes all over the lemon then place inside the cavity.
  • Using a pastry brush, brush the oil/margarine mixture liberally all over the outside of the chicken (save the remaining oil mixture to baste the chicken while cooking).
  • Prepare the chicken for the spit by securing together with heavy string if needed.
  • Place the chicken on rotisserie rod and secure tightly.
  • Sprinkle with black pepper if desired.
  • Cook at 400 degrees for about 40 minutes or until cooked through, basting with the oil/butter mixture while the chicken is cooking (cooking time will vary depending on the size of your chicken or turkey).
  • When the chicken has finished cooking, wrap completely in foil and let sit for about 20 minutes before serving (this is an important step to lock in the juices!).
  • Delicious!

Nutrition Facts : Calories 3251.8, Fat 262.7, SaturatedFat 63, Cholesterol 748.6, Sodium 1233.3, Carbohydrate 41.5, Fiber 1.5, Sugar 35.9, Protein 177.1

ROAST STICKY CHICKEN ROTISSERIE STYLE LIKE THE DELI



Roast Sticky Chicken Rotisserie Style Like the Deli image

We love rotisserie chicken, so we could not wait to try this recipe. Wow! This is a really good roast chicken. The seasoning has a nice balance of flavor and really infuses into the chicken. Most people forget about seasoning the inside of the chicken (and this recipe does). Stuffing with onions adds more flavor and permeates...

Provided by belle south

Categories     Roasts

Time 2h

Number Of Ingredients 10

1 whole chicken, 4 - 5 pounds
4 tsp salt
2 tsp paprika
1 tsp onion powder
1 tsp thyme, dried
1 1/2 tsp black pepper
1 tsp cayenne pepper
1/2 tsp garlic powder
2 large onions
cooking oil to rub chicken

Steps:

  • 1. In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder.
  • 2. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel.
  • 3. Rub chicken with oil then inside and out and under the skin with spice mixture.
  • 4. Place 1 onion into each cavity of the chicken.
  • 5. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
  • 6. Preheat oven to 325 degrees F (120 degrees C). Place chicken in a roasting pan. Bake uncovered for 1 1/2 - 2 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Use meat thermometer to check in the thigh.
  • 7. Baste a few times the last hour if not using a rotisserie.
  • 8. Let the chicken stand, covered in foil, for 10 minutes.
  • 9. Then carve.

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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 plastic wrap. Put in fridge for 4-24 hours, the longer the better. Put chicken onto rotisserie bar. Set timer for 1 1/2 hours. Chicken …
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