Taste Of India Rotisserie Chicken Recipes

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ROTISSERIE CHICKEN DINNER: COOP, THERE IT IS! RECIPE BY TASTY



Rotisserie Chicken Dinner: Coop, There It Is! Recipe by Tasty image

Here's what you need: Marketside® Butternut Squash, kosher salt, black pepper, Marketside® Traditional Rotisserie Chicken, salad greens, red wine vinaigrette, asparagus

Provided by Codii Lopez

Categories     Dinner

Yield 2 servings

Number Of Ingredients 7

12 oz Marketside® Butternut Squash
kosher salt, to taste
black pepper, to taste
1 Marketside® Traditional Rotisserie Chicken, light meat
2 cups salad greens
¼ cup red wine vinaigrette, or balsamic vinaigrette
1 lb asparagus, grilled

Steps:

  • Using a fork, poke holes into the butternut squash package. Microwave the package for 2-4 minutes, or until the squash is tender. Season the squash with salt and pepper.
  • Separate the 2 wings and 2 breasts from the chicken
  • Dress the salad greens with the vinaigrette.
  • Serve the chicken with the steamed butternut squash, salad, and grilled asparagus.
  • Enjoy!

Nutrition Facts : Calories 513 calories, Carbohydrate 31 grams, Fat 23 grams, Fiber 8 grams, Protein 48 grams, Sugar 7 grams

TASTE OF INDIA ROTISSERIE CHICKEN



Taste of India Rotisserie Chicken image

My hubby came up with this recipe based on a desire to have a rotisserie chicken in our Showtime Rotisserie but was a little tired of the same 'ol rub that we traditionally use. We are both HUGE fans of Indian Cuisine and therefore this fabulous recipe came to be! Hope you enjoy it as much as we do! We have not experimented with roasting the chicken in the oven, but I assure you, if you can let the skin crisp up the same way that it does in a rotisserie..you won't be disappointed!

Provided by Marly Deschauer

Categories     Whole Chicken

Time 3h35m

Yield 1 Chicken, 4 serving(s)

Number Of Ingredients 8

3 -4 lbs whole chickens
1/2 cup kosher salt
1 tablespoon garam masala
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil

Steps:

  • 1.Soak thawed chicken for two hours in a mixture of 1/2 cup Kosher salt and enough water to cover.
  • 2.Remove bird, rinse with cold water and dry thoroughly.
  • 3.Mix together the garam masala, ground cumin, cayenne pepper, 1/2 tsp salt, and black pepper, set aside.
  • 4.Rub entire bird with the olive oil and seasoning mixture.
  • 5.Let bird marinade for approximately 30 minutes prior to cooking.
  • 6.Place in rotisserie (as your rotisserie directions state) and cook for approximately 1 hour and 20 minutes or until bird is done.
  • 7.Serve with jasmine rice and Enjoy!

Nutrition Facts : Calories 542, Fat 42, SaturatedFat 10.9, Cholesterol 160.4, Sodium 14589.7, Carbohydrate 1.1, Fiber 0.4, Sugar 0.1, Protein 38

INDIAN ROAST CHICKEN



Indian Roast Chicken image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 14

One 3-pound chicken
Salt and pepper
Juice of 1 lemon
1 cup red and green seedless grapes
A handful fresh cilantro leaves
1 bulb garlic, separated and peeled
1/4 cup dried fenugreek leaves
2 tablespoons garam masala
1 tablespoon ground cardamom
1 tablespoon smoked paprika
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 tablespoons grapeseed oil
3 to 4 banana leaves (or use foil)

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the chicken thoroughly with cold water and pat dry with paper towels. Lay the chicken on a clean cutting board and sprinkle the skin and cavity with a pinch of salt and pepper and the lemon juice. Stuff the grapes, cilantro and garlic into the cavity. Tie the legs together with some kitchen string and tuck the wings behind the back of the chicken.
  • Mix together the fenugreek leaves, garam masala, cardamom, smoked paprika, turmeric, cinnamon and a pinch of salt and pepper in a small bowl. Loosen the skin on the breast of the chicken and rub some of the spice mixture under it, taking care not to tear the skin, and then rub the remaining mixture liberally over the rest of the chicken.
  • Lay the banana leaves flat on a counter top. Carefully wrap the marinated chicken in them, making sure it is completely covered. Using kitchen string, tie it snugly to hold the leaves in place. (If using foil, wrap the chicken completely in foil.) Place the chicken into a large roasting pan and place in the oven until the chicken is cooked through and the juices run clear, 1 to 1 1/2 hours. Allow to rest for 15 minutes before carving.

ROTISSERIE CHICKEN DINNER: DARK SIDE OF THE CHICKEN RECIPE BY TASTY



Rotisserie Chicken Dinner: Dark Side Of The Chicken Recipe by Tasty image

Here's what you need: Marketside® Butternut Squash, kosher salt, black pepper, Marketside® Traditional Rotisserie Chicken, tomato salad, red wine vinaigrette, summer squash

Provided by Codii Lopez

Categories     Dinner

Yield 2 servings

Number Of Ingredients 7

12 oz Marketside® Butternut Squash
kosher salt, to taste
black pepper, to taste
1 Marketside® Traditional Rotisserie Chicken, dark meat only
2 cups tomato salad
¼ cup red wine vinaigrette, or balsamic vinaigrette
1 lb summer squash, roasted

Steps:

  • Using a fork, poke holes into the butternut squash package. Microwave the package for 2-4 minutes, or until the squash is tender. Season the squash with salt and pepper.
  • Separate the 2 thighs and 2 drumsticks from the chicken.
  • Dress the tomato salad with the vinaigrette.
  • Serve the chicken with the steamed butternut squash, tomato salad, and roasted summer squash.
  • Enjoy!

Nutrition Facts : Calories 533 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 8 grams, Protein 46 grams, Sugar 14 grams

ROTISSERIE-STYLE CHICKEN



Rotisserie-Style Chicken image

My mother used to fix this rotisserie-style chicken when I lived at home, and we called it Church Chicken because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. -Brian Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 9

2 teaspoons salt
1-1/4 teaspoons paprika
1 teaspoon brown sugar
3/4 teaspoon dried thyme
3/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds)
1 medium onion, quartered

Steps:

  • Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight., Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 306 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.

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