How Long Should A Rotisserie Chicken Cook Per Pound
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05/31/2007
This was a total disaster. And then why did I charge per unit it five stars? Because I take the arraign for the bug I had. Although the recipe did not country it, I knew to tie up the drumsticks and wings to go on them from flapping equally the rotisserie turned, thus turning to carbon. I also knew that, when basting with a butter or oil based flavoring, you will have flare-up. I thought nigh putting foil under the chicken, but thought previous postings that said "do not deviate from the recipe" knew something I did not. Peradventure it would exist crispier. When I went to put the 2d basting on, there was fume streaming out from under the lid. The skin was black. A lot of the meat was overcooked. The stuff in the center was cooked perfectly, but I sent my girl out to the shop to get a pre-cooked ane. I will eat the meat I salvaged for lunch tomorrow ;-). So, necktie the legs, tie the wings, put down foil, and you will probably dearest this. I loved the scent of the sauce. Live and learn. I hope you learn from my fault. Updated: Another option is to turn off the burner nether the chicken and cook information technology with indirect heat. (I have iii burners.)
07/07/2007
Peachy recipe! This was my commencement time using my rotisserie attatchment for my BBQ grill. I was a little nervous only it turned out wonderful. Make certain you lot utilize the baste pan or you will exist in for a big mess. Also, tie up the legs and wings so they don't flap all over the identify. This was a great recipe to start my rotisserie carrer. I will exist cooking this over again very soon.
10/31/2007
I really enjoyed this recipe! I added some rosemerry and I used olive oil insted of butter. It was wonderful, and then juicey!!!
07/30/2007
This chicken turned out fantastic. We followed the ingredients list exactly and the cooking times were followed exactly. Thanks to the other reviews, made sure we tied the legs/wings with cord and used an former 13x9" cake pan as a drip pan. We have ever really enjoyed the grocery store rotisserie chickens, just at present we will be making our own. Yum! The reviewer who added garlic powder has a great idea, every bit I am sure that would be tasty!
04/09/2007
This is the Best!!!!!! If you're looking for a really dandy rotisserie chicken recipe, believe me, this is the one. By far. I've tried many others from here and other sites, and they can't touch on this one. A must try.
06/18/2008
My married man has been after me for years to observe a swell rotisserie chicken recipe and this is information technology! I did subtract the amount of salt used the second fourth dimension I made this craven and information technology was delicious! I will definitely exist using this recipe for a long time!
ten/30/2007
Nosotros loved this one. It is so easy and so good. I did it in my Babe George Rotisserie. Quick and easy supper!
ten/11/2007
The chicken looked and then bang-up that it was shame to cleave it. But the taste was bully it was worth while carving it. Moist, succulent, and delicious.
03/27/2010
YUMMY! Rivals any store bought/restaurant rotisserie Chicken. Added poultry seasoning, garlic, and seasoning table salt to the mix. Likewise used olive oil instead of butter. Took 1.5 hours at 300 degrees. Tied wings and drumsticks together, and then the drumsticks to the body. Family loved the crispy skin. I had brined the chicken for something else and so decided to grill with the squeamish weather. Don't know what the 4 hours of brining did, but the end result was fabulous!
07/24/2010
Perfect every fourth dimension! I stick a whole lemon in the cavity (after poking it a few times to let the juices trickle out) and some fresh rosemary. It keeps the bird moist and likewise helps to keep information technology snug on the rotisserie rod.
05/09/2009
Yes, the recipe is fine but the method and instructions have a lot to exist desired when cooking out of doors over fire , be it over or with charcoal or on a gas grill..., Yous Chop-chop Grill almost cuts of beefiness over straight coals or rut. You Bar B Q virtually cuts of pork over low and very irksome indirect heat (smoke). Brisket and tougher cuts of beef are best cooked depression and irksome as well. You exercise something called in-between with chicken and poultry called "ROASTING" Now if you are into eating carbon and having a black deject emanate from your rima oris and encircling your head from each bite, I advise when "roasting" whole chicken or chicken pieces on the grill you lot apply the indirect method of cooking [roasting]. Indirect Method is having the burn banked on one or either side of the chicken or meat like Pork Steaks, Ribs, Rib racks and Tri Tip steaks etc. either on a rotisserie such as Prime Rib roast [In a basket non on skewers]or flat on the grill when using charcoal or briquettes. Important! Always have a drip pan under the craven. This prevents flare ups and grease fires in the Bar B Q pit or Kettle. E'er have a sufficient amount of liquid in the baste pan be it beer, apple tree juice, wine or even manifestly water. This adds humidity to the inside of the closed BBQ and also prevents grease fires. Concomitantly, information technology too will stop neighbour complaints those unexpected Code-3 visits from your local engine visitor of fire fighters. Rule of thumb is... "Never cook, BBQ or roa
01/17/2011
This rotisserie chicken was delicious! The flavor from the butter baste was very yummy! I had about a 4 lb. chicken and my husband pretty much ate the whole thing! lol That was the first fourth dimension making a whole craven, for just the two of us, where we had no leftover meat! I did brine the chicken for a few hours before hand to assist it come up out nice and juicy. I had to try out my new rotisserie that I received for xmas and even though information technology was freezing outside the chicken took about an hour and a half to fully cook on the grill. Thank you for the great recipe! I will make over again!
06/nineteen/2010
Very good! I found rotisserie tips on another website which helped a lot... put the craven on elevation of a lemon (or an onion) to keep the chix from flopping all over, and truss the chix as well. I used the lemon and the juices definitely permeated the chix, and with the butter mixture of this receipe on the chix pare the end result was GREAT! (Also, use a pan full of liquid (h2o, broth, or a mixture of both) to catch the drippings. Make sure you continue liquid in the pan so information technology doesn't dry out out and fire. That way no flare-ups from the fire or smoke from drippings burning. This craven turned out AWESOME!)
04/06/2010
This sauce is bully and versatile! I have used information technology with chicken and too with only vegetables baked in an Oven Purse, the sauce is absorbed by the veggies, mouth watering! My daughter is a vegetarian and we have fabricated a meal of the oven roasted vegetables. I go along getting requests for the recipe.
07/12/2010
Quick and easy. This was so juicy. Thanks for sharing. I simply got my grill rotisserie attachment and this was the perfect first dish! Definitely put foil or a pan under the chickent to take hold of the drippings or you will accept a big mess.
12/08/2010
Craving BB-Q chicken over the last weekend nosotros tried this recipe. I prepared the whole chicken and my wonderful swain braved the cold to spark upward the barbecue and cook it. He put a tin can pan on the rack, above the dress-down and nether the craven and basted the craven in it's own juices. I wouldn't modify a affair! Really infrequent ! Cheers.
01/13/2011
Best rotisserie chicken I've ever made...this is one of our favorite things to eat. I put less paprika than the recipe called for (mayhap about 1/ii) because I didn't know if my married man likes paprika. I also added a few dashes of garlic common salt. I melted all the seasonings together in a pan on the stovetop and rolled the chicken effectually in it after it cooked for x mins. The seasoning was really expert....has kind of a salty tangy-ness. Nosotros volition definitely brand this once again. UPDATE: I always make this in my toaster oven (it has a rotisserie attachment) and it's perfect. Sometimes I alternate seasonings with the "Roast viscid chicken" recipe by Sue Rogers, on this website, for some variety, and stick a lemon in the middle. Cooking chicken this mode is the best!
08/21/2010
Great recipe - peachy flavor!
07/26/2010
Turned out nifty. Crispy skin and very moist meat.
12/twenty/2009
This was so awesome - I added potatoes & veggies to the drip pan below along with some chicken broth and sprigs of fresh Rosemary & Thyme - I came out unbelievably flavorful. This recipe is a for certain keeper and great for entertaining.
07/05/2008
did this recipe as follows: 4.75lb chicken @350 deg gas grill for 2.v hrs. used same spices as original recipe but added i tsp. of garlic powder. Used drip pan under chicken with one 12 oz. bottle of beer in information technology. Chef had but one glug. Beer evaporated after ane/two 60 minutes so added water with a little chicken base. Had to do this twice. Best chicken I e'er had. You must try this,you won't be dissapointed.Used both outside burners on 4 burner gas grill using indirect heat method.
08/27/2011
Crawly chicken! My kids said it was the BEST CHICKEN they had ever had :) Nosotros loved it too!
ten/15/2008
I've used this recipe on both chicken and turkey. It's perfect and so elementary.
11/19/2010
This was my first attempt at using the rotisserie on my brand new Weber. I did tie the legs and wings and used a drip pan under the bird. I also used indirect heat, turning off the center burner. I used kosher salt, which at 1 tablespoon turned out to be a petty salty. Next fourth dimension I will halve the salt, only all in all the gustatory modality was unbelievable!! Volition definitely try again.
10/19/2009
Very messy but well worth it! It is so moist and tastes like a pro fabricated it.
05/11/2010
Wow, I've made this several times now and love it! I've always followed the recipe exactly and it's amazing every time!
06/15/2009
Nosotros just bought a rotisserie and needed to break it in earlier trying a whole pig on the quaternary of July. This is a free continuing one without a chapeau. Now nosotros know we need to get or make a lid for this thing because a minor craven took FOREVER to make. Give thanks God nosotros did Beer Butt chicken on the grill or our neighbors kids would have been starving. Be certain to tie your chicken's wings and legs together with string so they don't hang down. You lot want those to be secure. Also, to continue it moist stuff the cavity with cut upwardly lemons. With regard to the recipe for basting sauce, information technology was proficient. I would double it and add garlic powder and some onion powder. Although, you could add just most any combination of spices that are to your liking. It really doesn't matter. What you have to have is patience and a skilful meat thermometer.
09/29/2010
Very good. Made it without the butter and used skinned craven. I let it soak in a salt water brine for ~2hrs before I seasoned and grilled it. With those changes, it was perfect for usa.
12/21/2010
Wow! This chicken came out tender, juicy, and succulent! Used a 5 lb chicken and cooked it at 300 in my convection oven on the rotisserie setting and cutting the table salt down past a bear upon (nigh ii/three T). Afterward 2 hours, it was cooked perfectly. Cheers for sharing!
11/11/2009
All-time Rotisserie chicken recipe I've found. Try stuffing bird with a quartered onion and lemon. I've likewise cooked it in my "Large Like shooting fish in a barrel" oiless turkey fryer.
06/27/2010
ROCKS! If you lot want a existent downward abode flavor this is it. So expert. I was a footling more liberal with a pinch of table salt on the within (good for you compression) and I think it helps a little.
01/08/2010
Wow delicious!!
12/28/2011
Splendid and comes out so moist and flavorful. Directions don't say to necktie up legs and wings but you lot actually must. I put a pan underneath to catch the fat that melts off which causes 'fire'. This chicken was a 4.twenty pounder and was washed in 1 ane/2 hours. Sure will practice this once more!
12/03/2010
Chicken was mouthwatering. Spices are just right. Could employ half of butter of spices. Had to reserve the remainder for the next rotisserie craven. Recommend this 1.
08/xi/2009
This is just delicious!! I added some garlic and onion powder to the melted butter. The pare got perfectly crispy and the meat was wonderfully moist. I made 2 chickens at in one case and anybody loved them.
04/24/2011
this is keen! I did add some wood chips for fume and apple tree juce in the drip pan. turned out excellent!!!!
08/31/2009
This was excellent, merely I made several changes: 1/2 olive oil and i/ii butter, added garlic powder, onion powder, lemon pepper instead of black, used the table salt and paprika, stuffed chicken with onion and lemon wedges, and filled the drip pan with white wine and lemon juice. Like shooting fish in a barrel recipe and amazing flavour.
09/21/2008
OHHH MY!!!!!! This was GREAT! This was the first time I accept used the rotisserie on the grill. Later on reading reviews I placed a pan under the chicken with apple juice in information technology. I cooked it on depression temp with ii of the 3 burners for 2.five hours. When I took it off the grill, I covered it in foil and towels to keep the heat in and grilled my vegies in foil for 20 mins. It worked bully! It allowed the chicken to settle, simply yet kept it hot. This chicken was Then moist and tender! I did have to fill the juice in the pan one more fourth dimension during the whole process. Utilise a pan you don't care most or a disposable considering the cooking will destroy the pan! I also used a seasoned salt in place of the regular common salt. We Will exist making this more!
01/05/2011
Nosotros added garlic and, to be honest, it nonetheless didn't actually have whatsoever taste.
01/28/2010
I will NEVER prepare a whole craven any other way. This is Then good.
03/nineteen/2011
the craven was very moist, even the white meat! I served at a staff bbq and anybody loved it!
03/08/2010
I used our Rotisserie and it tasted better then the shop bought ones.
09/05/2008
On a grill You Need to put a foil pan under Chicken and add water to pan about a one/2" or add together (BEER works all-time two-12oz cans) your Chicken volition fall off the bone!!!!
07/14/2008
Yery skillful. Fabricated a nice crispness to the skin. Merely I felt information technology lacked some flavor. And so on the 2nd try I added some Brie cheese under the skin effectually the breast so stuffed the cavitey with lemon wedges, thyme, basil, and onion wedges. Added a full burst of flavor this time. But with the Brie cheese in in that location it made it rather oily on the exterior, So yous'ld but have to either omit the cheese or the butter baste.
02/20/2011
Was uncomplicated to execute and added big flavor. Would definitely make again.
06/19/2011
My wife didn't want to make the baste every bit directing. She used store-bought poultery seasoning and margerine. I take 5 burners on my grill. After tying the 5-pound bird with cooking twine and securing it to the spit, I put it over iv burners on high for most x-fifteen mintues. I turned off the center two burners and reduced the outer burners to medium. After things settled, the thermometer on the grill top read 350. I basted the bird every 20 minutes, cooking for a TOTAL of i hr (10-15 on loftier with 4 burners and 45-50 with two burners on medium). The temperature by out meat thermometer was 177.6. Since my married woman could not stop sampling the crisp skin, nosotros called it "washed" and tented it with aluminum foil for 15 minutes or and so. She says she's never buying a store prepared rotisserie chicken again.
04/26/2011
We started making this rotisserie chicken recipe right after Father'due south Twenty-four hour period 2009 when my married man received his new huge grill. This recipe is spot on! We have never felt nosotros needed to change it in any manner. We joke that, who knew 'paprika' would be the hole-and-corner ingredient. It is then delicious we practically brand it for every party...birthdays, 4th of July, etc. Our guests always ask how nosotros brand it...it is so easy!
06/30/2010
I don't take a bbq, and then I broiled this in the oven. Information technology was a huge hit. Way ameliorate than the prepared rotisserie chickens nosotros unremarkably get.
04/27/2009
This is the best recipe for Rotisserie Chicken.Our thanks to the recipe submitter.Yum!
06/08/2008
Put ii birds on the spit. Nosotros ate till we could'nt motion and and then just rolled in the leftovers!! Also simple to be true.
10/22/2012
This turned out moist and the season was quite good. No more expensive store bought bird for us. Thanks for sharing.
08/eleven/2011
The craven came out moist, cute, just it wasn't a striking -- way too salty. One of my kids couldn't even swallow the leg, because information technology was then salty. I will definitely melt it again, but with perhaps 1/2 teaspoon of table salt.
08/03/2006
Nosotros just got a new grill along with a rotisserie. Couldn't wait to attempt it out and this recipe was perfect. I even did two chickens (Doubled the recipe) at ane fourth dimension and they both turned out great. Very moist and flavorful! Volition definitely use once again.
09/23/2006
One Give-and-take......yummmiiieee!!!!! I have made this twice and both times information technology came out better than any resturant bought chicken i have ever purchased. My only regret is, I tin can't arrive in the winter equally I live in northen Canada and it gets to cold to be exterior rotisserieing chicken.
06/01/2008
Loved this chicken (the 2nd time I fabricated it!). The offset one was my first rotisserie endeavor and although I put a drip pan under it, the fat that dripped caught burn down and destroyed the craven! I did some enquiry then the adjacent time I put 1 inch of h2o in the drip pan. It diluted whatsoever drips and prevented a fire. My 2d attempt went corking and we loved the results. I did apply 1/2 the salt but otherwise wouldn't alter a matter.
06/13/2006
The results of this recipe were astounding. The chicken turned out tender, juicy and best of all had that aureate blood-red chocolate-brown crispy skin that had alluded me until this recipe. I did cut the salt by 25%, only that is a personal preferance. This recipe is a keeper.
07/08/2010
these turned out very well. Didn't have the free energy to set up the rotesserie so I cooked them on broiler pans on the grill and it worked out well.
02/04/2010
This was so delicious and then unbelievably easy! i didn't even mensurate anything out, rubbed butter all over and under the wings, salted, brindled, and sprinkled paprika all over it. I actually cooked information technology in the oven uncovered. Tasted merely like a store bought rotisserie. It was divine! Thanks for sharing this recipe!
07/thirty/2011
I made this recipe the other dark to interruption in our new rotisserie for our gas grill. I have to say that I've bought rotisserie style chickens from the supermarket and thought they were nifty, merely this recipe puts them to shame!! Our craven turned our fantastic! It was succulent, moist and perfect. I'thousand glad that I learned a new chicken cooking technique. Thanks for submitting this wonderful recipe, I'll be using it from now on!
05/27/2011
Really enjoyed this recipe, I did brine my chicken 24 hours with water,garlic and brown sugar then rinsed and cooked as the recipe said. My grill has a infrared rotisserie burner and then subsequently the first ten minutes with everything on high I shut the bottom burners off and only cooked with the infrared burner. Full cooking time almost 70 minutes. Simple recipes are merely the best!
06/14/2008
A little less salt!
06/27/2011
I did this a petty dissimilar, I used 1 Tsp garlic powder, 1 Tsp table salt, 1/2 Tsp Freshly ground black pepper, i tablespoon parsley flakes. I tied the chicken and put a pan underneath it and I did non baste it at all. Came out great! Thank you for the technique.
01/05/2007
Excellent!It was so moist and tasty.My kids couldn't get enough of information technology. Next fourth dimension I'll use a bigger chicken.Thanks for a keen recipe!
08/09/2011
I brand this rotisserie craven using Western North Carolina Vinegar Barbeque Sauce which has butter in it. You can find the recipe on alrecipes. I do the usual tie the legs and wings and use indirect oestrus and attempt to maintain 350 degrees on my weber
08/24/2011
Awsome recipe; Corking season, Chicken stays juicy, and It's quick and easy!!
eleven/26/2009
Oh my goodness; did I ever get rave reviews from my family and guests. No other BBQ chicken for my family now. I did cutting back the table salt to two tsps. and placed it in a tin foil plate in the center of the BBQ with the center burner off. Used a digital thermometer and my 3.five lb. chicken only took one hour. Have tried this on bone in chicken breasts adding the rub half way through and using a digital thermometer to 180 degrees. Yummo, and so tender & juicy.
02/xviii/2010
I was skeptical of this recipe when I tried information technology, but it turned out to exist a great bones recipe. I would recommend binding the drumsticks and wings to keep them from overcooking, simply as I did. I, likewise, put the chicken on a timer and basted it every 30 or and so minutes while cooking. I cooked the chicken on high (450 degrees) for 10 minutes, and then cooked information technology at 350 degrees for nearly an hour and one-half (the skin had a rich, dark color, the meat had started retracting from the bone, and the internal temp had reached 180 degrees). The bully thing virtually this recipe is how moist the chicken is. I usually make a craven salad with whatever leftovers.
06/26/2011
Start rotisserie I have ever done. Got the rotisserie kit for birthday to go on my Weber grill. Even later on reading that you lot demand to tie the bird up, I didn't realize how much. Well, the recipe turned out great. Substituted olive oil for the butter. Too dusted the bird with Zach's cajun table salt simply prior to pulling information technology off the grill. Very tender, good recipe.
01/fourteen/2012
Was simple & delicious in my Kickoff Rotisserie! Lots of flavour & crispy skin! Thanks so much!
03/05/2008
I just accept to say how wonderful this chicken turns out. I really had no idea that I was able to produce such a lovely dish! I accept been living in Italia for several years, and from time to time I get the urge for some home food, and this was above and beyond what I was peckish!!!
07/13/2012
Made this the other night, yummy! I used the rub every bit a starting point simply blimp the chicken with lemon grass & onion, my baste pan consisded of white wine, garlic and lemon juice for basting. Non much was left for the next day but the toddler was able to enjoy those few left over bites. Thanks for sharing!!
11/02/2008
Pitiful non to give v stars but everyone institute this too salty. I'll endeavour it again with half the common salt and mayhap olive oil instead of butter.
06/24/2011
I used ane/8 tsp cayenne instead of the black pepper. It turned out to exist wonderful!
12/28/2011
This is a not bad recipe. I take made information technology a few times already and my picky three year erstwhile loves it
07/30/2008
This is a winner! Drip pan and merely baste it once is my only modify. For a larger chicken (3-1/ii Pound)I cooked it ii hours and it roughshod off the os. It sure beats the store multifariousness.
08/03/2009
Great recipe, added my own twist to it. To the recipe above I added; 1Tbs basis rosemary 1Tbs Garlic powder 3Tbs Olive oil Equally well as the added ingredients, I also filled a drip pan with white wine and put it under the rotating craven. Very moist and delicious chicken.
07/twenty/2011
This was wonderful, I didn't change a affair. Tasted like the rotisserie chicken you can get at the grocery that my kids rave almost, but really fresh...mmmm
06/26/2006
I wish there was a 4.five rating....This was pretty practiced. I actually liked the basting mix, merely I was thinking maybe to inject the chicken likewise side by side time?? Volition try information technology out and report back to you lot. :)
05/05/2011
So freaking good!
12/06/2011
So delicious! Perfect as is!
10/27/2011
actually good, only skipped the salt and just went with butter, paprika and pepper in the basting mixture. Doesn't need it.
07/fifteen/2007
This came out fantastic. But matter I added was some garlic powder to the drip mix, about a couple tsp.
07/twenty/2006
My family gives the 5 stars. The kids were requesting it again before dinner was done. Craven was perfectly moist. However, I will definately reduce the corporeality of salt next fourth dimension I brand information technology.
08/09/2008
This was fantabulous. We grilled it on our rotisserie rack on the bbq. Information technology tasted better than the ones yous get at a grocery store. This is definately a keeper.
09/29/2007
This recipe is absolutely perfect exactly the way information technology is written, no changes needed. Information technology comes out looking but like the rotisserie chickens I buy cooked at the grocery store and tastes fifty-fifty more than moist! Thank you.
05/12/2006
This was splendid. The craven was very moist and the seasoning perfect. Thanks!
06/16/2007
I did follow this recipe as exactly as written. It was piece of cake and delicious! My dad loved it and he is extremely fussy. This is a keeper and I highly recommend information technology for company.
09/05/2012
Followed to a T. Worked out great in my countertop Rotisserie. Overall flavor was very nice, information technology was what I was looking for, for another recipe to utilise this in. I didn't want anything overly spicy with flavors nor was information technology simply plain. This fit into what I was looking for. I love the butter paprika flavor on the peel. And I can't wait to try this recipe on the grill. TY.
01/08/2012
This was then simple and tasted and so great! Definitely a keeper!!
05/26/2008
Really great way to practice chicken! I thought it was a tad bit salty every bit I used salted butter plus the tablespoon - next fourth dimension I'll merely apply 2 teaspoons or unsalted butter and one tablespoon of salt.
10/08/2008
Like shooting fish in a barrel and Delicious. Tastes better than take out chicken! My kids dearest this and inquire for it every week!! Besides works great for roasting the craven on a tin of beer in the oven.
x/08/2007
My craven came out AMAZINGLY!!! I basted it three times (at approx. 30min intervals) and BBQ'd information technology on medium for near one.5hrs The pare came out so crunchy and flavorful, the within of the craven was very moist...ameliorate than any shop-bought rotisserie chicken I've ever eaten! My husband couldn't get enough :)
06/05/2011
Yum
x/12/2009
This was fantastic! Very moist. I just tasted the skin since I pull the skin off. Very tasty! Volition make this again.
07/12/2009
amazing! turned out perfect! thanks! i found 350 was best(all 3 burners on depression). make certain you tie up the legs/wings. i would recommened adding some liquid in the drip pan BEFORE y'all outset cooking as well. i used some cheap beer :) in improver to the wonderfully simple recipe..... i stuffed the crenel with lemon wedges, garlic and various herbs. i HIGHLY recommend doing this. kept the bird nice and juicy!
06/19/2009
Absolutely loved this recipe. I used a 7lb chicken and took the advise of other reviewers and added 1 tsp of garlic powder and combined olive oil with the melted butter. I made sure I had a drip pan below the chicken and but used the outside burners. I also used wire to necktie the bird deeply and cooked it about ii hours. Everything else I followed exactly every bit the other reviewers said. The skin came out cripy brown and the meat was so juicy it fell apart with a fork. I used a 9" cake pan for the baste pan and started out with most 1/2 of water to preclude whatever grease fire. During the 2 hours I basted ofttimes and had to add about 1 pint of water to refill the pan. This volition exist my recipe for rotisserie craven for a long time. It is a make once more in my house.
06/04/2008
My family loved this recipe! I've told everyone well-nigh how yummy this craven was! It was so uncomplicated; I programme on using this recipe ofttimes.
07/04/2009
Nosotros recently got a new gas grill & rotisserie.This was the get-go recipe we tried, and it was scrumptious!! The second time, I omitted the salt & added one/2tsp. garlic pulverization, 1tsp. onion poweder and 1tsp. lemon pepper. To the melted butter, I added 1/ii cup lemon juice. Wonderful!! We will utilize this recipe many times this summer.
09/23/2007
Truly outstanding recipe. Looks to unproblematic to exist skilful only that'south what'due south deceiving. If y'all are cooking a larger chicken you do demand to increase the butter by 1-ii TBLS. You can also add together 1/eight to 1/4 tsp of garlic powder. This will become a family/invitee favorite in an instant.
Source: https://www.allrecipes.com/recipe/93168/rotisserie-chicken/
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