Best Rotisserie Chicken With Yogurt Sauce And Herb Relish Recipes

Rotisserie Chicken with Yogurt Sauce and Herb Relish image

Provided by Lauryn Tyrell

Time 20m

Number Of Ingredients 12

1 cup Greek yogurt or labneh
3 inner celery stalks, sliced (3/4 cup), plus 1/4 cup leaves, chopped
5 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 jalapeño, finely chopped (1/4 cup), seeds removed for less heat if desired
1/2 cup finely chopped fresh cilantro leaves and tender stems
1/8 teaspoon ground cinnamon
1 tablespoon distilled white vinegar
1/2 cup thinly sliced radishes (from about 3)
1 store-bought rotisserie chicken
Pitas and store-bought hummus, for serving

Steps:

Whisk together yogurt, celery leaves, 1 tablespoon oil, and cumin; season with salt and pepper. In another bowl, stir together jalapeño, cilantro, cinnamon, vinegar, and remaining 1/4 cup oil; season.
Toss sliced celery with radishes. Carve chicken; serve with pitas, hummus, yogurt sauce, herb relish, and radish-celery salad.

Rotisserie Chicken with Black Pepper Vinegar Sauce image

Provided by Bobby Flay

Time 2h15m

Yield 4 servings

Number Of Ingredients 11

1/4 cup plus 2 tablespoons Dijon mustard
1/4 cup rice wine vinegar
3 tablespoons clover honey
Kosher salt and freshly ground black pepper
1/3 cup canola oil
1/3 cup extra-virgin olive oil
2 tablespoons light brown sugar
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
One 4 pound whole chicken, excess fat trimmed, rinsed and patted dry
2 tablespoons canola oil

Steps:

For the sauce: Whisk together the mustard, vinegar, honey, 1 1/2 teaspoons salt and 1 tablespoon pepper in a medium bowl. Combine the canola and olive oil, then slowly add to the mustard mixture and whisk until emulsified. Let sit at room temperature while you prepare the chicken. The sauce can be made 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
For the chicken: Set up the rotisserie according to the manufacturer's directions. Combine the sugar, paprika, 1 1/2 tablespoons salt and 1 teaspoon pepper in a small bowl. Brush the chicken with the oil and rub with the spice mixture.
Thread the chicken onto the rotisserie and cook until an instant-read thermometer inserted into the breast registers 165 degrees F, about 1 hour 45 minutes. Remove from the rotisserie, brush liberally with some of the sauce, loosely tent with foil and let rest 15 minutes before slicing. Serve with the sauce on the side.