Best Rotisserie Garlic Chicken Recipes

ROTISSERIE FREE RANGE CHICKEN WITH TEQUILA AND GRAPEFRUIT-CILANTRO MOJO, TOSTONES, AND GARLIC WHIPPED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Prepare the chicken by removing the insides, washing it well, and placing it in a large baking pan or on a rotisserie. Lightly oil the chicken and roast until the juices run clear.
• To prepare the mojo: peel and segment the grapefruit and place in a bowl. Add the red onion, cilantro, lime juice, and tequila, and let the mixture marinate for 2 hours in the refrigerator.
• Peel and dice the potatoes, and cook in salted boiling water until tender. Drain the potatoes, add the heavy cream, minced garlic, salt, and pepper, and mash until smooth.
• To make the tostones, peel and slice each plantain approximately 2-inches thick. In a deep skillet, heat the oil to 375 degrees F. Place the plantains in the oil and cook until both sides are slightly brown. Remove from the oil and drain on a paper towel. Once they have cooled, using a rolling pin, mash them until they are 1/4-inch thick. Return them to the hot oil and cook until golden brown. Season with salt while still hot.
• To serve, place the mashed potatoes in the center of the plate, add the chicken on top, a spoonful of the grapefruit mojo, and decorate with a few tostones chips.

ROTISSERIE FRESH HERB & GARLIC CHICKEN

Steps:

• Clean a five pound roasting chicken and pat dry.
• Carefully separate with your hand the skin from the meat without ripping the skin. Separate entire breast area to back and then leg area.
• Crush and Slice all the garlic lengthwise.
• Insert garlic slices between the skin and meat on breast, legs and inside bird.
• Remove the basil, oregano and sage leaves off the stems.
• Insert the leaves between the skin and meat on breast, legs and inside bird.
• Add evenly the stalks of thyme in all places as well, reserving 4 stalks.
• Place the tarragon inside the bird.
• Place one stalk of rosemary inside the bird.
• If the skin is very loose use a toothpick to close in front area and one in back.
• Tie up the bird so the legs and wings are not loose. Use cotton string.
• Rub the tied bird with the olive oil.
• Insert the spit for rotisserie making sure it is well secured.
• Sprinkle salt and pepper around the bird.
• Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
• Place 4 sprigs of thyme anywhere under strings.
• Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound.
• Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.

ROTISSERIE GARLIC CHICKEN

Steps:

• Season the inside cavity of the chicken with about 1 teaspoon seasoned salt or white salt (or to taste) then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher's string.
• Fold the wings under.
• Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
• In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.
• Brush the outside of the chicken all over with the melted butter mixture.
• Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking, chill no more than 5 hours or the lemon will start to "cook" the chicken).
• Place the chicken on the rotisserie spit/rod.
• Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked.

GARLIC-LEMON ROTISSERIE CHICKEN WITH MOROCCAN SPICES

Steps:

• Set up the grill for rotisserie cooking and preheat to high.
• Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
• Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
• Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
• Yield: 2 servings.

GARLIC LEMON-PEPPER ROTISSERIE CHICKEN RECIPE

Steps:

• In a small bowl, grate the zest from 1 lemon and mix it with 2 tsp. of salt and the pepper. Add the lemon zest mixture to the butter and stir with a fork until the all the ingredients are evenly mixed. Set aside.
• Salt the cavity of the chicken with the remaining 1 tsp. of salt. Cut the lemons into quarters and place them in the cavity of the chicken. Peel the cloves of garlic and place 5 of them in the cavity of the chicken along with the lemons.
• Place the chicken on the rotisserie spit. Tie the legs tightly together so that the ingredients inside will not drop out when the chicken is rotating on the rotisserie.
• Apply the lemon and butter mixture to the chicken. Rub approximately 1/2 of the butter under the skin of the chicken, spreading it out evenly. After rubbing the butter under the skin, place the remaining 5 garlic cloves sporadically under the skin. If the outside of the chicken is moist, dry it off with a paper towel and then rub the remaining lemon butter mixture on the chicken. Now finish tying the chicken around the fatty parts of the legs and tying the wings to the body.
• Cook according to manufacturers directions, around 90-120 minutes or until the internal temperature of the thickest part of the thigh reaches 175°F. Remove from rotisserie and remove the items in the cavity. Tent the chicken with foil and allow it to rest for 15 to 20 minutes before carving.

GARLIC-LEMON ROTISSERIE CHICKEN

Steps:

• Set up grill for rotisserie cooking. Remove any lumps of fat from the chicken cavity; wash inside and out, and blot dry. Rub chicken all over with 1/2 of lemon. Mix ingredients for rub together. Sprinkle some rub into the chicken cavity, and place remaining garlic and lemon halves inside. Truss chicken; brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure. Cook chicken until skin is crisp and golden and meat is cooked through, 1 1/4---1 1/2 hours. When cooked, internal temp in thigh will be 175. Transfer chicken to a platter, let rest for 5 min. and untruss. Carve or cut in half.