Chicken Basted Deli Rotisserie Chicken On A Spit Recipes

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DELI ROTISSERIE CHICKEN

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



Deli Rotisserie Chicken image

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.

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

CHICKEN, BASTED DELI ROTISSERIE CHICKEN ON A SPIT?

Make and share this Chicken, Basted Deli Rotisserie Chicken on a Spit? recipe from Food.com.

Provided by Timothy H.

Categories     Whole Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 7



Chicken, Basted Deli Rotisserie Chicken on a Spit? image

Steps:

  • Wash chicken inside and out!
  • Put 1/3 spices inside cavity along with the quartered onion and apple.
  • Also try grapes,oranges,lemons,limes.Any fruit that has plenty of juice.It will baste itself while cooking and turning.
  • Pat dry and use the other 2/3's outside and rub into the chicken skin!
  • Tie legs and put skewers where needed to keep firm on rod!
  • Cook on medium heat for 2 hours, let rest when done for 15 minutes and serve!

1 (2 -3 lb) roasting chickens
2 teaspoons of miscellaneous spices (that contain garlic power or fresh chopped garlic,salt, pepper, msg, etc.)
1 onion, cut into quarters
1 apple, cut into quarters
1 oranges, lemon, grapefruit or 1 lime
string, to tie legs
steel skewer

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

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



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

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

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)

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