Kittencals Better Than Take Out Deli Style Rotisserie Chicken Recipes

Steps:

• In a small bowl combine melted butter or margarine with oil, 2 teaspoons seasoned salt, garlic powder paprika and black pepper.
• Wash the chicken inside and out with cold water, then pat dry using a paper towel.
• Lightly salt the inside cavity with seasoned salt or white salt and black pepper.
• Tie the legs and wings together securely with cotton butchers twine, then tie string around the body of the chicken in two places.
• Set grill to high heat.
• Thread the chicken on the rotisserie spit, then place on the rotisserie grill.
• Cook chicken for 10 minutes on high heat.
• After 10 minutes on high heat REDUCE the grill heat to medium then baste the chicken all over with some of the melted butter mixture (leave some to baste with during cooking time).
• Close the lid and cook for 1 to 1-1/2 hours basting occasionally or until the chicken is cooked through and internal temperature reaches 180 degrees F when taken with a meat thermometer.
• Cooking time will vary just slightly depending on the size of the chicken.
• Remove the chicken from the rotisserie and place on a large plate.
• Cover loosely with foil and let stand for about 15 minutes before slicing.

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!

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.

Steps:

• Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes.
• Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute.
• Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine.
• Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).
• Cool to room temperature then cover and refrigerate for 24 hours or more before using.

Steps:

• Heat olive oil in a large skillet over medium-high heat (I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet).
• In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture (shaking off any excess).
• Cook the chicken in oil over medium-high heat on both sides until just lightly browned (about 4 minutes per side) then remove to a plate and set aside.
• Add in mushrooms, onions and green bell pepper; cook stirring for about 3-4 minutes or until just softened scraping any browned bits that have accumulated on the bottom of the skillet.
• Add in fresh garlic, chili flakes, oregano and basil; cook stirring for 2 minutes.
• Add in tomato paste; cook stirring constantly for 2 minutes.
• Add in diced tomatoes with juice, chicken broth and wine, olives, seasoned salt and bay leaf; bring to a boil.
• Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors).
• Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce).
• Reduce heat to low and simmer covered for about 1-1/4 hours, stirring occasionally and turning the chicken pieces a few times during cooking.
• Season sauce with more salt if desired and black pepper about halfway through cooking.
• Serve with cooked pasta.