Boston Market Rotisserie Chicken Marinade Recipes

COPYCAT BOSTON MARKET ROTISSERIE CHICKEN RECIPE

Steps:

• Combine apple cider vinegar, oil, brown sugar, and minced garlic in a small bowl.
• Whisk until well-combined.
• Then, pour the mixture over the chicken in a large glass bowl. Make sure to coat all sides of the chicken.
• Cover the bowl with cling film and let it marinate in the refrigerator overnight.
• The next day, flip the chicken over to marinate the other side. Let it marinate in the refrigerator for another 4 hours or more.
• Remove from the refrigerator and let it rest at room temperature for 20 minutes before cooking.
• Preheat the oven to 350 degrees F for 10 to 15 minutes.
• Then, set the chicken in a roasting pan. Cook for 45 minutes to 1 ½ hour or until the chicken's internal temperature reaches 160 degrees.
• Remove from the oven and let rest for about five minutes before carving and serving.
• Place your homemade Boston Market rotisserie chicken on a serving plate and add coleslaw. Serve with focaccia bread and ranch dressing on the side. Enjoy!

COPYCAT BOSTON MARKET CHICKEN

Steps:

• Mix all ingredients together and pour over chicken in a non reactive bowl.
• Let the chicken marinate over night.
• In the morning turn the chicken to marinate the other side.
• Several hours later pull the chicken out of the fridge and let it rest for 20 minutes or when it has come to room temperature.
• I personally put this in my baby George rotisserie oven but you can bake this on 350 for around 45 minutes to an hour or until the temperature inside the thickest part of the thigh has reached 160 degrees.

ROAST STICKY CHICKEN-ROTISSERIE STYLE

Steps:

• In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
• Preheat oven to 250 degrees F (120 degrees C).
• Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

BEA'S SWISS CHALET STYLE ROTISSERIE CHICKEN MARINADE

Steps:

• Mix all ingredients together in plastic bag. Poke holes into a whole chicken. Place chicken in bag and let marinade at least 6 hours or overnight.
• Cook chicken in rotisserie oven at 350 degrees for 2 to 2 1/2 hours . Or cook with your prefered method.

BOSTON MARKET WHOLE ROTISSERIE CHICKEN RECIPE - (3.6/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. Fill the cavity of the chicken with apple, onions, and celery. Place in a roasting pan deep enough that it can later be sealed with foil without the foil touching the skin of the chicken. Mix vegetable oil, honey, lime juice, paprika, and seasoned salt in a saucepan and warm just enough to melt the honey. Brush the sauce on the skin of the chicken. Bake for 1hr plus 15-30min, depending on the size of the chicken, basting chicken without turning 3 or 4 times during baking, or until nicely browned. Seal baking dish tightly in foil immediately upon removing from oven and let stand 15-20min before serving.

ROTISSERIE WHOLE CHICKEN (JUST LIKE BOSTON MARKET)

Steps:

• 1. Preheat oven to 350°F. Spray a deep roasting pan with nonstick cooking spray; set aside.
• 2. Place celery chunks, apple wedges and onion wedges inside the cavity of the chicken.
• 3. Mix all basting ingredients in a saucepan, and warm to melt the honey. Pour baste over the skin of the chicken.
• 4. Bake in preheat oven (350°) for 75 to 90 minutes, depending on size of chicken. Baste the chicken 4 or 5 times during baking time, about every 15 minutes or so. The skin should be a nice shade of brown.
• 5. After removing the chicken from the oven, seal the baking dish tightly with aluminum foil. Let stand at least 30 minutes before carving and serving.