GARLIC-LEMON ROTISSERIE CHICKEN
This grilled chicken has a fantastic garlic and lemon flavor complemented by the savory rub mixture. A delightful rotisserie chicken fit for any occasion.
Provided by Derrick Riches
Categories Entree
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat grill for high heat and arrange for rotisserie cooking . Remove fat found in the chicken cavity.
- Rub chicken with half of the garlic and then with half of the lemon.
- Combine the ingredients for the rub and apply some of it onto the outside of the chicken.
- Place the remaining lemon half and remaining garlic half inside the chicken.
- Truss the chicken.
- Brush the chicken's outside with oil.
- Add the remaining rub mixture on the outside.
- Securely place the chicken onto the spit.
- Cook the chicken until skin is a deep golden-brown color and meat is cooked through, for about 75 to 90 minutes. The internal temperature of the chicken should be between 165 F to 170 F/75 C when an instant-read thermometer is inserted in the thickest part of the thigh away from the bone.
- Transfer the chicken to a large platter and cover it loosely with aluminum foil. Allow chicken to rest for 5 to 7 minutes before carving.
- Enjoy.
Nutrition Facts : Calories 767 kcal, Carbohydrate 17 g, Cholesterol 284 mg, Fiber 4 g, Protein 74 g, SaturatedFat 12 g, Sodium 572 mg, Sugar 6 g, Fat 45 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
GARLIC-LEMON ROTISSERIE CHICKEN WITH MOROCCAN SPICES
Make and share this Garlic-Lemon Rotisserie Chicken With Moroccan Spices recipe from Food.com.
Provided by Shirl J 831
Categories Chicken
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 10
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.
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