Rotisserie Chicken with Herbs Recipe

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Once the chicken is prepared and on the spit, your work is almost over as it slowly cooks without further attention.
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Servings:
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Ingredients
  • 1 whole chicken, 3 1/2 - 4 lbs
  • 3 tablespoons butter, plus extra for rubbing on, or use oil
  • 2 tablespoons chopped herbs: tarragon, rosemary, oregano, or a mixture
  • 2 cloves pressed or mashed garlic
  • olive oil, if needed
  • salt and pepper
Container: grill with rotisserie attachment
Directions
  • Mix butter, herbs and garlic into a paste and set aside.
  • Rinse the chicken well, inside and out. Work your hand carefully under the skin wherever you can (breast, legs, thighs) taking care not to break the skin. Push bits of the herb paste under the skin then massage the surface to spread the paste around. Salt and pepper the cavity. Brush or rub the exterior with oil or melted butter. At this point, you can grill it, or you can refrigerate the bird for several hours.
  • Set the grill up for indirect cooking and preheat. While the grill heats, truss the chicken: tie the drumsticks (leg ends) together with a piece of string. Run a second piece of string under the back, catching both wings, and tie in front. Trim off any string ends.
  • Place the chicken on the spit according to the manufacurer's directions and grill over medium indirect heat for 75 - 90 minutes or until done. To test for doneness, use a thermometer ( 170F), or wiggle the legs - they should feel loose in their sockets, or poke into the meat - the juice that runs out should be clear, not pink.
  • Remove from the spit and let sit for a few minutes. Cut and remove the strings and serve.
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Rotisserie Chicken with Herbs Recipe Reviews

rotisserie chicken with herbs

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
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DrMobius
Rating of 5 out of 5.0 stars
Reviewed By
"This technique of putting herbed butter under the skin was familiar to me but I had never tried it. I softened the butter in the microwave before adding in some dried oregano, rosemary, thyme, paprika and minced garlic. Then I stuck the herbed butter in the freezer, while I got the chicken ready. I used a free range chicken, because they were on sale at Wal-Mart. The kitchen was not filled with the aroma of the herbs, as I had hoped, but that was apparently because all the herb flavor went directly into the meat. My guests agreed that this chicken was great. I like to cook, and actually enjoyed the process of putting the herbed butter under the skin. It took about 5-10 minutes to do this, and this is time well spent. I cooked it in Ron Popiel's Showtime rotisserie, and it was great. I will definitely make this again, maybe on the barbeque rotisserie, outdoors, once it warms up around here. Five + stars."
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