Mmm Try Again Is That a Chicken Try Again
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05/31/2007
This was a total disaster. Then why did I charge per unit it five stars? Because I take the blame for the problems I had. Although the recipe did non state information technology, I knew to necktie up the drumsticks and wings to keep them from flapping as the rotisserie turned, thus turning to carbon. I likewise knew that, when basting with a butter or oil based flavoring, you will have flare-up. I thought nigh putting foil under the chicken, but idea previous postings that said "do non deviate from the recipe" knew something I did not. Peradventure information technology would be crispier. When I went to put the second basting on, in that location was smoke streaming out from under the lid. The skin was black. A lot of the meat was overcooked. The stuff in the middle was cooked perfectly, but I sent my daughter out to the store to go a pre-cooked ane. I will eat the meat I salvaged for dejeuner tomorrow ;-). And then, tie the legs, tie the wings, put downward foil, and y'all will probably love this. I loved the smell of the sauce. Live and learn. I hope you larn from my mistake. Updated: Another option is to turn off the burner nether the chicken and cook it with indirect heat. (I have 3 burners.)
07/07/2007
Groovy recipe! This was my starting time time using my rotisserie attatchment for my BBQ grill. I was a piddling nervous but it turned out wonderful. Make sure yous use the drip pan or you will be in for a big mess. Besides, tie up the legs and wings then they don't flap all over the place. This was a keen recipe to start my rotisserie carrer. I will be cooking this again very soon.
x/31/2007
I really enjoyed this recipe! I added some rosemerry and I used olive oil insted of butter. It was wonderful, and so juicey!!!
07/30/2007
This chicken turned out fantastic. We followed the ingredients listing exactly and the cooking times were followed exactly. Thanks to the other reviews, made sure we tied the legs/wings with string and used an old 13x9" block pan as a drip pan. We have always really enjoyed the grocery store rotisserie chickens, but now we will be making our own. Yum! The reviewer who added garlic powder has a great idea, as I am certain that would be tasty!
04/09/2007
This is the BEST!!!!!! If you lot're looking for a really great rotisserie chicken recipe, believe me, this is the ane. By far. I've tried many others from hither and other sites, and they can't affect this one. A must attempt.
06/18/2008
My husband has been later on me for years to observe a bully rotisserie craven recipe and this is it! I did decrease the amount of table salt used the 2d time I fabricated this chicken and it was delicious! I will definitely exist using this recipe for a long time!
ten/30/2007
We loved this one. It is so easy and and then good. I did it in my Infant George Rotisserie. Quick and easy supper!
10/xi/2007
The chicken looked then dandy that it was shame to carve information technology. But the taste was great information technology was worth while etching it. Moist, delicious, and succulent.
03/27/2010
YUMMY! Rivals whatever store bought/restaurant rotisserie Chicken. Added poultry seasoning, garlic, and seasoning salt to the mix. Also used olive oil instead of butter. Took 1.5 hours at 300 degrees. Tied wings and drumsticks together, and then the drumsticks to the body. Family loved the crispy skin. I had brined the chicken for something else and then decided to grill with the nice weather. Don't know what the iv hours of brining did, but the end consequence was fabulous!
07/24/2010
Perfect every time! I stick a whole lemon in the crenel (after poking it a few times to allow the juices trickle out) and some fresh rosemary. It keeps the bird moist and also helps to proceed it snug on the rotisserie rod.
05/09/2009
Yes, the recipe is fine simply the method and instructions have a lot to be desired when cooking out of doors over fire , exist it over or with charcoal or on a gas grill..., Y'all Quickly Grill most cuts of beef over direct coals or heat. You Bar B Q nearly cuts of pork over low and very slow indirect heat (smoke). Brisket and tougher cuts of beef are best cooked low and slow besides. You practise something called in-between with craven and poultry called "ROASTING" Now if you are into eating carbon and having a black cloud emanate from your rima oris and encircling your caput from each bite, I advise when "roasting" whole chicken or chicken pieces on the grill you lot use the indirect method of cooking [roasting]. Indirect Method is having the burn banked on 1 or either side of the chicken or meat like Pork Steaks, Ribs, Rib racks and Tri Tip steaks etc. either on a rotisserie such as Prime Rib roast [In a basket not on skewers]or apartment on the grill when using charcoal or briquettes. Important! Always accept a drip pan nether the chicken. This prevents flare ups and grease fires in the Bar B Q pit or Kettle. Ever have a sufficient amount of liquid in the drip pan be information technology beer, apple tree juice, vino or fifty-fifty evidently water. This adds humidity to the inside of the closed BBQ and as well prevents grease fires. Concomitantly, it likewise will terminate neighbor complaints those unexpected Lawmaking-3 visits from your local engine company of fire fighters. Rule of thumb is... "Never melt, BBQ or roa
01/17/2011
This rotisserie craven was delicious! The flavour from the butter drip was very yummy! I had about a 4 lb. craven and my husband pretty much ate the whole thing! lol That was the beginning time making a whole chicken, for but the ii of us, where we had no leftover meat! I did brine the chicken for a few hours before manus to help it come out nice and juicy. I had to endeavor out my new rotisserie that I received for xmas and fifty-fifty though it was freezing exterior the chicken took about an hour and a half to fully cook on the grill. Thank you for the great recipe! I will make again!
06/19/2010
Very proficient! I found rotisserie tips on another website which helped a lot... put the craven on top of a lemon (or an onion) to continue the chix from flopping all over, and truss the chix likewise. I used the lemon and the juices definitely permeated the chix, and with the butter mixture of this receipe on the chix skin the cease issue was GREAT! (Also, use a pan full of liquid (h2o, broth, or a mixture of both) to grab the drippings. Brand sure you keep liquid in the pan and then it doesn't dry out and fire. That style no flare-ups from the fire or smoke from drippings burning. This chicken turned out AWESOME!)
04/06/2010
This sauce is neat and versatile! I have used it with chicken and also with just vegetables baked in an Oven Bag, the sauce is absorbed by the veggies, oral cavity watering! My daughter is a vegetarian and we take made a meal of the oven roasted vegetables. I keep getting requests for the recipe.
07/12/2010
Quick and piece of cake. This was then juicy. Thanks for sharing. I just got my grill rotisserie attachment and this was the perfect first dish! Definitely put foil or a pan under the chickent to take hold of the drippings or you will accept a big mess.
12/08/2010
Peckish BB-Q chicken over the last weekend we tried this recipe. I prepared the whole chicken and my wonderful boyfriend braved the cold to spark up the barbecue and cook it. He put a tin pan on the rack, above the coals and nether the chicken and basted the craven in it'due south own juices. I wouldn't change a matter! Actually exceptional ! Thank y'all.
01/thirteen/2011
Best rotisserie chicken I've ever made...this is ane of our favorite things to eat. I put less paprika than the recipe chosen for (maybe most 1/two) because I didn't know if my husband likes paprika. I too added a few dashes of garlic salt. I melted all the seasonings together in a pan on the stovetop and rolled the chicken around in it after it cooked for 10 mins. The seasoning was really good....has kind of a salty tangy-ness. We will definitely make this again. UPDATE: I always make this in my toaster oven (information technology has a rotisserie attachment) and it's perfect. Sometimes I alternate seasonings with the "Roast sticky craven" recipe past Sue Rogers, on this website, for some variety, and stick a lemon in the middle. Cooking craven this mode is the all-time!
08/21/2010
Swell recipe - great season!
07/26/2010
Turned out peachy. Crispy skin and very moist meat.
12/20/2009
This was and then crawly - I added potatoes & veggies to the drip pan beneath along with some chicken goop and sprigs of fresh Rosemary & Thyme - I came out unbelievably flavorful. This recipe is a for sure keeper and smashing for entertaining.
07/05/2008
did this recipe every bit follows: iv.75lb chicken @350 deg gas grill for 2.v hrs. used same spices as original recipe just added ane tsp. of garlic powder. Used baste pan under chicken with 1 12 oz. bottle of beer in it. Chef had only one glug. Beer evaporated later on 1/2 hr so added h2o with a niggling chicken base. Had to do this twice. Best craven I ever had. You must try this,y'all won't be dissapointed.Used both outside burners on 4 burner gas grill using indirect heat method.
08/27/2011
Awesome craven! My kids said it was the BEST Chicken they had ever had :) Nosotros loved it as well!
10/15/2008
I've used this recipe on both chicken and turkey. It's perfect so simple.
11/xix/2010
This was my first try at using the rotisserie on my make new Weber. I did tie the legs and wings and used a drip pan nether the bird. I also used indirect heat, turning off the center burner. I used kosher salt, which at 1 tablespoon turned out to be a fiddling salty. Next fourth dimension I will halve the salt, merely all in all the taste was unbelievable!! Will definitely effort again.
10/19/2009
Very messy only well worth information technology! Information technology is so moist and tastes like a pro made it.
05/xi/2010
Wow, I've fabricated this several times now and love information technology! I've e'er followed the recipe exactly and it's astonishing every time!
06/fifteen/2009
We only bought a rotisserie and needed to pause it in before trying a whole pig on the 4th of July. This is a complimentary continuing ane without a chapeau. At present we know we need to get or make a chapeau for this thing considering a minor chicken took FOREVER to make. Thank God we did Beer Butt craven on the grill or our neighbors kids would accept been starving. Be sure to tie your craven's wings and legs together with cord so they don't hang down. You desire those to be secure. Also, to proceed it moist stuff the crenel with cut up lemons. With regard to the recipe for basting sauce, it was good. I would double information technology and add garlic powder and some onion pulverization. Although, yous could add simply about any combination of spices that are to your liking. It really doesn't matter. What you accept to take is patience and a good meat thermometer.
09/29/2010
Very good. Made it without the butter and used skinned craven. I let information technology soak in a table salt water brine for ~2hrs earlier I seasoned and grilled it. With those changes, it was perfect for us.
12/21/2010
Wow! This craven came out tender, juicy, and delicious! Used a five lb craven and cooked it at 300 in my convection oven on the rotisserie setting and cut the table salt downwardly past a touch (about 2/iii T). Subsequently 2 hours, information technology was cooked perfectly. Give thanks you lot for sharing!
11/11/2009
All-time Rotisserie craven recipe I've plant. Try stuffing bird with a quartered onion and lemon. I've also cooked it in my "Big Easy" oiless turkey fryer.
06/27/2010
ROCKS! If you want a real downwards habitation flavor this is information technology. And so good. I was a footling more liberal with a pinch of salt on the inside (salubrious compression) and I think it helps a little.
01/08/2010
Wow succulent!!
12/28/2011
Fantabulous and comes out so moist and flavorful. Directions don't say to tie up legs and wings only you really must. I put a pan underneath to take hold of the fat that melts off which causes 'fire'. This chicken was a 4.20 pounder and was done in 1 1/2 hours. Certain will do this again!
12/03/2010
Chicken was mouthwatering. Spices are just right. Could use half of butter of spices. Had to reserve the remainder for the next rotisserie craven. Recommend this one.
08/11/2009
This is merely succulent!! I added some garlic and onion powder to the melted butter. The pare got perfectly crispy and the meat was wonderfully moist. I made 2 chickens at once and everyone loved them.
04/24/2011
this is bang-up! I did add some wood chips for smoke and apple tree juce in the drip pan. turned out splendid!!!!
08/31/2009
This was excellent, simply I made several changes: i/2 olive oil and one/2 butter, added garlic powder, onion powder, lemon pepper instead of black, used the salt and paprika, blimp craven with onion and lemon wedges, and filled the drip pan with white wine and lemon juice. Easy recipe and amazing flavor.
09/21/2008
OHHH MY!!!!!! This was GREAT! This was the commencement time I accept used the rotisserie on the grill. After reading reviews I placed a pan nether the chicken with apple juice in it. I cooked it on low temp with 2 of the iii burners for 2.5 hours. When I took information technology off the grill, I covered it in foil and towels to go on the heat in and grilled my vegies in foil for 20 mins. It worked great! It allowed the chicken to settle, merely yet kept it hot. This chicken was And so moist and tender! I did take to fill the juice in the pan one more than fourth dimension during the whole procedure. Employ a pan you don't intendance about or a disposable considering the cooking will destroy the pan! I also used a seasoned table salt in place of the regular salt. We Will be making this more than!
01/05/2011
Nosotros added garlic and, to be honest, it still didn't actually have any gustation.
01/28/2010
I will NEVER gear up a whole chicken any other way. This is SO expert.
03/19/2011
the chicken was very moist, even the white meat! I served at a staff bbq and everyone loved it!
03/08/2010
I used our Rotisserie and it tasted better then the store bought ones.
09/05/2008
On a grill You Demand to put a foil pan under Chicken and add h2o to pan nigh a 1/2" or add (BEER works best ii-12oz cans) your Chicken will fall off the bone!!!!
07/14/2008
Yery expert. Made a squeamish crispness to the skin. But I felt it lacked some season. So on the 2nd try I added some Brie cheese under the skin effectually the breast then blimp the cavitey with lemon wedges, thyme, basil, and onion wedges. Added a total burst of flavour this time. But with the Brie cheese in at that place it fabricated it rather oily on the outside, So you'ld but take to either omit the cheese or the butter baste.
02/20/2011
Was simple to execute and added big flavour. Would definitely brand again.
06/19/2011
My wife didn't want to brand the baste equally directing. She used store-bought poultery seasoning and margerine. I take five burners on my grill. Subsequently tying the 5-pound bird with cooking twine and securing it to the spit, I put it over four burners on high for most 10-fifteen mintues. I turned off the middle two burners and reduced the outer burners to medium. After things settled, the thermometer on the grill superlative read 350. I basted the bird every twenty minutes, cooking for a Total of one hour (10-15 on high with four burners and 45-50 with two burners on medium). The temperature by out meat thermometer was 177.6. Since my wife could non stop sampling the well-baked peel, nosotros called it "done" and tented it with aluminum foil for xv minutes or and then. She says she's never ownership a store prepared rotisserie chicken over again.
04/26/2011
We started making this rotisserie chicken recipe right later on Male parent's Day 2009 when my husband received his new huge grill. This recipe is spot on! We accept never felt we needed to change it in any way. Nosotros joke that, who knew 'paprika' would exist the hush-hush ingredient. Information technology is and so delicious we practically make information technology for every party...birthdays, fourth of July, etc. Our guests always ask how we make information technology...information technology is and then easy!
08/eleven/2011
The chicken came out moist, beautiful, but it wasn't a hitting -- fashion also salty. 1 of my kids couldn't even swallow the leg, considering it was so salty. I will definitely cook information technology again, but with mayhap 1/2 teaspoon of salt.
06/30/2010
I don't accept a bbq, then I baked this in the oven. It was a huge hit. Way better than the prepared rotisserie chickens we usually get.
04/27/2009
This is the best recipe for Rotisserie Chicken.Our cheers to the recipe submitter.Yum!
06/08/2008
Put ii birds on the spit. We ate till we could'nt move and then just rolled in the leftovers!! Likewise simple to be true.
x/22/2012
This turned out moist and the season was quite good. No more expensive store bought bird for u.s.. Thanks for sharing.
08/03/2006
We merely got a new grill along with a rotisserie. Couldn't wait to try information technology out and this recipe was perfect. I even did two chickens (Doubled the recipe) at 1 time and they both turned out smashing. Very moist and flavorful! Volition definitely use again.
09/23/2006
One Give-and-take......yummmiiieee!!!!! I have made this twice and both times it came out improve than any resturant bought craven i take ever purchased. My just regret is, I can't arrive in the winter as I live in northen Canada and it gets to cold to be outside rotisserieing chicken.
06/01/2008
Loved this chicken (the 2d fourth dimension I made it!). The start i was my starting time rotisserie attempt and although I put a drip pan under it, the fat that dripped caught fire and destroyed the chicken! I did some inquiry then the side by side fourth dimension I put 1 inch of water in the drip pan. It diluted whatsoever drips and prevented a fire. My 2nd try went great and we loved the results. I did use 1/ii the salt just otherwise wouldn't change a affair.
06/13/2006
The results of this recipe were astounding. The chicken turned out tender, juicy and best of all had that golden scarlet dark-brown crispy skin that had alluded me until this recipe. I did cut the salt by 25%, simply that is a personal preferance. This recipe is a keeper.
07/08/2010
these turned out very well. Didn't have the free energy to set up the rotesserie so I cooked them on broiler pans on the grill and it worked out well.
02/04/2010
This was and then succulent and so unbelievably easy! i didn't even measure annihilation out, rubbed butter all over and under the wings, salted, peppered, and sprinkled paprika all over information technology. I really cooked information technology in the oven uncovered. Tasted only like a store bought rotisserie. It was divine! Thanks for sharing this recipe!
07/thirty/2011
I made this recipe the other dark to break in our new rotisserie for our gas grill. I take to say that I've bought rotisserie style chickens from the supermarket and thought they were cracking, but this recipe puts them to shame!! Our chicken turned our fantastic! It was delicious, moist and perfect. I'm glad that I learned a new chicken cooking technique. Cheers for submitting this wonderful recipe, I'll be using information technology from now on!
05/27/2011
Really enjoyed this recipe, I did brine my craven 24 hours with water,garlic and brown saccharide and then rinsed and cooked as the recipe said. My grill has a infrared rotisserie burner so after the get-go ten minutes with everything on loftier I shut the bottom burners off and only cooked with the infrared burner. Total cooking fourth dimension about seventy minutes. Simple recipes are only the best!
06/14/2008
A little less salt!
06/27/2011
I did this a petty unlike, I used one Tsp garlic powder, 1 Tsp salt, ane/2 Tsp Freshly basis blackness pepper, 1 tablespoon parsley flakes. I tied the chicken and put a pan underneath it and I did not baste it at all. Came out great! Thanks for the technique.
01/05/2007
Excellent!It was so moist and tasty.My kids couldn't get enough of it. Side by side time I'll use a bigger craven.Thanks for a peachy recipe!
08/09/2011
I make this rotisserie chicken using Western N Carolina Vinegar Barbeque Sauce which has butter in information technology. You tin discover the recipe on alrecipes. I exercise the usual necktie the legs and wings and apply indirect heat and try to maintain 350 degrees on my weber
08/24/2011
Awsome recipe; Bang-up flavour, Chicken stays juicy, and It's quick and piece of cake!!
11/26/2009
Oh my goodness; did I e'er get rave reviews from my family unit and guests. No other BBQ chicken for my family unit at present. I did cutting back the salt to two tsps. and placed it in a tin foil plate in the heart of the BBQ with the eye burner off. Used a digital thermometer and my 3.five lb. chicken only took one hour. Have tried this on bone in chicken breasts calculation the rub half style through and using a digital thermometer to 180 degrees. Yummo, so tender & juicy.
02/18/2010
I was skeptical of this recipe when I tried information technology, just it turned out to be a slap-up basic recipe. I would recommend bounden the drumsticks and wings to go on them from overcooking, just as I did. I, also, put the chicken on a timer and basted it every xxx or so minutes while cooking. I cooked the chicken on loftier (450 degrees) for 10 minutes, and and then cooked it at 350 degrees for most an hour and half (the peel had a rich, night color, the meat had started retracting from the bone, and the internal temp had reached 180 degrees). The great thing virtually this recipe is how moist the chicken is. I usually make a chicken salad with any leftovers.
06/26/2011
First rotisserie I take always done. Got the rotisserie kit for birthday to go on my Weber grill. Fifty-fifty after reading that you need to tie the bird up, I didn't realize how much. Well, the recipe turned out groovy. Substituted olive oil for the butter. Likewise dusted the bird with Zach'southward cajun salt just prior to pulling information technology off the grill. Very tender, good recipe.
01/14/2012
Was unproblematic & succulent in my Showtime Rotisserie! Lots of flavor & crispy peel! Thanks so much!
03/05/2008
I merely have to say how wonderful this chicken turns out. I really had no idea that I was able to produce such a lovely dish! I accept been living in Italy for several years, and from time to time I get the urge for some dwelling food, and this was in a higher place and beyond what I was peckish!!!
07/thirteen/2012
Made this the other night, yummy! I used the rub as a starting bespeak but stuffed the chicken with lemon grass & onion, my baste pan consisded of white wine, garlic and lemon juice for basting. Not much was left for the side by side day only the toddler was able to enjoy those few left over bites. Thanks for sharing!!
11/02/2008
Sorry not to give 5 stars simply everyone found this too salty. I'll effort it once again with half the common salt and maybe olive oil instead of butter.
06/24/2011
I used 1/viii tsp cayenne instead of the black pepper. It turned out to be wonderful!
12/28/2011
This is a great recipe. I take made it a few times already and my picky 3 twelvemonth one-time loves it
07/30/2008
This is a winner! Drip pan and only baste it once is my only change. For a larger chicken (three-one/2 Pound)I cooked it ii hours and information technology barbarous off the bone. Information technology sure beats the store variety.
08/03/2009
Cracking recipe, added my own twist to information technology. To the recipe above I added; 1Tbs footing rosemary 1Tbs Garlic powder 3Tbs Olive oil Besides every bit the added ingredients, I also filled a drip pan with white wine and put information technology nether the rotating chicken. Very moist and delicious chicken.
07/20/2011
This was wonderful, I didn't change a thing. Tasted like the rotisserie chicken you tin get at the grocery that my kids rave about, just really fresh...mmmm
06/26/2006
I wish there was a 4.5 rating....This was pretty good. I really liked the basting mix, just I was thinking maybe to inject the chicken too adjacent time?? Will attempt it out and study back to yous. :)
05/05/2011
So freaking good!
12/06/2011
So delicious! Perfect as is!
x/27/2011
really good, but skipped the salt and only went with butter, paprika and pepper in the basting mixture. Doesn't need information technology.
07/15/2007
This came out fantastic. Just thing I added was some garlic powder to the drip mix, near a couple tsp.
07/20/2006
My family unit gives the 5 stars. The kids were requesting information technology again earlier dinner was done. Chicken was perfectly moist. Nevertheless, I will definately reduce the corporeality of common salt side by side time I make it.
08/09/2008
This was excellent. We grilled it on our rotisserie rack on the bbq. It tasted better than the ones you lot get at a grocery store. This is definately a keeper.
09/29/2007
This recipe is absolutely perfect exactly the way it is written, no changes needed. It comes out looking just like the rotisserie chickens I buy cooked at the grocery store and tastes even more moist! Thank you.
05/12/2006
This was fantabulous. The craven was very moist and the seasoning perfect. Thanks!
06/sixteen/2007
I did follow this recipe as exactly as written. It was easy and delicious! My dad loved it and he is extremely fussy. This is a keeper and I highly recommend it for company.
09/05/2012
Followed to a T. Worked out not bad in my countertop Rotisserie. Overall flavour was very nice, it was what I was looking for, for another recipe to utilize this in. I didn't desire anything overly spicy with flavors nor was information technology just plain. This fit into what I was looking for. I dearest the butter paprika flavor on the skin. And I tin can't expect to try this recipe on the grill. TY.
01/08/2012
This was so simple and tasted so dandy! Definitely a keeper!!
05/26/2008
Really bang-up mode to do craven! I thought information technology was a tad bit salty as I used salted butter plus the tablespoon - next time I'll just utilise ii teaspoons or unsalted butter and 1 tablespoon of salt.
10/08/2008
Easy and Delicious. Tastes better than have out chicken! My kids love this and ask for information technology every week!! Too works great for roasting the chicken on a tin of beer in the oven.
10/08/2007
My craven came out AMAZINGLY!!! I basted information technology three times (at approx. 30min intervals) and BBQ'd it on medium for almost i.5hrs The skin came out and then crunchy and flavorful, the inside of the craven was very moist...better than any store-bought rotisserie chicken I've ever eaten! My husband couldn't get plenty :)
06/05/2011
Yum
x/12/2009
This was fantastic! Very moist. I merely tasted the skin since I pull the peel off. Very tasty! Will make this again.
07/12/2009
astonishing! turned out perfect! thank you! i found 350 was best(all three burners on low). make sure you lot necktie up the legs/wings. i would recommened adding some liquid in the drip pan Before you first cooking every bit well. i used some cheap beer :) in addition to the wonderfully elementary recipe..... i stuffed the cavity with lemon wedges, garlic and diverse herbs. i HIGHLY recommend doing this. kept the bird nice and juicy!
06/19/2009
Absolutely loved this recipe. I used a 7lb chicken and took the advise of other reviewers and added 1 tsp of garlic powder and combined olive oil with the melted butter. I fabricated sure I had a baste pan below the chicken and only used the outside burners. I also used wire to tie the bird deeply and cooked it about two hours. Everything else I followed exactly as the other reviewers said. The pare came out cripy brownish and the meat was and then juicy it fell autonomously with a fork. I used a nine" block pan for the drip pan and started out with about 1/2 of h2o to prevent whatever grease burn down. During the two hours I basted frequently and had to add about ane pint of h2o to refill the pan. This will be my recipe for rotisserie craven for a long time. It is a brand over again in my house.
06/04/2008
My family unit loved this recipe! I've told anybody virtually how yummy this chicken was! Information technology was so elementary; I programme on using this recipe ofttimes.
07/04/2009
We recently got a new gas grill & rotisserie.This was the beginning recipe we tried, and it was scrumptious!! The second time, I omitted the table salt & added i/2tsp. garlic pulverisation, 1tsp. onion poweder and 1tsp. lemon pepper. To the melted butter, I added 1/ii cup lemon juice. Wonderful!! We will employ this recipe many times this summer.
09/23/2007
Truly outstanding recipe. Looks to simple to exist skillful just that's what'southward deceiving. If yous are cooking a larger craven you practice demand to increase the butter by 1-two TBLS. You can as well add 1/viii to one/iv tsp of garlic powder. This will become a family/invitee favorite in an instant.
Source: https://www.allrecipes.com/recipe/93168/rotisserie-chicken/
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