Three Pepper Rotisserie Style Chicken

Three Pepper Rotisserie Style Chicken - Iain Bagwell/Getty Images
Three Pepper Rotisserie Style Chicken.  Iain Bagwell/Getty Images

This is a fork tender, delicious three pepper and herb rotisserie chicken.  You can adjust the amount of cayenne pepper used in this recipe of substitute with a mild chili powder.  

  • 2 (4-pound/1.8 kg) whole chickens
  • 2 onions, quartered
  • 4 teaspoons/20 mL salt
  • 2 teaspoons/10 mL paprika
  • 1 teaspoon/5 mL white pepper
  • 1 teaspoon/5 mL dried thyme
  • 1 teaspoon/5 mL onion powder
  • 1/2 teaspoon/2.5 mL black pepper
  • 1/2 teaspoon/2.5 mL garlic powder
  • 1/2 teaspoon/2.5 mL cayenne pepper
  • Prep Time: 10 minutes
  • Cook Time: 210 minutes
  • Total Time: 220 minutes
  • Yield: Serves 8 to 10

Mix together paprika, salt, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small mixing bowl. Remove giblets from chicken and discard. Rinse chicken cavity thoroughly, and pat dry. Rub chickens both inside and out with the spice rub, and place 1 onion into the cavity of each. Place in resealable bags and refrigerate for 4 to 6 hours.

Preheat grill, truss chickens and secure onto rotisserie rod.

Cook chickens for 3 1/2 to 4 hours on indirect medium-low heat, or until internal temperature reaches between 165 to 170 degrees F/75 degrees C. Remove chickens and let stand for 10 minutes before carving.

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