Having a few friends over? Want to make something nice, but not too difficult? You can use your George Foreman Rotisserie and roast yourself some truly tasty chicken.
Edit Ingredients
- Roasting chicken (about 4 pounds/1.8kg or so)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- 2 teaspoons paprika
- Olive oil
Edit Steps
Part One: Preparing the Chicken
- Remove the giblets (also known as innards) from the chicken.
- Wash the chicken, thoroughly, both inside and out. Dry with paper towels.
- Rub some olive oil onto the turkey. Don't add too much.
- Tie the legs and the wings snug to the chicken using cooking twine. This is known as trussing.
- Mix the spices together. The amounts are approximate, depending on your taste and the size of your chicken.
- Put the chicken on a plate and wrap up with plastic wrap. Refrigerate for 4 to 24 hours. (Longer is better).
Part Two: Cooking the Chicken
- Put the prong on the rotisserie spit and tighten it down. Then push the chicken onto it.
- Put the chicken on the rotisserie bar.
- Set the timer for 1 1/2 hours. The cooking time is approximately 25 minutes per pound/450g.
- Be sure that it is completely cooked. If you have a meat thermometer, use it to check; it is ready when its internal temperature has reached 160ºF/71ºC and there is no more pink.
- Serve and enjoy your healthy (er) chicken dinner.
Edit Tips
- If you have your own preferred seasonings for making your chicken, use them. These are just suggestions.
Edit Related wikiHows
- How to Make Grilled Lemon Chicken
- How to Use One Rotisserie Chicken to Make Three Meals
- How to Rotisserie Grill
Edit Sources and Citations
- http://www.food.com/recipe/deli-rotisserie-chicken-152116 – research source
- http://ec1.images-amazon.com/media/i3d/01/A/man-migrate/MANUAL000058788.pdf – research source