Rotisserie Chicken Recipe – Impress Guests With Rotisserie Chicken

Rotisserie Chicken Recipe - Impress Guests With Rotisserie ChickenThis Rotisserie Chicken recipe is fairly basic but I’ve included a rotisserie chicken rub recipe to spice it up a bit if you like.

Basic is fine with me when I cook rotisserie chicken for myself but for a backyard rotisserie chicken barbecue with guests more spice is nice.

If you’re new to rotisserie chicken give the basic recipe a try first and if it’s not spicy enough for you then branch out to rotisserie chicken rub recipes.

Rotisserie Chicken Recipe

Ingredients

1 (3 pound) whole chicken
1 pinch salt
1/4 cup butter, melted
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper

Directions

Set your grill up for indirect cooking and place an aluminum pan in the bottom of the grill under the area where the chicken will be.

Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and tie the wings and legs to the body securely. Set the grill on high and cook the chicken for 10 minutes.

During that time, quickly mix together the melted butter, 1 tablespoon of salt, paprika and ground black pepper. Turn the grill down to medium and baste the chicken with the butter mixture.

Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 170 degrees F when taken in the thickest part of the thigh with a meat thermometer.

Remove the chicken from the rotisserie and let it stand for 10 to 15 minutes to allow the juices to redistribute before cutting it into pieces and serving.

Residual cooking during the resting time will bring the rotisserie chicken up to the recommended 180 degrees F.

This is a super tasting, easy chicken recipe that I think your family will love.

It’s perfect as a main dish for a simple backyard barbecue meal with French fries and cole slaw.

Spice up the basic Rotisserie Chicken recipe with this easy to make rotisserie chicken rub recipe.

This is an easy to make dry rub. It is especially good on rotisserie chicken.

The mix creates a spicy, sweet citrus flavor and will impress your guests at your next backyard rotisserie chicken Barbecue.

Tangy BBQ Rotisserie Chicken Rub Recipe

Ingredients

1/2 cup instant orange drink mix
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon onion salt

Directions

Mix together the instant orange drink mix, cayenne pepper, paprika, garlic powder, allspice, and onion salt.

Store your rotisserie chicken rub at room temperature in an airtight container until used. Rub into the chicken really well before you cook rotisserie chicken.

Check out more rub recipes on the Rotisserie Chicken Rub Recipe page.

Rotisserie chicken is in a class all by itself. If you don’t own a rotisserie for your grill it’s definitely worth investing in one just to try this Rotisserie Chicken Recipe.

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Recipe For Grilled Chicken

Recipe For Grilled ChickenThis is a great Recipe For Grilled Chicken. It is an unusual recipe for a whole chicken, split and grilled over charcoal sprinkled with garlic powder and doused in a beer and butter sauce.

We doubt you have seen anything like this before, but it’s been attributed to chuck wagon style cooking by ranch hands and trail cooks.

The chicken is grilled until the skin is charred and the juices run clear, all the while absorbing the smoke of toasting garlic and spoonfuls of the beer and butter sauce.

As I said, it’s unique. Try it and it will make a believer out of you.

Prep Time: 15 minutes
Cook time: 1 hour
Ready In: 1 hour 15 minutes

Great Recipe For Grilled Chicken

Ingredients

1 whole chicken, about 3 pounds, split lengthwise
2 teaspoons kosher salt
2 teaspoons lemon pepper
2 teaspoons garlic powder
1 bottle or can (12 ounces) beer – your choice
1/2 cup unsalted butter
2 tablespoons garlic powder
1 tablespoon lemon pepper

Directions

Light a charcoal barbeque for medium-high heat and lightly oil the grate.

Combine the 2 teaspoons of kosher salt, 2 teaspoons of lemon pepper and 2 teaspoons of garlic powder. Sprinkle half of the spice mix over both halves of the chicken.

In a small saucepan, melt the butter, then whisk in the bottle of beer and the remaining spice mixture. Keep the mixture warm.

Place the seasoned chicken onto the grill bone-side down. Close the cover and let the chicken cook for about 30 to 45 minutes – the skin should start blistering at this point.

Turn the chicken over so now the skin side is down and the bone side is up.

With the tip of a sharp knife, pierce the membrane of the bones. Ladle some of the beer butter into the hollow formed by the breast bones. Sprinkle some of the garlic powder over the charcoals, close the cover and close the vents.

Repeat this process of beer butter and garlic on the charcoals every 5 minutes until the beer butter is used up.

The skin and bones will be blackened from the charring, but the meat will be moist and tender.

Yield = 4 Servings

Good To Know – If you think your own junior ranch hands might object to the sight of burnt chicken for dinner, you can make it “green horn” style – cut the chicken into pieces and bake it in the oven for 40 minutes or so at 400F.

Baste it regularly with the beer butter, but don’t try to smoke the garlic powder – it’s not quite the same!

Food For Thought – To really bring out the garlic flavor, mince 6 large cloves of garlic and add them to the beer butter sauce.

You can also rub some of it underneath the skin on the breasts, thighs and legs.

As one person told us, the smell of grilling garlic can be a powerful draw, so be on the lookout for the neighbors coming over the fence!

Try this great Recipe For Grilled Chicken.

 

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Oven Barbecue Chicken – A Complete BBQ Dinner

This is the ultimate Oven Barbecue Chicken. It’s a one-dish dinner, good to go from oven to table, buffet, backyard or tailgate.

Skinless boneless chicken breasts share space with sliced sweet onion, fresh mushrooms, and baby new potatoes. Lightly seasoned and smothered in barbecue sauce, the chicken and vegetables come out tender and moist.

Perfect for any season, the assembly can be done ahead of time, needing only for the sauce to go on and the dish to go in the oven.

This is a great recipe to add to your repertoire of fabulous chicken dinners.

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Oven Barbecue Chicken
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Oven Barbecue Chicken With Mushrooms and Red Potatoes
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Oven BBQ chicken breasts make a complete meal when paired with mushrooms, new potatoes and sweet onion. All cooked together in the oven with BBQ sauce!
Course: Main Course
Cuisine: Barbecue
Servings: 4
Calories: 260 kcal
Ingredients
  • 4 skinless boneless chicken breasts
  • 2 large sweet onions cut in 1/8's
  • 1 pound white button mushrooms stemmed and halved
  • 1/2 pound baby red new potatoes halved
  • 1/2 tablespoon minced dried onion
  • 1/2 tablespoon granulated garlic
  • 1/2 tablespoon dried rosemary
  • 1 bottle 18 ounces barbecue sauce - your favorite
  • Kosher salt and ground black pepper
Instructions
  1. Preheat the oven to 350F.
  2. Lightly oil or spray a 9 x 13 baking dish. Lay the chicken in a single layer, then put in the onion chunks and the mushrooms. Make room for the red potatoes. Try to keep everything in a single layer - you may need to squish the chicken pieces and rearrange some of the vegetables.
  3. Season the chicken and vegetables with the kosher salt and black pepper.
  4. Combine the dried onion, garlic and rosemary, then sprinkle the mixture over the chicken and vegetables.
  5. Pour the barbecue sauce evenly over the chicken and vegetables. Cover the baking dish with aluminum foil and bake for 1 hour.
  6. The chicken should be cooked through and register 180F and the vegetables should be tender and cooked through.

Good to Know – This recipe works well with other cuts of chicken besides the boneless breasts.

Chicken breasts with the bone in, as well as leg and thigh quarters, benefit from the long, slow cooking.

Use regular red potatoes if the baby size are not available. Quarter them or cut in large chunks.

Food For Thought – Although barbeque sauce lends itself perfectly to a dish of chicken and vegetables like this one, you might consider using your favorite marinara sauce.

Fresh rosemary sprigs tucked under the pieces of chicken releases its aromatic essence during the baking and fills your kitchen with wonderful savory expectations.

Excellent served with hot cooked pasta.

Up Next:

Copycat Olive Garden Parmesan Crusted Chicken

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Oven Baked Barbecue Chicken – Easy and Delicious BBQ Chicken

Oven Baked Barbecue Chicken - Easy and Delicious BBQ ChickenOne of the easiest recipes for oven baked barbecue chicken is also one of the best.

With this delicious BBQ chicken the meat just falls off the bone. It’s tender, moist and savory with the flavor of your favorite barbecue sauce and a few added spices.

The secret is to pull back the skin of the chicken and season the flesh. The skin is pulled back on and the chicken is baked for an hour. After that time, the fat is drained off, and the barbecue sauce is poured on.

Another half hour in the oven and your chicken will be ready for a terrific mid-week dinner for a busy family.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Ready In: 1 hour 40 minutes

Oven Baked Barbecue Chicken

Ingredients

1 whole chicken, 2 to 3 pounds, cut into pieces
1 1/2 cups barbecue sauce – your favorite
2 teaspoons garlic powder
1 tablespoon dried minced onion or onion powder
1 teaspoon dried rosemary
Kosher salt and ground black pepper

Directions

Preheat the oven to 350F.

Combine the garlic powder, dried onion, rosemary, kosher salt and black pepper.

Pull the skin back from each piece of chicken but do not pull it all the way off. Season the flesh with the spice mixture, then pull the skin back over the flesh.

Put the chicken pieces in a shallow baking dish, cover it with foil and bake in the hot oven for 1 hour.

Remove the dish from the oven and pour off the rendered fat. Cover the chicken with the barbecue sauce, turning the pieces to make sure they are evenly coated.

Bake the chicken for another hour, uncovered. The sauce should be slightly thickened. If it looks like it is drying up, add a little water to thin it out.

Yield = 6 Servings

Good To Know – This recipe works just as well with whole leg and thigh quarters, chicken breasts with the bone in and chicken wings.

If you don’t want to deal with pulling the skin on and off, you can pull it all the way off and discard it, or keep it on the chicken and season over it.

Either way, your chicken will come out moist and tender.

Food For Thought – You can make your own barbecue sauce, or spice up a purchased brand to suit your tastes.

Add 1 teaspoon liquid smoke, 1 tablespoon granulated garlic, 2 tablespoons chili powder and 2 tablespoons honey to your favorite jar of BBQ sauce to give it a little individual attention.

 

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Mexican Chicken Casserole – Easy and Delicious

Mexican Chicken Casserole! Do you ever stand in front of your open refrigerator or cupboard and wonder what you’ll have for dinner?

 

The answer could be this simple casserole

It’s a great way to use cooked chicken. I’ve also used a rotisserie chicken from the grocery store.

So close that refrigerator door and get cooking!

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Mexican Chicken Casserole
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Mexican Chicken Casserole
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Chicken, tortillas, beans, diced tomatoes and green chiles, fajita seasoning and cheese come together in this delicious Mexican casserole. Can make ahead and freeze for later.
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 290 kcal
Ingredients
  • 1 medium onion chopped
  • 2 tbsp vegetable oil
  • 1 19 oz. can enchilada sauce
  • 1 16 oz can black beans, rinsed and drained
  • 1 14 1/2-oz can diced tomatoes with jalapenos
  • 1 11 oz. can Mexican-style corn, drained
  • 1 tsp fajita seasoning or chili powder
  • 1 tsp ground cumin
  • 1 10 oz. pkg 6-inch corn tortillas (I used flour instead - it was fine)
  • 3 cups chopped cook chicken I used a cooked rotisserie chicken from the store and picked it from the bone
  • 3 cups 12 oz. shredded Mexican four-cheese blend
Instructions
  1. Saute onion in hot oil in a large skillet over medium-high heat until tender. Stir in next 6 ingredients. Reduce heat to low and cook, stirring often, 5 min. or until thoroughly heated.
  2. Spoon one-third of the sauce mixture into a lightly greased 13x9-inch baking dish. Layer with one-third of tortillas, half of chopped chicken, and 1 cup cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken and 1 cup cheese. Top with remaining tortillas, sauce mixture and 1 cup cheese.
  3. Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.

 

Enjoy!

Up Next:

Mexican Stuffed Shells

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Marinated Grilled Chicken

This easy Marinated Grilled Chicken breast recipe is a great idea either for a crowd or dinner for two. This recipe is simply boneless skinless chicken breasts marinated in bottled Italian dressing and grilled.

Marinated Grilled Chicken

There’s certainly not a simpler marinade for grilled chicken than that. A one ingredient grilled chicken marinade!

It takes about half a bottle of Italian dressing for 4 chicken breasts, so you have plenty for the salad you can serve with it. Use the whole bottle of Italian dressing for a crowd of 10 or more.

You can transport the chicken breasts right in the container they have been marinating in to the beach, park or your backyard. You’ll love the convenience and the flavor, and the savings doesn’t hurt either!

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Marinated Grilled Chicken
Prep Time
4 hrs 25 mins
Cook Time
16 mins
Total Time
4 hrs 41 mins
 

A simple marinade makes for great grilled chicken. It doesn't get any simpler than this recipe! Prep time includes 4 hours of marination! 

Course: Main Course
Cuisine: Grilling
Servings: 4
Calories: 225 kcal
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 bottle Italian dressing regular or light
  • kosher salt
  • ground black pepper
Instructions
  1. Pour the Italian dressing over the boneless skinless chicken breasts and seal in a large baggie or in a container with a tight fitting lid. Make sure the chicken breasts are well coated with the Italian dressing.
  2. Refrigerate at least 4 hours or overnight.
  3. Light a charcoal grill or a gas broiler. Remove the marinated chicken breasts from the container and shake off any extra. Discard the grilled chicken marinade.
  4. Season the chicken breasts with the kosher salt and ground black pepper.
  5. Grill the marinated chicken breasts until cooked through, turning once to grill on each side. The chicken is cooked when the juices run clear, or the internal temperature reaches 180F on an instant read thermometer. Serve hot, chilled or at room temperature.

On Your Own – Consider using one of the flavored peppers available in the spice aisle of your market. A lemon pepper would add a little extra punch to this recipe.

For those of you who love the heat, try a Cajun spice with lots of cayenne pepper to turn things up a notch.

Food For Thought – The marinating makes the chicken very tender. The longer you can keep these chicken breasts in the marinade; the acids in the Italian dressing will break down some of the fibers in the chicken, meaning it will be tender and retain its moisture.

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Crockpot Lime Chicken Recipe

Crockpot Lime Chicken RecipeThis lime chicken recipe will add a little citrus flavor to your next chicken dinner. We like to use boneless skinless chicken breasts, wither whole or cut up, and pour on the herbs and spices.

If you like things a little simpler, just cut back on the amounts of thyme and garlic. If you’re like me, pile them on!

Rice is added just before the chicken in the crockpot finishes cooking, so just add a green salad or vegetable and your dinner is done.

Lime Chicken Recipe With Rice

Ingredients

4 boneless skinless chicken breasts
1/2 cup lime juice
2 cups chicken broth
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon cumin
1 whole bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups white instant rice

Directions

Season the chicken breasts with the kosher salt and black pepper. Put them, whole or in pieces, in the bottom of a crockpot.

Whisk together the lime juice with the chicken broth, minced garlic, dried thyme and cumin. Pour this mixture over the chicken and add the bay leaf. Cover the pot and cook on low 8 to 10 hours.

Add the instant rice 15 minutes before the end of the cooking time and stir well into the liquid. Cover the pot again and then serve the chicken and rice when ready.

Serves 4

On Your Own – This is a basic enough chicken and rice recipe that you can really make a number of substitutions to please individual tastes.

Try using a half cup of white wine – instead of the lime juice – fresh rosemary and chopped tomatoes to add a Mediterranean twist.

Or add 1/4 cup soy sauce and garnish the finished dish with chopped green onions for a slightly Asian flavor. Experiment with herbs and spices until you find a combination that suits you. Maybe it will make you famous!

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KFC Grilled Chicken

I call this KFC Grilled Chicken but I’m not sure how authentic it is and the colonel will never tell! It sure seems close though.

KFC Grilled Chicken

The bone-in chicken breasts are marinated overnight in a mixture of apple cider vinegar, Worcestershire and hot pepper sauce.

The vinegar tenderizes the meat, the Worcestershire gives it flavor and color and the pepper sauce gives it an unmistakable zip.

Try this with other pieces of chicken, such as wings and drumsticks, and see if friends and family can guess: is it yours or from KFC!

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KFC Grilled Chicken
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Maybe not KFC but darned close. Perfect for a memorable backyard BBQ!

Course: Main Course
Cuisine: Grilling
Servings: 10
Calories: 280 kcal
Ingredients
  • 10 chicken breasts bone-in, skin off
  • 1 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons hot pepper sauce such as Tabasco
  • Kosher salt and ground black pepper
Instructions
  1. Whisk together the apple cider vinegar, Worcestershire sauce and hot pepper sauce.
  2. Season the chicken breasts with the kosher salt and black pepper.
  3. Pour 1 cup of the marinade into a resealable plastic bag and add the chicken breasts. Seal the bag and refrigerate the chicken for about 1 hour.
  4. Reserve the remaining marinade in a covered container.
  5. Light a charcoal barbeque or heat a gas grill for medium heat. Arrange the grill for indirect heat, and lightly oil the grate.
  6. Remove the chicken breasts from the marinade and shake off any excess.
  7. Grill the chicken breasts, bone side down, away from the heat and with the cover down, for 20 minutes. Turn the chicken over, cover the grill and cook another 20 to 30 minutes, basting occasionally with the reserved marinade.
  8. The chicken is done when the juices run clear and there is no pink in the center of the breast near the bone.

Food For Thought – It might not make it on the colonel’s menu, but we also like this marinade with 1/4 cup dark brown sugar and 2 tablespoons Dijon mustard.

Whisk them into the marinade and make sure the brown sugar is well dissolved.

The sugar will get a little charred on the grill and make the skin crispy-sweet and tangy.

Good To Know – This recipe takes a long time on the grill.

You can also bake the chicken in the oven at 350F for about 45 minutes to an hour or until the juices run clear.

Putting the breasts on a rack in a sheet pan will let the air circulate around them to cook them evenly.

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Indian Grilled Chicken – Tandoori Style

Tandoori-style Indian Grilled Chicken allows you to taste the flavors of India in your own backyard.

Indian Grilled Chicken

The recipe begins with boneless skinless chicken breasts that are twice marinated – once in fresh lemon juice and then again in a sauce of yogurt, garlic, ginger and spices.

The result is moist and tender grilled chicken breasts with a highly aromatic aroma permeating the flesh as it grills over hot coals.

Serve this with traditional Indian accompaniments of steamed basmati rice, cucumber salad and naan bread.

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Tandoori Style Indian Grilled Chicken
Prep Time
11 hrs 55 mins
Cook Time
30 mins
Total Time
12 hrs 25 mins
 

A delicious tandoori style Indian dish that's twice marinated and cooked on the grill. Perfect for a backyard cookout! 

Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 295 kcal
Ingredients
  • 4 boneless skinless chicken breasts
  • Kosher salt and ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1 1/4 cups plain yogurt regular or reduced fat
  • 1/4 cup yellow onion finely chopped
  • 1 large clove garlic minced
  • 1 teaspoon fresh ginger minced
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons fresh cilantro chopped and lemon wedges for garnish
Instructions
  1. Cut a shallow slit lengthwise down the center of each chicken breast. Place them in a shallow dish and season them with the kosher salt and black pepper. Sprinkle them with the fresh lemon juice.
  2. Refrigerate the dish for about 30 minutes.
  3. Whisk together the yogurt, chopped onion, garlic, ginger, garam masala, turmeric, paprika and cayenne until the mixture is smooth. Spread the yogurt mixture on both sides of the prepared chicken breasts, making sure they are evenly coated.
  4. Cover the dish and marinate the chicken for at least 6 hours - overnight is best.
  5. Light a charcoal barbeque or heat a gas grill for medium high heat. Lightly oil the grate.
  6. Remove the chicken from the marinade and wipe off the excess.
  7. Grill the chicken for 6 to 8 minutes per side, or until there is no pink in the center of the breast.

Good To Know – Garam masala is a spice mixture essential to Indian cuisine. If not available in your area, try various online websites featuring international ingredients.

If you’re willing to invest in a few exotic spices you can make your own Indian Grilled Chicken spice mixture. Here’s a representative recipe:

4 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
1 1/2 teaspoons cardamom seeds
1 1/2 teaspoons ground ginger
1/2 teaspoon powder cloves
1/2 teaspoon powdered cinnamon
1/2 teaspoons crushed bay leaves

Heat a heavy skillet over medium heat and pour in all the ingredients except the ginger, cloves and cinnamon.

Toast the spices until they are browned but not burnt, stirring frequently.

When they have finished coloring, take the skillet off the heat and stir in the ginger, cloves and cinnamon. When the spices have cooled completely, grind them finely in a coffee or spice grinder, or a small food processor, until they have become a fine powder.

Store the blended mixture in an airtight container.

If all else fails, use 2 teaspoons of ground curry powder in place of the garam masala.

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Homemade Chicken Noodle Soup

Making Homemade Chicken Noodle Soup is a time consuming process. Homemade chicken stock takes hours. This chicken noodle soup cheats by using canned stock. The ginger gives it more zest.

Homemade Chicken Noodle Soup

If you have a desire for homemade soup but don’t have the time to devote to making homemade chicken stock then this chicken noodle soup recipe will satisfy your craving.

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Homemade Chicken Noodle Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Not really homemade from scratch but so good nobody will know the difference. 

Course: Soup
Cuisine: American
Servings: 4
Calories: 215 kcal
Ingredients
  • 2 16 ounce boxes Swanson chicken broth
  • 2 cups water
  • 3 carrots chopped
  • 3 stalks celery chopped
  • 1 pinch ground black pepper
  • 3 slices fresh ginger root
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped cooked chicken breast meat
  • 1/2 cup egg noodles
Instructions
  1. In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook.
  2. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and then remove the sliced ginger.
  3. Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until the noodles and vegetables are tender.

For an even richer chicken flavor I leave out the water. Sometimes I add onion and garlic for an even more complex taste.

You can give this chicken noodle soup an Asian flair by adding a few dashes of toasted sesame oil, a few sliced water chestnuts and chopped spinach leaves.

Make Southwestern chicken soup by leaving out the noodles and adding in some hominy, corn and cumin.

Even though this is not a true Homemade Chicken Noodle Soup the fact that it’s so versatile, great tasting and so easy to make it deserves a place in your recipe file.

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You Might Need:

Swanson Natural Goodness Chicken Broth, 16-Ounce Aseptic Box (Pack of 12)

Ginger Root, Sliced – 8 Lb Bag / Box Each

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