Best 3 Rotisserie Garlic Chicken Recipes

ROTISSERIE FRESH HERB & GARLIC CHICKEN

Steps:

• Clean a five pound roasting chicken and pat dry.
• Carefully separate with your hand the skin from the meat without ripping the skin. Separate entire breast area to back and then leg area.
• Crush and Slice all the garlic lengthwise.
• Insert garlic slices between the skin and meat on breast, legs and inside bird.
• Remove the basil, oregano and sage leaves off the stems.
• Insert the leaves between the skin and meat on breast, legs and inside bird.
• Add evenly the stalks of thyme in all places as well, reserving 4 stalks.
• Place the tarragon inside the bird.
• Place one stalk of rosemary inside the bird.
• If the skin is very loose use a toothpick to close in front area and one in back.
• Tie up the bird so the legs and wings are not loose. Use cotton string.
• Rub the tied bird with the olive oil.
• Insert the spit for rotisserie making sure it is well secured.
• Sprinkle salt and pepper around the bird.
• Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
• Place 4 sprigs of thyme anywhere under strings.
• Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound.
• Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.

ROTISSERIE GARLIC CHICKEN

Steps:

• Season the inside cavity of the chicken with about 1 teaspoon seasoned salt or white salt (or to taste) then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher's string.
• Fold the wings under.
• Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
• In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.
• Brush the outside of the chicken all over with the melted butter mixture.
• Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking, chill no more than 5 hours or the lemon will start to "cook" the chicken).
• Place the chicken on the rotisserie spit/rod.
• Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked.

GARLIC-LEMON ROTISSERIE CHICKEN WITH MOROCCAN SPICES

Steps:

• Set up the grill for rotisserie cooking and preheat to high.
• Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
• Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
• Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
• Yield: 2 servings.