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Saturday, November 16, 2013

Cooking with Banshee: Rotisserie Chicken

I know this recipe seems a little daunting at first glance.  It does require some specific equipment, but almost anyone who owns a gas grill can purchase a rotisserie kit at a reasonable cost.  And, this recipe alone will make the investment worthwhile.  Not only is the chicken tasty, but it is just plain fun to cook meat on a spit.

This recipe has a bit of a Mexican flair to it, but mostly it's just juicy and delicious.  Once the meat is removed, it can be used in all sorts of dishes.  Chicken salad and burritos are just two examples.

Ingredients:
1 whole chicken
1/2 cup extra virgin olive oil
1 cup lime juice
1 cup chopped cilantro
1 lime, cut in half
1 package taco seasoning

Directions:
Thoroughly rinse the chicken under cold water.  Drain completely and pat dry.  Place the chicken in a baking dish and pour some of the lime juice over and inside the chicken.  Put your hand underneath the chicken skin and create a pocket between the skin and the meat.  Baste lime juice underneath the skin.  Rub half the chopped cilantro under the skin.  Cover with aluminum foil and refrigerate for 1 to 2 hours.

Remove the chicken from the refrigerator and baste with the remaining lime juice.  Thoroughly drain the chicken.  Rub the chicken skin with olive oil then rub with taco seasoning.  Stuff the lime halves and the remaining cilantro into the chicken cavity.  Secure the chicken to the rotisserie rod.  Truss the legs and wings with string.  Place the rotisserie rod on the grill.  Turn on the rotation and cook for approximately 90 minutes.  Internal temperature should be 170 degrees.


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