Food for Thought: Rotisserie Chicken

Food for Thought  By Simran Kular

Rotisserie Chicken

roast chicken

We have all have those nights when things are crazy and you just don’t have the time or sometimes the energy to cook. We have on occasion purchased a roasted chicken from the local grocery store in an attempt to have a quick but relatively healthy meal. A few years ago, we splurged on the rotisserie attachment for our new BBQ.  I found the following recipe for a dry rub that in my opinion (friends and family included) makes the best roasted chicken we have ever had. You will never buy a supermarket cooked chicken again, I promise.

This recipe is so quick to prep, delicious and allows you to use the leftover chicken in so many ways that it can be an invaluable staple to the weekly or bi-weekly meal rotation.

If you don’t have the rotisserie option don’t fret, you can still get similar results.  Sprinkle this rub on bone-in, skin on chicken thighs and throw them on the BBQ for a quick weeknight meal.  The skin gets crispy and is beautifully seasoned.  You can also roast the chicken on a stand in the BBQ or in the oven the traditional way. Either way the chicken will be moist and delicious (even if you don’t eat the yummy, crispy skin).  I usually double or triple the recipe to have the rub on hand at all times. Keep in mind the amount made below is for multiple chickens (2-3).

2 teaspoons kosher salt

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper (optional)

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Directions

In a small bowl, mix together all spices. Put the spice mixture into an old spice bottle to make it easier to sprinkle on the chicken. Rinse chicken and pat dry with paper towel.  Rub spice mixture all over chicken and into cavity. If using a rotisserie attachment, attach chicken as directed and let cook at 350 to 375 degrees for 1.5 to 2 hours or until the internal temperature registers 180 degrees.  If using a BBQ stand or oven, follow similar temperature and cooking time guidelines.

My kids call this recipe “chicken with skin” and are usually begging for the skin from my piece which I usually happily hand over.  Feel free to add your own special touch to this basic recipe, maybe smoked paprika or chipotle chili powder.  Hopefully this will become a favourite in your household too.  I would love to hear feedback from you too!

Ideas for leftovers:

– add to pizza

– add to sandwiches, wraps or salads

– make a new meal such as Tex-mex sheperd’s pie  – http://www.epicurious.com/recipes/food/views/Tex-Mex-Sheperds-Pie-103138

– add to a last minute stir fry with all the leftover bits of veggies in the fridge

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