Rotisserie chicken is truly the most glorious thing. EVER. To follow up my earlier post about purchasing my rotisserie machine, I am proud to say that I made my first rotisserie chicken and it came about beautifully!
You could certainly replicate it by roasting but I’m completely sold on my rotisserie machine so if you have one, USE IT! It’s so much easier than roasting a chicken and the flavor is all the proof you need. Here’s the recipe:
Garlic & Lime Rotisserie Chicken
- 1 Whole Chicken*. I used a 5 lb. chicken. No matter the size, you’ll want to plan on 15 minutes per pound and also note that you’re looking for an internal temp of 170-180°F.
- 1/2 cup of butter, softened
- 2 T. of minced garlic
- 3 limes, zested and juiced
- Ground Pepper
- Kosher salt
If your chicken comes with a pack of innards, remove and throw out. Wash and dry the chicken and season the cavity liberally with salt and pepper and set aside.
In a small bowl, combine softened butter with minced garlic, 1 tsp. ground pepper, 2 tsp. kosher salt, and zest and juice of the three limes. Work the garlic butter mixture under the skin of the chicken. spread around liberally. Reserve about a tablespoon to spread on top of the skin.
Using elastic food ties or butcher’s twine, truss the chicken. If you don’t have elastic food ties and want a super quick and easy way to truss the chicken with butcher’s twine, click HERE.
Place chicken on the spit rods and set time for 75 minutes or until the internal temperature is 170-180°F. When the timer goes off, let the chicken rest for 10 minutes in the rotisserie instead of on the counter by having it spin without heat. After it’s rested, remove and serve.
***Roasting Method*** For those roasting in the oven, bake at 425°F for 1 1/2 hours or juices run clear. Internal temp should 170-180°F.
Random side note: If you are looking for an inexpensive digital food thermometer, this is the one I own and LOVE.