Rotisserie Chicken with Cilantro and Garlic Rub



Rotisserie Chicken with Cilantro and Garlic Rub
Putting a rotisserie of chicken on the spit can be cheap and feed plenty. Also it's great for leftovers. I used the Showtime model and it works great. They recommend 15 min per pound of chicken, but of course, go by the internal temperature of the product.
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  1. One hole Chicken
  1. Butter
  2. Garlic Mashed
  3. Fresh Celantro
  1. Paprika 4 tbsp
  2. Pepper 4 tbsp
  3. Cumin 4 tbsp
  4. Salt 4 tbsp
  1. Discard all internal gizzards and stuff.
  2. Next, make slits on skin of the chicken over breast areas and legs/thighs.
  3. Take your butter, cilantro, and garlic mash and stuff it under the skin of the rotisserie chicken.
  4. Sprinkle rub all over chicken.
  5. Cook 15 min per lbs until internal temperature reaches 175 degrees.


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