Weeknight dinners can be hard. They take a fair amount of planning and prep — and there just aren’t enough hours in the day to make something spectacular. Every. Single. Night. That’s why we could all use a good shortcut from time to time. When you need an easy chicken dinner (because, let’s be honest: the whole family loves chicken) turn to shredded chicken. You can add it to just about anything you’re cooking up — and it’s available on demand if you start with a rotisserie chicken. Need a few ideas to get you started? We’ve got plenty but highly recommend this hearty grain bowl that perfectly balances crunchiness, creaminess and flavor. You can even make a big batch of quinoa and keep it frozen in resealable bags for up to 1 month so that all you have to do when you’re ready to eat is reheat it.
With rotisserie chicken, frozen spinach and grated cheese, this is a great recipe to make the most of those odds and ends that are hanging around the kitchen.
For a healthier and quicker take on pulled pork sandwiches, give Ellies chicken BBQ sandwiches a try.
How to Make Rotisserie Chicken
Learn how to make rotisserie chicken at home with my super simple spice rub (4 ingredients plus salt & pepper). Or, recreate that same delicious flavor for your next oven-roasted chicken!
Prep: 5min
Total: 75min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 359 kcal, Carbohydrate 1 g, Protein 27 g, Fat 27 g, Saturated Fat 7 g, Cholesterol 109 mg, Sodium 103 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 2 teaspoons paprika
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 (4 to 5 pound) whole chicken ((see note 1))
- 2 tablespoons olive oil
Instruction:
- In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Remove giblets and truss the chicken (this is recommended for even cooking, see note 2).
- Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer’s instructions (for my Cuisinart rotisserie, it’s one hour on the “Rotisserie” setting). Remove from rotisserie and let rest 10 minutes before carving.
- Bake uncovered until the internal temperature reaches 165 degrees, about 70 to 80 minutes. Baste the chicken periodically (every 15-20 minutes, see note 3) with accumulated juices or olive oil. Remove from oven and let rest 10 minutes before carving.
- Place in a slow cooker for up to 8 hours on the lowest possible heat setting.
Simple Steps to the Perfect Rotisserie Chicken | Weber Grills
FAQ
What is the secret ingredient in rotisserie chicken?
What to do with a rotisserie chicken when you bring it home?
How do you make rotisserie chicken taste better?
Just because the chicken is already cooked doesn’t mean it can’t benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.
How does rotisserie chicken stay juicy?
Butter: Butter keeps the chicken moist and juicy, while giving the seasonings something to stick to. Seasonings: The rotisserie chicken is simply seasoned with salt, pepper, and paprika.
