While I was in Chicago, my brother and I invited our extended family over for a little get-together. We wanted to cook something that everyone would enjoy, but also something that we could pop on the grill and forget about once our guests arrived. No one wants to be putting last minute ingredients together while entertaining company!
We decided that Rotisserie Chicken was the perfect choice, and I’m so glad that we made it! It was delicious!
To make our Rotisserie Chicken recipe, you’ll need chicken (aren’t you glad I made that clear?!) and four simple ingredients:
Lawry’s Seasoned Salt
I’ll be honest, raw chicken really creeps me out!
So I let Josh deal with unwrapping it!
Start by skewering your chicken on the rotisserie stick (technical term). If you have more than one chicken, skewer those too!
Then place the rotisserie stick on your grill, which should be heated to 350 degrees. Now get those babies spinning!
Now for the fun part! And obviously by that I mean the part where you don’t have to touch the raw chicken anymore. Yuck.
Start by sprinkling the Lawry’s Seasoned Salt evenly over the chickens as they turn.
Then add an even layer of the pepper. Just to be clear, those are my brother’s arms, not mine!
Now add a layer of garlic powder.
And finally, shake out a layer of the pretty Paprika.
When you’re finished, it should look something like this:
Then shut your grill cover and cook for two hours.
If you don’t have a rotisserie on your grill, or a grill in general, you can also bake the chicken in the oven. Place a tray on a foil-lined pan.
Then add the spices as described above! Make sure you flip your chicken over, so both sides get decorated.
When it looks like this, you’re ready to bake it in the oven at 350 degrees for 2 hours.
After the two hours have passed, the chicken will look glorious.
Take it off the grill.
And dig in!
An improvement from the raw chicken, don’t you think?