CaseT
TVWBB Platinum Member
This is my version of deli rotisserie chicken. The rub is really good and can be used on any poultry. It is good on pork too. This makes enough for a 3-5 pound bird.
Rotisserie Chicken.
Dry rub.
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons oregano
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 teaspoons salt.
Coat the outside of the chicken and cavity with rub.
Place on a rack over shallow dish and place in fridge uncovered for 8-12 hours. 24 hours max.
When your ready to cook remove from fridge. Truss chicken and place on rotisserie spit. Cook over high temp for best results.
Served this one with spaghetti squash and tots.
Rotisserie Chicken.
Dry rub.
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons oregano
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 teaspoons salt.
Coat the outside of the chicken and cavity with rub.
Place on a rack over shallow dish and place in fridge uncovered for 8-12 hours. 24 hours max.
When your ready to cook remove from fridge. Truss chicken and place on rotisserie spit. Cook over high temp for best results.
Served this one with spaghetti squash and tots.





