* Italian Rotisserie Chicken Breasts
The marinade in this recipe adds a sophisticated taste to the mild chicken flavor.
2 boneless, skinless chicken breast halves 1/4 cup
2 Tablespoons
1 1/2 teaspoons olive oil
1 1/2 teaspoons lemon juice 1/2 teaspoon grated lemon peel 1/4 teaspoon dried Italian seasoning 1 Tablespoon chopped green onion 1/8 teaspoon black pepper
Place the chicken breasts in a shallow glass pan. Combine the dress- ing, broth, oil, juice, lemon peel, seasoning, onions and pepper in a small bowl. Pour over the chicken breasts and seal the dish tightly with plastic wrap. Marinate in the refrigerator for
* Deli Rotisserie Chicken
This recipe is straight from the grocery deli, where that wonderful aroma of rotisserie chicken always makes shoppers immediately hungry.
1
1 teaspoon salt
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon dried thyme
Remove the giblets from the chicken and discard. Wash the cavity well and dry with paper towels. Tie the chicken wings and legs with cook- ing string. Combine all the spices in a small bowl and mix well. Rub thoroughly into the skin of the chicken, pressing gently. Cover the chicken and refrigerate overnight. Prepare the chicken for the Rotisserie and load onto Rotisserie Bar Assembly. Insert into Rotisserie. Set the Timer for 1 1/2 - 2 hours. The chicken is fully cooked when the juices run clear and the meat is white, with no pink remaining.The temperature in the dark meat should be 180ºF on the meat thermometer. If the chicken is not fully cooked, reset the Timer for an additional 10 minutes and test again. Serves 4.
28
