Garlic-Lemon Rotisserie Chicken

Garlic-Lemon Rotisserie Chicken
Garlic-Lemon Rotisserie Chicken. Will Heap/Getty Images
  • Total: 115 mins
  • Prep: 15 mins
  • Cook: 100 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
780 Calories
45g Fat
9g Carbs
81g Protein
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Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 780
% Daily Value*
Total Fat 45g 58%
Saturated Fat 12g 59%
Cholesterol 251mg 84%
Sodium 1016mg 44%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 81g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This grilled chicken has a fantastic garlic and lemon flavor complemented by the savory rub mixture. A delightful rotisserie chicken fit for any occasion.

Ingredients

  • 1 3 1/2 to 4-pound/1.6 to 1.8 kg chicken
  • 1 lemon (cut in half)
  • 1 head garlic (cut in half)
  • 2 tablespoons/30 mL olive oil
  • For the Rub:
  • 2 teaspoons/10 mL sweet paprika
  • 2 teaspoons/10 mL sea salt
  • 1 teaspoon/5 mL ground coriander
  • 1 teaspoon/5 mL ground cumin
  • 1 teaspoon/5 mL ground ginger
  • 1 teaspoon/5 mL freshly ground pepper

Steps to Make It

  1. Preheat grill for high heat and arrange for rotisserie cooking.

  2. Remove fat found in chicken cavity.

  3. Wash chicken thoroughly inside and out.

  4. Blot chicken dry.

  5. Rub with half of the garlic and then with half of the lemon.

  6. Apply some of the rub onto chicken.

  7. Place remaining lemon and garlic inside the chicken.

  8. Truss the chicken.

  9. Brush the chicken's outside with oil.

  10. Add remaining rub mixture.

  11. Place chicken onto spit securely.

  12. Cook chicken until skin is a deep golden brown color and meat is cooked through, for about 1 1/4 to 1 1/2 hours. The internal temperature of the chicken should between 165 to 170 F/75 degrees C. 

  13. Transfer chicken to a large platter and cover.

  14. Let chicken rest for five to seven minutes before carving.

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