Three Pepper Rotisserie Style Chicken

Three Pepper Rotisserie Style Chicken
Three Pepper Rotisserie Style Chicken. Iain Bagwell/Getty Images
Ratings (5)
  • Total: 3 hrs 40 mins
  • Prep: 10 mins
  • Cook: 3 hrs 30 mins
  • Yield: Serves 8 to 10
Nutritional Guidelines (per serving)
438 Calories
24g Fat
4g Carbs
48g Protein
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Nutrition Facts
Servings: Serves 8 to 10
Amount per serving
Calories 438
% Daily Value*
Total Fat 24g 31%
Saturated Fat 7g 34%
Cholesterol 152mg 51%
Sodium 1105mg 48%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Protein 48g
Calcium 38mg 3%
*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 is a fork tender, delicious three pepper and herb rotisserie chicken.  You can adjust the amount of cayenne pepper used in this recipe of substitute with a mild chili powder.  

Ingredients

  • 2 (4-pound/1.8 kg) whole chickens
  • 2 onions, quartered
  • 4 teaspoons/20 mL salt
  • 2 teaspoons/10 mL paprika
  • 1 teaspoon/5 mL white pepper
  • 1 teaspoon/5 mL dried thyme
  • 1 teaspoon/5 mL onion powder
  • 1/2 teaspoon/2.5 mL black pepper
  • 1/2 teaspoon/2.5 mL garlic powder
  • 1/2 teaspoon/2.5 mL cayenne pepper

Steps to Make It

Mix together paprika, salt, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small mixing bowl. Remove giblets from chicken and discard. Rinse chicken cavity thoroughly, and pat dry. Rub chickens both inside and out with the spice rub, and place 1 onion into the cavity of each. Place in resealable bags and refrigerate for 4 to 6 hours.

Preheat grill, truss chickens and secure onto rotisserie rod. Cook chickens for 3 1/2 to 4 hours over indirect medium-low heat, or until internal temperature reaches between 165 to 170 degrees F/75 degrees C. Remove chickens and let stand for 10 minutes before carving.