Although buying a ready-made rotisserie chicken at the store is convenient and makes dinner happen in five minutes, there's no need to do it if you plan ahead and follow one of our wonderful rotisserie chicken recipes. You can make it at home, and end up with a better-flavored chicken, that's healthier, lower in saturated fats, and tastier for sure. You need a rotisserie kit, but a one-time investment will provide many years of tasty meals.
Our recipes have different flavorings, from garlicky to lemony to peppery; use different herbs, dried or fresh; and apply various marinades and rubs to inject flavor into the meat. Versatile and easy, all of these recipes need simple sides to make a wonderful dinner. Use the same oven to roast veggies and potatoes, toss a simple salad with fresh veggies and balsamic dressing, or make a creamy veggie risotto. Use leftover chicken for sandwiches or salads; nothing goes to waste!
01 of 06
This great rotisserie chicken recipe became hugely popular along the East Coast of the United States and became called "super chicken" or "el pollo rico" (literally "tasty chicken" in Spanish). Although each Peruvian region has a favorite way of seasoning the chicken before roasting it, our recipe is a basic template from which you can add more herbs or flavors (beer, achiote, and mustard are common extras).
Vinegar, lemon, and white wine are juicy marinating liquids, while garlic, paprika, cumin, salt, and pepper thicken the paste. Coat the chicken with the mixture and refrigerate for 2 hours before popping it into the oven. Roast for 90 minutes. Eat it the Peruvian way with roasted potatoes or a less elaborate side of oven French fries.
02 of 06
This chicken has a great garlic and lemon flavor, complemented by a savory rub mixture. Paprika, salt, coriander, cumin, ginger, and pepper make a fantastic rub that imparts a lot of flavor to the meat and gives the outer layers a classic golden rotisserie chicken color. A brush of oil before the oven helps the skin to crisp up.
03 of 06
Our recipe is for two whole chickens and is a great preparation to switch up the big, old turkey for something new at your holiday dinner parties. Make a rub with butter, olive oil, herbs, spices, and white wine: let the chicken absorb those flavors for 1 hour in the fridge. Brush with a sweet glaze of balsamic, pear jelly, and honey during the last 40 minutes of cooking time (total of 2 hours).
Serve this moist and flavorful chicken after 10 minutes of resting time. Make an easy oven risotto to accompany this Italian-flavor-inspired chicken.
04 of 06
Tandoori chicken takes its name from the clay oven (a tandoor) it's cooked in. Our recipe uses a mild-flavored, Indian-inspired marinade with yogurt. Yogurt is slightly acidic, and that draws out the flavors of the spices and then holds them tightly to the chicken, tenderizing the meat.
Be careful loading this marinated chicken onto the rotisserie spit so as to keep as much of the marinade in place as possible. This will allow the marinade to roast right on the chicken.Continue to 5 of 6 below.
05 of 06
The sweet Huli Huli marinade gives this dish an authentic Hawaiian flavor. Mix soy, lime juice, honey, sugar, ketchup, tabasco, sesame oil, and seasonings, and use the mixture to brush the chicken before and during the cooking time. The sugars will caramelize the skin while the acidity of the lemon juice, the savory soy sauce, and the heat of the Tabasco will penetrate the meat, giving it a bold and spicy flavor.
06 of 06
The simple combination of lime and cilantro gives this rotisserie chicken a bright and light flavor. First, immerse the chicken in a short marinade with lemon juice and cilantro, then roast 2 hours in the oven. What gives this chicken a south-of-the-border feeling is the strong-flavored taco seasoning acting as a rub.