ShareThe sight of whole chickens being grilled in huge rotisseries of restaurants would always tempt me and leave me wondering if the same could be made in your own kitchen .
So,over the weekend I took up the challenge and I was very pleased with the results.To add to the excitement,I served the chicken with garlic bread and potato wedges and the meal was an instant hit !
Pierce the chicken all over using a fork for the marinate to be absorbed well.
Marinate:
Ginger garlic paste-3tsp
garam masala(powdered cardamom,clove and cinnamon)-1/2tsp
Red chilli powder-3tsp
Turmeric powder-1/2tsp
Corriander powder-1tsp
Thick curds-1/2cup
Salt-to taste
Red food colour(optional)-a pinch
Juice of one lemon
Mix the ingredients of the marinate together with a little water to a thick paste.
Rub the marninate all over the chicken and into the cavity of the chicken
Place a quartered onion inside the chicken.
Tie the ends of the chicken drumsticks together with a string.Also tie the wings together.
Marinate in the fridge for 3 hrs.
Preheat the oven at 180 deg for 15 mins.
Pass the skewer thrrough the chicken.Remember the skewer should pass thro the legs and the wings so as to hold the chicken tightly.
Cook at 180 degrees
Brush the chicken every 10minutes with oil or melted butter.
Check the chikcen every 15 mins
The chicken will take around 45 mins to an hour to be fully done.
Untie the strings and let the chicken stand for 10minutes before carving.
Once the rotisserie chicken has reached the right temperature it is time to get it off the grill. Have a hot pad or fireproof glove ready and a platter or cutting board beside the grill. Remember that the metal rod of the rotisserie is going to be very when you grab it. It is easy to burn yourself so be careful.
When taking the rotisserie rod and chicken off the grill start by turning off the burners and rotisserie motor. I find it is usually easier to lift up and pull off the motor first to get it out of the way. Take a good hold of the rod on both ends and place the chicken on your platter and cutting board. I've seen many a bird fall to the ground so keep a good hold of it.
So,over the weekend I took up the challenge and I was very pleased with the results.To add to the excitement,I served the chicken with garlic bread and potato wedges and the meal was an instant hit !
You will need one whole chicken which weighs approximately a kilo
Remove the skin from the chicken and wash it well and pat dry with a kitchen towel.Pierce the chicken all over using a fork for the marinate to be absorbed well.
Marinate:
Ginger garlic paste-3tsp
garam masala(powdered cardamom,clove and cinnamon)-1/2tsp
Red chilli powder-3tsp
Turmeric powder-1/2tsp
Corriander powder-1tsp
Thick curds-1/2cup
Salt-to taste
Red food colour(optional)-a pinch
Juice of one lemon
Mix the ingredients of the marinate together with a little water to a thick paste.
Rub the marninate all over the chicken and into the cavity of the chicken
Place a quartered onion inside the chicken.
Tie the ends of the chicken drumsticks together with a string.Also tie the wings together.
Marinate in the fridge for 3 hrs.
Preheat the oven at 180 deg for 15 mins.
Pass the skewer thrrough the chicken.Remember the skewer should pass thro the legs and the wings so as to hold the chicken tightly.
Cook at 180 degrees
Brush the chicken every 10minutes with oil or melted butter.
Check the chikcen every 15 mins
The chicken will take around 45 mins to an hour to be fully done.
Untie the strings and let the chicken stand for 10minutes before carving.
When taking the rotisserie rod and chicken off the grill start by turning off the burners and rotisserie motor. I find it is usually easier to lift up and pull off the motor first to get it out of the way. Take a good hold of the rod on both ends and place the chicken on your platter and cutting board. I've seen many a bird fall to the ground so keep a good hold of it.
1 comments:
PranisKitchen said...
rotisseri chicken looks delicious.i used to prepare the stuffed chicken.if u get a chance visit http://pranithworld.blogspot.com/2010/03/kozhi-nirachathustuffed-chicken.html