Name: Chicken Rotisserie with Veggies
Prep time: 10 min
Cook time: 1 h
Yield: 4 people
Ingredients: 1 No. Whole Chicken (Make slits); 1 tsp Red chili powder (For Marination); 1/2 tsp Salt (For Marination); 1 tsp Tandoori masala (For Marination); 1/4 tsp Turmeric Powder (For Marination); 3 tbsp Ginger garlic paste (For Marination); 1 cup Greek Yoghurt (For Marination); 4 tbsp Lemon juice (For Marination); 1/2 cup Butter (For Basting, You can always use olive oil if you prefer.); 6 cups Veggies (You choice : Potatoes, Onions, zucchini, carrots, Bell peppers)

I have always loved Chicken Rotisserie. Looking at the chicken in those glass ovens with whole chicken turning around seem amazingly delicious and I always thought they taste this perfect only at restaurants, since I tried making it at home in the oven, but unfortunately, the oven does not give you the same result as the restaurant, because there is no way for you to rotate it and make it crispy and cook it evenly.

But, the problem grows more when you are a foodie and the crave to cook something is just too hard to let go. Your creativity needs that platform and you need rush out all the ideas and serve t on a platter. And little do people understand that similar to people getting upset when they aren’t able to take their favorite vacation, the home based or a restaurant based chefs happen to be the same. Till you are not authorized or left to decide and serve things as what you heart desires, you go a little crazy.

Since I was going nuts over cooking the Rotisserie, we came up with the idea of grilling the chicken. Same marination, little less oil, just sparingly brushing it around every few minutes, working hard with gas grill and charcoal grill, different times. Both were great, smoky flavor, taste of fresh cooked on fire, crunchy but not the Rotisserie, the flavor we were looking for was still very much missing. And, Finally Mr. Parveez bought me a Rotisserie maker. Can you imagine the excitement ? It was beyond what can be expressed in words.

Another thing, we aren’t a fan of Turkey. As much as we have always tried fitting ourselves in the traditional American “Thanksgiving” holiday, we still could not get ourselves to eat Turkey with ease. I always found the bird to be a little dry and it failed to absorb the flavors of the marinade that I used, hence it stayed bland and made gulping it down my throat even more difficult.

Finally with my Rotisserie maker, I was ready to roll. The chicken if marinated overnight or for at least 6-8 hours, makes the chicken absorb the flavors well. Make sure you make slits at the right places as shown in the pictures below. Also, the marinade needs to be rubbed in well, specially in the cuts and slits made. I always prefer using the whole chicken with skin. The fat from the skin adds a lot flavor to the chicken and it tastes incredibly delicious as well. The chicken should be tied from the legs and wings to be able to hold properly while being turned around. Mine was crispy and done in around an hour. This is must try if you are a Rotisserie fan like me. It surely does add a lot of glamour to your dinner table and is always a very fancy addition to the menu.

Chicken Rotisserie with Veggies

Whole chicken marinated and grilled in Rotisserie oven

Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

1 hour

Passive Time

8 hours

Servings

people

Ingredients

1 No. Whole Chicken Make slits
1 tsp Red chili powder For Marination
1/2 tsp Salt For Marination
1 tsp Tandoori masala For Marination
1/4 tsp Turmeric Powder For Marination
3 tbsp Ginger garlic paste For Marination
1 cup Greek Yoghurt For Marination
4 tbsp Lemon juice For Marination
1/2 cup Butter For Basting, You can always use olive oil if you prefer.
6 cups Veggies You choice : Potatoes, Onions, zucchini, carrots, Bell peppers