Chicken Rotisserie with Veggies
Whole chicken marinated and grilled in Rotisserie oven
Cuisine
Indian
,
Mughlai
Servings
Prep Time
4
people
10
minutes
Cook Time
Passive Time
1
hour
8
hours
Servings
Prep Time
4
people
10
minutes
Cook Time
Passive Time
1
hour
8
hours
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
Instructions
Make slits in the chicken at different places, as shown in the picture. Make sure you don’t pull the skin away.
Mix all the ingredients together marked for marination.
Rub the mixed ingredients in to the chicken and refrigerate for 6-8 hours, preferable overnight.
Transfer the chicken on the Rotisserie and set the timer to manufacturer’s recommendation. Mine takes an hour.
Chop the vegetables of your choice. I used potatoes, Onions, bell peppers and colorful sweet chili peppers. Some great choices include sweet potatoes,
While the chicken is being cooked, the chicken tray would collect the drippings.
Add the dripped sauce to the veggies for extra flavor and sauté them in a pan.
The veggies should be soft and covered in the spice.
Serve the veggies along side of the chicken. Enjoy!!!