How to Make Rotisserie Chicken at Home: Flavorful and Juicy

Rotisserie chicken is a beloved dish known for its succulent meat and crispy skin. While it’s easy to pick up a rotisserie chicken from the store, there’s something incredibly satisfying about making it at home. In this recipe, we’ll walk you through how to create the perfect rotisserie chicken that’s bursting with flavor and juiciness.

Ingredients for Homemade Rotisserie Chicken:

1 whole chicken (approximately 4-5 pounds)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 lemon, halved
4 cloves garlic, peeled and smashed
1 small onion, quartered

Equipment Needed:

Rotisserie attachment for your grill or a countertop rotisserie oven
Butcher’s twine (for trussing the chicken)

Instructions for Making the Perfect Rotisserie Chicken:

1. Prepare the Chicken:

Start by removing any giblets or neck from the chicken cavity and patting it dry with paper towels.
Truss the chicken using butcher’s twine to secure the wings and legs close to the body. This ensures even cooking.

2. Season the Chicken:

In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried oregano.
Rub the olive oil all over the chicken, ensuring it’s evenly coated.
Sprinkle the spice mixture over the entire surface of the chicken, including the cavity.

3. Add Flavorful Elements:

Place the halved lemon, smashed garlic cloves, and quartered onion into the chicken cavity. These aromatic elements will infuse the chicken with wonderful flavors as it cooks.

4. Preheat the Grill or Rotisserie Oven:

If you’re using a grill, set it up for indirect grilling. Preheat one side to medium-high heat (around 350°F/175°C) and leave the other side off. If you’re using a countertop rotisserie oven, preheat it according to the manufacturer’s instructions.

5. Thread the Chicken onto the Rotisserie Spit:

Slide the spit through the center of the chicken, ensuring it’s secure and balanced.

6. Start Rotisserie Cooking:

If using a grill, place the spit with the chicken over the unlit side. If using a rotisserie oven, follow the manufacturer’s guidelines.
Turn on the rotisserie motor and let it begin to rotate the chicken.

7. Monitor and Adjust:

Close the grill lid or the rotisserie oven door.
Cook the chicken for about 1.5 to 2 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C). This slow cooking method ensures a crispy, golden-brown skin and juicy meat.

8. Rest and Carve:

Once the chicken is cooked to perfection, turn off the heat and carefully remove the spit.
Let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist.

9. Carve and Serve:

Carve the rotisserie chicken into desired portions, and serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips for the Best Rotisserie Chicken:

- Brine for Extra Flavor: Consider brining the chicken for a few hours before cooking for even more flavor and juiciness.
- Experiment with Seasonings: Feel free to customize the seasoning blend to your taste. Add herbs like thyme, rosemary, or sage for a unique twist.

Frequently Asked Questions (FAQs) About Homemade Rotisserie Chicken:

Q: Can I use a different type of poultry, like turkey, for rotisserie cooking?: A: Yes, you can absolutely use different types of poultry for rotisserie cooking. Turkey is a fantastic choice, especially for holiday feasts. Just adjust the cooking time according to the size of the bird.
Q: Do I need a rotisserie attachment for my grill, or can I use a rotisserie oven for this recipe?: A: You have options! You can use a rotisserie attachment for your grill or a countertop rotisserie oven. Both methods work well; just follow the specific instructions for your equipment.
Q: Can I marinate the chicken before rotisserie cooking it?: A: Certainly! Marinating the chicken before rotisserie cooking can add even more flavor. Choose a marinade that complements your seasoning blend and allow the chicken to marinate in the refrigerator for a few hours or overnight for maximum flavor.
Q: Is it necessary to truss the chicken before rotisserie cooking?: A: Trussing helps the chicken cook evenly and maintain its shape, resulting in a more visually appealing presentation. While it’s not absolutely necessary, it’s recommended for the best results.
Q: What’s the best way to store leftover rotisserie chicken?: A: Store leftover rotisserie chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage. Use leftover chicken in sandwiches, salads, soups, or casseroles.
Q: Can I use a different wood for smoking on the grill?: A: Absolutely! Experiment with various wood chips or chunks for smoking to impart different flavors. Popular options include hickory, applewood, cherry, and mesquite. Just be sure to soak the wood chips before using them on the grill.
Q: Can I cook rotisserie chicken without a rotisserie attachment or rotisserie oven?: A: While a rotisserie attachment or oven provides the best results, you can still achieve delicious rotisserie-style chicken on a grill by using indirect heat. Place a drip pan with water or broth beneath the chicken to keep it moist while it cooks.
Q: Can I make rotisserie chicken using a gas grill?: A: Yes, you can make rotisserie chicken using a gas grill with a rotisserie attachment. Follow the manufacturer’s instructions for setting up and using the rotisserie on your specific grill model.
Q: How can I add a smoky flavor to my rotisserie chicken on a gas grill?: A: To add a smoky flavor, use wood chips in a smoker box or aluminum foil pouch placed over a lit burner on the gas grill. This method will infuse your chicken with a delightful smokiness.
Q: Can I use fresh herbs in place of dried herbs in the seasoning blend?: A: Yes, you can use fresh herbs in the seasoning blend. Keep in mind that fresh herbs have a milder flavor than dried herbs, so you may need to use a larger quantity for the same level of flavor.
Q: Can I make rotisserie chicken with skinless chicken?: A: While skin-on chicken is more traditional for rotisserie cooking because it results in crispy skin, you can make rotisserie chicken with skinless chicken if you prefer a lighter option. Just be sure to baste it with oil or a marinade to prevent it from drying out.
Q: Can I cook rotisserie chicken in an oven if I don’t have a rotisserie attachment or oven?: A: If you don’t have a rotisserie attachment or oven, you can still achieve similar results by roasting the seasoned chicken in your oven at a moderate temperature (around 350°F/175°C) until it reaches an internal temperature of 165°F (75°C). Baste it occasionally for extra flavor and moisture.

Fried meat pie (empanada) is a tasty, meat and veggie filled snack,
even though fried, it’s extremely rich and delicious.

Empanada is like a fried version of the Nigerian Meat pie .

It is originally a Latin American snack, popular all over the world for it’s rich filling and flaky crust.

Unlike our Nigerian meat pie which is baked , Empanadas are usually deep fried.

Even though that is the case, it isn’t soaked in oil, because the pies are transferred unto paper towels which absorbs any excess oil.

I have to admit that frying gives the meat pie a unique taste that you won’t get if it were oven baked; although that is an alternative , if you are not a fan of fried goods, or will rather opt for a healthier option.

I like that the filling for the pies are very forgiving; meaning that you can make use of your choice of meat , veggies and spices and still get a luscious mouth-watering and crowd pleasing snack.

Believe me these delicious hand pies are a great addition to any party, get-together or festive occasions.

Here’s how to prepare fried meat pie(empanadas), you’ll also find an easy to follow video recipe here

Ingredients for Fried Meat pie (Empanada)

For the EMPANADA DOUGH- FRIED MEAT PIE DOUGH:
– 5 cups Flour ( All purpose flour)
– 1/4 teaspoon Salt
– 1 tablespoon Sugar
– 2 whole Eggs
– 120 ml Margarine(butter) OR 8 tbsp room temperature water
about 100 ml OR more until consistency is achieved)

For the Empanada filling- FRIED MEAT PIE FILLING
– 500 grams ground beef or pork
– 3 tablespoons Vegetable oil
– 2 cloves Garlic
– 1 large or medium sized Onions
– 1 teaspoon dried Thyme
– 1 teaspoon Black pepper or chili
– I teaspoon Beef seasoning(OR bouillon) or Maggi or Knorr
– 1 tablespoon Soy sauce (OPTIONAL)
– 1 cup Potatoes
– 1 cup Carrot
– 1/2 cup Red bell pepper
– 1/2 cup Canned sweet corn
– 1/2 cup Green peas
– Salt to taste
– 1 tablespoon Corn flour or all purpose flour
– 1 cup (250ml or more) Water

How to make Empanada (fried meat pie)

– Heat up the 3 tablespoons of vegetables oil . Add 2 cloves chopped garlic &
one chopped medium sized onions and saute till fragrant

– Add 500 grams ground beef, pork or chicken and stir-fry for 2 minutes

– Add 1 teaspoon each of thyme, black pepper & beef seasoning and a tablespoon of soy sauce

– Stir fry until the meat goes from pink to pale – the meat will absorb all the spices and taste richer

– Add the diced potatoes and carrot and just enough water to cook the vegetables

– Cover and let it cook until the potatoes are tender, that’s about 10 minutes more or less

– Add 1/2 cup each of diced red bell peppers, sweet corn, green peas and salt to taste and cook for 5 minutes.

– Mix 1 tablespoon corn flour(starch)or all purpose flour with 2 tablespoons water, this slurry will serve as a binder and thickener for the filling

– Pour the mixture into the filling ,stirring constantly for a few seconds or until thickened

– Then take out of the heat and set the empanada (fried meat pie) filling to cool completely.

To make the empanada dough (fried meatpie dough)
– Mix 5 cups flour, 1 tablespoon sugar and 1/4 teaspoon salt together until combined

– Add 2 whole eggs and 120ml melted butter or margarine(8tbsp room temp) and mix well

– Add water gradually and continue mixing until the dough comes together
and not sticky

– Wrap in a cling film and rest in fridge for 20 minutes it allows the gluten in the flour to relax & absorb the liquid

– Take out the dough knead a little and cut into two portions (that’s after 20 minutes)

– Roll out the dough on a floured surface and using a circular mold, cut out as much circles as the dough allows

– Fill in the circles with the cooled filling and seal tight with your fingers and a fork

– Finally heat up some oil on medium heat until pretty hot and fry the empanadas (meat pies) until golden brown and crisp

–Serve and enjoy with a chilled drink or hot beverage

AFRICAN