cruzmisl Posted June 14, 2008 Report Share Posted June 14, 2008 Hi, I usually keep it simple (salt/pepper) when using the roti but I was curious if anyone has a good recipe for chicken. Thanks, Joe Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted June 14, 2008 Report Share Posted June 14, 2008 Have you tried any of the Dizzy Pig rubs? They are fantastic! I also like cajun blackening season on chicken too! Moved to the cooking general section..... -=Jasen=- Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted June 14, 2008 Author Report Share Posted June 14, 2008 I have and they are quite tasty but a PITA to order. Not that they're any more difficult than any other website but rubs are an impulse thing for me...... I like to get a really crispy skin so I have to be careful what rub I use so I don't burn it. Quote Link to comment Share on other sites More sharing options...
bobvoeh Posted June 15, 2008 Report Share Posted June 15, 2008 My other half is cuban, so I've been cooking chicken with Mojo for a while now. The KK just takes it to a whole new level, especially with the EZQue. Take a whole chicken and place it in a gallon zip lock bag. Slice up a small yellow onion, dump that in. Add some Fresh Ground Black Pepper. Now grab a gallon of Mojo and pour in enough so the chicken is completely covered when you seal the bag. Let that sit in the refrigerator for at least a few hours, overnight is better. The sugars from the citrus juices in the Mojo carmelize nicely and gets the skin all nice and sticky. This was my first attempt. http://www.komodokamado.com/forum/viewtopic.php?t=2383 On my second attempt, I tried something I saw in the forums here. I put a pat of butter on each breast, between the meat and the skin with some mashed garlic. I raised the temp to 475 and it turned the skin a really nice golden brown. I cook it until the temp in the thighs reach 180. I'd have to say it was my best chicken yet. Unfortunately it was a rush job, so no pics. Well, ok, here are a couple before it cooked just to follow the rules. Heh heh heh, its got nips. Turn Turn Turn Quote Link to comment Share on other sites More sharing options...
Duk Posted June 15, 2008 Report Share Posted June 15, 2008 Re: Recipe for rotisserie chicken? Hi, I usually keep it simple (salt/pepper) when using the roti but I was curious if anyone has a good recipe for chicken. Thanks, Joe This isn't a recipe per say but ...I always take my chicken and rinse and dry it, I stuff paper towels into the body cavity, then I salt it liberally with kosher salt all over the skin front and back. Put it into the fridge uncovered overnight. The next day I paint it with Honey Mustard and use Mc Cormacks Montreal steak seasoning. 375--400 on the Roti -- til thigh is 175 Quote Link to comment Share on other sites More sharing options...
