cruzmisl Posted June 14, 2008 Report 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
ThreeDJ16 Posted June 14, 2008 Report 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=-
cruzmisl Posted June 14, 2008 Author Report 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.
bobvoeh Posted June 15, 2008 Report 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
Duk Posted June 15, 2008 Report 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
