Rotisserie Chicken Recipes, Hints & Videos

Rotisserie Chicken Recipes, Hints & Videos

Americans buy more than 800 million chickens a year. We buy almost as many rotisserie chickens from chains and the supermarket as we do raw chickens to cook for ourselves. That's a lot of chicken that and our consumption has been growing at a rate of 7 to 8 percent a year since the late 1990's.

Already cooked rotisserie chicken is an excellent source of protein and low in fat when the skin has been removed. But although it's convenient, it's also expensive. As a quick weeknight meal preparation it's great, but why not make a few of your own on the weekend and use them to make delicious meals such as salads, pasta, sandwiches, soups, and casseroles for the rest of the week? You'll save time and money and your family will love having home-cooked meals all week.

Rotisserie Chicken Recipes

Basic Rotisserie Chicken

This is the healthier version of eating chicken verses fried chicken.


Whole chicken


Rinse chicken; drain and pat dry. Rub cavity lightly with salt. Fasten neck skin to back with skewers.  Take tip ends of wings and bend wings backward so they are held against back of chickens. Insert spit rod through center of chicken.  Insert turning forks firmly in chicken and tighten screws. Tie drumsticks together and then tie securely to tail. Place spit on rotisserie. If desired, brush chicken with melted butter.  Special barbecue sauce may be used, if desired, the last 16 to 25 minutes of cooking period. Approximate cooking time ready to cook weight 1 ½ to 2 lbs. One hour; 2 lbs. To 2 1/2 lbs one and a half hours; 2 1/2 lbs to 3 lbs one and three quarters hour. Chicken is done when the thickest part of drumstick feel soft when pressed between fingers.

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One of my favorite true convenience foods now widely available in markets is the cooked, ready-to-eat rotisserie chicken. Rubbing a whole chicken with seasonings and then cooking it on a slowly turning spit is an excellent way to produce juicy, flavorful meat. Those I've sampled from supermarkets deliver reliably good results, provided that you take some care to select one that seems to have finished cooking fairly recently, looking plump and juicy, with nicely browned skin. A straight-from-the-market rotisserie chicken is perfect for such a salad, as the still-warm meat will soak up the flavors of the Asian-style dressing in a way that cold chicken, the usual staple for salads, cannot.



1/4 C. (60 ml) rice vinegar

2 Tbs. light sesame oil

2 tsp. dry Chinese or English (Colman's) mustard

1 tsp. soy sauce


Freshly ground black pepper

2 to 3 Tbs. peanut oil


2 small heads or 1 medium head napa cabbage

1 small head romaine or iceberg lettuce

10 snow peapods

1 whole cooked hot rotisserie chicken

1 Tbs. black sesame seeds, or white sesame seeds toasted in a dry pan over low heat, 

stirring continuously, until golden, about 1 minute


First, make the Chinese Mustard Vinaigrette: Put the rice vinegar, sesame oil, dry mustard, soy sauce and a little salt and pepper into a blender or a food processor fitted with the stainless-steel blade. Blend or process until smooth. With the machine running, drizzle in the peanut oil to form a thick, smooth dressing. Taste the dressing and adjust the seasonings if necessary with more salt and pepper. Transfer the dressing to a bowl and set aside.

Select 4 to 8 nice-looking leaves from the napa cabbage and set them aside to decorate each serving plate. With a sharp knife, cut the remaining napa cabbage leaves crosswise into 1/4-inch (6 mm) julienne strips. Pull away the outer leaves of the romaine or iceberg lettuce to reveal the paler, tender heart. With a sharp knife, cut the lettuce heart crosswise into 1/4-inch (6-mm) strips until you have 1 C. (250 ml) of shreds. With the knife, cut the snow peapods diagonally into 1/4-inch (6-mm) strips.

With your fingers, remove the skin from the still-warm rotisserie chicken. Pull off the meat from the breasts, thighs and drumsticks; tear the meat into bite-sized pieces. In a mixing bowl, combine the chicken, shredded cabbage, shredded lettuce and snow peas. Toss with enough of the vinaigrette to coat all the ingredients well. Arrange the whole napa cabbage leaves around the edge of a large serving plate or platter, or on individual serving plates, and mound the salad mixture on top. Garnish with sesame seeds and serve immediately. Serves two as a main course, four to six as an appetizer.

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For tons of tasty chicken drumstick recipes, click here!



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