Monday, December 5, 2011

Rotisserie Chicken Breasts

The nick name for this recipe in my house is "Saturday Chicken" because it does take a little advanced planning.  Saturday is a perfect day for preparing this recipe.  Since I buy mostly organic now, I chose not to purchase ready-made rotisserie chicken from the grocery store anymore.  That's okay because I have a Showtime Rotisserie on my kitchen counter.  I don't have an outdoor barbecue, but I do have this rotisserie, and I love it.  I'm sure this recipe will be just as delicious baked in a 350 degree oven for 45 to 50 minutes.


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Rotisserie Chicken Breasts
4 bone in skin on chicken breasts

For the brine
1/8 heaping cup of salt
At least 1 quart of water, or enough to cover the chicken

For the dry rub
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of paprika
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/8 teaspoon of poultry seasoning
1 pinch of cayenne

1) Place chicken in a pot with brine ingredients and refrigerate for 3 1/2 hours.



2)  Dry chicken thoroughly on paper towels, and season with dry rub evenly.


3) Place in a zip lock bag and let "marinate" in the refrigerator up to another 3 1/2 hours (or overnight if you like).


4) Arrange chicken in a rotisserie rack (or place on sheet pan), and cook for 45 to 50 minutes until temperature is 160 degrees.


5)  Be prepared for moist and deliciously seasoned chicken.

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