Reviewed: Mar. 7, 2013

So good. I double everything but the salt. Make rotisserie chicken weekly and this is the only sauce I use.

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2 users found this review helpful

Reviewer:

donnaholmes73

Cooking Level: Expert

Reviewed: Feb. 9, 2013

Made this many time. My family loves it.

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Reviewer:

Slfate1959

Reviewed: Dec. 15, 2012

This is the best chicken in the world and it is super easy. Love it!

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1 user found this review helpful

Reviewer:

seeshellz45167

Cooking Level: Expert

Home Town: Maysville, Kentucky, USA

Reviewed: Nov. 30, 2012

We all LOVED this recipe! Added some garlic salt to the outside and inside but otherwise followed the recipe as directed. Yum!

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1 user found this review helpful

Reviewer:

Faith N

Cooking Level: Intermediate

Home Town: Smoaks, South Carolina, USA

Living In: Walterboro, South Carolina, USA

Reviewed: Sep. 17, 2012

I too used olive oil and I added a bit of garlic salt. The skin was delicious and the meat was tender and juicy. I just wish the flavor of the skin would seep into the meat. I might have to try and inject the chickens next time.

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Reviewer:

DJKIDD

Reviewed: Sep. 5, 2012

Followed to a T. Worked out great in my countertop Rotisserie. Overall flavor was very nice, it was what I was looking for, for another recipe to use this in. I didn't want anything overly spicy with flavors nor was it just plain. This fit into what I was looking for. I love the butter paprika flavor on the skin. And I can't wait to try this recipe on the grill. TY.

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6 users found this review helpful

Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Jul. 30, 2012

This is a good seasoning for rotisserie chicken, especially if you rotisserie your meat to be used in another meal...soup, chilli or something. Remember to tie up the legs and wings and use a drip pan to avoid flare-ups. I use olive oil instead of butter and baste every 20 minutes. Helps me to keep the eye on the bbq temperature and flare ups. We have had a leg come loose once that pushed the drip 'pan' into the rotisserie which caused a large amount of flames that we noticed quickly. But good recipe...

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Reviewer:

simple75

Reviewed: Jul. 18, 2012

Make sure you cook the chicken on in-direct heat and tie up the legs and wings or it will burn! This recipe is great, the kids all fought over it and loved it! I'm making two next time!

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Reviewer:

slin

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Jul. 13, 2012

Made this the other night, yummy! I used the rub as a starting point but stuffed the chicken with lemon grass & onion, my drip pan consisded of white wine, garlic and lemon juice for basting. Not much was left for the next day but the toddler was able to enjoy those few left over bites. Thanks for sharing!!

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8 users found this review helpful