Reviewed: Apr. 9, 2007

This is the BEST!!!!!! If you're looking for a really great rotisserie chicken recipe, believe me, this is the one. By far. I've tried many others from here and other sites, and they can't touch this one. A must try.

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44 users found this review helpful

Reviewer:

PEYTONMG18

Cooking Level: Expert

Home Town: San Bernardino, California, USA

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Reviewed: Jan. 5, 2007

Excellent!It was so moist and tasty.My kids couldn't get enough of it. Next time I'll use a bigger chicken.Thanks for a great recipe!

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5 users found this review helpful

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SHELL040370

Cooking Level: Expert

Home Town: Holtsville, New York, USA

Living In: Mount Sinai, New York, USA

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Reviewed: Jan. 3, 2007

YUM, YUM, YUM, YUM, YUM. I DOUBLED THE RECIPE, TO MAKE CHICKEN SALAD TOMORROW, BUT IT'S TOO LATE. 3 TEENS, 2 ADULTS, NOT A DROP LEFT. THOSE BONES WERE PICKED CLEAN BY PICKY EATERS... MOIST, TENDER, PERFECT! THANK YOU SO MUCH!

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2 users found this review helpful

Reviewer:

Cheryn

Cooking Level: Intermediate

Home Town: Joplin, Missouri, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 23, 2006

One Word......yummmiiieee!!!!! I have made this twice and both times it came out better than any resturant bought chicken i have ever purchased. My only regret is, I can't make it in the winter as I live in northen Canada and it gets to cold to be outside rotisserieing chicken.

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7 users found this review helpful

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Sonya

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Reviewed: Aug. 3, 2006

We just got a new grill along with a rotisserie. Couldn't wait to try it out and this recipe was perfect. I even did two chickens (Doubled the recipe) at one time and they both turned out great. Very moist and flavorful! Will definitely use again.

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6 users found this review helpful

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Dishy

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Reviewed: Jul. 20, 2006

My family gives the 5 stars. The kids were requesting it again before dinner was done. Chicken was perfectly moist. However, I will definately reduce the amount of salt next time I make it.

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4 users found this review helpful

Reviewer:

MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: Jun. 26, 2006

I wish there was a 4.5 rating....This was pretty good. I really liked the basting mix, but I was thinking maybe to inject the chicken too next time?? Will try it out and report back to you. :)

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ADIBAX

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Reviewed: Jun. 18, 2006

Fantastic job by Dad!

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Reviewer:

VENUSMOM99

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Reviewed: Jun. 13, 2006

The results of this recipe were astounding. The chicken turned out tender, juicy and best of all had that golden reddish brown crispy skin that had alluded me until this recipe. I did cut the salt by 25%, but that is a personal preferance. This recipe is a keeper.

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7 users found this review helpful

Reviewer:

chef101

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Reviewed: May 12, 2006

This was excellent. The chicken was very moist and the seasoning perfect. Thanks!

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3 users found this review helpful

Reviewer:

Sandy G.

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Pittsburg, Texas, USA

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Reviewed: Mar. 21, 2006

Excellent! I had some doubts on this recipe, but this turned into the rotisserie taste that I pay premium bucks for at market. I followed the recipe exactly, basting only once. I cooked a 3 1/2 lb. chicken for two hours at 300-325 degrees. It came out absolutely PERFECT. Make NO changes. Trust this recipe. It is the real deal.

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113 users found this review helpful