Reviewed: Nov. 23, 2009

Very easy to do! We used the rotisserie burner on our grill and it took a little longer. Make sure you check the temperature often. The last 30 degrees went really fast! Very juicy!

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5 users found this review helpful

Reviewer:

CFPENGUIN

Cooking Level: Intermediate

Home Town: Iowa Falls, Iowa, USA

Living In: Cedar Falls, Iowa, USA

Reviewed: Nov. 11, 2009

Best Rotisserie chicken recipe I've found. Try stuffing bird with a quartered onion and lemon. I've also cooked it in my "Big Easy" oiless turkey fryer.

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14 users found this review helpful

Reviewer:

Jim Steele

Reviewed: Oct. 19, 2009

Very messy but well worth it! It is so moist and tastes like a pro made it.

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16 users found this review helpful

Reviewer:

LIONESS037

Reviewed: Oct. 12, 2009

This was fantastic! Very moist. I just tasted the skin since I pull the skin off. Very tasty! Will make this again.

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7 users found this review helpful

Reviewer:

Denise D

Cooking Level: Intermediate

Home Town: Lincoln Park, Michigan, USA

Living In: Wyandotte, Michigan, USA

Reviewed: Sep. 17, 2009

I followed the tips for tying the legs and wings, this was my first rotisserie experience and it couldn't have turned out better! I got rave reviews from company and looked like I was a gourmet cook!! Always a treat!

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5 users found this review helpful

Reviewer:

TERRICOOKS

Reviewed: Sep. 9, 2009

Great recipe! I made it pretty much exactly as written, then used the rotisserie attachment on my grill. I did tie the legs and wings with kitchen twine, as suggested, and the wings still came out crispy and delicious, but not burnt. I also used apple wood chips in a smoker box which complemented nicely. Even my picky 17-year-old bro-in-law thought it was "wicked". How's that for a complement?

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6 users found this review helpful

Reviewer:

Ruth

Cooking Level: Intermediate

Living In: Almonte, Ontario, Canada

Reviewed: Sep. 8, 2009

My husband made this in our rotisserie and it was awesome! We used olive oil instead of butter. The kids loved it!

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6 users found this review helpful

Reviewer:

SaucySteph

Cooking Level: Expert

Reviewed: Sep. 7, 2009

Excellent!! Used several of the suggestions to make mine unique. My cooking time was about 20 minutes less with a rotisserie burner at the back on my grill. I checked it at 1:15 and it was at 194. Still very juicy

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4 users found this review helpful

Reviewer:

Cindy

Reviewed: Aug. 31, 2009

This was excellent, but I made several changes: 1/2 olive oil and 1/2 butter, added garlic powder, onion powder, lemon pepper instead of black, used the salt and paprika, stuffed chicken with onion and lemon wedges, and filled the drip pan with white wine and lemon juice. Easy recipe and amazing flavor.

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9 users found this review helpful

Reviewer:

ArmyMom

Cooking Level: Expert

Reviewed: Aug. 11, 2009

This is simply delicious!! I added some garlic and onion powder to the melted butter. The skin got perfectly crispy and the meat was wonderfully moist. I made 2 chickens at once and everyone loved them.

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13 users found this review helpful