This recipe delivers an excellent rotisserie chicken. Please note, however, that the USDA recommends NOT rinsing poultry and other meats, because it will spray uncooked bacteria to other areas of your kitchen. The less you handle your raw meat, the better! Those who are concerned about bacteria should use a meat thermometer to ensure it has reached the proper cooking temperature before serving. In the case of a WHOLE chicken, temp the thighs at the thickest point to 180 degrees F. Also, refrain from eating foods that have been stuffed into the cavity, because sometimes the inside of the chicken has not reached the proper temperature to destroy all bacteria.
That being said, this chicken is so delicious. I have made it numerous times in a vintage rotisserie cooker, and as it spins around, it self-bastes it's spicy deliciousness all over the bird. Because of this recipe, my rotisserie cooker has earned it's 1.5 square feet of valuable space on my counter. If you use a rotisserie cooker, the chicken only takes a fraction of the time to cook.
Tailor this recipe to your tastes. I made mine a little bit more spicy by adding extra cayenne, pepper and garlic. I also double the recipe and go heavy on the rub. I find it is best when i plastic-wrap it and leave it in the fridge overnight.
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This recipe delivers an excellent rotisserie chicken. Please note, however, that the USDA...