Mexican Rotisserie Chicken

Who doesn’t love rotisserie chicken?  I could eat this every single week.  It’s cheap and I can almost always make a second meal out of this the next day.  Just what, that’s just what I did to this chicken but more on that later.

 

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This is the chicken after I rubbed it down and tied it up and place it in my magical Ronco rotisserie.  I just love to set it and forget it.  I made up an injection which I will post down below and then rubbed the outside with olive oil and used taco seasoning as my rub.

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This is starting to look good after 45 minutes in the rotisserie.

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My wife went to a scratch and dent store and picked up this dressing.  It calls for a can of chicken broth.  I figured this would be a good meal to serve it with. As it turns out, this is pretty damn tasty.

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Here is the chicken after an hour and a half in the rotisserie.  Let it rest for about ten minutes before you carve it.

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My meal for the night.  Rotisserie chicken, cranberry stuffing, peas, and broccoli rice.

Mexican Rotisserie Chicken

Remove innards and wash chicken then pat dry.
Inject with your favorite injection (mine is below)
Truss the chicken for your type of rotisserie
Rub the outside with olive oil and taco seasoning
Wait patiently for the magic to happen

Marc Is A Ninja Chicken Injection

Half a cup of butter
6 ounces of apple juice
2 tablespoons of kosher salt
2 tablespoons of Worcestershire sauce
2 tablespoons of Tobasco sauce
1 tablespoon of soy sauce
2 teaspoons of garlic powder
2 teaspoons of onion powder

Melt the butter in a sauce pan but do not boil.  Add the remaining ingredients and heat just enough to dissolve the spices.  Let cool to room temperature and inject in your chicken or pork.