Thursday, January 5, 2012

Rotisserie Chicken from Your Oven.

We've seen the oval shaped containers in the supermarkets, better yet, we've smelled the contents and started to drool. Rotisserie chicken is placed on a spit and rotated in a special oven, so the dripping fat can basically baste and moisturize the chicken. Besides selling the chicken as whole or in pieces, many places will shred the meat, mix it with mayonnaise and sell it as chicken salad at a high price per pound. Is it worth it? Not always; there might not be enough seasoning, or too much; same goes for the mayonnaise; and the extra benefits of veggies is iffy.

Besides the local supermarket, a rotisserie chicken can be done on the home barbeque. Just purchase the rotating spit, set it up, plug it in; yes you'll need an electrical source, and start cooking. Not everyone wants to do this though, but there's another alternative...your own oven.

While the recipe I'm going to post focuses on boneless, skinless chicken breasts, bone in chicken can also be used, but you just have to up the cooking time to 55-60 minutes, or until the internal temperature reaches 165F. Coating the chicken with mayonnaise and covering with foil ensures that the chicken will stay moist inside as well as outside. Yes, light mayonnaise can be used if you're watching the fat content. For the veggies, I use diced onion and celery, but a little shredded carrot or diced bell peppers work too.

So if you're in the mood for rotisserie chicken, don't stress out over where to buy it, or on setting up your barbeque; just make it in the oven and enjoy an easily done meal.

Rotisserie Chicken Salad


6 boneless, skinless chicken breast halves; trimmed of fat
3 Tbsp mayonnaise

Seasoning Mix

2 Tbsp paprika
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp crushed dry thyme
1 tsp ground black pepper
1 tsp fine sea salt
1 ½ Tbsp brown sugar
pinch of ground cayenne pepper

Salad Mix

¼ cup diced red onion
¼ cup diced celery
¼ cup mayonnaise


Preheat oven to 400F; line a roasting pan with aluminum foil and place rack on top of foil.

Mix together seasonings and spread out on large plate. Using a pastry brush, lightly coat both sides of the chicken breasts with the 3 tablespoons of mayonnaise; lightly press both sides of chicken onto seasoning mix. Place chicken on rack; cover pan with aluminum foil. Bake for 30 - 35 minutes, or until chicken reaches an internal temperature of 165F.

Let chicken cool before cutting into one inch pieces. Place in large bowl; add onion, celery and mayonnaise; mix completely. Serve on rolls, breads, inside pita pockets, rolled in tortillas or as the center piece of a green salad.

Makes 6 servings.

Mary Cokenour

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