If you're a fan of that char you get when you cook chicken on the outdoor grill, then this recipe is for you! The way to achieve that char in your Ronco Rotisserie is to use a marinade or rub that has a bit of sugar or honey in it. The sugar content helps to caramelize the skin of your chicken... giving you the delicious char you expect from an outdoor, open fire grill. Cooking in the Ronco Rotisserie also keeps your chicken delicious and moist.
Getting creative with rotisserie chicken flavors is one of my favorite things about owning a Ronco Rotisserie.
In this recipe, we combine zingy, sweet, and savory to make a deliciously balanced marinade for a whole rotisserie chicken.
- 1 roasting chicken 5-6 pounds
- 1/2 cup olive oil
- 1/2 cup freshly squeezed lime juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 sweet onion, finely sliced
- 1/2 teaspoon dried thyme
- 3 cloves garlic, crushed
- 1/8 teaspoon cayenne pepper
- 1 teaspoon freshly cracked black pepper
- Add chicken breast side down to shallow bowl or pan
- Make marinade by whisking together olive oil, lime juice, soy sauce, honey, thyme, crushed garlic, cayenne pepper, and cracked pepper. Stir in sliced onion and pour over chicken.
3. Allow chicken to marinate for 6-8 hours, turning and brushing it with marinade every few hours.
4. Remove chicken from marinade and place onto Ronco Rotisserie spit. Use 2 Ronco Rotisserie Ties to secure legs and wings to body.
5. Set rotisserie timer to 15 minutes per pound and set function to roast.
6. Chicken is done when the internal temperature of the dark meat reads 165°F, measuring this at the thickest part of the thigh but not touching the bone. The internal temperature of the white meat should read and 160°F. Take this measurement at the thickest part of the breast meat but not touching the bone.