Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze
Have you been looking for some new ideas to make a change in your daily meal plans, or are you just trying to find a new addition to your weeknight menu? Even if you want to stick to a meal planning schedule, wouldn't it be great to spruce up those regularly scheduled evening meals? You could try something different this week and surprise everyone, , different from your usual herb roasted chicken that up until now you thought of as your specialty.
While that sounds like a great idea, you might be thinking that doing something like that would take much more time that you have. Meals that are out of the ordinary would probably take an extraordinary amount of your time. When your family is hungry, it probably won't matter to them that you're making some new or a special food; they just want to eat!
Well, here's a recipe that can make everyone happy. This Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze will be a great way to change your typical chicken dinner. It won't take any longer to prepare than your other meals. So, why not take a look at this and see what you think? It could become a new classic at your house.
I would highly recommend you read through all the directions at least once or twice before you start pulling out your herbs and spices. It helps if you have an idea about all you'll be doing and have the basics of the recipe in your head before you get started.
Next, it's a good idea to make sure you have everything on hand that you will need before you start cooking. Below, I've given you a list of all the ingredients you will need as well as a list of the equipment you'll need to make this chicken and the balsamic glaze.
It will be helpful if you measure out the seasonings and other ingredients ahead of time, placing each in a small container of some sort. That way, when you begin to make the glaze and the seasonings, you're sure you have what you need. (No one will need to make an emergency trip to the grocery store to grab whatever ingredients you're missing.)
Make sure you take the time to chop, mince and slice, juice and zest everything when you're measuring these ingredients. This will greatly speed up your mixing and preparation time.
Italian Herb Rotisserie Chicken Ingredients List:
- 2 whole chickens, 3 to 4 pounds each
- ½ cup butter, unsalted and at room temperature
- ¼ cup olive oil
- ¼ cup oregano, finely chopped
- 1 lemon, zested and with the juice reserved
- 1 lemon, cut in half
- 1 onion, peeled and cut in half
- 5-6 basil leaves, finely chopped
- 2 teaspoons rosemary, fresh and roughly chopped
- 2 cloves garlic, minced
- 1 Tablespoon dry white wine
- 2 Tablespoons sea salt
- 1 teaspoon black pepper
- 1 cup balsamic vinegar
- 1/3 cup pear jelly
- 2 Tablespoons honey
Rotisserie Chicken Equipment List:
- Rotisserie Grill
- Small saucepan
- Cutting board
- Spoon, Knives
- Zester or grater (for the lemon)
- Basting brush
- Meat thermometer
Let's Begin Our Rotisserie Chicken!
1. To make the Chicken Seasoning, blend the following ingredients together: Using a fork, stir the butter until it's a smooth paste and blend in the oil. Stir in the lemon zest and the juice of one lemon. Toss in the oregano, chopped basil leaves and rosemary. Stir them in until they are well blended into the butter mixture.
Add the minced garlic cloves and stir the mixture to blend them in. Next, pour in the white wine and make sure it's thoroughly blended into the butter mixture. Finally, add the sea salt and the black pepper; stir them into the blend, making sure you combine it well with all parts of the seasonings. Set this mixture aside while you prepare the meat.
2. Trim any excess fat from each chicken. Next, remove the plastic bag from inside the cavity of the chicken. (The contents of this bag, the giblets, can be used to make soup, chicken stock or they can be used in many other ways. They can be frozen for later use, but you may also throw it away.)
Run cold water over the outside of the bird and thoroughly rinse the cavity. Use paper towels to pat the birds dry. At this point, take the blended chicken seasoning and rub it inside the cavity, on top of the skin and under the skin of both birds. Cover each chicken, separately, in plastic wrap and set them on a tray. Place the tray in the refrigerator and let the chicken marinate for 1 hour.
3. While the chickens are marinating in the fridge, it's time to prepare the Balsamic Glaze. Ingredients: 1 cup balsamic vinegar 1/3 cup pear jelly 2 Tablespoons honey Pour in the vinegar, jelly and honey into a small saucepan with the heat set at medium-high.
With a spoon, stir until these three ingredients are well-blended together and bring them to a boil. Once it has come to a boil, reduce the heat to low. Stir this mixture often and let it simmer for 6-8 minutes.
As the water in the vinegar evaporates, the contents will reduce by about 50 percent. You can tell that it's ready when you insert a spoon into the pan and the back of it is coated with the glaze. The balsamic glaze will have the consistency of syrup. Remove the pan from the heat and allow it to cool.
4. Next, preheat the rotisserie grill to medium heat, then remove the chickens from the fridge. Into the cavity of each chicken, place half an onion and half a lemon. Tuck the wings under the chicken to keep the tips from burning. Place each bird on the rotisserie spit and place the spit on the grill. The cooking time will be between one and a half and two hours.
During the last 30-40 minutes, you will need to brush on the balsamic glaze. Use a meat thermometer to see if the chicken is done. It should read 175 F degrees when it's inserted in a few places in each chicken. Lightly cover each chicken with aluminum foil and let them sit for about 10 minutes. They will then be ready to carve and serve.
That's it - that's all there is to it. Make sure you check out our How To Carve A Rotisserie Chicken tutorial! This recipe is not a very complicated process. I've always found that having a clearly-written, simply-worded recipe and a list of all the equipment I'll need is a great way to prepare.
Reading down the list and checking off each ingredient before getting started is really very helpful. There are a lot of different chicken recipes on the blog, like grilled chicken breast, or Cajun Chicken Wings. But this is an easy and quick recipe for the whole family!
Let me know what you think about this tutorial. Did you find it helpful? I'd love to hear from you in the comment section below. Let me know if you've tried this Rotisserie Chicken and how it turned out. And if you liked this, please share it with your friends.
Frequently Asked Questions
How Long Do You Cook a Chicken in the Rotisserie Oven?
Chicken should cook until the thickest part of the thigh meat registers 175 degrees F. In a rotisserie oven, this should take about 1 1/2 to 2 hours.
Is Rotisserie Chicken Healthy?
If you are buying rotisserie chicken at the store, there is a good chance that the flavors are beefed up using fats like butter and excess sodium. These chickens may not be healthy. If you are making rotisserie chicken at home, you can control the ingredients. Since chicken itself is a good source of lean protein, the rotisserie chicken can be a healthy choice.
How Long will Cooked Rotisserie Chicken Last in the Refrigerator?
You should always cool rotisserie chicken properly in the refrigerator before placing a lid on top of your storage containers. Then, cooled chicken should be stored in airtight containers to maximize storage life. Properly cooked and cooled rotisserie chicken will last 3 to 4 days in the refrigerator.
What Can I Use a Rotisserie Chicken For?
Leftover rotisserie chicken meat can be used for a number of different recipes. Popular leftover rotisserie chicken recipes include tacos, chicken salad, stuffed baked potatoes, pasta, fried rice, or pizza.
Can You Cook a Rotisserie Chicken on the Grill?
If you don’t have a rotisserie oven, you may be able to cook the chicken on the grill. Many grills come with rotisserie attachments that will allow you to cook rotisserie chicken on the grill. There are also generic attachments that will work on a variety of grills.