This is the recipe for the George Foreman Rotisserie or a Rotisserie on your outdoor grille.
1 (3-4 lb.) Whole Chicken
1 tsp. salt
2 tsp. paprika
1 tsp. chili powder
1 tsp. garlic powder
2 tsp. black pepper
1 tsp. onion powder
1 tsp. dried thyme
Wash and pat dry chicken. Tie chicken wings and legs with cooking string.
Mix the rest of the ingredients in a small bowl. Then, rub all over the chicken. Refrigerate overnight.
Set on Rotisserie and cook for 1 1/2 hours or until cooked.
1 (3-4 lb.) Whole Chicken
1 tsp. salt
2 tsp. paprika
1 tsp. chili powder
1 tsp. garlic powder
2 tsp. black pepper
1 tsp. onion powder
1 tsp. dried thyme
Wash and pat dry chicken. Tie chicken wings and legs with cooking string.
Mix the rest of the ingredients in a small bowl. Then, rub all over the chicken. Refrigerate overnight.
Set on Rotisserie and cook for 1 1/2 hours or until cooked.
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