Tray Of Rotisserie Chicken (serves 8-10) Recipe
Willa's Favorite! Three whole all natural free range chickens slow roasted on the spit with salsa verde on the side. The chickens are broken down for easy serving. Serves 8-10.
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Ingredients
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Main Ingredients
Salsa Verde Ingredients
Method
Preparation of the Chickens
- 1
Preheat the Rotisserie
Preheat your rotisserie grill according to the manufacturer's instructions to a medium heat setting.
- 2
Prepare the Chickens
Remove the giblets from the chickens if present. Pat each chicken dry with paper towels and season generously with salt and black pepper, ensuring to rub the seasoning both inside and outside the birds.
- 3
Skewer the Chickens
Insert the rotisserie spit through the center of each chicken, ensuring they are securely attached and balanced.
- 4
Cook the Chickens
Place the spit on the preheated rotisserie and cook for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C).
Preparation of Salsa Verde
- 5
Combine Ingredients
In a food processor, combine the fresh parsley, cilantro, garlic cloves, lime juice, olive oil, salt, black pepper, and jalapeño (if using).
- 6
Blend
Pulse the ingredients until you achieve a smooth, vibrant sauce. Taste and adjust seasoning if necessary.
- 7
Serve
Transfer the salsa verde to a serving bowl and set aside to accompany the rotisserie chicken.
Serving
- 8
Carve the Chickens
Once the chickens are fully cooked, carefully remove them from the rotisserie and let them rest for 10 minutes. Then, carve the chickens into pieces for easy serving.
- 9
Plate and Serve
Arrange the carved chicken pieces on a large serving tray alongside the salsa verde for dipping.