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Rotisserie Recipes

rotisserie recipes

Rotisserie Baby Back Ribs with Herbes de Provence (rotisserie)
Yield: 4 servings

2 racks baby back ribs (about 1 pound each)
1 bunch fresh thyme, tied at the stem end with string
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
3 tablespoons Herbes de Provence
Lemon wedges for serving.

Set up your grill for rotisserie grilling, and preheat to high. Remove thin papery skin on back of ribs (or have your butcher do it when you buy them). With a sharp, slender knife, make holes in back of ribs, in the center of meat, between every two ribs. Weave ribs onto spit through these holes. Using a bunch of thyme as a basting brush, lightly brush ribs on both sides with olive oil. Generously season ribs on both sides with salt and pepper, and sprinkle with Herbes de Provence. Rotisserie-grill ribs until golden brown and cooked through, 1 to 1 1/4 hours, depending on size of ribs. Baste ribs with olive oil every 15 minutes as they cook. The ribs are done when meat has shrunk back about an inch from ends of bones. Remove spit, and serve with lemon wedges.

rotisserie recipes

Crock pot Rotisserie Chicken
Prepare deli-style chicken at home by aid of your crock pot.

3-4 lb. chicken; rinsed, patted dry
1 Tbsp. olive oil
1/8 tsp. season salt
aluminum foil; rolled into balls

Rub chicken with olive oil. Sprinkle with season salt to taste. Spray inside crock-pot with non-stick cooking spray. Put foil balls in bottom of the crock-pot. Place the chicken on top, breast side up. Cover and cook on HIGH for 4-6 hours.

Note: Do not add water or other liquid to crock-pot Do not cook on LOW setting.

rotisserie recipes

Cold Rotisserie Chicken Salad with Bell Pepper and Cilantro
If you have any chicken leftover in the fridge, you might want to try this delicious recipe:

1/2 olive oil
1/3 cup lime juice, bottled or fresh
2 teaspoons chili powder
2 teaspoons chopped garlic
1 teaspoon ground cumin
4 cups diced, cooked chicken, about 1 lb.
1 red bell pepper
3/4 cup chopped onion cilantro seasoning
1 tablespoon chopped jalapeno peppers
4 cups chopped romaine lettuce, about 1/2 a head
2 large fresh tomatoes, cut into wedges

In a large bowl, whisk olive oil, lime juice, chili powder, garlic and cumin together. Mix in chicken, bell pepper, onion, and chili seasoning. Season lightly with cilantro, salt & pepper to taste. All of the above can be prepared 1 hour in advance! Add lettuce to the chicken salad; toss to combine. Mound salad in large bowl. Garnish with tomato wedges and serve.

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