Jul
2012
{Foodie Fridays} Chicken Danomyte
I cook up a lot of the side dishes around here, but when it comes to meat, my fiancé likes to take over. He’s obsessed with finding and creating new meat rubs and it takes the pressure off me to make a whole meal!
This past weekend, we rotisseried a chicken and it was lick-your-fingers tasty. The perfect blend of light and savory and ultra juicy too. He asked me to call it Chicken Danomyte (don’t ask). Enjoy…
Make sure your chicken is room temperature and dry before cooking and try and season it a few hours or even a day before.
I made the mistake of telling him once that the secret to Julia Child’s cooking is massive amounts of butter. The results are below.
I admit, the butter does make it tasty. Make sure the chicken is nice and secure and rotisserie for about one and a half hours for a 5-pound chicken. You’ll get a golden-crisp crust and juicy-on-the-inside chicken! It was so good, in fact, we forgot to take more photos.
Ingredients
- 2 tsbp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsbp fresh ground pepper
- 2 tsbp chili powder
- 1 stick of butter
- Olive oil
Instructions
- Mix rub ingredients together. Olive oil the chicken and then lightly sprinkle seasoning over the chicken. Use any leftover rub for the inside of the chicken.
- Use one stick of butter for inside of chicken. Tie legs together.
- Rotisserie for 1 and 1/2 hours for 5-lb chicken.
- Enjoy!
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