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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Looking at my spice cabinet and the chicken fryer on the counter, I came up with this rub. My husband threw it on the rotisserie in the barbeque grill and it came out wonderful! Ingredients:
2 teaspoons coriander, ground |
2 teaspoons cumin, ground |
2 teaspoons garlic powder |
2 teaspoons marjoram, ground |
2 teaspoons nutmeg, ground |
2 teaspoons onion powder |
1 teaspoon salt |
2 teaspoons thyme, ground |
Directions:
1. Mix all spices together in small bowl.
2. Using a whole chicken fryer, carefully separate the skin from the meat and sprinkle rub in between the skin & meat.
3. Gently rub the outer skin of the chicken where the spices were placed.
4. Refrigerate the chicken for 1 hour.
5. Roast in oven at 350 degrees until internal temp is 160 degrees.
6. If available, rotisserie chicken for 1 1/4 hours.
7. Serve with corn on the cob and mashed potatoes.
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