Kelli's Gluten Free Kitchen

This chicken recipe requires a rotisserie cooker- I used a George Jr. Rotisserie. I found this recipe in the manual. We love how juicy these chickens end up being and the skin has a bit of spice to it. I served it with white rice, boiled on the stove, and a romaine, jicama, and cucumber salad topped with Kraft ranch dressing.

GF Rotisserie Chicken

1 3-4 lb. whole chicken

Rub:
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

Combine rub in a bowl and set aside. Thoroughly rinse completely defrosted chicken and discard the giblets. Place chicken on a large plate and pat dry with paper towels. Rub the rub all over the chicken. Then, tie the wings and legs together with kitchen string. Place chicken on rotisserie apparatus- following the manufacturers instructions. Place chicken into rotisserie and cook for 1 1/2 hours. My chickens have always been done after 90 minutes- but be sure to check that it is fully cooked.

*I am paranoid about chicken juices so I always use Clorox to disinfect my counters and sink after preparing poultry.