How to Cook a Chicken in a George Foreman Rotisserie

Step-by-Step Guide

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   Step 1: Remove the giblets (also known as innards) from the chicken.

   Dry with paper towels. , Don't add too much. , This is known as trussing. , The amounts are approximate, depending on your taste and the size of your chicken. , Refrigerate for 4 to 24 hours. (Longer is better). , Then push the chicken onto it. ,, The cooking time is approximately 25 minutes per pound/450g. , If you have a meat thermometer, use it to check; it is ready when its internal temperature has reached 160ºF/71ºC and there is no more pink. ,
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   Step 2: Wash the chicken

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   Step 3: thoroughly

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   Step 4: both inside and out.

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   Step 5: Rub some olive oil onto the chicken.

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   Step 6: Tie the legs and the wings snug to the chicken using cooking twine.

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   Step 7: Mix the spices together.

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   Step 8: Put the chicken on a plate and wrap up with plastic wrap.

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   Step 9: Put the prong on the rotisserie spit and tighten it down.

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    Step 10: Put the chicken on the rotisserie bar.

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    Step 11: Set the timer for 1 1/2 hours.

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    Step 12: Be sure that it is completely cooked.

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    Step 13: Serve and enjoy your healthy (er) chicken dinner.

Detailed Guide

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