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Ingredients
 1 whole chicken
 1 head garlic, cut in half, divided
 1 lemon, cut in half, divided
 2 tablespoons olive oil
For the Rub:
 2 teaspoons sweet paprika
 2 teaspoons sea salt
 1 teaspoon ground coriander
 1 teaspoon ground cumin
 1 teaspoon ground ginger
 1 teaspoon freshly ground black pepper
1

Gather the ingredients.

2

Preheat the KUDU to high heat and set up the KUDU Grill rotisserie (See below).

3

Remove fat found in the chicken cavity.

4

Combine the rub ingredients and apply some to the chicken's outside.

5

Place the remaining lemon half and garlic half inside the chicken.

6

Truss the chicken.

7

Brush the chicken's outside with oil.

8

Add the remaining rub mixture on the outside.

9

Cook the chicken until the skin is a deep golden-brown, and the meat is cooked through (about 75 to 90 minutes). The internal temperature of the chicken should be between 165 F to 170 F/75 C when an instant-read thermometer is inserted in the thickest part of the thigh away from the bone.

10

Transfer the chicken to a large platter and cover it loosely with aluminum foil. Allow chicken to rest for 5 to 7 minutes before carving.

11

Carve, and enjoy!

Ingredients

Ingredients
 1 whole chicken
 1 head garlic, cut in half, divided
 1 lemon, cut in half, divided
 2 tablespoons olive oil
For the Rub:
 2 teaspoons sweet paprika
 2 teaspoons sea salt
 1 teaspoon ground coriander
 1 teaspoon ground cumin
 1 teaspoon ground ginger
 1 teaspoon freshly ground black pepper

Directions

1

Gather the ingredients.

2

Preheat the KUDU to high heat and set up the KUDU Grill rotisserie (See below).

3

Remove fat found in the chicken cavity.

4

Combine the rub ingredients and apply some to the chicken's outside.

5

Place the remaining lemon half and garlic half inside the chicken.

6

Truss the chicken.

7

Brush the chicken's outside with oil.

8

Add the remaining rub mixture on the outside.

9

Cook the chicken until the skin is a deep golden-brown, and the meat is cooked through (about 75 to 90 minutes). The internal temperature of the chicken should be between 165 F to 170 F/75 C when an instant-read thermometer is inserted in the thickest part of the thigh away from the bone.

10

Transfer the chicken to a large platter and cover it loosely with aluminum foil. Allow chicken to rest for 5 to 7 minutes before carving.

11

Carve, and enjoy!

Garlic Lemon Rotisserie Chicken
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