GEORGE FOREMAN ROTISSERIE CHICKEN RUB JUST LIKE DELI ROTISSERIE CHICKEN

This recipe is straight from the grocery deli, where that wonderful aroma of rotisserie chicken always makes shoppers immediately hungry.

1 4 to 5 pounds whole roasting chicken

1 teaspoon salt

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons black pepper

1 teaspoon onion powder

1 teaspoon dried thyme

Remove the giblets from the chicken and discard.

Wash the cavity well and dry with paper towels.

Tie the chicken wings and legs with cooking string.

Combine all the spices in a small bowl and mix well.

Rub thoroughly into the skin of the chicken, pressing gently.

Cover the chicken and refrigerate overnight.

The chicken is fully cooked when the juices run clear and the meat is white, with no pink remaining.

The temperature in the dark meat should be 180ºF on the meat thermometer.

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