Oven Toastered Chicken
Total time
Author: Ingredientspecialist
Recipe type: Meat/Poultry Main Course
Cuisine: Asian
Serves: 4
- 1 kilo whole cleaned, innards removed, chicken
- 500 ml. tap water
- 100 ml. Sprite or 7-Up
- 10 ml. cane vinegar
- 5 grams salt
- 2 grams MSG (optional)
- 3 grams cracked black pepper
- 3 grams dried thyme
- 2 grams nutmeg powder
- 2 grams coriander powder
- 2 grams Spanish paprika powder
- 3 grams garlic powder
- 3 grams onion powder
- Oven toaster with rotisserie
- Oven toaster skewer
- Stainless wire or thick tying thread
- Meat thermometer
- Combine all ingredients of marinade. Tumble well to dissolve solids.
- In ref or chiller (NOT FREEZER), marinate chicken overnight.
- With little massaging, tumble every 6 hours to effect full flavor absorption.
- Mix all ingredients of meat rub. Toss and tumble well for optimum blend.
- Without overly draining, coat chicken thoroughly with meat rub
- covering all parts-outside and inside.
- Screw on chicken unto skewer. Tighten and secure well as chicken will be cooked while rotating.
- If need be, use stainless steel wires or thick thread to fasten legs well unto skewer.
- Wedge skewer unto rotisserie slots.
- Set to lowest temperature and cooking time first.
- Test if rotating.
- Check if heating rods up & down are ON.
- All ok, re-set oven toaster to 170-175 deg. C (338-347 deg. F).
- Roast/toaster for 45 minutes
- OR until internal temperature of chicken on its middle part of legs
- (where blood is usually evident ) is 85 deg. C
- Once desired INTERNAL temp is reached, DONE.
- Be glad to have a toastered chicken with light to dark brown skin outside, ultra aromatic,
- juiciest poultry with zero blood coagulation inside that you've ever cooked.
- CAREFUL. TOASTER IS HOT.
- ENJOY.
Recipe by LuvMyRecipe.com at https://www.luvmyrecipe.com/legacy/yummy/oven-toastered-chicken/
3.5.3226