I also remember times when we didn’t finish the chicken for dinner, and how there would be leftovers in the fridge for the next day. I would shred the cold chicken with my fingers, then place it between 2 slices of warm buttered toast with a little bit of salt and pepper. Yum yum!
Nowadays, I don’t purchase these rotisserie chickens, although at times, I am tempted by the memories of my childhood. It’s not that there is anything wrong with them. But I love cooking, and really try to cook as much as possible from scratch.
Then one day out of the blue, my husband suggested that we try the rotisserie component in our oven. What a great idea! I had completely forgotten that we had this feature! So, we bought the chicken, set up the rotisserie, and recreate the smells and tastes of my past. The chicken was absolutely delicious. Juicy, tender, and flavorful. Plus, it was so easy to make.
In this recipe, we used 2 baby chickens—1 each! No need to share or fight over our favorite chicken parts! You could also use 1 whole chicken if you prefer.
2 baby chickens, 500 grams each, or 1 1kg chicken
1 tsp Paprika
Juice of 1 Lime
3 tsp Brown Sugar
2 tsp Honey
1 tsp Salt
2 tbsp Vegetable Oil
1/8 cup Water
Clean and prepare the chicken by rinsing it under cold water and then patting it dry. Rub the outside and inside cavity of the chicken with salt, pepper, and paprika. Place on the rotisserie or in a roasting pan and into the preheated oven. (If using the rotisserie, I recommend you place a pan or foil on the bottom of the oven to catch any basting liquids or drippings).