Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze
Winter grilling is a favorite pastime in many households, and grilling with the rotisserie can't be beaten for flavor or ease of cooking. Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze is a perfect alternative to grilled turkey when feeding a smaller number of guests. Featuring herbal seasoning, aromatics, and the rich flavor of the balsamic glaze, this chicken comes off the grill moist and full of flavor.
Rotisserie is the perfect solution to help manage the size, quantity, and timing of meats you're grilling up at your house this winter, whether it's a potluck, holiday party, or outdoor get-together. This Italian herb rotisserie chicken with sweetened balsamic glaze is no exception. The great thing about this recipe is that it's super simple for events like a potluck, yet impressive enough to impress your in-laws when they're over for the holidays! Roast as many chickens as you can fit on the spick for larger groups.
As with any poultry, begin by cleaning the bird and removing the giblets. The herbal rub features butter, oregano, lemon zest, basil, rosemary, garlic, white wine, salt, and pepper and is rubbed thoroughly inside and out. The glaze is a bold and sweet combination of balsamic vinegar, pear jelly, and honey, simmered until it takes a syrupy form. Stuff half of an onion and lemon into each cavity, and then skewer onto a rotisseries spit. Roast the chicken on the rotisserie over medium heat, applying the glaze during the last 30 minutes to caramelize the sugars. This chicken is packed with flavor from the rub and glaze and finishes beautifully.
So get ready for fantastic flavor and color with a fraction of the work involved; Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze is the perfect winter dish.
Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze Ingredients
- 2 chickens (whole, about 3 to 4 pounds/1.4 to 1.8 kg each)
For the Chicken Seasoning
- 1/2 cup butter (unsalted room temperature)
- 1/4 cup olive oil
- 1/4 cup oregano (finely chopped)
- 1 small lemon (zest and juice of)
- 5-6 basil leaves (finely chopped)
- 2 teaspoons rosemary (fresh, roughly chopped)
- 2 cloves garlic (minced)
- 1 tablespoon white wine
- 2 tablespoons salt (sea)
- 1 teaspoon black pepper
For the Glaze
- 1 cup balsamic vinegar
- 1/3 cup pear jelly
- 2 tablespoons honey
- 1 large onion (peeled and halved)
- 1 lemon (halved)
Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze Directions
- Clean up the chickens, remove the giblets, and trim any excess skin or fatty parts. Rinse chicken inside and out with cold water, then pat dry with paper towels. Combine chicken seasoning ingredients. Rub inside and out and under the skin of chickens. Put chickens on a large tray and cover with plastic wrap. Let marinate in the refrigerator for 1 hour.
- While chickens are marinating, it is time to prepare the glaze. Bring the balsamic vinegar, pear jelly, and honey to a boil. Reduce heat to low and allow the mixture to simmer for 6-8 minutes, stirring often. Once the mixture has reduced by half and takes on a syrup-like consistency, remove from heat and cool.
- Preheat the grill for medium heat. Remove chickens from the refrigerator and stuff half an onion and half a lemon into each cavity. Arrange chickens onto rotisserie spit and place on grill. Cook for about 1 1/2 hours to 2 hours, brushing with balsamic glaze during the last 30-40 minutes of cook time. Check for doneness (should be 175 degrees F/85 degrees C in multiple parts) with a thermometer. Let stand 10 minutes before carving and serving.
Taken from TheSpruce.com https://www.thespruce.com/italian-herb-rotisserie-chicken-with-balsamic-glaze-334253