Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze
What a wonderful time of the year! Let the holiday festivities begin! Our Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze is an unforgettable favorite for any Christmas gathering. The sweet balsamic glaze creates a crusty outer layer while sealing in juices - ensuring your chicken comes off the rotisserie moist and full of flavor. Perfectly seasoned herbs and aromatic flavors make a delicious medley of tastes that is sure to please.
As with any poultry, clean each bird and remove the giblets. The glaze is a bold and sweet combination of balsamic vinegar, pear jelly, and honey, simmered until it takes a syrupy form. The herbal rub features butter, oregano, lemon zest, basil, rosemary, garlic, white wine, salt, and pepper and is rubbed thoroughly inside and out.
Stuff half of an onion and lemon into each cavity, then skewer both chickens onto a rotisserie spit. Roast on the rotisserie over medium heat, applying the glaze during the last 30 minutes, so the sugars caramelize. This chicken is packed with flavor from the rub and glaze and finishes with beautiful color.
Instead of typical grilled turkey, add a festive flair to your party spread with this Italian Herb Rotisserie Chicken! An entree like this will make your festivities extra merry.
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)
- 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, removing the giblets and trimming 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 them 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 to 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. Check for doneness (should be 175 degrees F/85 degrees C in multiple parts) with a thermometer. Let stand for 10 minutes before carving and serving.
Taken from thespruceeats.com https://www.thespruceeats.com/italian-herb-rotisserie-chicken-with-balsamic-glaze-334253