Marinated Rotisserie Chicken with Sauce is different from just marinating/brining the chicken to get flavor into it. This marinade coats the chicken. Made with Oil, Lemon Juice, Pimento Paste, Smoked Paprika, and JAH Rotisserie Seasoning. Creating a Flavorful Rotisserie Chicken that will fill the kitchen with a Beautiful Aroma and a dipping sauce too.

Pimento Marinade

This marinade was originally created for Marinated Rotisserie Chicken. It just has that unique flavor that will have you coming back for seconds. In fact, I made this three times in a row and then tested it on Pork Chops. It was so good and works with other meats too, that I made it, its own recipe and named it Pimento Marinade.

Combine and marinate the chicken for 2+ hours.

• 1/4 C of Oil, Lemon Juice, and Sweet Pimento Paste, hot if you want it spicy
• 2 Tbl JAH Rotisserie Seasoning
• 1 Tbl of Smoked Paprika

Chicken

Use Chicken Quarters, Legs or Thighs for this recipe. If the backbone is attached, clean out the internal organs from it, if present.

Marinated for at least 2+ hours. Optionally slash the chicken a few times to allow the marinade to get in easier.

Marinated Rotisserie Chicken Sauce

Use the leftover marinade to reduce to a sauce. Drizzle over the cooked chicken or in a small dipping bowl to dip pieces of chicken in.

If you prefer, the marinade can be doubled, with half to marinate and the other half reduced to serve as the sauce.

How to Cook Marinated Rotisserie Chicken

Cook Chicken Legs, Thighs, or Quarters in a 375 F preheated oven for a total time of 45 minutes, presentation side down, on a rack or broiler pan. After 25 minutes, flip the chicken presentation side up and continue to bake another 20 minutes. Shut the oven off but leave the chicken in the oven for 15–20 minutes before serving.

While the Chicken is cooking, reduce the sauce down and serve over the chicken or in a small dipping bowl to serve with the chicken.