Marinated Rotisserie Chicken with JAH Rotisserie Seasoning with the Marinade sauce reduced and either drizzled over top or as a side dipping sauce.
Servings: 4 portions
Equipment
- 1 Marinating Bowl
- 1 Broiler Pan
- 1 Saucepan
Ingredients
- 4 Chicken Quarters
Marinade
- 1/4 C Neutral Oil, Lemon Juice, & Sweet Pimento Paste - or Hot Pimento Paste for Spicy
- 2 Tbl JAH Rotisserie Seasoning
- 1 Tbl Smoked Paprika
Instructions
- Combine marinade ingredients together and marinate the chicken in the fridge for 2+ hours.
- Remove the marinated chicken and place on a Broiler pan. Set it aside while the stove preheats to 375 F. Empty the leftover marinade into a saucepan.
- Bake chicken in the oven for 25 minutes. Flip the chicken over and bake another 20 minutes. Shut the heat off but leave the chicken in the oven for 15–20 minutes.
- While the chicken is baking, Bring the saucepan of marinade to a boil, then reduce the heat and simmer until reduced to about half.
- Plate the Chicken and scoop some of the sauce up to drizzle over the chicken or serve it on the side in a dipping bowl.
Notes
Use Sweet Pimento Paste or Hot if you're looking for spicy. Alternatively you can substitute the Paprika, half smoked & half Hot Paprika with Sweet Pimento Paste.