A nice webber rotisserie recipe...try this one !
Webber Rotisserie Recipe INGREDIENTS
  • 1 whole rotisserie chicken
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 sweet onion sliced thinly in 1x1/4 inch sections
  • 1 bunch of asparagus, cut into 1 1/2 inch pieces (trim ends)
  • 8 oz. sliced fresh mushrooms
  • 1/2 teaspoon chopped garlic (I use refrigerated pre-chopped)
  • 1 1/2 cups white wine, divided
  • 1 teaspoon cider vinegar
  • ground pepper and salt to taste
  • 1 cup heavy cream at room temperature
  • 1 tablespoon flour mixed with 1/4 cup cold water to reduce lumps
  • 1 tablespoon lemon juice
  • shredded Parmesan cheese to taste
  • 12 oz. fettuccini noodles (may use a spinach noodle for added variety)
Webber Rotisserie Recipe INSTRUCTIONS
Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside. Save skin and bones for another use.
Cook your noodles following packaging directions.
Melt butter and oil in a medium saucepan over medium heat. Cook and stir the onions until they become translucent and tender; stir in asparagus and garlic. Saute for a minute or two. Stir in mushrooms. Cook over until liquid is reduced. Add salt and pepper.
De-glaze the pan with in 1 cup white wine and the vinegar, increase heat to high and bring to a boil. Boil liquid until it is reduced. Once it is evaporated, add the remaining 1/2 cup wine. Boil for 1-3 minutes to evaporate the alcohol (there will still be most of the liquid in the pan…do not reduce this liquid all the way). Reduce heat to medium-low.
When sauce is no longer boiling, slowly stir in cream. Simmer for two minutes. Add a little of the water/flour mixture for desired thickness (less for thinner sauce, more for thicker sauce).
Add the lemon juice and simmer for 1 to 3 minutes until desired consistency (note, you may thin the sauce with a little milk or water if it becomes to thick).
Remove the sauce from heat and stir in the chicken.
Combine the sauce/chicken with the noodles. Stir well to coat.
Serve the pasta garnished generously with the Parmesan cheese and a little pepper. The webber rotisserie recipe of chicken fettuccini is ready..enjoy it !



A nice webber rotisserie recipe to try !

Webber Rotisserie Recipe INGREDIENTS
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 tsp. paprika
  • seasoned salt
  • 4 chicken breast halves with skin
  • garlic and onion powder (for sprinkling)
  • cracked black pepper
Webber Rotisserie Recipe INSTRUCTIONS
Combine first 4 ingredients in a medium sized saucepan and warm over low heat just enough to melt honey.
Arrange 4 chicken breast halves with the skin side up in a square baking dish or pan, sprayed with olive oil spray.
Sprinkle lightly with seasoned salt, garlic, onion powder and cracked black pepper.
Bake uncovered at 400°F about 35 to 40 minutes, basting chicken without turning, 3-4 times during baking or until nicely browned.
Remove chicken from Webber oven and seal baking dish tightly in aluminum foil and allow to stand 15 to 20 minutes before serving. The webber rotisserie recipe is ready...enjoy it !
webber-rotisserie-sage-orange-and-clove-turkey recipe


A nice webber rotisserie recipe to try !
  • 1 chicken (3 lbs. average)
  • 1 tsp. salt
  • 10 cloves garlic, peeled
  • 2 tablespoons butter, melted
  • 2 tablespoons Hungarian paprika
  • 2 teaspoons salt
  • lemon juice
Sprinkle the inside of a 3 lb. chicken with 1 teaspoon salt. Peel the cloves of garlic.
Place whole garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under.
Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons salt. Brush chicken with butter mixture.
Place chicken on rotisserie with a pan positioned underneath to catch the drippings.
Turn on rotisserie and roast chicken, basting often with butter mixture. Cook for 1 hour or until skin is glazed and crispy and juices run clear. The webber rotisserie recipe is ready to serve....nice !

Rotisserie Five Spice Chicken

Rotisserie Five Spice Chicken
A great Weber rotisserie recipe to try !
  • 1/4 cup orange juice concentrate, defrosted
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced garlic
  • 1 teaspoon Chinese five-spice powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 whole chicken, about 4 pounds

1. In a medium bowl whisk the marinade ingredients.
2. Remove and discard the wing tips, giblets and any excess fat from the chicken. Place the chicken in a large, resealable plastic bag, and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to coat the chicken evenly with the marinade. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.

3. Remove the chicken from the bag and discard the marinade. Truss the chicken with twine. Following the weber rotisserie grill’s instructions, secure the chicken in the middle of the weber rotisserie’s spit, put the spit in place, and turn the rotisserie on. Let rotate over indirect high heat (450°F to 550°F) until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 to 1-1/4 hours. Keep the lid closed as often as possible during grilling. Check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to indirect medium.

4. When the chicken is fully cooked, turn off the rotisserie and, using thick pot holders, remove the spit from the weber rotisserie grill. Slide the chicken from the spit onto a cutting board, being careful not to splatter yourself with the hot juices. Let the chicken rest for about 10 minutes before carving into serving pieces. The weber rotisserie recipe of five spice chicken is ready to serve warm...enjoy it !

Rotisserie Chicken

Rotisserie Chicken
This Weber rotisserie chicken recipe is so simple. Most of the taste comes from the cooking method so all you need is the following:
  • Salt
  • Pepper
  • 1 whole chicken
  • butchers twine
  • olive oil
Before you start cleaning and trussing your chicken, prepare your charcoal grill for a medium heat. You want your grill to roughly maintain 350 to 400 degrees during the cook. I usually add more charocal about 1 hour into the cooking to ensure that the temperature can be maintained.

While Weber rotisserie are lighting, clean and truss the chicken.
Trussing your chicken is essential for cooking a rotisserie chicken because the rotating motion of the rotisserie causes the wings and legs to flop about during the rotation. This is not a good thing. After you truss your bird be sure to securely place it on the spit.
Once the chicken is secure on the spit, carry the spit out to the grill on a cutting board to make sure that no chicken juices drip on the floor. Attach the spit to the weber rotisserie attachment and switch the motor on. Once the chicken is rotating, I liberally brush some olive oil on the chicken and then add salt and pepper.
Look how great this rotisserie chicken looks after a few hours! Part of the magic of rotisserie chicken cooking is that you don't have to constantly monitor the temperature. You can switch the motor on and do something else. As long as you know how to maintain a constant medium heat, you're set!

Cook the chicken for at least 2 or 3 hours. Use a digital thermometer to check the internal temperature of the chicken. Anywhere from 165 to 175 is where you want your temperature to be internally. A lot suggest cooking to 180 but this simply overcooks the chicken. If you want that classic grocery store rotisserie chicken (otherwise known as "overcooked rotisserie chicken") cook your chicken to 180 degrees, but you are perfectly safe cooking your chicken to 165. Don't believe me? The chicken below was cooked to about 170 degrees. Oh wow!!!!! The webber rotisserie recipe of chicken is ready to serve...Enjoy it !

Sage, Orange, and Clove Rotisserie Turkey

Sage, Orange, and Clove Rotisserie Turkey
A great weber rotisserie recipe to try !
  • 2 tablespoons dried granulated orange peel
  • 1 tablespoon dried sage
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 turkey, 12 to 14 pounds
  • 2 small oranges, washed and dried
  • 12 whole cloves
  • 6 medium garlic cloves, crushed
  • 1 bunch fresh sage, tied with cotton string
1. In a small bowl thoroughly mix the rub ingredients.
2. Remove and discard the neck, giblets, pop-up timer, and any excess fat from the turkey. Rinse the turkey, inside and out, under cold water and pat dry with paper towels.
3. Pierce each orange several times with a knife. Insert 6 whole cloves into each orange. Put the clove-studded oranges, garlic, and sage into the turkey cavity. Truss the turkey with cotton string, tying the wings close to the body and securing the legs. Pin the skin flap to the body with 2 or 3 small trussing needles. Skewer the turkey lengthwise through the oranges and center on the spit. Rub the entire exterior of the turkey with the rub mixture, pressing it into the skin.
4. Set the spit on the weber rotisserie and let the turkey rotate over indirect medium heat (350°F to 450°F) until the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 2-1/4 to 2-1/2 hours. Keep the lid closed as often as possible during grilling. Note: If you do not have a rotisserie, grill the turkey over indirect medium heat for 2-1/4 to 2-1/2 hours.
5. When the turkey is fully cooked, turn off the weber rotisserie and carefully remove the spit from the rotisserie and place it on a cutting board. Loosely cover the turkey with aluminum foil and allow to rest for at least 20 minutes. Remove the spit and discard the oranges, garlic, and sage. Carve the turkey into serving pieces. The Webber Rotisserie recipe is ready to serve warm. ...enjoy !