When you hear the term rotisserie recipes, your mind probably goes straight to rotisserie chicken, and with good reason.
It’s definitely one of the most well-known rotisserie recipes out there.
However, it’s certainly not the only one. Rotisserie is really just a style of cooking – roasting specifically – not a particular type of food.
You can cook practically any type of meat rotisserie-style, which is why I decided to create this list.
On it, you’ll find the recipe for rotisserie chicken and other meals that use rotisserie chicken.
Additionally, though, you’ll also see recipes for rotisserie leg of lamb, turkey, pork loin, beef, and duck!
If you can stick it on a spit and let it turn, you can cook it rotisserie-style.
These are my ten favorite rotisserie recipes. I hope you’ll try them and love them as much as I do.
*Note: It would be best for most of these recipes if you had a rotisserie to cook the meat, although some of them have an oven-cooked alternative.
However, for the recipes that use rotisserie chicken, you can always purchase a pre-cooked one from your local grocery store.
Whether you cook this chicken in the oven or your rotisserie, the real trick to getting it right is the spice rub.
The recipe is very exact, but if you get it right, you’ll soon enjoy the most herb-y, flavorful rotisserie chicken you’ve ever tried.
Aside from the chicken and some olive oil, here are the herbs and spices you’ll need: salt, freshly ground black pepper, paprika, dried thyme, garlic powder, and onion powder.
Coat the chicken generously. Then let it cook slowly in whichever appliance you choose. It’s juicy, tender, and unbelievably good.
When it comes to a leg of lamb, rotisserie-style is the only way I enjoy it.
The slow roasting process gives it so much flavor and helps it retain much of its natural juiciness.
Just as is the case with the chicken, the leg of lamb is packed with flavor. This is largely thanks to the incredibly involved marinade.
It has all kinds of great stuff, including red wine, vegetable stock, lemon juice, fresh rosemary, sage, and mint leaves, garlic cloves, brown sugar, and more.
It may take over 3 hours to make, but if you prepare this delicious dish, every single tastebud on your tongue will thank you for it.
As long as you already have a rotisserie chicken to use, you can whip up this crisp, garden-fresh salad in 15 minutes or less.
With celery, grapes, almonds, parsley, and a thick, homemade dressing, this salad is sweet, savory, crunchy, and cool.
It’s the perfect option for a quick, on-the-go lunch.
If you’re a fan of turkey for Christmas or Thanksgiving, you might want to bookmark this insanely scrumptious recipe for rotisserie turkey.
It has everything you love in a Thanksgiving turkey – crispy, golden-brown skin, a rich, savory, beer-infused flavor, a fall-friendly stuffing of onions and apples, and plenty of herbs and seasonings.
The rub you’ll use for it contains black pepper, dried parsley and rosemary, salt, minced garlic cloves, sage, and paprika.
It gives it a smoky, slightly peppery taste that no one will be able to resist.
And as a bonus, it makes your whole house smell amazing while it’s cooking.
Of all the rotisserie-style meats you can cook, pork loin is probably one of the easiest. It also cooks much faster than most of the other options.
In most cases, you can have it prepped and roasted in less than an hour. The ingredients list isn’t all that long either.
Aside from the pork, all you’ll need is honey, brown sugar, orange juice, salt, and pepper.
The orange juice flavor doesn’t come through all that strong, but coupled with the honey and brown sugar, it adds a complex sweetness that’ll make you groan with pleasure.
If you’re looking to serve a traditional Peruvian meal, you can’t go wrong with pollo a la brasa, more commonly known as Peruvian chicken.
‘La brasa’ literally translates to ‘the grill’ in Spanish, and ‘pollo’ is ‘chicken,’ so the literal translation of this dish is “grilled chicken.”
However, most people translate it as blackened chicken or rotisserie chicken, and that’s precisely what it is.
It’s also one of the most commonly eaten dishes in South America.
It’s spicier and has a richer, darker flavor than American rotisserie chicken, and there are also a lot more ingredients in it.
Still, you just can’t beat this spicy, flavorful chicken with its Aji Amarillo sauce and multiple sides of fries and salad.
Like the pork loin mentioned above, rotisserie roast beef is also quick and easy to make. Usually, you can have it done in 50 minutes or less.
It’s less juicy and tender than some of the other options on the list, but its dry peppercorn and garlic herb rub gives it a fantastic flavor that’s hard to beat.
It also makes prep work a breeze.
Simply mix your garlic/peppercorn mixture – or any other spice mixture you want to use – and rub it all over the beef. It takes mere moments.
Then stick it on the spit and let it do its thing!
If the herb and honey-lime glaze on this gorgeous, browned-to-perfection rotisserie duck doesn’t trigger your drool reflex, I’d argue that that reflex is broken.
The simple, juicy flavor of the duck, combined with the herbs and glaze, is enough to have anyone coming back for seconds, thirds, or even fourths.
You’ll cook the tender, salty new potatoes underneath the main dish so that they catch its drippings, and it gives them an equally phenomenal flavor.
Together, this meal is a perfect 10.
If you’re looking for a way to use up leftover rotisserie chicken, these rotisserie chicken nachos are a great idea.
You can pull them together in about 20 minutes with no actual cooking involved.
When it comes to nachos, you can also vary up the toppings to make them better suit your tastes.
For example, I prefer to use tortilla chips to corn chips and spinach to coriander leaves.
I usually stick with the mozzarella, corn kernels, sour cream, guacamole, and tomato slices, though. I also add onions, chili beans, and plenty of jalapenos.
Feel free to use my recipe, the recipe listed here, or your own!
Just be sure to save your cold ingredients until right before you decide to serve the nachos. Otherwise, they get soggy.
10. Chicken Pot Pie
There is nothing more comforting and filling on a cool fall or winter night than a buttery, flaky, meat-and-veggie-filled pot pie.
And don’t let the lengthy ingredients list fool you.
This recipe is one of the easiest on the list, especially if you use pre-cooked rotisserie chicken and refrigerated pie crusts!
This pot pie has everything you could want in one – potatoes, onions, peas, carrots, and plenty of herbs and spices.
It takes a little less than an hour to make, and the final product can serve up to eight people, so it’s definitely one you’ll want to make when you know the whole family will be eating together.
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