1:20
Butterfly Rotisserie Chicken
Preparation time: 30 min
Oven time: 90 min
Level Comfortable
Butterfly Rotisserie Chicken with honey, citrus & herbs
Bring a fresh twist to chicken with this flavorful butterfly rotisserie chicken recipe by Fri-Jado chef and trainer Karsten Huyghe. Marinated in a blend of Dijon mustard, grain mustard, lime juice, and thyme, the chicken is cooked to juicy perfection before being finished with sweet honey and a vibrant mix of fresh herbs. Using a butterfly rack not only reduces cooking time but also enhances presentation, making this recipe ideal for foodservice operators looking to offer an irresistible and eye-catching chicken dish.
Advantages : When using a Butterfly Rack
– Reduce cooking time by 25 minutes.
– The chicken is easier to marinate.
– The cooked chicken stacks more easily.
– The cooked chicken presents better/bigger.
Find out more about this and other TDR Rotisserie Accessories
Ingredients
Marinade (for about 40 chickens. Weight per chicken 4.5 lbs/2.2 kg)
Dijon mustard 4.5 lbs / 2 kg
Grain mustard 1.1 lbs / 500 gr
Lime juice 0.9 lbs / 400 gr
Thyme 0.1 lbs / 50 gr
Salt 0.45 lbs / 200 gr
Finish:
Honey 1.5 lbs / 700 gr
Parsley 1 bunch
Tarragon 1 bunch
Chives 1 bunch
Instructions
Preparation
Add and mix the marinade ingredients together in a bowl.
Flay the chicken by cutting the back of the chicken using a large kitchen knife of sturdy scissors so the filets lie side by side.
Marinate the chicken using about 2.5oz (70 gr) per chicken. Rub well. Don’t forget the wings and thighs.
Place the chickens in the refrigerator for approx. 3 hours.
Cooking
Place the chicken (breast facing up) in the TDR Butterfly Racks and place the racks in the rotisserie.
Cook the chick for 1 hour at 340°F / 170°C and the for 30 min at 365°F / 185°C
Finishing
Once the chicken is done cooking, top them off with honey and chopped herbs (tarragon, parsley and chives).
Enjoy!
