This is a dry rub and the chickens need to chill in the refrigerator for at least 24 hours before roasting or slow cooking.
2 whole chickens
Rotisserie Chicken Rub Recipe:
2 tsp kosher salt
2 tsp seasoned salt
1 tsp paprika
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp cayenne pepper (or to taste)
1/2 tsp rosemary
4 TBS garlic, minced
Mix all of the rub ingredients together in a small bowl. Remove the giblets and discard. Wash the chickens thoroughly and pat dry with paper towels. Rub each chicken inside and out and place in a resealable bag; wrapping again in foil. Chill in the refrigerate to marinate for at least 24 hours. DO NOT skip this step.
Prepare the rotisserie and place the chickens on it. Roast until done and ENJOY. You may also slowly roast the chickens in the oven. Preheat to 250 degrees and place the chickens in a roasting pan and cook uncovered for 5 hours, or until a meat thermometer reads 170 degrees in the thickest part of the chicken. I personally put mine right in my crockpot. I put both chickens in side-by-side, put the cover on, and slow cook for 8 hours on low. The chicken is extremely tender and it amazing as leftovers (lunch the next day).
