Tea and Spice Rubbed Rotisserie Chicken
a dry rub to apply to a chicken prior to cooking in an electric rotisserie1 h 30 m 2
- 1 tbsp. Wuyi oolong tea leaves
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. dark chili powder
- 1 tsp. cumin
- 1/2 tsp. dry mustard
- 1/2 tsp. cardamom
- 1/4 c. freeze dried chives
- 1/2 tsp. oregano
- 1 whole chicken
- olive oil
Combine all ingredients in a spice mill or coffee grinder and reduce to a finely ground powder..
Thoroughly dry the chicken, place on the skewer, and properly truss.
Apply the powder to the dried chicken as uniformly as possible.
Lightly drizzle olive oil over the chicken, place it in the rotisserie, and set it at 400°-450° depending on the size of the bird. Cook to an internal temp of 190°F.
Let chicken rest after cooking for 15 min.
Prep time: 20 min. Cook time: 1-1 1/2 hours