Rotisserie Chicken with Mango & Avocado Salad

May 24, 2009 § 3 Comments

Our gas grill has a rotisserie but I don’t know why we don’t use it more often. It’s always produced juicy, delicious chickens and quick, about 30 minutes to cook a 4-5 lb chicken. So when I went grocery shopping this past week, I made a mental note to get a couple of chickens.

The plan was to grill 2 chickens, have 1 for dinner and debone the other for tacos/salads/etc. I kept the dry rub pretty simple.

Dry rub mix:

  • 1 Tbsp kosher salt
  • 1 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 Tbsp fresh ground black pepper
  • 2 tsp cayenne pepper
  • 1 tsp dry thyme
  • 1 tsp dry rosemary

I rinsed and patted the chickens dry, inside and out. Then rubbed the chickens inside and out with the dry rub mixer. I let the chickens come to room temperature for about 15 minutes, which is just about enough time to heat up the grill.

Once the grill is hot enough (temp gauge hits 400 degrees F), I loaded up the rotisserie rod with the chickens and let the cooking begin! The grill has 3 burners and a rotisserie strip on the back. The middle burner was off to prevent flare ups but the side and rotisserie burners were on high. It took about 35 minutes until these babies were done and the thigh registered 175 degrees on a meat thermometer. Here’s one of the chicken resting.

Hopefully you can see how juicy the breast meat was and the skin was very crispy.

The Mister saw a recipe for mango and avocado salad in the UT weeks ago but had forgotten to tell me about it. Coincidentally I received my copy of Entertaining from Cook’s Illustrated recently and saw another Mango & Avocado salad recipe. I’ve made mango salsa before using mango, jalapeno, basil and lemon juice that goes well with fish. So I liked the idea of having avocados and mangos with chicken.

I diced up 2 each very ripe mangos and avocados (very ripe is the key for this salad to be good), combined them with 1 finely diced jalapeno pepper, juice from 2 limes, about 1 tablespoon of chopped cilantro, and 1 tablespoon of chopped fresh mint leaves. Entertaining‘s recipe doesn’t call for mint but I had some fresh mint on hand and thought would go well with the salad. And it did! I thought the cool mint flavor complimented the slight heat of the jalapeno and the pepperiness of the cilantro. A little pinch of salt and ground pepper and done. Here’s what dinner looked like plated.

Hope everyone is having a wonderful and (hopefully) long Memorial weekend!

P.S. I forgot to add what we had for dessert. In celebration for Memorial weekend, how about some red, white and blue cupcakes? That is, red velvet cupcakes with vanilla buttercream icing and a blueberry with a sprig of mint.

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