Imported from Instagram

Rotisserie Chicken with Cajun Peppercorn Cream Sauce

Name: Rotisserie Chicken with Cajun Peppercorn Cream Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole chicken (trussed; size not specified); grilling salt (work under the skin of the breasts and thighs; amount not specified); avocado oil (for use as a binder; amount not specified); SPG seasoning (seasoned with SPG (salt, pepper, and garlic); amount not specified); 4 tbsp butter; 2 tbsp garlic (minced); 1 cup heavy cream; 1 tbsp W-Sauce (Worcestershire sauce) (Bear & Burton's brand named in source); 1 tbsp black peppercorns (freshly cracked); 1 tbsp Cajun Honey Rub (TFTI BBQ brand named in source; source later calls it Cajun seasoning); 0.5 cup Parmesan cheese (freshly grated); fresh chives (chopped, for garnish; amount not specified)

Recipe by Tony Ramirez | BBQ & Live Fire Recipes @tfti.bbq · Instagram

Imported by Blak Rabbit on SeeMeCook

Rotisserie chicken is served with a rich, peppery Cajun cream sauce made with Parmesan. The chicken drippings are caught in a cast-iron pan and used as the sauce pan.

4 servings110 minAmerican

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Ingredients

1 whole chicken (trussed; size not specified)
grilling salt (work under the skin of the breasts and thighs; amount not specified)
avocado oil (for use as a binder; amount not specified)
SPG seasoning (seasoned with SPG (salt, pepper, and garlic); amount not specified)
4 tbsp butter
2 tbsp garlic (minced)
1 cup heavy cream
1 tbsp W-Sauce (Worcestershire sauce) (Bear & Burton's brand named in source)
1 tbsp black peppercorns (freshly cracked)
1 tbsp Cajun Honey Rub (TFTI BBQ brand named in source; source later calls it Cajun seasoning)
0.5 cup Parmesan cheese (freshly grated)
fresh chives (chopped, for garnish; amount not specified)

Steps

1
Lift the skin over the chicken breasts and thighs carefully and distribute grilling salt underneath it.
2
Truss the chicken. Rub it with avocado oil as a binder, then season it with SPG.
3
Secure the chicken on a rotisserie attachment and set it on a gas grill using the side rotisserie burner.
4
Place a cast-iron pan beneath the chicken to catch the drippings. Cook on the rotisserie until the thickest part of the breast reaches 165°F (74°C). The source does not specify a grill temperature or cooking duration.
5
Over low heat, melt the butter in the same pan used to catch the drippings.
6
Add the minced garlic and cook for 2–3 minutes.
7
Add the heavy cream, Worcestershire sauce, cracked peppercorns, Cajun Honey Rub, and Parmesan. Mix until combined, then remove the pan from the heat once the cheese has melted.
8
Cut up the cooked chicken and place the pieces into the pan. Drizzle with the sauce and garnish with chopped fresh chives.

Notes

The source does not give the chicken's weight, amounts for grilling salt, avocado oil, SPG, or chives, nor a grill temperature or rotisserie cooking time. The chicken quantity and timing are estimates; use the stated 165°F internal temperature as the doneness target.