I’ve mentioned before that you really should dig out the rotisserie that came with your BBQ. It’s worth it for no other reason than to make rotisserie chickens. Indirect heat, a bit of smoke and 45 minutes and you are digging into succulent chicken with wonderfully crispy skin. Who doesn’t love crispy chicken skin?

Rotisserie chicken cooked over fire. Spit-roasting self bastes the bird. The result - a succulent, crispy bird served up with a simple board sauce. - 1

Board sauce is a super easy way to add that little bit extra goodness. Adam Perry Lang goes into it in detail in his Charred and Scruffed cookbook (well worth seeking out, BTW) but at it’s simplest you simply collect those juices that wind up on the cutting board and mix in some complementary flavours to create a few spoonfuls that really amp up the meal.

Rotisserie chicken cooked over fire. Spit-roasting self bastes the bird. The result - a succulent, crispy bird served up with a simple board sauce. - 2 Rotisserie chicken cooked over fire. Spit-roasting self bastes the bird. The result - a succulent, crispy bird served up with a simple board sauce. - 3 Rotisserie chicken cooked over fire. Spit-roasting self bastes the bird. The result - a succulent, crispy bird served up with a simple board sauce. - 4

rotisserie chicken

Ingredients

The Chicken

  • 1 3-4 lb chicken - air chilled, grain fed
  • olive oil
  • salt
  • pepper

The Board Sauce

  • The collected juices from the chicken
  • Juice from 1/6 of one lemon
  • 3 Tbsp extra virgin olive oil
  • salt - to taste
  • pepper - to taste

Instructions

The chicken

  • Tie the chicken legs together. Tuck the wings under and pass the rotisserie through the bird. Secure the bird with the rotisserie forks. Rub generously with olive oil and season liberally with salt and pepper.
  • Set up your BBQ for indirect heat and place a drip pan under the bird to catch any drippings. If you are using gas you will need to add a few wood chips for a hint of smoke. If you are using charcoal, the charcoal will add all the smoke you need. I use charcoal. Set your temperature for around 425F.
  • Start the rotisserie spinning and cook until the breast reaches 165F using an instant read thermometer.
  • Remove chicken from the BBQ and let rest 15 minutes on a grooved cutting board to collect juices. After resting remove the rotisserie and tip the bird so additional juices run from the cavity onto the board.
  • Remove the chicken from the cutting board and collect the juices into a small bowl. Make your board sauce.
  • Return the chicken to the cutting board and carve. Make sure any addition juices that find their way onto the board while carving get added to the board sauce.
  • Serve with board sauce.

Make the Board Sauce

  • Add lemon juice, olive oil, salt and pepper to the collected chicken juices. Stir to combine.
  • Taste and adjust seasoning if needed.

Creole chicken. Spicy, creamy, a little bit rich. Satisfying. Maybe not what jumps to mind when you think comfort food but satisfying in a way only a fricassee can be.

This is a dish that isn’t too fiddly. Measurements don’t need to be that precise. Leave your measuring spoons and cups in the drawer and just cook. Live a little. You’ll surprise yourself.

Easy to make - this creole chicken is pure cajun comfort food. - 5

This creole chicken recipe uses a lot of creole seasoning . High salt content, pre-fab mixes like Tony Chachere’s are going to push you into ridiculously salty territory. You need to make your own. Sorry. Mine is a good, simple seasoning mix. Others will work fine – just modify the salt content accordingly.

Creole chicken is just simple cajun comfort food.

Easy to make - this creole chicken is pure cajun comfort food. - 6 Easy to make - this creole chicken is pure cajun comfort food. - 7 Easy to make - this creole chicken is pure cajun comfort food. - 8

creole chicken

Ingredients

  • 8 chicken thighs skin-on, bone-in
  • 3 Tbsp neutral oil e.g. vegetable
  • 1 cup chopped yellow onion
  • 1 cup diced green pepper
  • 1-1.5 Tbsp low salt simple creole seasoning plus enough to season the chicken
  • 1 Tbsp flour
  • 2 to 2 1/2 cups chicken stock
  • 1/4 cup whipping cream
  • salt to taste

Instructions

  • Season the chicken thighs generously with creole seasoning. Heat the oil until it shimmers in a dutch oven large enough to hold all the chicken. Notice how much oil is in the pan. You are going to remove some fat after frying the chicken and you want about the same amount you started with when you sauté the vegetables.
  • Fry the chicken skin side down over medium heat until golden - 4 to 5 minutes. Turn the chicken over and fry another 3-4 minutes.
  • Remove chicken, spoon off all but about 3 Tbsp of fat (it’s mostly chicken fat now) and add the onion and green pepper. Sauté until the onion is translucent, around 5 minutes. Add the creole seasoning and stir constantly for 30 seconds.
  • Mix in the flour and stir for another 30 seconds.
  • Add 1/2 cup of chicken stock and stir constantly, scraping up any flour on the bottom of the pan. The sauce will thicken considerably. Add 1 1/2 cups of stock and bring to a boil. Return chicken skin side up along with any accumulated juices to the pot. Check to see the liquid comes to about half way up the chicken. If it doesn’t, add a bit more stock.
  • Simmer covered for 12 minutes. Flip the chicken and simmer until done, another 12-15 minutes. Remove chicken from the pot, increase the heat and reduce slightly.
  • Remove from heat and mix in the whipping cream.
  • Taste and adjust salt.

Notes

Nutrition