Rotisserie chicken is the best.  I love it for the winter and heck, it works really nicely for the summer too.   It’s one of those meals that screams “home-y” and who wouldn’t love that?  Vegetarians…OK, good point.

Anyway, I threw together this recipe and baked it.  It was so delicious smelling when it was cooking and even better tasting.  There was a little heat — perfect!

  • 1 chicken, rinsed under water and patted dry
  • 2 TBSP lemon juice
  • 2 TBSP fresh Thyme (or 1  1/4 TBSP of dried Thyme)
  • 3 TBSP of dried Rosemary, crushed (just use your fingers to break-up and make it aromatic)
  • 1 tsp Cayenne Pepper (or more if you like heat!)
  • 2 tsp Kosher salt

Mix the Thyme, Rosemary, Cayenne Pepper, and salt together in a bowl.  Now the chicken has been washed and dried, now put the lemon juice over the chicken — including underneath the skin!  Do the same with the spice mixture.   I had a lot of extra Thyme so I put the remaining in the big “cave” of the chicken.  I like to let my chicken marinate for at least an hour,  but it’s just fine if you don’t.

Cayenne Pepper, Thyme and Rosemary Rotissiere Chicken  Cayenne Pepper, Thyme and Rosemary Rotissiere Chicken

Now put the marinated chicken in your rotisserie according to your manufacturer’s directions. 

Once it’s cooked, let the chicken sit and cover with aluminum foil for 10-15 minutes.  This will let the juices sit but also keep the chicken hot. 

Cayenne Pepper, Thyme and Rosemary Rotissiere Chicken  Cayenne Pepper, Thyme and Rosemary Rotissiere Chicken  Cayenne Pepper, Thyme and Rosemary Rotissiere Chicken

Serve.  Delicious! 

I used to go to the Safeway across the street from Pollo Granjero on a weekly basis — then the Harris Teeter opened up and well, I rarely go anymore.  But, during one of the warmer “winter” days we were having, I decided to make the hike — twice.  And, I even took a photo of their menus!

Pollo Granjero - Adams Morgan  Pollo Granjero Menu  Pollo Granjero Menu

  • Food:  The first time I ordered the 5 piece grilled chicken with fried yuca and salad (you get a choice of two sides).  The chicken was greasy with a subtle, mild flavor.  And when I opened my container, I didn’t see 5 pieces of chicken (do you?).  The five pieces cost $7.99.  In my opinion, the best rotisserie chicken is still at La Granja De Oro

Pollo Granjero Grilled Chicken

I went back a second time because I heard they had the best fried chicken.  This time, I only went for two pieces.  Their mixture is not a heavy coating, but it isn’t light either.  You can detect a slight taste of cornmeal in their batter.  The best?  I wasn’t convinced, but it was good.

Pollo Granjero Fried Chicken

  • Service: It’s fine.
  • Atmosphere: It’s a fast food-type establishment so ambiance isn’t their thing.  They do have a decent number of tables and chairs though. 
  • Attire: Casual
  • Price: $
  • Overall: I think it’s a decent place for inexpensive food.  But since it’s a bit inconvient for me to go and La Granja De Oro (and my own rotisserie) is closer, well, you know. 


  • Hours: Not sure, but I think it’s probably 10:30 AM-9/10 PM Daily
  • Address: 1742 Columbia Rd (between N Champlain St & N Ontario Rd); Washington, DC 20009
  • Ph: (202) 464-4444

Feeling like a little spicy chicken, I thought I’d throw together a recipe for my rotisserie (although you could use this with chicken breasts on the grill or oven).


  • 1/4 c chili powder
  • 2 TBSP brown sugar
  • 1 tsp black pepper
  • 2 tsp cayenne pepper

Mix these ingredients together and then rub on the chicken.   Let it marinade for a couple of hours and then throw into the rotisserie.

Chili Rubbed Rotisserie Chicken Cooking  Chili Rubbed Rotisserie Chicken  Chili Rubbed Rotisserie Chicken

The chicken was moist and had a bit of a kick.  The skin was crispy and delicious!


Summer to me means lots of cilantro.  While I know you can get it year round, you know when the cilantro is super fresh and just cut.  I love it and combined with limes, yum.  So that’s why I decided to try to make this lime cilantro rotisserie chicken.

  • 2 lime zest and juice
  • 1/2 cup of cilantro
  • 2 tsp  minced garlic
  • salt and pepper
  • 2 TBSP of Extra Virgin Olive Oil
  • Chicken

Rinse chicken under water.  Mix all the other ingredients into a sealable bag with the chicken and marinade for 12 hours. 

Lime Cilantro Rotisserie Chicken Marinade

Then take out the chicken and cook in your rotisserie.  Mine took 1 1/2 hours and it was perfect — great lime and cilantro flavor throughout the chicken (and the skin).  Will definitely be making this chicken again!

Lime Cilantro Rotisserie Chicken Cooking  Lime Cilantro Rotisserie Chicken  Lime Cilantro Rotisserie Chicken


My rotisserie has been feeling neglected, I could tell.  I found this recipe for Southwestern Pork Tenderloin from the National Pork Board

I thought it was good, but I do wish I wouldn’t have made the two tenderloins in the package with the spices.  I can’t put my finger on why I didn’t love it — the best I can come up with is that it was a bit overwhelming in spice for me. 

Spiced Pork

Anyway, here’s the recipe.  If you make it, let me know what you think!

  • 5 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 2 garlic cloves, crushed
  • 1 tablespoon vegetable oil
  • 2 whole pork tenderloins, about 1 1/2 pounds

In small bowl, mix all ingredients except pork. Rub mixture over tenderloins. Cover, refrigerate 2 to 24 hours. Follow grill instructions to place roasts securely on spit. Turn on rotisserie, grill roast over indirect heat about 30 minutes or until internal temperature reads 155 to 160 degrees. Use oven mitts to remove from spit. Slice. Makes 6 servings.

Per serving: 170 calories, 7 g fat, 75 mg cholesterol, 24 g protein, 3 g carbohydrates, 0 fiber, 80 mg sodium, 29 percent calories from fat.

My love for my rotisserie continues.  I was looking for a new flavor and happened to stumble across this recipe for El Pollo Restaurant Chicken

Now, I’ve never actually eaten at an El Pollo Restaurant, but this was really darn good chicken.  It had an almost smoky flavor.  Plus, the aroma in my apartment while it was cooking was fantastic!

I did make a couple minor changes to the recipe — I added 1 tsp of cayenne pepper (think next time I’ll add 1 TBSP) and didn’t include the oil (since I was  using the rotisserie).  The chicken marinated for only 6-8 hours.  I think next time I’ll let it go for at least 12-15 hours so it really absorbs the flavor.

I will absolutely make this chicken again!

El Pollo Restaurant Chicken Marinating  El Pollo Restaurant Chicken

I felt like making a stronger flavored Indian Rotisserie Chicken.  So here’s my recipe:

  • 1 1/2 tsp of turmeric
  • 1 1/2 tsp cumin
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 1/2 tsp cayenne pepper
  • 1 1/2 tsp garlic powder

I rubbed it on the skin (and under) as well as in the cavity so everything was well-seasoned.  Then let it marinade for a couple of hours. 

BTW, unless you want yellow nails, use gloves.  The turmeric really colors your fingers.

It was good, moist, and will make a great chicken sandwich this week.  I’d definitely recommend making this sometime.

And if you don’t have a rotisserie but want to try making this Indian Chicken, just bake it at 350F in your oven with a piece of tin foil over it (not on tight, just loosely covering it so the chicken doesn’t dry out).  It’ll probably cook for 2.5-3 hours (but use your meat thermometer and the temp should be at 180F). 

Marinated Indian Chicken  Cooked Indian Chicken

I went to the store a couple of weeks ago and bought a couple of Cornish game hens.  Before I put them into my rotisserie, I wanted to go with a little Indian flavor so I rubbed turmeric, cumin, garlic, and cayenne pepper.  I realize cayenne isn’t Indian, but I wanted a little spice. 

I also made Maple Roasted Root Vegetables, based on a recipe from the Lyon in the Kitchen TV show.  

Then included a side of couscous.  Next time, I’m making the couscous with my chicken broth, instead of water to give it more flavor. 

It was a good lunch/dinner and I felt really healthy when I was eating.  Plus, I was able to freeze the leftover veggies and game hen.

Indian flavored Cornish Game Hen

I had posted my rosemary rotisserie chicken recipe and mentioned that I didn’t have the finished product photo.  Here it is (and yes, I honestly make and eat this much chicken).  

Cooked rotisserie chicken

I threw on the rosemary (inside the cavity) and stuck some under the skin as well.   I cut a clove of garlic, cut off a little piece, and then rubbed the big piece over the chicken.  I then rubbed rotisserie chicken seasoning (original title for the seasoning huh?) that I found at my grocery store. 

I cooked for 1.5 hours and voila.  Oh, and you’ll see no aluminum foil under the chicken to catch the grease.  See, this is why you should put it in — it’s a huge mess when you don’t.  Now you know why.  🙂


Recently I decided to completely re-do my apartment. I got rid of almost everything in my apartment and bought all new furniture.

Side note: I gave all the old furniture to Salvation Army Goodwill (they were able to pick up quicker; otherwise, it would have been another month until Salvation Army could pick up) because they pick-up for free in DC.  This seems like something a lot of organizations would do, but you’d be surprised.  I found a lot of pick-up places in Virginia and Maryland, but DC was tough.  It does take a few weeks though for them to pick up so plan ahead!

Anyway, during this time, I decided I needed to get a new toaster oven because it was smoking every time I used it.  So I did a little research (I’m type-A) and found a little miracle called the DeLonghi Solo Convection Oven Rotisserie.

I bought a rotisserie for 2 reasons:

  1. I kept hearing from my foodie friend Jen how much she loved hers.
  2. And the #1 reason was because I didn’t like the store bought rotisserie chickens in the grocery store because they were too salty and over-seasoned.

I love it.  It is absolutely one of my favorite things.  The bad?  It’s not a toaster oven.  There’s no “toaster” option.  I got over that.  Instead, I use the oven and “toast” that way. 

What it does have is everything else.  When it’s hot in the summer, I didn’t mind turning this little oven on to bake a pizza, make a chicken, etc.  While it obviously created some heat, it was a lot less than my oven.

I’ve made chicken and pork tenderloin.  I did try to make a turkey, but it was too big for the rotisserie. 

Sorry, but I forgot to take a photo of the finished chicken, but at least here’s a photo of it when it started.  I tied some fresh rosemary and rubbed some seasonings, threw it in, and then watched a movie.  By the time the movie was done, so was the chicken. 

BTW, when you make a chicken, make sure to put aluminum foil on the bottom so it can catch the grease!

Rosemary Rotisserie Chicken