Master Chef Jaques Pepin’s restaurant onboard Oceania Cruises, is by far one of the best restaurants at sea. This aware winning chef can even magically turn rotisserie chicken into a melt in your mouth experience.
Here’s the recipe so you can try it at home.
Jaques’ Rotisserie Chicken Recipe
- Spice Grinder
- Small Bowl
- Kitchen Twine
- Kitchen Thermometer
- 1 Whole Chicken 4½ to 5 pounds, trimmed of excess fat
- Canola oil
- Fleur de sel
- 2 Bay Leaves
- 2 tbsp Dried Thyme
- 1 tbsp Dried Rosemary
- 1 tsp Dried Rosemary
- 1 tbsp Dried Sage
- 1 tsp Dried Sage
- 1 ½ tsp Dried Basil
- 1 tsp Dried Oregano
- ¼ cup Kosher Salt
- 2 tbsp Sweet Paprika
- 1 tsp Ground Ginger
- ¾ tsp Ground Coriander
- ¾ tsp Ground Mace
- ½ tsp Ground White Pepper
- ½ tsp Ground Cloves
- ¼ tsp Ground Cardamom
For the Seasoning Blend
- In a spice grinder, combine the bay leaves, thyme, rosemary, sage, basil, and oregano and grind to a coarse powder.
- Transfer the ground mixture to a small bowl and stir in the salt, paprika, ginger, coriander, mace, white pepper, cloves, and cardamom.
For the Chicken
- Rotisserie and grill set-up will vary depending on the manufacturer, so follow the instructions provided with your equipment.
- For a grill that has a separate burner or infrared heating element for the rotisserie, preheat that area to medium-high and preheat the grill under the rotisserie to medium.
- Place the chicken on a work surface and place a long piece of kitchen twine under the wings. Bring the twine up around the chicken and tie, securing the wings against the bird.
- Tie the drumsticks together with a separate piece of twine. Trussing the chicken will help it cook more evenly.
To Season and Cook the Chicken
- Rub the chicken with an even coating of the seasoning blend. You won’t need all of it. Store the remainder in an airtight container at room temperature for future use. Lightly dab the surface of the seasoned chicken with canola oil to help the spice blend adhere.
- Secure the chicken to the rotisserie rod using the prongs provided. Cook, adjusting the heat as needed to keep the chicken skin from becoming too dark as the meat cooks.
- The chicken is done when a kitchen thermometer inserted into the meatiest part of the thigh without touching the bone registers 165°F, about 1½ hours.
- Remove the chicken from the rotisserie and let rest for 10 minutes. Cut into serving pieces and arrange on a platter. Sprinkle with fleur de sel.