Who wants to play Chicken?

Nobody wants to play chicken, but I know lots of good friends that like to eat it!  A brood of friends were over this past weekend and Joe and I planned a rotisserie chicken dinner. No, not one of those store bought ones that never even makes it on a platter. We're talking about a Granda Original Rotisserie Chicken cooked on our Kirkland Signature all-in-one grill (NLA). Literally, the only things this grill doesn't do is clean itself and do the dishes. Insert small bow down to Costco. And for those of you wondering- no Joe did NOT remove the Kirkland Signature emblem to replace with a Char-Broil emblem (unlike his off brand faux Snap-On tool box). I genuinely love our grill- go Costco! We've used the bajeeebers out of this grill- literally using it more than the oven and stove, even in the winter.

After a friend filled weekend, I got an email from one (hey Sarah!) asking for  "whatever you marinated the chicken in". Here ya go!

Rotisserie Chicken Rub

Generous amounts of ground Aleppo, Kosher Salt and Olive Oil.

I'd put amounts down, but this is one "recipe" we truly shake on, no measuring ever occurs. We season to our taste, which might burn to some folks. After cleaning the bird we apply liberal amounts of olive oil, aleppo and kosher salt in that order. We put it on our rotisserie for about 90 minutes at 325°. (Disclaimer- although our grill rocks, we do have a new temperature gauge on order- so don't quote me on the exact temperature, but I do think it's close.) It's always best to check in with your chicken from time to time. If it looks done, it very well might be. Chicken is considered done with the internal temperature reaches 165°.

How does one go about enjoying their tasty chicken? Well, I'll show you how. :-).

We ended up randomly hungry at around 10 p.m. .... and thoroughly enjoyed standing around the kitchen eating tasty rotisserie chicken. This dinner goes down as one of my all time favorites. Who needs plates when you're among good friends?

Cesar dressing- the quick and easy kind

For months now, maybe years, my husband and I put a chicken on the rotisserie every Sunday. It's our easy Sunday dinner, the day we try to wind down before the beginning of the new week ahead. Not only does it make for an easy Sunday dinner, paring it with a green and often a starch of some kind, it really has become a "no brainer" for us- and that's a good thing come Sunday afternoon! The best part of this chicken? Well, it becomes multiple meals, and in my book that's a very good thing. We will use left over chicken for

1. Chicken fajitas
2. Chicken enchiladas
3. Chicken salad (lunch type)
4. Cesar salad with chicken

Most often we make chicken fajitas with left overs on our inside griddle- super easy and super tasty. Last night we chose Cesar salad with fresh Romaine, fresh ground  parmesan cheese and  black pepper. Since we were out of Cesar dressing, Joe whipped up this tasty recipe.

Cesar dressing:

6 cloves garlic (we omit this)

1 Tbsp Dijon mustard

1 Tbsp Vinegar

2 Tbsp Mayo (we use Veganase)

Salt

Pepper

Lemon juice

Minced Anchovy fillets (optional)

Compine garlic, mustard, vinegar and two pinches of salt in a bender and mix thoroughly. Add may and blend together. In a slow  stream and olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, peper and lemon juice. Add minced anchovies to taste if you desire.

Yum, yum! Love this recipe, and we always have the ingredients on hand to whip it up in a jiffy. We toss the romain, chopped up left over cold chicken, parmesan and black pepper in a big bowl and dig in. Love, love, love this!

Enjoy!

Karan