Rotisserie Chicken With Black Pepper Vinegar Sauce
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
65
Spice
48
Sweetness
57
Sourness
45
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Rice Wine Vinegar3 tbsps
Clover Honey2 tbsps
Canola Oil1 cup
Extra-Virgin Olive Oil2 tbsps
Light Brown Sugar2 tsps
Sweet PaprikaDirections:
1
For the sauce: Whisk together the mustard, vinegar, honey, 1 1/2 teaspoons salt and 1 tablespoon pepper in a medium bowl
2
Combine the canola and olive oil, then slowly add to the mustard mixture and whisk until emulsified
3
Let sit at room temperature while you prepare the chicken
4
The sauce can be made 2 days in advance and stored, covered, in the refrigerator
5
Bring to room temperature before serving
6
For the chicken: Set up the rotisserie according to the manufacturer's directions
7
Combine the sugar, paprika, 1 1/2 tablespoons salt and 1 teaspoon pepper in a small bowl
8
Brush the chicken with the oil and rub with the spice mixture
9
Thread the chicken onto the rotisserie and cook until an instant-read thermometer inserted into the breast registers 165 degrees F, about 1 hour 45 minutes
10
Remove from the rotisserie, brush liberally with some of the sauce, loosely tent with foil and let rest 15 minutes before slicing
11
Serve with the sauce on the side