| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rotisserie, Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
|
Split chicken breasts; about 2 pounds |
| 1/4 |
c |
Pineapple juice |
| 3/4 |
c |
Teriyaki sauce |
INSTRUCTIONS
Rinse chicken in cold running water. Drain, and pat dry with paper towel.
Combine teriyaki sauce and pineapple juice.
Spray inside of rotisserie basket with nonstick vegetable cooking spray,
place on spit and fit unit on hub of drip tray. Arrange chicken upright,
meaty side out, around outer edge of rotisserie basket. Brush with sauce.
Close the rotisserie door. Plug in.be certain unit rotates freely. Cook
until juices run clear, approximately 40 to 45 minutes. Brush with sauce
every 15 minutes during cooking. Open rotisserie door. Grasp end of spit
and basket with pot holders and place on a heat proof work surface. Remove
chicken to a warm platter to serve.
Posted to recipelu-digest Volume 01 Number 258 by James and Susan Kirkland
<kirkland@gj.net> on Nov 15, 1997
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