Every once in a while, I run across a recipe that I want to cook right away. I love to change recipes up and make them my own creation. I found this rotisserie recipe by accident when I was looking for a chicken faijta recipe. I made it and fell in love with it. After the second time I made it, I thought about the marinade and thought it might be good injected into the hen. It was a hit for my family. Some people like it that way, and some don’t. I can tell you this – the rotisserie chicken stands on it’s own two feet (no pun intended).

The fried corn is one of our favorite sides to serve with this meal. It just gives it a little lagniappe. For the non-Cajun readers, lagniappe is “something extra.”

Hope y’all enjoy this one.

Bon appétit!

Injectable Marinade

1/2 cup olive oil

1 cup melted butter

1 cup Worcestershire sauce

1 teaspoon Tabasco

1 can (14.5 oz.) low sodium chicken broth

1 cup white wine or beer (optional)

3-4 Tablespoons Cajun seasoning

Mix all ingredients and inject into chicken for grilling or baking. Be sure to rub bird down with olive oil (if not using butter) before cooking.

Rotisserie Chicken 

3-5 pound hen

salt, pepper, garlic powder and paprika to taste

1/2 cup butter, melted

Inject marinade generously into all areas of the hen under the skin

Melt butter and add seasonings

Liberally spread butter mixture all over hen

Place seasoned hen on rotisserie and cook 1 1/2 – 2 hours, basting occasionally until internal temperature reaches 180 degrees in the thickest part of the hen.

Remove from rotisserie and let stand 10-15 minutes before serving.

Fried Corn

6 ears sweet corn

4 Tablespoons butter

1 Tablespoon bacon grease

4 slices uncooked bacon

sugar, salt and pepper to taste

Cut kernels into large bowl, then gently scrape knife against cob to drip milky liquid into bowl.

Melt butter and bacon grease over medium heat in large cast iron skillet. Add bacon – when bacon starts to cook, add corn. Simmer 8-10 minutes until tender, stirring frequently. If corn seems to start drying out, add small bit of hot water or milk to keep moist.

If corn isn’t sweet, add sugar. Add salt and pepper to taste.