Kittencal's Better Than Take-Out! Deli-Style Rotisserie Chicken Recipe - Food.com (2024)

FAQs

Are rotisserie chickens healthy? ›

A rotisserie chicken is better than some of the other alternatives. Even with additives, a rotisserie chicken is a far healthier choice than a fast food run, says Allers. “It's still lower in fat and calories than fast food. It's serving its purpose – it's fast, but it can still help you create a balanced meal.

Use your favorite preserves, chutney, barbecue sauce, or build your own thick and sticky concoction to coat the bird with. Think honey and lemon or brown sugar and soy sauce; just be mindful of how much salt the glaze contains as most store-bought rotisserie chickens are already seasoned with salt.

While preparing the bird for spit roasting doesn't require much more than the oven-roasting method, commercially made rotisserie chickens are often injected with flavoring agents and preservatives (which is perhaps why they always seem to taste so better than the homemade version).

The American Heart Association recommends eating no more than 13g of saturated fat per day—meaning a small serving of rotisserie chicken contains about 23% of your recommended daily intake. Eating saturated fat is shown to increase LDL cholesterol, which in turn increases the risk of heart disease.

“You're not going to get fiber, but the protein is going to be filling and that's a good thing. Because the whole chicken is around 1,000 calories, that's still considered a low-calorie diet. It's doable [to lose weight], but it doesn't have my seal of approval as a healthy diet,” she added.

USDA recommends using cooked chicken within three to four days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth.

Lower-sodium options are a 3-ounce serving of Kroger's Simple Truth Rotisserie Chicken, which has 40 mg; a 3-ounce serving of Wegmans Organic Rotisserie Chicken, which has 95 mg of sodium; and Whole Foods Organic and Nonorganic plain chicken.

Some chickens may be brined or soaked in a saline (salt) solution before cooking to make them juicier. Others may use a rub or seasoning that contains a lot of salt on both the skin and the innards of the bird.

Overcooking or cooking at too high a temperature can result in tough, dry chicken. Undercooking can leave chicken undercooked and chewy. Proper cooking techniques, such as roasting, grilling, or braising, can help maintain moisture and tenderness.

Therefore, rotisserie chicken is a much healthier choice. Also, you can easily manage your calorie, fat, and protein intake by choosing either light or dark meat and choosing whether to eat the skin.

What's healthier rotisserie or grilled chicken? ›

Low heat in an open flame is sufficient. It is a slow cooking method and is ideal for bigger pieces cooking over a long time. Rotisserie chicken is much lower in calories due to being oven-roasted.

Goldstein interviewed Harshavardhan Thippareddi, PhD, professor of poultry science at the University of Georgia, who explained that chickens are injected with phosphate to keep them juicy through the rotisserie preparation process, and some consumers may interpret this addition as a soapy or chemical-like flavor.

On the other hand, rotisserie chicken is typically seasoned and cooked with oils, which can make it more flavorful but also higher in calories and fat.

There are 1075 calories in 16 ounces of boneless, cooked Rotisserie Chicken. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

Chicken leg (thigh and drumstick), skin removed before eating (3 ounce) contains 0g total carbs, 0g net carbs, 5.1g fat, 23.6g protein, and 147 calories.