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Rotisserie Chicken with 4 Sauces

Rotisserie chicken is a universal favourite, but turn this into a crowd pleaser on a buffet table by making 3 different sauces to top it, and three different bases to put the chicken and sauce on. See…you can please everyone!


  • Rotisserie Chicken

  • 1 x 4-6 lb free-range chicken

  • 1 tbsp celery salt

  • 1 tbsp paprika

  • 1 tsp black pepper

  • Red Lentil Dal

  • 2 tbsp vegetable oil or ghee

  • 2 cups diced onion

  • 3 cloves garlic, minced

  • 1 cup red lentils, rinsed

  • 3 cups water

  • 1 tsp ground cumin

  • 1/2 tsp turmeric powder

  • 1/4 cup chopped coriander

  • salt and pepper

  • Tonnato Sauce

  • 2 cans (80 g) tuna in oil

  • 3 tbsp minced sweet onion

  • 2 tbsp lemon juice

  • 4 tbsp capers

  • 1 tbsp juice from caper jar

  • 2 tsp anchovy paste

  • 4 tbsp olive oil

  • salt and pepper

  • 1 heads radicchio

  • Easy Pepper Sauce

  • 1 jar 375 mL jar roasted peppers, drained

  • 1 clove garlic, minced

  • olive oil

  • salt and pepper

  • Lemon Hummus

  • 1 can 14-oz tin chick peas, drained and rinsed

  • 1 clove garlic, minced

  • 3 tbsp tahini sesame paste

  • 2 tbsp lemon juice

  • 2 tbsp olive oil

  • cold water, as needed

  • salt and pepper

  • 3 tbsp chopped flat leaf parsley, plus extra for garnish

  • 6 x small pita, cut into thirds


  • Rotisserie Chicken:

  • 1.

    To truss, a chicken for a BBQ rotisserie, take a length of butcher’s twine (about 4 feet) and create a loop at one end. Secure loop over legs of chicken and tighten to bring them together. Wrap twine over joint of each wing and pull around back, to secure wings to chicken. Bring twine end back to legs, tie and cut.

  • 2.

    Combine celery salt, paprika and pepper and rub over entire chicken. Secure chicken onto rotisserie spit. Cook chicken with rotisserie heat on bbq (with back heat, if BBQ has this function, otherwise over medium heat) with an aluminum baking tray underneath to catch drippings. Baste chicken often with drippings from tray and cook until an internal temperature of 180 F is reached. Let chicken rest for 15 minutes, before taking off the bone.

  • 3.

    Alternately, chicken can be roasted in a 325 F oven for about 90 minutes until 180 F.

  • Red Lentil Dal:

  • 1.

    In a medium saucepot, heat oil or ghee over medium heat. Add onion and sauté for 4 minutes, until translucent. Add garlic and sauté one minute more.

  • 2.

    Add lentils, water and spices and bring up to a simmer, stirring occasionally. Simmer for about 15 minutes, until lentils are tender.

  • Tonnato Sauce:

  • 1.

    In a food processor, purée tuna with onion, lemon juice, 2 tbsp capers, caper juice and anchovy paste until smooth. Pour in olive oil in a thin stream while blending. Season to taste and chill until ready to serve.

  • 2.

    To serve, peel away radicchio in whole leaves. Spoon a little shredded rotisserie chicken into radicchio leaf, drizzle with tonnato sauce and sprinkle with remaining capers.

  • Easy Pepper Sauce:

  • 1.

    Purée roasted peppers with garlic until smooth. Drizzle in a touch of olive oil while puréeing, until desired consistency (thicker than a sauce), then season to taste.

  • Lemon Hummus:

  • 1.

    In food processor, purée chick peas with garlic, tahini, lemon juice and olive oil until smooth, adding cold water as needed until desired consistency. Stir in chopped parsley and chill.

  • 2.

    To serve, open cut pita and spoon in shredded chicken. Add a spoonful of hummus and sprinkle with parsley.

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