Recipe courtesy of Emeril Lagasse
Save Recipe Print
28 hr 20 min
24 hr 20 min
4 hr
16 to 20 servings


For the marinade: 
To roast:


To make the marinade, combine all of the ingredients in a food processor or blender. Process for 5 minutes. Fill a syringe with the marinade and inject each chicken breast, back, wings and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly over each chicken. Place them in large plastic bags, seal and refrigerate for 24 hours. Remove from the refrigerator and place on a spit. Place the spit over the fire. Slow cook the chickens over the fire for about 4 hours or until the chickens are golden brown and the juices run clear. The internal temperature of the chickens should reach 170 to 180 degrees on an instant read thermometer. Remove the chickens from the spit and transfer to large platters. Allow the chickens to rest for 10

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Cajun Chicken Pasta

Recipe courtesy of Ree Drummond

Cajun Chicken Alfredo

Recipe courtesy of Guy Fieri

Cajun Shrimp and Rice

Recipe courtesy of Food Network Kitchen

Crispy Cajun Shrimp and Cheesy Grits

Recipe courtesy of Jeff Mauro

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Quesadillas

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories