Southwest Rotisserie Chicken

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Oh, my gosh.

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Steps

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Combine first 5 ingredients in electric blender or food processor.

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Cover and process until smooth.

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Remove giblets and rinse chickens with cold water.

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Pat dry.

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Place 2 stems of fresh sage , 1 tsp of oregano , and 2 halved garlic cloves in cavity of each chicken.

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Tie ends of legs together with kitchen string.

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Lift wing.

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Secure chickesn to rotisserie spit over drip pan surrounded by hot coals.

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Brush birds with oil mixture.

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Continue brushing every 5 to 7 minutes , while maintaining an even medium heat.

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After 30 to 40 minutes , carefully insert meat thermometer into meaty interior portion of a thigh on each chicken.

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Chickens are done when temperature reaches 180 degrees.

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Once done , remove chicken to warmed platter.

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Untie birds and remove sage and garlic from chicken cavities.

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Reserving garlic cloves.

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Remove chicken to a serving platter.

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Set aside and keep warm.

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Skim fat from pan drippings.

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Combine drippings with vinegar , sage , reserved garlic cloves , and mustard in e.

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Ingredients

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peanut oil, chili powder, paprika, jalapeno peppers, garlic cloves, broiler-fryer chickens, sage sprigs, dried sage, mexican oregano, red wine vinegar, brown mustard