They are loved by everyone. They are available in almost every grocery store, including Costco and Walmart. Rotisserie chicken is the star of any rushed cook’s kitchen. We couldn’t be happier with them. How can we ever love rotisserie chickens from grocery stores? Let’s count them. Who among us hasn’t taken the grocery bags from the car and then walked into the kitchen to grab one of these succulently roasted chickens?

The meat’s tenderity and the sinful flavor of its skin seduce us. We can all admit to being seduced by the tempting siren song coming from the deli. The savory-sweet scent dances its way through the aisles promising us a quick dinner and satisfied taste buds. These ready-to-eat, busty beauty beauties are easy to make. This is what tempting looks like.

These little darlings can be roasted and are stunning all by themselves, but there are many ways to make them taste great. You can count on them to help you in any way that you need. We are grateful, sweet grocery store chickens.

Here are some of our favourite recipes to help you make your rotisserie chicken stand out. These recipes are great for any chicken, whether it’s the star or the supporting cast, hot from the supermarket, or leftover third-day scraps in your fridge. We daresay that you will be able to spin your skewer!

Thai Coconut Chicken Curry

img alt=”Bowl of red curried chicken with curry” class=”size-large wp-image-1203630″ onerror=”dti_load_error(this)” src=”×800.jpg”/>

This is the cheater’s version of a slow-cooked, took-all-day, slaved-in-the-kitchen-for-hours kind of curry (but you’d never know it). Although curry can seem overwhelming, this recipe is quick and delicious. It takes only 30 minutes to make. This recipe will keep you returning to it over and again.


  • 2 cups of rotisserie chicken, chopped
  • 2 Tablespoons Canola Oil (coconut oil works well if it is not already)
  • Coconut milk, 14 ounces (full-fat milk is recommended)
  • 3/4 cup chicken broth
  • 1 onion, diced
  • 1 Red bell pepper, chopped.
  • 1 cup beans sprouts
  • 2 grated carrots
  • 2 cloves garlic, minced
  • 2 Tablespoons of red curry paste
  • 1 tablespoon grated fresh ginger
  • 1 Tablespoon soy sauce
  • 2 tablespoons vinegar for rice
  • 1 cup chopped fresh cilantro
  • 1 cup freshly squeezed lime juice
  • Salt kosher
  • Black pepper freshly ground


  1. Heat oil in a large saucepan over medium heat. Season the bell peppers, garlic, and onion with salt.
  2. Cook the ginger, carrots and curry paste for approximately 1 minute until all is well combined.
  3. Mix coconut milk, chicken broth and chicken. Allow to simmer for 6-8 minutes.
  4. Stir in the soy sauce and rice vinegar. Add lime juice and cilantro.
  5. Serve with beans sprouts, or rice, as desired.

Recipe for Asian Style Chicken Lettuce Wraps

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Credit to Sweet Peas & Saffron

P.F. Chang’s famous lettuce wraps are the inspiration for this recipe. Chang’s lettuce wraps are a favorite. However, we have added some sweetness to the recipe by adding pineapple. It is a perfect combination of sweetness and heat. This is truly the ideal combination.


  • 2 cups rotisserie chicken, chopped
  • 2 Tablespoons Canola Oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 teaspoon hot sauce
  • 2 grated carrots
  • 1/4 cup crushed pineapple
  • 2 to 3 green onions thinly sliced
  • Toast 1/4 cup peanuts
  • 1 head lettuce. Iceberg, butter and romaine work great.
  • Lime wedges
  • Salt kosher
  • Black pepper freshly ground


  1. Add onion to a pan and heat oil on medium heat. Season with salt and pepper, then saute the onions until they are well browned.
  2. Add garlic, hoisin sauce, soy sauce, rice wine vinegar, hot sauce, carrots, and pineapple. Mix well.
  3. Mix in the chicken, and heat through.
  4. Mix the mixture in individual lettuce leaves. Top each one with green onions, toasted peanuts and a squeeze lime.

Lemony Chicken and Orzo Soup

Jessica and Lon Binderflickr

Chicken soup is one of the most comforting and soul-satisfying foods on earth. The original recipe has been remade with fresh lemon zest to give the broth an extra spark. Orzo can be substituted for traditional noodles to add a fun twist. This soup is great for cold winter days, as well as refreshing spring or summer nights due to its light texture.


  • 2 cups of rotisserie chicken pulled or chopped
  • 6 ounces orzo pasta
  • 8 cups chicken broth
  • 1 cup white wine
  • 2 Tablespoons Canola Oil
  • 1 onion, diced
  • 2 to 4 carrots chopped
  • 2 to 4 celery ribs chopped
  • 2 cloves garlic, minced
  • 2-3 fresh thyme stem leaves picked in sprigs
  • 6 ounces frozen spinach
  • 1 cup fresh squeezed lemon juice
  • Red pepper flakes 1/4 teaspoon
  • Salt kosher
  • Black pepper freshly ground


  1. On medium heat, heat oil in a pan and then add onions, carrots and celery. Season vegetables with salt and pepper.
  2. To remove all the delicious brown bits, deglaze the pot using wine.
  3. Continue cooking until half of the wine is gone
  4. Season the soup with broth, red pepper flakes and thyme.
  5. Mix in chicken, orzo and lemon juice. Bring heat back to simmer. Cover the pot, and let it cook on low for 6-8 minutes or until the orzo has cooked through.

Quesadilla Chicken Recipe


This recipe will please a large crowd. This recipe is suitable for even the most picky eaters, including kids! These easy quesadillas will be a hit with everyone. These are a great weeknight dinner. Serve with some rice and a side salad. Pan-fry them up just before you go to the game. Now you’re the host of all sporting events in the future.


  • 2 cups chopped or shredded rotisserie chicken
  • 2 to 3 tablespoons of canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup diced red bell pepper
  • 1/2 cup of fresh corn, frozen will also work; make sure to thaw before you use it
  • 1 cup chopped fresh tomatoes
  • 1 small jalapeno diced and the seeds taken out
  • Taco seasoning – 1 Tablespoon
  • 2 cups Mexican mix cheese
  • 1 cup chopped cilantro
  • 4 medium flour tortillas
  • Salt kosher
  • Black pepper freshly ground
  • Avocado slices (optional)
  • Lime wedges are optional
  • Optional: Sour cream


  1. Over medium heat, heat oil and then add bell peppers, garlic, onion and jalapeno to the pan. Season vegetables with salt and pepper.
  2. Mix in the chicken, tomatoes and taco seasoning. Cook on medium heat until heated through.
  3. Add about two teaspoons oil to the pan. Let oil heat up before you add one tortilla.
  4. Sprinkle some cheese on top, then add about half of the chicken mixture. Add more cheese to the tortilla, then fold in half and cook on the second side.
  5. Continue with the remaining fillings and tortillas.
  6. Serving suggestions: Avocado, lime and sour-cream.

Waldorf Chicken Salad Recipe

Suzie Kerstgens für Pinktober 2013

This recipe is versatile and will keep you returning to it again and again. This chicken salad can be spread on a croissant or over toast for light lunches. You can even make a sandwich with it by rolling it up in a tortilla. It’s a delicious and crowd-pleasing dish that can be used for any type of daytime gathering, including a birthday or luncheon.


  • 2 cups chopped or shredded rotisserie chicken
  • 3 cups of salad greens. A mixture works best.
  • 1 1/2 cups mayonnaise
  • 1 tablespoon dijon mustard
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon honey
  • Get 1/2 of a lemon to make juice
  • 1 large apple, diced
  • 1 cup celery, diced
  • 1/2 cup red/green grape mixture, chopped
  • Pecans chopped and toasted to 1/2 cup
  • 1/2 cup pistachios
  • 1/4 cup dried cranberries
  • Salt kosher
  • Black pepper freshly ground


  1. Combine dry ingredients in a large bowl: chicken, carrots, apples, celery and grapes. Add pecans, nuts, pistachios and dried cranberries.
  2. Make dressing in a separate bowl by whisking mayonnaise with mustard, honey and vinegar. Season the dish with salt and pepper.
  3. Mix the dry ingredients in the dressing and let cool.

This is just a small sample of the many possibilities that a rotisserie bird can become, even if you don’t have the time or the patience to cook your own. Do yourself a favor and give in to the tempting aroma of aisle 5.


You may consume more sodium. They found that Sam’s Club Member’s Mark Seasoned Rotisserie Chicken was one of the saltiest options of all the stores. Packing 550 milligrams of sodium per 3-ounce serving, the experts note this bird contains about nine times more sodium than a chicken roasted without salt.04-Aug-2021

If the chicken’s use-by date is today, you’ll probably only want to keep it one more day at most. If it’s dated for later than today, you can keep it safely for up to two days. Remember, the nasty bugs that can make you sick – salmonella, Yersinia, E. coli, and all their kin – won’t make the chicken smell or taste bad.

three to four days

Properly stored, cooked rotisserie chicken will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked rotisserie chicken, freeze it; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.

Around 20 to 35 percent of your daily calories should come from fat, which amounts to 44 to 78 grams for a 2,000-calorie diet. Rotisserie chicken is relatively high in saturated fat. This harmful fat raises low-density lipoprotein, or LDL cholesterol, further increasing your risk of heart disease.

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A rotisserie chicken is a tasty and easy meal, but there are many ways to make them taste great, particularly with these recipes.


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