Best Substitutes for Rotisserie Chicken

Grilling gives the closest texture to rotisserie chicken's slightly charred exterior and juicy interior. Season with 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon dried herbs, and 3/4 teaspoon salt per pound. Grill at medium-high heat (375-400F) for 6-8 minutes per side until internal temperature hits 165F. Let rest 5 minutes before shredding. The char flavor mimics rotisserie chicken's roasted taste.

Turkey has similar texture and protein content to chicken. Use leftover roasted turkey or deli turkey. Deli turkey works best when warmed in 2 tablespoons of chicken broth per cup of meat to add moisture. Turkey is slightly drier than chicken, so add 1-2 tablespoons of broth or oil when using in cold salads. The flavor is milder than rotisserie chicken.

Chicken thighs stay moister than breasts and have more flavor from the higher fat content. Poach 1 pound of boneless thighs in seasoned broth (4 cups water, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1 bay leaf) for 15-20 minutes until 165F internal temperature. The dark meat texture closely matches rotisserie chicken's juiciness. Shreds easily when cooled slightly.

Slow cooking breaks down the fibers for easy shredding. Place 2 pounds of chicken breast in slow cooker with 1/2 cup chicken broth, 1 teaspoon garlic powder, 1/2 teaspoon paprika, and 3/4 teaspoon salt. Cook on low for 6 hours or high for 3 hours until it shreds easily with a fork. The long cooking time creates tender, pull-apart texture similar to rotisserie chicken.

Canned chicken is pre-cooked and shelf-stable but lacks the seasoning and texture of rotisserie chicken. Drain and rinse before using. Add 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/4 teaspoon dried herbs per 12.5-ounce can. Mix with 1 tablespoon olive oil to improve texture. The convenience factor matches rotisserie chicken but flavor and texture are noticeably different.

Ham provides the convenience and pre-seasoned flavor that rotisserie chicken offers. Use leftover baked ham or thick deli ham. Dice into 1/2-inch pieces rather than shredding. Ham is saltier than chicken, so reduce added salt by half in your recipe. The smoky flavor changes the dish's profile but works well in many applications. Ham has about 20% more sodium than rotisserie chicken.

Press extra-firm tofu for 30 minutes to remove water, then cube and season with 2 tablespoons soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika per 14-ounce block. Bake at 400F for 25-30 minutes until golden. Tofu absorbs flavors well and provides protein but has a different texture. Works best when the original recipe has strong sauces or seasonings to mask the difference.

Any leftover roasted chicken works perfectly since the cooking method is similar to rotisserie. Remove skin and bones, then shred the meat. Leftover roast chicken is often less seasoned than store-bought rotisserie, so add 1/2 teaspoon garlic powder and 1/4 teaspoon paprika per 2 cups of meat. The texture and moisture level match almost exactly.

Pulled pork has similar shredded texture and is already seasoned and tender. Use less because pork is richer and more flavorful than chicken. Remove excess barbecue sauce by rinsing lightly if the sauce conflicts with your recipe. Pork has about 25% more calories than chicken and a stronger flavor that works well in hearty dishes.