![]() The chicken will take between 1 ½ – 2 hours to cook, depending on how hot your grill is. Check the temperatures often and if it seems to be cooking too fast or too slow on either side, adjust accordingly. If you have multiple burners, turn off the middle burner and leave the sides on so the chicken cooks over indirect heat. Put the chicken on and start the rotisserie. When tightening the prongs, you may want to use pliers to make sure they’re tight so they don’t slide out as it cooks. When sticking the prongs into the ends of the chicken, be sure they’re super tight and in as far as they can go so the chicken stays stable and doesn’t flop around when it spins. Tuck the wings under the breast and tie the legs together with twine.īe sure to have the chicken centered on the rod so it sits in the center of the grill when cooking. I add a few rosemary leaves to the outside too. Next, drizzle the skin with olive oil and add more kosher salt and freshly ground black pepper. Before loading the stuffing into the bird, I generously salt the cavity of the bird. I drizzle with a little olive oil and more kosher salt and pepper. Next I create an aromatic stuffing using onion, lemons, garlic and herbs. Once you’re done brining, discard the brine and drain the chicken well. I recommend brining in the refrigerator for at least 4 hours and up to 12 hours or so. Next I add enough cold water to cover the bird and add peppercorns and bay leaves. I then pour about 1 cup of boiling water over the mix then vigorously stir until the mixture dissolves. To make the brine, I add ½ cup kosher salt and ½ cup sugar (either granulated or brown sugar, your choice) to a dutch oven or really deep bowl or container. Steeping the chicken in a salt and sugar brine is the key to cooking a juicy bird. You pretty much set it and forget it.īefore adding the chicken to the brine, be sure to rinse it well with cold water and remove the giblets and the neck from the interior cavity. The beauty of using a rotisserie is the chicken self bastes as it spins and cooks. I don’t limit the rotisserie to just chicken, but did this turkey too. Sure, it’s an investment to add onto your grill, but in my opinion it’s totally worth it. The only thing standing between you and a rotisserie chicken is a grill and the rotisserie itself. Before long you’ll be giving the store bought version the heave ho. And once you put these steps into place, you’ll be making one every week for a main meal, to snack on and for sandwiches. But in reality, they’re just about the easiest thing you’ll ever cook. Making a rotisserie chicken at home can seem a little intimidating. I can barely get to the car before opening up the plastic container and picking off the crispy skin. ![]() As soon as the smell hits the olfactory senses, weary cooks are lured to abandon their dinner cooking plans and buy one to go. The other smell is the aroma of rotisserie chicken. Those grocery store bakers get me every time. All golden on the outside and soft and pillowy on the inside, still warm enough so that when I get home I immediately tear a chunk off with my bare hands, slather with butter and. There are two smells I am immediately drawn to the minute I enter the grocery store.įirst there’s the smell of that dang french bread they just pulled from the oven. A simple brine and fresh vegetable and herb stuffing creates a rotisserie chicken recipe that bests any grocery store version every day of the week.
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