A style of roasting chicken which is skewered on a spit (a long solid rod) and grilled using indirect heat. We have a four burner barbecue grill so we centred the chicken on the spit rod. The two burners at the far ends were ignited and the centre ones were turned off. The grill is covered while the hot air circulates around and the spit rod rotates continuously. This process results in a super moist, succulent chicken as it self bastes in its own juices cooking evenly.
There are various steps involved to achieve a flavourful, moist rotisserie chicken. Cleaning, brining, marinating and rotisserie cooking. It is worth following the various steps to enjoy a juicy delicious bird.
There are various steps involved to achieve a flavourful, moist rotisserie chicken. Cleaning, brining, marinating and rotisserie cooking. It is worth following the various steps to enjoy a juicy delicious bird.
Rotisserie Chicken
(Serves 6)
Brining
Ingredients:
1 whole chicken (3.5 lb or 1.5 kg)
2 quarts or 8 cups cold water
1/2 cup salt
1/4 cup sugar (optional)
Method:
Remove excess fat, tail of the chicken and discard. Wash chicken, pat dry and keep aside.
In a container large enough to hold the bird, add the water with salt and sugar. Dissolve and prep the brining liquid. Submerge the bird, cover container and refrigerate for an hour.
After an hour, remove the bird from the container and rinse under running tap water. Pat dry with absorbent paper towels.
Marinating
Ingredients:
2 tablespoons paprika
1 tablespoon chilli powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon cumin powder
1/4 cup olive oil
juice of one lemon
Method:
Make a paste with the above ingredients. Coat the bird all over and under the skin with the paste. Leave chicken to marinate in the refrigerator for a couple of hours, preferably overnight.
Rotisserie Cooking
Method:
Heat grill to 350 F or 180 C.
Skewer chicken to a spit rod. Using the indirect method (as indicated in the intro), grill chicken for 1 1/2 hours or until cooked. To check for doneness, insert an instant-read thermometer into the thickest part of the thigh, away from the bone. It should register 180 F or 82 C.
Ensure to maintain 350 F or 180 C temperature throughout the cooking process. Remove chicken from the spit rod, let it rest for 15 minutes. Carve and serve.
Note:
(Serves 6)
Brining
Ingredients:
1 whole chicken (3.5 lb or 1.5 kg)
2 quarts or 8 cups cold water
1/2 cup salt
1/4 cup sugar (optional)
Method:
Remove excess fat, tail of the chicken and discard. Wash chicken, pat dry and keep aside.
In a container large enough to hold the bird, add the water with salt and sugar. Dissolve and prep the brining liquid. Submerge the bird, cover container and refrigerate for an hour.
After an hour, remove the bird from the container and rinse under running tap water. Pat dry with absorbent paper towels.
Marinating
Ingredients:
2 tablespoons paprika
1 tablespoon chilli powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon cumin powder
1/4 cup olive oil
juice of one lemon
Method:
Make a paste with the above ingredients. Coat the bird all over and under the skin with the paste. Leave chicken to marinate in the refrigerator for a couple of hours, preferably overnight.
Rotisserie Cooking
Method:
Heat grill to 350 F or 180 C.
Skewer chicken to a spit rod. Using the indirect method (as indicated in the intro), grill chicken for 1 1/2 hours or until cooked. To check for doneness, insert an instant-read thermometer into the thickest part of the thigh, away from the bone. It should register 180 F or 82 C.
Ensure to maintain 350 F or 180 C temperature throughout the cooking process. Remove chicken from the spit rod, let it rest for 15 minutes. Carve and serve.
Note:
- In case you do not have a spit rod, the chicken can be baked in a roasting pan with some water (picture below) at 350 F/180 C for 1 1/2 hours or until an instant-read thermometer inserted into the thickest part of the thigh register 180 F or 82 C. Water keeps the chicken moist.
See More Baked Chicken Recipes
