Roast chicken is my comfort meal, the first thing I want to cook if I’ve been away from home for a long time. I use many different methods, but Rotisserie Chicken is my favorite. 1 Rotisserie cooking gives you the crispiest skin (my favorite part!), while leaving the meat tender and juicy.
The only problem with this recipe is that it’s even more weather dependent than grilling usually is – you need a dry day, so you don’t short out the rotisserie motor. Or electrocute yourself. I was having my usual luck with the weather when it comes to this blog – the forecast was for a high 40*F, intermittent rain, and a wind advisory of 20 to 30 MPH.*
*I was sitting in front of my computer, playing amatuer meteorologist, and using my fingers as a high-tech measuring device to estimate the duration of rain bands. “If I wait until this band of rain passes, I’ve got (uses fingers on weather channel radar animation) about a two hour window. Now as long as the wind doesn’t get above 20mph, I should be OK.”
Recipe: Rotisserie Chicken
- Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
- Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)
- Butchers twine
- Instant Read Thermometer
- Pot or other container that can hold two chickens. I use a Rubbermaid 8 quart food service container that I bought at Sam’s club, but a large stockpot will work as well.
Truss the chicken.
Variations on this recipe. The recipe above is the essentials of the dish, which is how I prefer to make it. You can change things up a bit by doing any of the following:
- Put half a lemon and herbs (a bunch of the “Simon & Garfunkel” herbs -whatever you’ve got of parsley, sage, rosemary and thyme) in the cavity before trussing the bird
- Cut a sprig of Thyme in half, and put each half under the skin of the breast. (Work your finger under the skin carefully, to make sure you don’t tear it, then slide the thyme sprig in.)
- BBQ rub – Sprinkle barbecue rub all over, including in the cavity, and rub some under the skin of the breast as described above.
- Weather: My Weber Summit 650 worked just fine in 20 MPH winds, with a light rain through some of the cooking. I had to use a mixing bowl as a rain hat to keep the rotisserie motor dry.
|Check out my cookbook, Rotisserie Grilling.|
Everything you could ask about the rotisserie,
It’s a Kindle e-book, so you can download it and start reading immediately!
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Diane LOVES the chicken wings that this recipe gives you. I usually cook two chickens, just so I might get one of the wings.↩