Rotisserie Chicken with Knob Creek Maple Glaze and Drip Pan Potatoes
This recipe is sponsored by Knob Creek Bourbon – they kindly sent me some bottles of their product, and are featuring this recipe on the Brothers of Bourbon site. Give them a visit, and tell them DadCooksDinner sent you!
Rotisserie grilled chicken is the ultimate roast chicken. The high heat of the grill browns the skin. The constant spinning bastes the chicken in its own juices. And the trussed bird pushes the knobs of the drumsticks away from the body, cooking the bird evenly – juicy breast meat and tender, well cooked legs.
I was working on this recipe for the Brothers of Bourbon website when my Knob Creek contact emailed me. “We have a new limited edition bourbon – Knob Creek Smoked Maple. Would you like to try it?”
Oh, Yes. Yes, I would. I was already planning a maple syrup and Knob Creek glaze for the chicken; the extra smoked maple flavor makes it the ideal match for this recipe.
So, without further ado, Here’s how I make my perfect chicken.
I start by dry brining my chicken. The chicken is salted the night before, and it rests in the refrigerator. The early salting brines the chicken in its own juices, seasoning the chicken all the way through. And yes, I do know that “dry brine” is an oxymoron. By definition, a brine is water and salt. But “brining” is such an established cooking term that I can’t think of a better way to describe it. “Early salting” is technically correct, but sounds weird.
The next day, it’s time to cook. I truss the chicken and secure it on the rotisserie spit with the spit forks, then start preheating the grill. When the grill is ready, I set it up for indirect heat, with a drip pan in the middle and the heat on the edges. (My grill’s infrared rotisserie burner gets turned on now – it’s a great accessory for rotisserie chicken.) The spit plugs into the rotisserie motor, the chicken starts spinning, and I close the lid.
After a half an hour, halfway through the cooking time, I put par-cooked potatoes in the drip pan under the chicken. The potatoes soak up chicken drippings and brown in the heat of the grill.
When the chicken is almost done, I brush it with a glaze of maple sugar, a pinch of chipotle powder, and Knob Creek Smoked Maple bourbon. Knob Creek builds on the sweet maple flavor, and adds an hint of complex, smoked oak.
Would you like to eat the ultimate roast chicken? Try this recipe. You won’t be disappointed.
Recipe: Rotisserie Chicken with Knob Creek Maple Glaze and Drip Pan Potatoes
- Grill with Rotisserie (I use a monster Weber Summit)
- Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan or Weber Extra-Large aluminum foil drip pans.)
- Butchers twine
- Instant Read Thermometer
- This recipe doubles easily – two chickens cook as fast as one on the rotisserie. (If you look closely at the pictures, you can see that’s exactly what I did – I had two chickens going at the same time.) Two pairs of spit forks makes this easy – secure each chicken to the spit with its own set of forks. If you only have one pair of spit forks, put one fork on the spit, and push one chicken onto that fork. Slide the other chicken on the spit, both chickens facing in the same direction, then use the second spit fork to push the chickens together as tight as possible.
- I like the hint of smoke and heat that the chipotle powder adds, but it’s optional if you really don’t like heat in your recipe. Or, if you can’t find chipotle powder, substitute cayenne powder – it will give you the heat, but not the smoky flavor.
- The side burner on your grill is the perfect place to simmer the glaze – you can reheat it right before brushing it on the chicken.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Rotisserie Peruvian Chicken (Pollo A La Brasa) with Drip Pan Purple Potatoes
Rotisserie Chicken with Fennel, Coriander, and Red Pepper Rub
Rotisserie Chicken with Chinese Oyster Sauce Glaze
Click here for my other rotisserie recipes.
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