Rotisserie Chicken with Italian Black and Red Pepper Dry Brine
This recipe is a happy accident.
I’m working on my next cookbook, Rotisserie Chicken Grilling. I hope you all like rotisserie chicken as much as I do…because I’ve got a lot of recipes coming.
If I can just get this stupid book finished. It’s killing me. Killing me!
This recipe was supposed to be loosely modeled after Chicken Alla Diavola, with an Italian style herb paste made up of olive oil, garlic, lemon zest, black and red peppers. Except…I got a little distracted while I was making it. I was testing two recipes at once, and worrying more about the pictures I needed to take. I lost track of the ingredient list. I forgot the olive oil, garlic, and lemon zest, and made a dry brine with salt, black pepper, and a lot of red pepper flakes. That’s it.
A few hours later, when the chicken was spinning on the spit, I realized this wasn’t the chicken I intended to make. I apologized to my wife and kids as I was serving it.
Which was another mistake. To paraphrase Julia Child, never apologize at the table. Just go with it, and pretend it was what you meant to do all along.
Turns out, everyone preferred the accident recipe to the other one. My wife demanded the other wing, and my oldest, who has no heat tolerance, went back for seconds.
My family is showing remarkable patience as I work on this cookbook. We’ve had a lot of rotisserie chicken over the last few months, and they’re still enjoying it. Though I think they’d be happier if I mixed in burgers every now and again.
So, here it is: accidentally dry brined rotisserie chicken. No apologies necessary.
Recipe: Rotisserie Chicken with Italian Black and Red Pepper Dry Brine
- Grill with a rotisserie (I use a Weber kettle with the charcoal kettle rotisserie kit)
- 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
- You can get a minor dry brining effect if you salt the chicken an hour before cooking, but for best results it takes at least eight hours. If you’re really behind schedule, don’t dry brine at all – salt the chicken right before trussing it. It won’t get the deep seasoning of a dry brine, but it will still taste great.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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