Rotisserie Chicken
Description
All right – this is all Brock, but I wanted it down because even though it’s a super simple recipe, we absolutely don’t want to forget it. Brock found the recipe here, and obviously you need a barbecue, with a rotisserie, and ya gotta wanna. I would also recommend looking up how to truss a chicken since pictures are helpful, and so is having a second set of hands (my hands were basically my only contribution). We used our trusty cookbook, ‘Weber’s Way to Grill’, by Jamie Purviance, to get set up and while I’m sure you could substitute oil, it’s really all about the butter. We did 2 chickens, it takes the same amount of time as 1, and feasted with a roasted pepper and asparagus orzo salad – enjoy!
Ingredients
2 whole chickens (about 3 lbs. each)
salt
Basting Sauce
1/2 c. butter, melted
2 T. EACH salt AND paprika
1/2 T. freshly ground pepper
Instructions
Wash and dry each chicken, season the inside with salt and then truss as you would. Place the chickens on your rotisserie and get your basting sauce ready.
Barbecue on high – 400 degrees – basting every 15 minutes or so until the internal temperature reaches 170 when taken in the thigh with a meat thermometer – this took about an hour and 20 minutes. Our barbecue has an infrared cooking element that Brock then used until both chickens were crisped up – if you don’t have infrared, cook it until the chickens have an internal temperature of 180.
Remove the chickens carefully from the rotisserie and allow them to rest for at least 10 minutes before cutting into them – I usually set the breast meat aside for another meal and then we enjoy all of the crispy bits while they’re still crispy. I’m definitely going to have to try and get Brock to whip this up in the winter too!
- Category: BBQ, Chicken
