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Juicy & Tender Grilled Rotisserie Chicken

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Added by intercd
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Juicy & tender grilled rotisserie chicken is something that is probably the best way to cook a whole chicken on the BBQ. What we like about it is that it cooks so evenly perfect. When this bird is slowly cooking on the spit the smell is just incredible. Well worth the effort because the results will simply amaze you. So next time instead of grabbing a whole roasted chicken from the deli, make your own. It will be total satisfaction.

To create this juicy & tender grilled rotisserie chicken we first tied all of the loose ends with butcher twine and then we brined our bird for 15 hours but you can go up to 20-24 hours if you want. When this was completed, we drained the chicken and then put it on the spit. We then rubbed it with a generous amount of olive oil and finally we applied some of our delicious homemade rub all over over the skin.

Then it was time to put it on the rotisserie over some hot coals to begin the cooking process. We tried to maintain a constant temperature of 350ºF over the entire cooking process but this turned out to be harder than what we had anticipated because our charcoal grill was an old gas BBQ converted to a charcoal grill with no control vents available. Instead of throwing out this old grill we decided to try and see if we could use it as a charcoal grill and it turned out that we could, however the lack of a venting outlet and a venting inlet the grill temperature is very hard to control. We did manage to control the heat to a certain extent and the result was that our bird turned out perfect and it did. A nice juicy & tender grilled rotisserie chicken ready for the table.

Here's how we did it.

Ingredients
1 whole chicken
butcher twine
1/4 cup kosher salt
1/4 cup white sugar
8 cups of cold water
olive oil
your favourite chicken rub

Directions
Using your butcher twine tie up all of the loose ends as shown in the video
Once tied prepare your brine by adding the sugar and the salt to the cold water. Mix very well to dissolve both the salt & sugar completely.
Place bird in a large Ziploc bag and pour in the brine.
Seal bag and put it in the fridge for 12 - 24 hours
Once brine time is complete remove bird from bag and pat dry with paper towels until all surface water is removed
fix chicken securely on your spit

Apply olive oil to skin by rubbing it in every area of the bird
Apply your favourite rub to the entire bird.
Place dripping pan in your grill where bird will rotate.

Start your charcoal grill by placing hot charcoals to 1 side of the grill so that the bird is cooked over indirect heat
once started place spit on the rotisserie and close lid

adjust vents to stabilize cooking temperature to around 350ºF adding more coals if necessary during the cooking process.
Do not go nuts on the coals. A little goes a long way.

Cooked until internal temperature of the bird reaches 165ºF
Once temp has been reached remove chicken from the rotisserie and cover with aluminum foil so the cooked bird can rest for 20-30 minutes.

Carve bird to your liking and

ENJOY!!!!

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#rotisseriechicken #chickenonaspit #roastedchicken #bbqchicken
Category
Cooking

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