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There's nothing wrong with picking up a pre-made rotisserie chicken from the grocery store. However, once you see how easy it is to do yourself, and how incredible a hot, juicy, crispy rotisserie chicken tastes straight off the grill, you may change your ways! Rotisserie chicken is one of my all-time favorite chicken recipes, especially for summer cookouts. But it can be a little tricky to cook without burning. After many tries, I’ve finally learned how to grill
perfect rotisserie chicken, and it’s definitely become part of my dinner recipe rotation. Now that it’s summer and the grill is ready to be used, one of my favorite dishes to make is rotisserie
chicken. It’s easier than it looks (once you get the hang of it) and tastes delicious…even better than store-bought rotisserie chickens in my opinion. And grilling means there’s no extra heat in the kitchen and no pans to be washed…always a bonus in my books! The trick is getting the chicken to be cooked all the way through without burning the skin. There are 2 main problems I’ve had making rotisserie chicken in the past: We had many unintentionally “blackened” chickens at my house until I learned these tips to grilling perfect rotisserie chicken. Keep reading to find out what they are! First, you will need to have a grill with a rotisserie. If your grill didn’t come with a rotisserie attachment, you may be able to add one. Look for grooves in the sides of your grill where the rotisserie rod can fit in. If your grill has some, you’re in luck. You can either find a rotisserie attachment that is specially designed for your grill, or buy a universal rotisserie attachment* that fits most grills. Just make sure that the shaft is long enough to cover the length of your grill. You’ll also need a large pot with a lid (for brining), and potentially a pair of pliers. Prepare The GrillBefore we start cooking, we need to set up the grill to work with the rotisserie. The first step is to remove the grilling racks from the area where the chicken will be cooking. This may not be absolutely necessary depending on your grill. But on mine, the chicken sometimes hits the grates which stops it from rotating…and you end up with that scenario where one side is over cooked and the other side is under cooked. This is perfect rotisserie chicken tip #1. Figure out where the end of the chicken will go on the spitNext you need to figure out where the chicken should go on the rotisserie spit. You want to be able to cook the chicken over a burner that is turned OFF. This is the secret rotisserie tip that prevents flare-ups. Put the spit into the rotisserie motor. Then mark the position on the spit where the edge of the first fork will go. This should be on the opposite side of the burner that will be turned off to where the rotisserie motor is. Make sure that your mark isn’t too close to the side of the grill, or it may prevent the chicken from turning (another tip for making perfect rotisserie chicken). Then position the first fork at the location that you marked and tighten the screw. Make sure that the tines are facing toward the open end of the spit, not the end where the handle is. If you want to be extra-sure that your fork is in the right place, test it out on the grill before you add the chicken. It’s quite annoying to get the chicken all the way on the spit only to find out that it’s not in the right position. Brine The ChickenSubmerge the chicken breast side upWhile brining the chicken isn’t absolutely necessary, it does improve the flavor and helps to prevent the bird from drying out. It’s an easy process of adding salt, sugar, lemon juice and thyme to water. Then letting the chicken soak in it (in the refrigerator) to absorb the flavors. The longer you leave it in the brine, the more flavor it absorbs. I usually let the chicken soak for 3 to 4 hours. Since the chicken breast is the part that dries out the most, put the chicken into the brine breast side down (wings should be up). That makes sure it is fully covered. Prepare The ChickenOnce the chicken has finished brining, it’s time to prepare it for cooking. Before you start the chicken, get the grill warmed up by turning on at least 2 burners to high and closing the lid. Remove the chicken from the brine. Sprinkle pepper outside and inside the chicken. If you did not brine the bird, sprinkle salt outside and inside as well. Put some thyme and minced garlic in the cavity of the chicken. Lay the chicken down breast side upLay the chicken down with the breast side up (wings down). Tuck the wings underTuck the wings behind the back of the chicken. Push the rotisserie fork onto the back end of the chicken (the end with the wings)Run the rotisserie spit through the back of the chicken (the end with the wings) so that it fits tightly within the fork tines. Make sure the legs are tucked inAdd the second rotisserie fork to the front of the chicken and push it in as far as you can. Getting the chicken held on tightly is important. Otherwise it won’t turn and you’ll end up burning it. (That’s rotisserie tip #4). Make sure that the ends of the drumsticks are caught inside the fork tines. This prevents them from flopping around while the chicken is turning. You can also tie the drumsticks around the spit, but since I never seem to have string available, this is the method I use. Tighten the screws on the forks as tight as you can (I usually use a pair of needle nose pliers). Rotisserie chicken tip #5: If the screws aren’t really tight, they’ll come lose with the heat of the grill and the chicken won’t turn…and by now you know what happens then. You’ll end up with burnt chicken. Make sure the chicken is over one of the burnersNow we’re on to the fun part…grilling the chicken! Stick the free end of the rotisserie spit into the rotisserie motor on the grill. Turn OFF the burner that the chicken is over. As I mentioned above, this is very important to prevent flare-ups and keep it from burning! The other side should still be on high. (Rotisserie tip #2 repeated in case you missed it the first time). Click the button on the side of the motor to start the rotisserie turning motion and close the lid on the grill. After about 20 minutes, check to make sure that the skin is not burning. If it is turn the lit burner down to medium heat. Rotisserie chickenCook for 1½ – 2 hours or until a meat thermometer reads 165° F. Remove the chicken from the grill and let it sit for about 10 minutes before serving. Be very careful when removing the chicken from the spit since the spit will be very hot. If you used pliers to tighten the screws on the forks, you’ll need them to get the screws undone as well. Carve and serve your perfect rotisserie chicken! Other Recipes You Might Like
How To Grill Rotisserie ChickenThis rotisserie chicken recipe made on the grill is one my favorites for a cookout or 4th of July party. Anytime I can keep the heat out of the kitchen in the summer by cooking outside is a bonus in my book. Prep Time 15 mins Cook Time 2 hrs Brining Time 4 hrs Total Time 6 hrs 15 mins Course Main Course Cuisine American
Brine:
Grilling Seasoning:
Brine the Chicken
Prepare the Chicken
Put The Chicken On The Grill
Brining is not completely necessary but it does improve the flavor of the chicken and prevents it from drying out You can get away with less brining time (I have done as little as an hour if I'm in a hurry), but the longer you can leave it, the more flavor will soak into the meat. Adding salt to the chicken is not necessary if you brine it, since the chicken will have soaked some in from the water. Using pliers to tighten the screws on the rotisserie forks makes sure that they stay in place. You'll also need to use them to undo the screws when the chicken is finished. Be very careful when removing the chicken from the spit after it is done cooking. The spit will be very hot. Comments or questions on The Secret To Grilling Perfect Rotisserie Chicken? Tell us in the section below.Pin It So You Don't Forget It!This post was originally published on June 23, 2016 but was updated with new content on April 6, 2022. How long do you cook rotisserie chicken on the grill?Place spit on rotisserie and brush chicken all over with butter. Cover grill and cook at medium high heat until skin has browned and chicken registers between 155 and 160oF on an instant read thermometer inserted into the thickest part of breast, 30 to 45 minutes. Remove from grill and let rest for 10 minutes.
Can you rotisserie on a gas grill?Rotisseries are most often designed for use with gas grills, although attachments are available for charcoal kettle grills and fire pits. Since rotisserie meats are large, they can get very close to the heat. Place a drip pan under the food to avoid flare-ups and to keep the direct heat at a safe distance.
What temperature should I set my rotisserie?No matter what you are to cooking, use with indirect medium-low heat and the temperature should stay right around 350F. Slide the rotisserie motor onto the mounting bracket, plug it in, and turn the motor on and off to make sure it is working.
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