You can easily find a tasty rotisserie chicken at the super market to whip up a quick meal. But ask yourself- why would you want to serve a chicken that’s in a package? Wouldn’t you rather take the time to prepare your own rotisserie chicken and enjoy the delicious bird that will only taste better when you remind yourself that you prepared it yourself. The best things in life often take extra time and extra work. The same is true for this rotisserie chicken. It starts with a fresh bird, and ends with a bunch of smiling faces and sticky fingers. So go ahead, make the commitment. You’ll thank yourself. If you're in need of a rotisserie grill check out the new Cave Tools Portable Vertical Rotisserie Grill! Start with a brine solution. A brine solution allows meat to retain more moisture as it cooks. That's why this chicken is going to be so juicy that you'll have trouble taking it all the way to your plate. You’re going to want to dive in and devour the meat right off the bone. So let’s get into this guide on how to cook a rotisserie chicken. If you don’t have a rotisserie cooker yet, check out this portable vertical rotisserie grilland get the most efficiency and convenience of rotisserie grilling. This guide is a bit lengthy but trust us when we say its worth it!
What You Need:
- 1 whole chicken, about 4 lbs - 3/4 cup kosher salt (plus more for seasoning) - 1/2 cup brown sugar - 1 small red onion - 3-4 garlic cloves - 1/2 cup cilantro - Freshly ground black pepper - Barbecue sauce - Equipment - Cooking twine - Baking pan - Rotisserie grill attachment - Basting brush
1. Clean the chicken by removing chicken from its packaging and rinsing thoroughly under cold water. Discard any excess fat around the neck and tail. 2. Prepare the brine by mix one gallon of cold water with 3/4 cup kosher salt and 1/2 cup brown sugar in a large pot. Stir until salt and sugar are dissolved. 3. Brine the chicken by submerging the chicken the brine and refrigerating for 4 to 6 hours. 5. Just before removing the chicken, dice the onion, garlic, and cilantro. Mix them all together and set aside. 6. Take the chicken out of the brine mixture and rinse thoroughly to remove all excess salt. Pat dry. 7. Carefully stick your fingers between the skin of the chicken and the breast meat to create an opening. Stuff the vegetable mixture beneath the skin of the chicken and rub it inside the chicken as well. Season with extra salt and pepper. 8. Tie up the chicken with the cooking twine. This is important for sealing the cavity of the chicken to ensure even and slow cooking. 9. Remove the grill grates from grill and place a shallow baking pan in their place. The pan will catch drippings and prevent flare-ups. Set the grill for medium-high to high heat and preheat to 375°F. 10. Securely clamp the chicken between the spit forks and turn on the rotisserie skewer. 11. With a basting brush, thoroughly coat chicken with the barbecue sauce of your choice. You will want to baste the chicken (with sauce and drippings) at 20 to 30 minute intervals throughout the cooking process. 12. Let chicken cook over indirect heat until the thickest part of the thigh reaches 165°F and has a deep golden skin. This should take 1 to 2 hours. 13. When finished cooking, remove the chicken from the rotisserie spit and let it set at room temperature for at least 15 minutes. This will give the chicken time to reabsorb its juices. 14. After the chicken has sufficiently rested. Cut, serve, and enjoy! If followed correctly, this guide will ensure incredible results and leave you with one of the best tasting rotisserie chickens you’ll ever try. Good luck with your meal and comment below with how yours turned out!
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