This rotisserie chicken recipe is so simple. Most of the taste comes from the cooking method so all you need is the following:
Once the chicken is secure on the spit, carry the spit out to the grill on a cutting board to make sure that no chicken juices drip on the floor. Attach the spit to the rotisserie attachment and switch the motor on. Once the chicken is rotating, I liberally brush some olive oil on the chicken and then add salt and pepper.
Look how great this rotisserie chicken looks after a few hours! Part of the magic of rotisserie chicken cooking is that you don't have to constantly monitor the temperature. You can switch the motor on and do something else. As long as you know how to maintain a constant medium heat, you're set!
I like to cook the chicken for at least 2 or 3 hours. I use a digital thermometer to check the internal temperature of the chicken. Anywhere from 165 to 175 is where you want your temperature to be internally. A lot of websites suggest cooking to 180 but this simply overcooks the chicken. If you want that classic grocery store rotisserie chicken (otherwise known as "overcooked rotisserie chicken") cook your chicken to 180 degrees, but you are perfectly safe cooking your chicken to 165. Don't believe me? Click here!
I like cooking rotisserie chicken so much that I do it once a week every Sunday. On Sunday night I cut up the chicken and make chicken sandwiches for lunch during the work week. Rotisserie chicken salad sandwiches, chicken breast sandwiches, or a drumstick and thigh. No preservatives, no fillers; just all natural chicken. Delicious, healthy, and tastes great!
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By John Thomas
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