1 Video | Photo: Rotisserie Chicken Recipe
Ingredients
- 2 (3 to 4 pound) whole chickens, rinsed and trimmed of excess fat
- Olive oil, for brushing chickens
- Salt and freshly ground pepper
- Special Equipment: rotisserie rod
Directions
Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.
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By gemutlich2001_4...
Boise, ID
on August 13, 2012
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Come on folks, every grill is different and you probably noticed Bobby's had a rotisserie burner, not common on most consumer grills. Just salt and pepper? Yeah, if you want a great tasty chicken without other flavors. I have been perfecting roast chicken on the grill as well as in the oven for years. I wanted to try out the rotisserie for the first time and this one was outstanding. I don't think I will make chicken any other way again. The spinning must cause the juices to distribute througout the bird. Also, since every grill is different you have to go by temp, not time. Mine was done in 50 minutes on a Charbroil infared on the rotisserie setting. Given that grills are not exactly the same, some common sense goes a long way here, as does an instant read thermometer. I'll be making this again and again and will vary the spice rubs to suit my mood of the day.
By TheZeldrak
Augusta, Ga
on September 02, 2011
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Just salt and pepper? Needs a little more flavor components. It had a good "chicken" flavor, and it was juicy, but I had to add some seasoning. Anyway, make sure you cook it for roughly 30 min/lb, not just 35 minutes. Also, ensure that the bird reaches 165 internal temp most importantly. Depending on heat, grill, etc it could take an hour or more.
Try dressing this recipe up with your favorite spice blend when you add the salt and pepper. Also, peel the skin from the breasts so that you can reach under it and slather in some seasoning under the skin to give the white meat more flavor. My personal favorite is the store brand 'Beer Can Roast Chicken' seasoning. It's made by Weber and called 'Beer Can Chicken'. After seasoning the cavity make sure you stuff half an onion inside, or if you can, fit a whole onion (quartered for whole/halved for half use that. It adds a little extra flavor to the chicken and adds some extra moisture to it.
By mizjmassie
on August 13, 2011
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I wish people would quit down rating a recipe just to ask a question. Most questions can be googled anyway...ie. until the internal temp is 165 and that is what you should pay attention more than the exact time.
Anyway, I thought this was pretty good. I wouldn't say it is rotisserie chicken, but it's still good just the same.
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