Rotisserie Chickens on the Charcoal Kettle Grill
Recipe Information
Rotisserie Chicken
Cultural Context
Rotisserie chicken has its roots in the French tradition of cooking meat on a spit. It became popular in the United States as a convenient and flavorful meal option, often associated with family gatherings and takeout. Today, rotisserie chicken is widely available in grocery stores and is celebrated for its juicy meat and crispy skin, making it a beloved choice for busy weeknights or special occasions.
whole chicken
🥗Healthier: skinless chicken parts
💰Cheaper: chicken thighs
Thighs are often less expensive and can be juicier.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is more affordable and has a neutral flavor.
garlic
🥗Healthier: garlic powder
💰Cheaper: onion powder
Onion powder can provide a similar flavor at a lower cost.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: mixed Italian seasoning
Dried herbs are more shelf-stable and less expensive.
Prepare the charcoal chimney with fire starter.
Insert the spit through the chickens and place an onion between them for support.
Drizzle olive oil over the chickens.
Season the chickens with zolit rub and holy cow rub.
Ignite the charcoal and pour coals on both sides of the grill.
Place an aluminum tray in the center to catch drippings.
Put the chickens on the grill and close the lid with a slight crack on the upper vent.
Cook for about 1 hour, checking the temperature of the chicken.
Remove the chickens from the grill and let them rest before slicing.
Cooking Techniques
Equipment Needed
Spice Level:
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