This Buttermilk Brined Rotisserie Chicken Is Insanely Tender and Juicy!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are often less expensive and remain juicy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a budget-friendly alternative.

Brine the chicken in buttermilk for 16 to 18 hours, ensuring it is fully submerged.

Mix 1 quart of buttermilk with 1.5 tablespoons of kosher salt, 0.5 teaspoons of garlic powder, 0.5 teaspoons of onion powder, 1.5 teaspoons of black pepper, and 0.5 teaspoons of paprika.

Place the chicken in a resealable bag and pour the buttermilk mixture over it, removing excess air before sealing.

Refrigerate the chicken overnight or for at least 16 hours.

After brining, remove the chicken from the bag and dry it thoroughly with paper towels without rinsing.

Place the dried chicken back in the refrigerator uncovered for 6 to 8 hours to help crisp the skin.

Prepare the rotisserie by arranging charcoal and cherry wood for added flavor.

Once the chicken is dry, skewer it onto the rotisserie spit, securing it with the tines through the wings and legs without using string.

Spray the chicken with butter-flavored Crisco and season with SPG (salt, pepper, garlic) lightly.

Insert a meat thermometer into the breast of the chicken and set the rotisserie to cook at 375°F.

Cook the chicken for about 1.5 hours, monitoring the internal temperature until it reaches 165°F in the breast and 175°F in the thighs.

In the last 5 minutes of cooking, drizzle hot honey over the chicken.

After cooking, let the chicken rest for about 10 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens