ULTIMATE Rotisserie Chicken Recipe For The Grill

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Thighs are cheaper and still flavorful.

Start the day before by preparing a wet brine using 1 cup of brine to 1 gallon of water.

Use a large pot or marinating barbecue bags to mix the brine.

Make sure to use a clean hand for handling the brine and a dirty hand for the chicken, wearing latex gloves.

Add the chicken to the brine and shake it up, then refrigerate for 6 to 24 hours.

Skewer the chicken onto the rotisserie, ensuring it is secure.

Wrap the chicken with butcher's twine to keep it together while grilling.

Insert a wireless thermometer into the thickest part of the chicken breast, leaving a 1 cm gap.

Season the chicken with barbecue rub, ensuring an even coating.

Preheat the grill to the lowest temperature possible for cooking.

Cook the chicken on the grill until the internal temperature reaches 165°F (74°C), covering with foil if the skin gets too dark.

Prepare quartered potatoes by poking holes with a fork, tossing them in olive oil and seasoning with a rub.

Preheat a baking sheet on the grill for 10 minutes before adding the potatoes to achieve a crust.

Once the chicken reaches 165°F, remove it from the grill and let it rest for 15 minutes.

Carve the chicken as desired, focusing on the drumsticks for juiciness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary