Rotisserie ChickenPosted by in Food
I admit that in moments of exhaustion, I have bought grocery store rotisserie chickens, but I really don’t like to because I prefer to buy only organic chicken. Now I can make my own! Mr. MarthaAndMe recently got a new grill (it was long past time for this, I can assure you) and we bought a rotisserie kit to go with it. I was SO excited to try it! It took some fiddling, but I finally figured out the tricks.
Put a lemon on the skewer before adding the chicken. Our rotisserie has nice 4-pronged things to hold the meat in place, but if yours doesn’t, truss it so the wings and legs are tight to the middle. Our grill has 4 burners, so I placed the chicken over the middle two and lit the 2 burners on the sides. This way there was no flaring up when the chicken dripped. I also basted it with a mix of olive oil, rosemary, lemon juice, salt and pepper, paprika, and garlic powder, about every 20 minutes. I got the grill heated to about 350 degrees and kept it there. When the chicken was done– about an hour and a half– (verified using an instant read meat thermometer), I turned it breast side down, stopped the rotisserie, turned the middle burners on and cooked it that way for about 5 minutes to further brown the breast side.
It was amazing. It was incredibly juicy and flavorful. There was nothing left! We will definitely be doing this again, and now I’m trying to think what else I could cook this. A pork roast for sure, but what else? Any ideas?
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