Monday, August 13, 2012

Rotisserie Chicken

I got this basic rotisserie chicken recipe from It was delicious but I made two changes.  First change is I don't cook directly over the flame but turn my middle burner off that lies under the chicken.  This way you are cooking with indirect heat and the flames won't burn the chicken.     Second change is to  place a pan (with a little water) under the chicken to catch the fat.

1 (3 pound) whole chicken
1 pinch salt
1/4 cup butter, melted
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper

Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and turn off middle burner to cook with indirect heat.  Place pan (with a little water) under the chicken to catch the fat.
Baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

No comments:

Post a Comment