Homemade Rotisserie Chicken
Homemade Rotisserie Chicken is easier to make than you'd think and yields the juiciest, most flavorful chicken you've ever had!
Servings: 4
Ingredients
- 1 whole young chicken about 4 pounds
- 2 tablespoons Diamond Crystal Kosher salt
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Instructions
- Mix the salt, paprika, onion powder, garlic powder, and pepper together and with your hands evenly apply to the chicken. Add some of the spice mixture into the interior of the chicken and under the skin if possible.
- Secure the chicken legs and wings with kitchen twine. At this time it is recommended to place the chicken on a wire rack lined baking sheet an into the fridge uncovered, overnight. If you want to cook it the same day, let the chicken sit with the spice at room temperature for 1 hour before cooking.
- Remove the chicken from the fridge 1 hour before cooking. Slide one clamp with prongs on the handle side of the rotisserie rod. Insert the nonclamp side of the rod through the chicken and then slide the other pronged clamp onto the rod. Center the chicken then insert the prongs into the chicken to secure it and prevent it from moving during the cooking process. Make sure to tighten the clamps so that they don't move.
- If you have a wireless thermometer, insert the probe into the thickest part of the breast. If you don't have one, check every so often with an instant read thermometer during the cook.
- Prepare the charcoal grill by removing the grate and heating a large chimney of Kingsford briquette coal (about 4.5 pounds of coal). Once the coal is almost greyed out towards the top of the chimney (about 15 minutes), dump the coal into the grill. Spread the coal into two sections, leaving room for a drip pan in the center. Pour 1 cup of water into the pan. Place another 7 briquettes on each side of the two sections of coal, making sure to touch the hot coals.
- Place the rotisserie ring onto the grill then slide on the wired turning attachment and plug it in. Place the secured rod with the chicken onto the ring and slide the end of the rod into the wired attachment box and turn it on. Immediately cover the grill.
- The goal is to cook at 350-400°F covered. To do this adjust dampers as required. If the temp is running too hot, decrease the amount of oxygen by turning the bottom damper to the left. If the temp is still running too hot after about 15 minutes, almost close the top damper. A 4 pound chicken cooked on this rotisserie at 350-400°F will take about 60 minutes to reach an internal temperature of 160°F. If the grill temp was running on the hotter side, it might take 20 minutes less and if the temp was running on the cool side the chicken could take substantially longer. Just make sure to cook to the bird to at least 160°F internal temperature.
- Once the chicken reaches 160°F, turn off the rotisserie and with heat proof gloves remove the chicken to a cutting board. Let the chicken rest for 10 minutes before removing the clamps and sliding it off the rod. The chicken can be broked down for just meat or enjoyed whole.
Notes
- Type of coal. In the pics I used lump coal, which will work, but I highly recommend Kingsford briquettes since the heat will be more even and last longer. You don't need the blazing heat of lump coal for this recipe. Though lump runs hotter, it tends to die out more quickly than briquettes.
- Grill heat. The bottom and top dampers can be adjusted to regulate the heat, just don't completely close the dampers which will extinguish the oxygen and put out the coal. If too much coal was used and the grill is running at temps above 450°F almost close both dampers, but again, don't completely close them.
- Thermometer. A wireless thermometer almost makes the process set and forget since you won't have to turn off the rotisserie and check with an instant-read thermometer.
- Coal placement. I like to keep the coal away from the center and use a water pan in the center, but if you want a crispier chicken, spreading the coals evenly through the kettle will help. It's easy to burn the chicken this way so keep an eye on it and adjust dampers accordingly to regulate heat.
- Drip pan. The pan helps keep the chicken moist and acts as a heat sink to lower the hot coal temperature. The pan can also be used for roast potatoes during the cooking process. Simply add chunks of potatoes tossed with olive oil, salt, pepper, and a 1/2 cup of chicken stock. The fat drippings from the chicken will flavor the potatoes during the roasting process.
- Leftovers. Rotisserie chicken can be saved in the fridge for up to 3 days or it can be broken down and frozen for up to 3 months.
Nutrition
Calories: 446kcal | Protein: 49.1g | Fat: 22.3g | Saturated Fat: 7.8g | Cholesterol: 156mg | Sodium: 1564mg | Calcium: 46mg | Iron: 2mg
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