How Long To Tent Chicken In Rotisserie

Rotisserie Chicken

Rotisserie Cooking Units|Rotisserie Chicken Preparation|Rotisserie Cooking Units Cooking the Chicken in the Rotisserie|Carving the Rotisserie Chicken When it comes to preparing chicken, rotisserie cooking is a fantastic way to employ. It will have a lower fat level since the fat will drain away and the chicken will not be sitting in the fat as it cooks. While the fat renders and drips off the chicken, it will flavor and moisten the flesh as it cooks. Rotisserie cooking yields juicy, delicious meat with a well browned, crispy exterior when done correctly.

Units for Rotisserie Cooking Rotisserie cooking may be achieved with the help of a variety of rotisserie units.

Aside from that, there are various other types of countertop rotisserie devices that are designed to be utilized indoors as well.

There are also countertop convection ovens available that may be equipped with rotisserie units if desired.

The heat source is simply given in a slightly different method in each of the cases described above.

Visit Turkey Rotisserie Grilling,Rotisserie Grilling Turkey, orRotisseries Grilling for additional information on rotisserie cooking with different sorts of devices, such as a smoker.

Countertop Convection Oven with Rotisserie Unit
This convection oven consists of temperature controls, a timer, drip pan, and rotisserie unit. The heat source is at the top of the oven and the chicken rotates below while cooking. Other types of countertop units may have the heat source in the back of the unit. No matter where the heat source is located, the chicken rotates as it cooks to provide even cooking. Keep in mind that the countertop units are limited to the size and number of chickens they can cook at one time depending on the unit’s size.

rotisserie chicken preparation cleaning|flavoring|placing on a griddle or grill Making a chicken for the rotisserie is not much different than making a bird for roasting on the stovetop. Make certain that the chicken you choose will be of a suitable size for the rotisserie device you intend to use. In the event that you get a frozen chicken, be certain that it has been thoroughly thawed before you begin cooking. To prepare the chicken, simply follow the straightforward directions provided below.

		Generally, a whole chicken will contain a giblet package that needs to be removed from its cavity, unless it was previously removed during thawing.
		Check the cavity of the chicken at the tail end to see if the kidneys have been removed. The kidneys are the dark reddish colored objects located on the back side of the cavity near the tail. If they have not been removed, use your thumbs or fingers to force them out.The chicken should then be rinsed thoroughly inside and out with cold water.
		Check neck and tail area for excess fat. Trim the excess away and discard.
		Pat the chicken dry using a paper towel. It is now ready to be seasoned or prepared in the desired manner for rotisserie cooking.When finished, be sure all utensils and work areas are cleaned and sanitized properly.

Preparing the Rotisserie Chicken with Seasonings In the event that no additional flavour is wanted, the rotisserie chicken may be roasted without any additional flavoring and you will still have a tasty chicken once it has been basted with its own fats and juices. However, using a variety of flavorings will help to get the chicken’s flavor to your desired level of perfection. Marinades and rubs, as well as basting the chicken as it is being cooked on a rotisserie, can be used to flavor the chicken while it is being prepared.

Don’t be scared to experiment with a combination of your favorite flavorings.

Flavoring and moistening the chicken while it cooks can also be accomplished by using butter and olive oil. The flavorings listed below are only one example of a variety of flavorings that may be used to improve the flavor of a rotisserie chicken roast.

Garlic Lemon-Pepper Rotisserie Chicken
Ingredients:

• 2 lemons or 1 whole chicken (3 1/2 to 4 lbs. )
• 3 tsp. salt, divided
• 1 tsp. pepper
• 1 tsp. thyme
• 1 tbsp. olive oil

• 8 to 10 garlic cloves
• 2 tablespoons softened (but not melted) butter

Grate the zest from 1 lemon and mix it with 2 tsp. of salt and the pepper.Add the lemon zest mixture to the butter and stir with a fork until the all the ingredients are evenly mixed. Set aside.
Salt the cavity of the chicken with the remaining 1 tsp. of salt.Cut the lemons into quarters and place them in the cavity of the chicken. The number of lemon quarters that are added will depend on the size of the chicken. Add enough to fill the cavity but do not over stuff. When the legs are tied together they need to be able to hold the stuffed ingredients in the cavity.
Peel the cloves of garlic and place 5 of them in the cavity of the chicken along with the lemons.Place the chicken on the rotisserie spit as shownbelow.
Once the chicken has been placed on the rotisserie spit and has been secured, be sure the legs are tied tightly together so that the ingredients inside will not drop out when the chicken is rotating on the rotisserie.
Apply the lemon and butter mixture to the chicken. Rub approximately 1/2 of the butter under the skin of the chicken, spreading it out evenly.
After rubbing the butter under the skin, place the remaining 5 garlic cloves sporadically under the skin.
If the outside of the chicken is moist, dry it off with a paper towel and then rub the remaining lemon butter mixture on the chicken.
Now finish tying the chicken around the fatty parts of the legs and tying the wings to the body. Seebelow.The chicken is then ready to start the rotisserie cooking.

Place the chicken on the rotisserie grill. This requires the chicken to be centered on the spit and well balanced during the cooking process. It also has to be secured in place so that it does not move about while it is baking. If the chicken is loose on the spit rod and imbalanced, the heaviest side will always fall to the bottom, and the bird will not spin evenly while it cooks on the rotisserie. If the chicken is loose on the spit rod and unbalanced, For information on how to properly position the chicken on the rotisserie spit, please see the instructions below.

		Slide the spit rod in through the neck opening of the chicken and out the bottom end. Place the chicken so it is in the center of the rod.
		Keep the rod running thru the center of the chicken and attach the rotisserie spit forks into the breast end. Once in place, secure the forks on the spit rod by tightening the wing nut.
		Then attach the spit forks at the tail end in the same manner. When the forks are attached the rod should be centered through the chicken so that it is evenly balanced. It is important for the chicken to be balanced so that it rotates smoothly on the rotisserie unit.Make sure the forks are pushed in so they are holding the chicken securely and that the wing nut on both forks has been tightened.
		Cut several lengths of kitchen twine and soak in water. This will help prevent the twine from burning.First loop a piece of twine around the tail, securing it to the rod, unless the tail was secured by one of the tongs of the spit fork. Then cross the legs and wrap the twine up around the legs several times.
		Tie the twine securely, making sure the opening to the cavity is closed tightly so that the ingredients inside will not drop out as the chicken rotates on the rotisserie.
		Finish adding rubs or other flavorings to the chicken as shownaboveand then finish securing the chicken on the rotisserie spit.Wrap another piece of twine around the fatty part of the legs a couple of times and tie securely.
		Use another piece of twine to wrap around the breast area to hold the wings in close to the body of the chicken.
		Check to see if the chicken is centered and if it feels balanced by rolling the rod of the spit in the palm of your hand. It should feel like it rolls evenly across it. If not, adjust the forks to even out the weight on the rod.
		The chicken is now ready to start the rotisserie cooking.

Cooking the Chicken on a Rotisserie Cooking the chicken on a rotisserie unit should normally begin with the heat source being prepared before inserting the spit in the rotisserie unit for cooking. You should follow the assembly instructions for the rotisserie spit that are included in the user’s handbook for the particular type of rotisserie unit that you are employing. Because it takes some maneuvering to get the spit rod into the spit mount hole on this convection oven, it may be preferable to start the oven once the rotisserie unit is correctly attached before turning on the convection oven.

The rotisserie heating feature on the convection oven above is activated for rotisserie cooking, which is why it is displayed above.

For the convection oven shown above, the rotisserie spit is placed on spit supports that are attached to the drip pan.
The drip pan is then slid into the oven, making sure the pointed end of the rod is inserted into the rotisserie spit mount hole in the back of the oven.
Set the rotisserie function on the oven as instructed by the user’s manual. The display will read “rot” when it is on the proper setting.See the manufacturer’s user manual for the unit you are using to find the suggested cooking time. The user manual for this oven suggests 120 minutes for a 4 to 5 lb. chicken. Set the timer for the estimated cooking time and press start.
The door of the oven is then closed but should be left slightly ajar during the rotisserie cooking time.
The chicken will rotate as it cooks. This will provide an evenly browned chicken that is very moist.Approximately 15 to 30 minutes before the end of the suggested cooking time start checking for doneness.
Use an instant read thermometer to check doneness. The internal temperature of the thickest part of the thigh should be 175°F. If checked in the breast of the chicken it should be 170°F. If the chicken has not reached this temperature, continue to cook and check in 15 minute intervals until it is at the proper temperature.
When the chicken is done, remove from the heat source and place on a heat proof surface, such as a cutting board. Remove the forks from both ends of the chicken and take it off the spit.
Place it on a platter or a baking sheet with sides. Remove the string from the legs and carefully remove the lemons and garlic from the cavity.
After removing the items in the cavity, tent the chicken with foil and allow it to rest for 15 to 20 minutes before carving.

Using a Rotisserie Chicken to Carve In the same way that other entire cooked chickens are carved, a rotisserie chicken is carved whole as well. As previously said, allowing the chicken to rest will allow the fluids to be redistributed throughout the flesh, resulting in a bird that is firmer, juicier, and simpler to cut than before. Using a carving knife that is long enough to cut through the full length of the breast is essential. It is critical that the knife be highly sharp in order to carve tiny slices and to readily cut through the joints when this is necessary.

Remove any strings remaining on the chicken that were tied on it to hold it together during the rotisserie cooking process.
		Place the chicken on the cutting board breast side up and begin carving by cutting through the skin and meat between the thigh and breast. Using a carving knife, pry the thigh away from the body and locate the joint connecting the leg to the body. Cut through the leg joint, detaching it from the body.
		On smaller birds, the thigh and leg can be served as one piece or it can be cut into separate pieces. Separate the two by cutting at the joint.
		Remove the wing by cutting through the joint that attaches the wing to the body, keeping the cut as close to the body as possible. Remove the wing tip, if desired, before serving.
Begin to carve the breast meat by running the knife horizontally under the breast, cutting the entire length of the bird. Make sure to cut all the way in to the bone.
Cut the breast vertically starting at the top along the side of the breast bone. Cut by following vertically down along the breast bone until you reach the bottom where the horizontal cut was made.
Remove the breast from that side of the chicken and place it on the cutting board to slice. Using a fork to hold the breast in place, slice across the breast, cutting across the grain of the meat to make the slices the desired thickness. Cutting across the grain shortens the fibers and provides a more tender piece of meat.
Repeat the carving process on the opposite side in the same manner.
Place all of the pieces on a platter and serve while warm.

Homemade Rotisserie Chicken

Preservatives and additives found in store-bought rotisserie chickens may be avoided by baking your own in your oven with only 5 minutes of preparation time. This recipe for Rotisserie Chicken results in a juicy, soft roast chicken that can be served on its own or used in any meal that asks for roasted chicken, such as chicken salad.

The BEST Rotisserie Chicken

Who doesn’t enjoy rotisserie chicken on a regular basis? I know I certainly do! rotisserie chicken is incredibly flavorful, moist, and handy, and it can be found in a variety of delectable meals such as Chicken Enchiladas, Creamy Parmesan Rotini with Chicken, and Creamy, Cheesy Chicken and Rice. What exactly is the problem? Consider the list of components, and you will be appalled by what you see there. Among the many ingredients are MSG, corn syrup solids, carrageenan, hydrogenated oils, and so forth.

You can cook a rotisserie chicken in the oven in less than 5 minutes and you will never be tempted to buy a store-bought Chicken Rotisserie chicken again after trying this recipe.

You don’t even need anything fancy to make this dish; all you need is your oven, a few dried spices, and a fresh chicken.

How to Make Rotisserie Chicken

• You will need to make your own dry rub for the chicken, which you can do in a small bowl by combining together salt, pepper, onion powder, garlic powder (if used), paprika (if using), dried thyme leaves, and a dash of cayenne pepper. It’s the right combination of spices to replicate the taste of store-bought rotisserie chicken

• For best results, remove any gizzards or necks that may have been present in the bird cavity before to cooking. Pat the chicken dry with paper towels after cooking. Using a pastry brush, coat the chicken with oil or melted butter in a uniform layer. Using this method, the chicken will brown evenly and the spice rub will stick more effectively to the chicken.

• Spread a good amount of the spice rub over the chicken and then massage the spices into the meat with your hands. Extra rub should be brushed away

• If possible, roast the chicken in a roasting pan with a rack to ensure even cooking and browning. Pour 1 cup of water into the bottom of the pan
• This will prevent the drippings from burning while the chicken bakes, and the steam from the water will assist to keep the chicken moist while it bakes. Place the seasoned chicken breast-side down on a roasting rack and cook for 30 minutes. As the chicken roasts, the drippings will trickle down into the chicken breasts, ensuring that they remain extremely tasty throughout the process.

• To bake the chicken, preheat the oven to 300 degrees F and bake for 2 to 3 hours (depending on the size of the bird), or until a meat thermometer inserted into the thigh registers 160-163 degrees, depending on the size of the chicken. When preparing your own Rotisserie Chicken, the key to success is to roast the chicken at a low temperature for an extended period of time. Remove the chicken from the oven, tent it with aluminum foil, and set it aside for 20 minutes to cool down. In this manner, the flesh may reach 165 degrees Fahrenheit and the liquids can be redistributed throughout the bird, resulting in the chicken being moist and tender.

Tips on Oven Roasted Homemade Rotisserie Chicken

• If you want to be sure the chicken is cooked properly, place a digital thermometer into the chicken thigh. It is not a nice thing to have a Roasted Chicken that is undercooked or overdone. If you want properly cooked chicken, beef, or pork, a digital thermometer will be a terrific purchase. Plan ahead of time to multitask and prepare more than one Rotisserie Chicken at the same time. When you have extra chicken meat on hand, you may cook recipes such as creamy chicken and rice, Amish chicken, Tex-Mex chicken casserole, or a healthy chicken salad. Keep the bones from the Oven Roasted chicken for making Homemade Chicken Stock later on. Alternatively, if you have an Instant Pot, see our instructions on how to prepare Instant Pot Rotisserie Chicken.

Serving Suggestions

Serve this Rotisserie Chicken for Sunday Dinner with mashed potatoes and glazed carrots on the side for a delicious roast chicken dinner. However, you may use any of these chicken pieces in any dish that calls for leftover rotisserie chicken.

Storing Leftover Rotisserie Chicken

Refrigerate leftover cooled chicken for up to 4 days in an airtight container after it has cooled completely. Instead, you may take the chicken flesh from the bones and keep it in a freezer-safe container in the freezer for up to 3 months after it’s been cooked. Keep the carcass of the chicken aside to make Homemade Chicken Stock or Instant Pot Chicken Stock later in the week.

Step-by-Step Video

If you need some more advice or a visual guide for preparing a rotisserie chicken at home, make sure to check out my step-by-step video on YouTube for more information.

Recipes Using Leftover Rotisserie Chicken

If you happen to have any leftovers, you may use them in one of the following dishes that asks for cooked chicken: fried chicken.

• The following recipes include: Creamy Chicken Casserole, Creamy and Cheesy Chicken and Rice, Chicken Pot Pie, Salsa Verde Chicken Enchiladas, Chicken Waldorf Salad, and Chicken Pot Pie.

If you appreciated this simple recipe for oven roasted chicken that produces a copycat rotisserie chicken, I would appreciate it if you could leave a comment and rate it in the section below. Thanks for reading!

• 3-4 pounds chicken gizzards removed
• 2 tablespoons canola oil or melted butter
• 3-4 pounds chicken gizzards removed

For the Dry Rub

• A pinch of cayenne pepper, 1 teaspoon kosher salt, 2 teaspoons black pepper, 1 teaspoon minced garlic, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon dried thyme, and 1 teaspoon paprika are all good additions to this dish.

• Bake at 300 degrees Fahrenheit for about 30 minutes. Combine the dried spices for the dry rub in a small dish
• Set aside. Oil or butter should be applied to the chicken skin. Sprinkle the chicken with the dry rub and massage the mixture into the meat to ensure that it adheres
• 1 cup of water should be poured into the bottom of a roasting pan. Add a rack to the roasting pan and set aside. Place the whole chicken, breast side down, on a rack in the roasting pan and cook for 30 minutes. If you’re using a digital thermometer, insert it into the thickest section of the chicken thigh before baking. Bake until a thermometer inserted into the thigh registers 160 degrees Fahrenheit, about 30 minutes. Depending on the size of your chicken, this will take anywhere from 2 12 to 3 hours to complete. Instead of using an oven-safe thermometer, use a digital read thermometer and check the temperature after 2 hours and 15 minutes, then continue cooking until the chicken reaches 160-165 degrees F. Remove the chicken from the oven and allow it to rest for 10-20 minutes, covered loosely with aluminum foil. This will allow the chicken to achieve a temperature of 165 degrees Fahrenheit and the juices to disperse
• You may serve the whole bird as a roast chicken supper, or you can shred, cut, or slice the flesh and use it in any dish that asks for roasted chicken.

You don’t have a roasting pan? You can roast seasoned chicken in a roasting pan without using a roasting pan (no rack needed). If this is the case, sauté the chicken breast side up in the pan without adding any liquid. Leftover chicken may be kept refrigerated for up to 3 days after cooking. You may store leftover shredded or cubed beef in the freezer for up to three months. Keep the bones to use for making homemade chicken stock later. 288 calories|2 grams of carbohydrates|20 grams of protein|21 grams of fat|5 grams of saturated fat|81 milligrams of cholesterol|1241 milligrams of sodium|268 milligrams of potassium|725 international units of vitamin A|2 milligrams of vitamin C|22 milligrams of calcium|1.4 milligrams of iron Please take a picture and tag @amindfullmomon on Instagram – I would really want to see it!

It is my belief that cooking a nutritious family meal does not have to be difficult or expensive!

Reader Interactions

The rotisserie roast chicken from the supermarket is wonderful, but it can’t compare to this brined rotisserie-smoked chicken that has been smoked over mesquite. Although commercial rotisserie chicken is tasty, it can’t compare to the flavor and tenderness of this brined rotisserie roasted over mesquite wood-smoked chicken. That smoked, tender, and very juicy meat tastes like heaven on a plate! This recipe will lead you through the process of grilling one of the tastiest chickens you will ever have the pleasure of eating.

We’ve only just started experimenting with rotisserie chicken on this machine, but this rotisserie-smoked chicken is certainly worth photographing and sharing with you.

The main difference is that the chicken will not bast itself in its own juices, as it would on a rotisserie, as it would on a grill.

For a relaxing Sunday spent in the backyard or a well-executed holiday celebration, this is the perfect dish. Let’s cook a rotisserie-smoked chicken for dinner tonight!

What You’ll Love About This Recipe:

1. Affordability: Purchasing a whole chicken is one of the most affordable methods of obtaining chicken. Utilize shop promotions and you may easily feed 4 to 6 people for a minimal investment of your hard-earned money. Minimal Ingredients: We were blown away by how delicate and juicy this chicken turned out after being cooked low and slow. It was not only delicious, but it had a unique flavor that surprised us considering how little components we used. For taste, just brine and mesquite wood are used. There is no need to massage
2. A breeze to prepare: When the grill is set up in the “snake” or “fuse” configuration with charcoal and wood, the chicken almost cooks itself.

How To Make Rotisserie-Smoked Chicken

• Briner Bucket
• Weber 22-inch Grill
• Weber 22-inch Rotisserie
• Charcoal
• Charcoal Chimney
• Mesquite wood chunks
• Butcher’s Twine
• Instant-read thermometer
• Grilling Gloves
• Disposable Gloves
• Utility Tongs
• Mini Saucepan
• Grilling Brush
• Poultry Shears
• Briner Bucket
• Briner Buck

What’s Needed to Make this Recipe

• Notes: This recipe is for a 5-6 pound chicken (whole roasting), with a separate Brine Solution recipe to be found below. a stick of unsalted butter that has been melted

Prepare the Chicken for Brine

Remove the chicken from the packaging, remove the giblets from the inside cavity, and rinse the chicken with cold water to finish the process.

The Chicken Brine Solution

Brining is a foolproof and simple method of infusing substantial flavor and moisture into your chicken from the skin to the bone. Cooking with this savory but aromatic chicken brine will result in the juiciest, most delectable smoked chicken you’ve ever had the pleasure of tasting.

The Brine Ingredients:

Herbs and spices: Black peppercorns, a bay leaf, fresh thyme, and rosemary combine to form the aromatics of this brine, which imparts incredible taste to the chicken while without competing with the mesquite smoked flavor. There are two basic elements in a brine mixture: salt and water, and a brine solution does not include either of them. All of the other ingredients are discretionary, but you must have these two ingredients in order to produce a brine.

Prepare the Brine Solution:

1. Combine all of the brine ingredients in a large mixing bowl. Stir thoroughly to ensure that all of the salt has been dissolved. A minute or two of vigorous stirring will be required. Using a plastic Briner Bucket, zip-top bag, or other plastic container, place the entire chicken inside
2. Pour the brine solution over the chicken, making sure that there is enough solution to coat the entire bird with the solution. After that, secure the lid of the briner bucket in place and set the lid on top of the briner bucket. Alternatively, shut the bag as tightly as possible while allowing as much air to escape as feasible Alternatively, brine for 12 hours or overnight

Tips for Brining:

• To make sure that all of the salt has dissolved, combine the brine ingredients in a transparent dish before adding the chicken to the brine. If you do a lot of brining, we strongly advise you to get a Briner Bucket to keep everything organized. You may find out more about them by visiting their website.

Fire Up the Grill and Prepare for Rotisserie

Prepare the grill for indirect heat by spraying it with cooking spray. When cooking in the Weber kettle for extended periods of time, David prefers to employ the snake method (also known as the fuse method). Controlling the temperature is simple, and the grill essentially keeps a steady temperature without the need to care to it. Set up a half-circle of charcoal along the outer edge of the grill’s outer edge and cook using a snake approach. There should be three layers of charcoal, with two charcoals on the bottom and one charcoal on top of each other.

Turn the charcoal chimney on its side and fire only a little quantity of charcoal at the bottom of the chimney.

Drain the Chicken

Preparing the chicken for smoking should be done while the grill is heating up. Take the chicken out of the brine and blot it dry with paper towels to remove any remaining brine. Remove the chicken from the brine and place it back into the cavity of the bird, along with the garlic and herbs that were collected.

Truss the Chicken

While turning the rotisserie, trussing the chicken will help it maintain its form and prevent it from flopping all over the place. Additionally, it prevents the wings and legs from cooking too quickly. Butcher’s twine should be used to truss the bird. Following is a video that will demonstrate the technique David used to truss the chicken:

Place the Chicken on the Rotisserie Spit

Using the spit rod, poke holes through the chicken. Maintain as near to the middle of the bird as possible while securing the chicken. This will allow the spit to turn smoothly and will not put a strain on the rotisserie’s motor.

As soon as you’ve got it centered, clamp the chicken down and try turning it by hand to get a feel for how it’ll turn when cooking on the rotisserie. Using a drip pan to capture chicken drippings can help keep the bottom of the grill clean and prevent charring.

Smoke the Chicken

Start with the hot coals at the beginning of the “snake,” then work your way down. After that, place the spit on the rotisserie and turn on the oven! Watch the chicken whirl a few times to make sure it’s secure and turns smoothly before continuing. Last but not least, close the jar and begin smoking.

Low and Slow…

Remove the lid after about 1 12 hours and check on the chicken to see how it is doing. Now is a good opportunity to check the color and make any modifications to the coals and wood that may be necessary. Afterwards, replace the lid and continue to cook as usual.

Rotisserie Chicken Temperature Vs. Time

When the internal temperature of the chicken hits 165 degrees F in the breast area and around 170 degrees F in the thighs, the chicken is cooked (thickest parts). Most pitmasters will remove the chicken from the fire when it reaches 160 degrees and trust the residual heat to finish cooking it to the proper done temperature. We prefer to cook ours around 170 degrees F to guarantee that it is done all the way through and that it is so tender that it almost comes apart. As is always the case, it is more vital to cook according to temperature than it is to cook according to time.

Afterwards, you may increase the heat a little bit, and the chicken will cook more quickly, but it will likely be less soft and moist.

Make use of an instant-read meat thermometer to obtain temperature readings from the breast and thigh areas of the meat.

Baste the Rotisserie-Smoked Chicken

Basting the skin with a butter mixture will help crisp it up a little, but it will not crisp it up significantly. The skin will crisp up more if you cook it at a higher temperature at the conclusion of the cooking process. Approximately 12 stick of butter should be melted in a small pot during the last 30 to 45 minutes of cooking. Pour the melted butter into a small basin and baste the chicken with the butter every 10 minutes or so, until the chicken is cooked through. Be cautious not to splatter too much butter over the coals, since the butter will cause them to catch fire and burn.

Remove the Smoked Chicken and Allow It To Rest

This chicken has become exhausted as a result of all the spinning and boiling. Remove the chicken from the grill with caution after turning off the rotisserie and turning off the heat. Keep in mind that spit is extremely hot, so use grilling gloves to protect your hands when cooking. Place the chicken on a chopping board and set aside. Take the spit and rotisserie forks out of the bird and set them aside. Tent the chicken loosely with aluminum foil and allow it to rest for at least 20 minutes before cutting it.

Carve and Serve the Rotisserie-Smoked Chicken!

To prepare the smoked chicken for serving, chop it up using poultry shears.

Watch Our Video On How To Make Rotisserie-Smoked Chicken:

Prepare the following side dishes to go with the dish and pair them with a glass of chilled wine, chardonnay, or ice-cold beer: If you decide to purchase a Weberrotisserie, keep an eye out for updates!

If you appreciate this rotisserie grilling dish, we will do all we can to bring you more like it. As is customary, please rate this dish and leave comments in the section below. We would much appreciate hearing from you!

Rotisserie-Smoked Chicken {Using BrineMesquite Wood

Although supermarket rotisserie chicken is delicious, it can’t compare to this brined rotisserie-smoked chicken that has been smoked over mesquite. Preparation time: 20 minutes Preparation time: 4 hoursTotal time: 4 hours and 20 minutes Servings 6 Calories are contained inside this recipe. 647kcal

• 5-6 pound entire roasted chicken (recipe for Brine Solution to be posted later)
• Unsalted butter (around 12 to 1 stick) melted

The Brine Solution:

• Two and one-half teaspoons whole black peppercorns
• Six sprigs fresh thyme
• Three strands fresh thyme, three bay leaves
• 1 head of garlic, split down into individual cloves, peeled, and smashed
• 1 clove of garlic, peeled and smashed
• 1 12 cups Kosher salt
• 1 12 quarts water (equivalent to 12 cups)

Brine the Chicken:

• Combine all of the ingredients for the brine solution in a large mixing bowl. Stir vigorously until the salt has completely dissolved. A minute or two of vigorous stirring will be required. Using a plastic Briner Bucket, zip-top bag, or other plastic container, place the entire chicken inside
• Check to be that there is enough brine solution to cover the whole chicken before pouring it over the bird. Place the cover of the briner bucket on top of the briner bucket and secure it in place. Alternatively, shut the bag as tightly as possible while allowing as much air to escape as feasible Alternatively, brine for 12 hours or overnight

Fire Up the Grill and Prepare for Rotisserie:

• Prepare the grill for indirect heat by spraying it with cooking spray. David prefers to utilize the snake method (also known as the fuse method) on the Weber kettle for extended cooking since it is more efficient. It’s simple to manage and essentially self-maintains with a continuous heat without the need for constant attention from the cook. Lay a chain of charcoal in a half circle along the outer edge of the grill in order to cook using the snake technique of cooking. There should be three layers of charcoal, with two charcoals on the bottom and one charcoal on top of each other. A chunk of mesquite wood every few inches along the top of the “snake” will do the trick. Turn the charcoal chimney upside down and fire only a little quantity of charcoal at the bottom of the chimney chamber. As soon as the charcoals are hot, place them on one end of the “snake” to begin the cooking process.

Drain the Chicken:

• Preparing the chicken for smoking should be done while the grill is heating up. Remove the chicken from the brine and wipe it dry with paper towels to remove any remaining brine. Remove the chicken from the brine and place it back in the cavity of the bird after collecting the garlic and herbs
• Then turn the brine out into the sink.

Truss the Chicken:

• While spinning the rotisserie, trussing the chicken will help it maintain its form and prevent it from flopping all over the place. Truss the chicken with butcher’s twine (see video for instruction)

Place the Chicken on the Spit:

• Make a slit in the chicken with the spit. Maintain as near to the middle of the bird as possible while securing the chicken. Because of this, the spit will revolve smoothly and the motor on the rotisserie will not be overworked. Then, once you’ve got it centered, secure the chicken in place and try to turn it by hand to get a feel for how it will spin on the rotisserie.

Smoke the Chicken:

• The hot coals should be placed at the beginning of the “snake.” After that, place the spit on the rotisserie and turn on the oven! Watch the chicken whirl a few times to make sure it’s secure and turns smoothly before continuing. Place the cover on the cigarette and begin smoking

Low and Slow…

• Remove the lid after about 1 12 hours and check on the chicken to see how it is doing. Now is a good opportunity to check the color and make any modifications to the coals and wood that may be necessary. Cook for another 15 minutes with the cover on. The chicken is done when the internal temperature has reached 165 degrees in the breast area and around 170 degrees in the thighs (thickest parts). Most pitmasters will remove the chicken from the fire when it reaches 160 degrees and trust the residual heat to finish cooking it to the proper done temperature. The temperature at which we pull ours off is 170 degrees to guarantee that it is done all the way through and so sensitive that it almost comes apart. Remove the lid and turn off the rotisserie after approximately 2 12 hours. Take the temperature reading from the breast and the thigh area using an instant-read thermometer to ensure accuracy. As a result, you’ll have a better understanding of how much additional time you’ll need to cook the chicken.

Baste the Chicken:

• Pour approximately 12 stick of butter into a small saucepan and heat over medium heat, basting the chicken every 10 minutes or so throughout the last 30 to 45 minutes of the cooking time. This will assist in making the skin a little more crisp. Be cautious not to splatter too much butter over the coals, since the butter will cause them to catch fire.

Remove the Chicken and Allow It To Rest:

• This chicken has become exhausted as a result of all the spinning and boiling. Remove the chicken from the grill with caution after turning off the rotisserie and turning off the heat. Keep in mind that spittle is quite hot, so use gloves to protect your hands. Place the chicken on a chopping board and set aside. Remove the spit and forks from the chicken and set them aside. Tent the chicken loosely with aluminum foil and allow it to rest for at least 20 minutes before cutting.

Carve and Serve:

• To prepare the smoked chicken for serving, chop it up using poultry shears.

• Brining Tips: If at all feasible, combine all of the ingredients for the brine solution in a transparent dish so that you can see that all of the salt has been dissolved before adding the chicken to the brine solution. The wood of Mesquite is known for its strength and durability. You may use any type of wood you like, as long as it complements the brine solution and mesquite properly. Temperature: As is always the case, it is more vital to cook at a specific temperature than it is to cook at a specific time. We discovered that smoking a chicken between 225 and 250 degrees F takes around 1 hour per pound of chicken. You may increase the heat a little so that the chicken cooks more quickly, but the chicken will not be as soft and juicy as it would otherwise be. 647 calories|1 gram of carbohydrates|52 grams of protein|47 grams of fat|13 grams of saturated fat|261 milligrams of cholesterol|209 milligrams of sodium|595 milligrams of potassium|2559 international units of vitamin A|7 milligrams of vitamin C|30 milligrams of calcium|4 milligrams of iron You may rate this recipe, leave a comment at the bottom of the page, and send us photographs of your finished dish via Instagram, Facebook, or Twitter. We can’t wait to see what they’ve done! If you post something, don’t forget to mention @TheMountainKitchen or tag TheMountainKitchen.

How to Cook Campfire Rotisserie Chicken

Brining Tips: If at all feasible, combine all of the ingredients for the brining solution in a transparent dish so that you can see that all of the salt has been dissolved before adding the chicken to the brine. The wood of Mesquite is known for its strength and resistance to fire. The brine solution and mesquite work quite well together, but you may use any type of wood you choose. Temprature: As is always the case, the temperature of the food is more significant than the time at which it is cooked.

Increase the heat a little so that the chicken cooks more quickly, but the chicken will not be as soft and juicy as it would otherwise be.

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If you post something, don’t forget to mention@TheMountainKitchen or tag TheMountainKitchen.

Campfire Rotisserie Chicken Recipe

The campfire rotisserie chicken dish developed by Mighty Mrs. is a favorite of ours. Adapt the recipe to your personal preferences by changing the spices according to your own preferences or following it exactly as written. This recipe is based on North Carolina BBQ, but you could instead use a herb-infused vinegar combination to coat the chicken breasts before grilling them. Important points to keep in mind:

• To make this meal, you’ll need a campfire rotisserie, cooking twine, a spray bottle, and a big stock pot, among other things. Maintain a distance of 24-30 inches between the bird and the fire. As a result, the flesh will be cooked by the heat and smoke, yet the flames will not burn your chicken. The fact that this is an active technique of cooking means that you cannot leave your chicken alone. It is necessary to maintain a steady heat level in the fire by stroking it and adding fuel as needed. Wind conditions might have an impact on rotisserie chicken cooked over a campfire. Cooking should be done on a quiet day when the wind will not diminish the amount of heat reaching the chicken. When cooking chicken, use a digital thermometer to check that it is completely cooked through. For chicken to be considered safe to eat, the interior temperature must reach 165 degrees Fahrenheit.

Chicken and Brine Ingredients

• 2 cups apple cider vinegar
• 14 cup brown sugar
• 1 teaspoon white pepper
• 2 cups water or beer
• (optional) BBQ sauce for dipping

Method

1. Prepare your chicken by brining it. Place the entire chicken in a large stockpot and bring to a boil. Season with salt and sugar, then cover the chicken with enough water to cover it. Gently stir in the salt and sugar until they are completely dissolved. After that, place the chicken in the refrigerator and let it to brine for at least four hours. Make a campfire and sit around it. Continue to burn the fire until the flames are a little lower and there is a bed of hot coals on the ground
2. Prepare your chicken by tying it together with twine (here’s a helpful instruction). Cook the chicken on a rotisserie spit over a campfire, skewering it as you go. In a squirt bottle, combine all of the dousing sauce ingredients (with the exception of the optional BBQ sauce). Using approximately one-fifth of the dousing sauce, coat the chicken. Every 20-30 minutes, turn the spit around (or 10-15 minutes if your fire is very hot). Maintain a roaring fire. Cook the chicken for 4-8 hours, depending on how hot your fire is, basting it with extra dousing sauce every an hour during the cooking process. In order for your chicken to be done cooking, you must cook it until the thickest section of the bird reaches 165 degrees. Allow for 10-20 minutes of resting time before cutting the meat. If desired, drizzle with BBQ sauce.

This summer, try making campfire rotisserie chicken to elevate your camping experience to a whole new level. Don’t forget to serve your chicken with some grilled vegetables to complete the meal. Following your lunch, make sure to share this post with your friends and family, as they will almost likely ask for the recipe! Posts Related to This

• Recipes for Campfire Foil Packets
• Recipes for the Fourth of July
• Gourmet Burger Recipes to Try at Home

How to Make Rotisserie Chicken (Rotisserie or Oven)

Whether you cook it in the oven or on a rotisserie, this juicy chicken dish is sure to please! Every single time, it’s delicate, juicy, and bursting with flavor! Enjoy it as a chicken supper, or use it to flavor casseroles, sandwiches, salads, and soups, among other dishes!

Juicy All-Purpose Chicken

The fact that the chicken is this juicy and tasty means that even the leftovers will not seem like leftovers, and they may be utilized in a variety of ways! It may be prepared in the oven or on a rotisserie grill. Season it to your liking, whether it’s just with salt and pepper or with the rotisserie chicken seasoning recipe provided below. Combine with salad greens to form an achicken sandwich, or add it to soups and casseroles such as chicken noodle soup and achicken pot pie to make an achicken pot pie.

The options are virtually limitless! The chicken may also be frozen for up to three months, ensuring that you always have juicy chicken on hand for any recipe that asks for it.

IngredientsVariations

CHICKEN This dish calls for a whole chicken, which we prepare in advance. Even a turkey would work nicely with this dish if your oven has enough space, and it would also be delicious with a cornish fowl as well. Whilst we like the flavor that olive oil imparts to the chicken, you may use any oil that you have on hand to make this dish. The use of oil helps the skin appear particularly crisp. SEASONINGSExperiment with the spices in this recipe, as well as a homemade chicken seasoning or your favorite store-bought seasoning.

How To Make Rotisserie Chicken

If you don’t have a rotisserie (mine is an electric one), you can create rotisserie chicken in the oven, just like you would with roasted chicken, if you don’t want to use a rotisserie. However, while baking the chicken in the oven does not make it a rotisserie chicken, the flavor is extremely comparable!

To Prepare the Chicken:

1. Set the seasonings aside after mixing them together. Dry the chicken and massage it with olive oil before sprinkling it with the spice combination. The chicken’s wings should be bent behind it, and the legs should be tied together.

To Oven Roast:

To prepare this dish in a roasting pan, follow these steps:

• Roast for 12 minutes at 450°F, then reduce the heat to 350°F and continue roasting for another 60 to 70 minutes. Remove the chicken from the oven and allow it to rest for 10 minutes to allow the fluids to be sealed in.

Rotisserie-Style:

To prepare this meal in a rotisserie oven or on a grill with a rotisserie attachment, follow these steps:

• Cook the chicken for 18-22 minutes per pound (this will vary depending on the sort of rotisserie you use) or until the internal temperature of the chicken reaches 165°F. Remove the pan from the heat and allow the chicken to continue to “carryover cook” for another 15 minutes. Allow the chicken to sit for at least 10 minutes after removing it from the rotisserie (or oven) to allow the moisture to be sealed in.

How To Cut Rotisserie Chicken

Cut a rotisserie chicken in the same way you would carve a Thanksgiving turkey.

1. Remove the cord that is wrapped around the legs and unwind the wings from the body of the creature. The leg/thigh joint that is connected to the body should be sliced from the outside using a paring knife. If desired, you can separate the leg from the thigh. A simple twisting motion may be used to separate the wings from the body. Using a sharp chef’s knife, cut slices across each left and right side of the breastbone starting in the middle. Cut up the chicken and use it to make salads or wraps, sandwiches, or soup
2. Shred the chicken and use it in the same way.

Leftovers

Because of the many various ways that rotisserie chicken may be served, it is generally consumed rapidly once it has been cooked and prepared. It may be used to make chicken salad sandwiches, wraps, and other dishes. Keep it refrigerated in a tightly sealed container or a zipped bag for up to a week at room temperature. It is also possible to freeze leftovers! Label zippered bags, and it will last around three months!

Chicken for Dinner!

• Because of the many varied ways that rotisserie chicken may be served, it is frequently consumed rapidly once it is cooked. Chicken salad sandwiches, wraps, and other dishes are all possible with this ingredient. If you have a sealed container or zipped bag, you may keep it in the refrigerator for up to a week. It is possible to freeze leftovers! The food will last around 3 months in sealed bags.

Did you enjoy this simple Rotisserie Chicken recipe? Please consider leaving a rate and a remark in the section below!

Easy Rotisserie Chicken Recipe

Was this simple Rotisserie Chicken recipe a hit with your family? Do not forget to rate and comment on this page.

• 1. 1 small fryer chicken (about 3.5 lbs. )
• 1. 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder, salt and pepper to taste

FollowSpend with Pennies on Pinterest for more information.

• In a small mixing bowl, combine all of the ingredients and stir well
• To prepare the chicken, blot it dry with paper towels before cooking it. The exterior of the chicken should be rubbed with olive oil and thoroughly seasoned with the spice combination
• Fold the chicken’s wings gently behind its back. Tie the legs together with a piece of kitchen twine.

To Roast in the Oven

• Preheat the oven to 450 degrees Fahrenheit. Place the chicken breast side up in a cast-iron pan or a small dish
• Cook until the chicken is done. Preheat oven to 400°F and roast for 12 minutes, then decrease heat to 350°F and cook for another 60-70 minutes, or until chicken reaches 165°F
• Allow 15 minutes of resting time before cutting

To Cook on a Rotisserie

• The chicken should be centered on the rotisserie spit. If you’re using a rotisserie grill, prepare it to medium heat (350°F). Cook chicken for 18-22 minutes per pound, or until the internal temperature of the chicken reaches 165°F. (A 3.5-pound chicken will take around 60-80 minutes to cook)
• Turn off the heat and let the chicken to rotate for 15 minutes without any further heat after it has achieved the proper temperature
• Remove the rotisserie chicken from the oven and serve

Any spice blend can be used to season chicken breasts. You can cook more than one chicken at a time, but make sure the birds do not come into contact with one another. Note: For installation instructions, refer to the manufacturer’s instructions for your specific rotisserie equipment. Electric rotisserie devices do not require any preheating before use. The cooking time will vary depending on the type of chicken, the method employed, and the type of rotisserie. The majority of small-sized chickens will be cooked in around an hour.

Calories:222, Sugar: 1 g Carbohydrates 1 gram Protein 18 gram Fat 16 gram Saturated fat 4 gram Cholesterol 71 mg Sodium 67 mg Potassium 180 mg Fiber 1 gram Vitamin A 226 IU Vitamin C 2 mg Calcium 10 mg Iron 1 gram (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform. Please see my photo usage policy, which may be found here.

How to Cook Campfire Rotisserie Chicken

5 minutes to complete the reading The deadline for submissions is May 31, 2021. We’re offering you a recipe for campfire rotisserie chicken to commemorate National Rotisserie Chicken Day. Using the campfire to cook a bird is a delectable method to prepare a chicken that’s moist, flavorful, and tasty! This dish will require the use of a campfire rotisserie to be completed. Making your ownDIY rotisserie is an option if you’re feeling creative, but purchasing a rotisserie is also acceptable. You have the option of purchasing either an electric spinning campfire rotisserie or a manual rotisserie with a grill.

It is necessary to prepare ahead for several reasons, including the need for an overnight brine and 4-8 hours of cooking time for campfire rotisserie chicken.

Campfire Rotisserie Chicken Recipe

The campfire rotisserie chicken dish developed by Mighty Mrs. is a favorite of ours. Adapt the recipe to your personal preferences by changing the spices according to your own preferences or following it exactly as written. This recipe is based on North Carolina BBQ, but you could instead use a herb-infused vinegar combination to coat the chicken breasts before grilling them. Important points to keep in mind:

• To make this meal, you’ll need a campfire rotisserie, cooking twine, a spray bottle, and a big stock pot, among other things. Maintain a distance of 24-30 inches between the bird and the fire. As a result, the flesh will be cooked by the heat and smoke, yet the flames will not burn your chicken. The fact that this is an active technique of cooking means that you cannot leave your chicken alone. It is necessary to maintain a steady heat level in the fire by stroking it and adding fuel as needed. Wind conditions might have an impact on rotisserie chicken cooked over a campfire. Cooking should be done on a quiet day when the wind will not diminish the amount of heat reaching the chicken. When cooking chicken, use a digital thermometer to check that it is completely cooked through. For chicken to be considered safe to eat, the interior temperature must reach 165 degrees Fahrenheit.

Chicken and Brine Ingredients

• 2 cups apple cider vinegar
• 14 cup brown sugar
• 1 teaspoon white pepper
• 2 cups water or beer
• (optional) BBQ sauce for dipping

Method

1. Prepare your chicken by brining it. Place the entire chicken in a large stockpot and bring to a boil. Season with salt and sugar, then cover the chicken with enough water to cover it. Gently stir in the salt and sugar until they are completely dissolved. After that, place the chicken in the refrigerator and let it to brine for at least four hours. Make a campfire and sit around it. Continue to burn the fire until the flames are a little lower and there is a bed of hot coals on the ground
2. Prepare your chicken by tying it together with twine (here’s a helpful instruction). Cook the chicken on a rotisserie spit over a campfire, skewering it as you go. In a squirt bottle, combine all of the dousing sauce ingredients (with the exception of the optional BBQ sauce). Using approximately one-fifth of the dousing sauce, coat the chicken. Every 20-30 minutes, turn the spit around (or 10-15 minutes if your fire is very hot). Maintain a roaring fire. Cook the chicken for 4-8 hours, depending on how hot your fire is, basting it with extra dousing sauce every an hour during the cooking process. In order for your chicken to be done cooking, you must cook it until the thickest section of the bird reaches 165 degrees. Allow for 10-20 minutes of resting time before cutting the meat. If desired, drizzle with BBQ sauce.

This summer, try making campfire rotisserie chicken to elevate your camping experience to a whole new level. Don’t forget to serve your chicken with some grilled vegetables to complete the meal. Following your lunch, make sure to share this post with your friends and family, as they will almost likely ask for the recipe! Posts Related to This

• Recipes for Campfire Foil Packets
• Recipes for the Fourth of July
• Gourmet Burger Recipes to Try at Home