Best Rotisserie Tools For Bbq Chicken

Rotisserie chicken is a style of roasting that involves skewering a whole chicken onto a spit, securing it with prongs, and roasting it while the bird slowly rotates. This provides even, gentle cooking and self-basting, resulting in juicy and tender meat with a deep golden bronze skin. To achieve this, you'll need a grill with a rotisserie attachment.

Before placing the chicken on the rotisserie, it's important to prepare it properly. Start by removing any giblets from the cavity and patting the chicken dry. You can also stuff the cavity with aromatics like onion, garlic, lemon, and herbs to add flavour and moisture. Then, apply a dry rub or marinade to the chicken and let it sit for a few hours or overnight in the refrigerator.

When ready to cook, skewer the chicken onto the rotisserie spit, ensuring it's centred and secured tightly with prongs. Place the rotisserie in the grill, set the temperature to around 400°F, and let it roast for approximately 1.5-2 hours, or until the inner thigh reaches 165-170°F.

With the right tools and preparation, you'll be able to achieve delicious, juicy rotisserie chicken at home.

Use a rotisserie attachment to slowly rotate the chicken

Using a rotisserie attachment is a great way to slowly rotate chicken on a BBQ. This method ensures your chicken is cooked evenly and remains juicy.

There are a variety of rotisserie kits available for purchase, including universal kits that can be used with most standard grills. These kits typically come with a rotisserie motor, spit rod, and forks to secure the chicken. Some kits also include a basket or cage attachment, which is great for cooking vegetables or other small items alongside the chicken.

When preparing the chicken for the rotisserie, it's important to truss the bird securely to prevent the wings and legs from flopping around during cooking. You can use butcher's twine to tie the chicken into a tight package before securing it to the spit rod. Ensure the chicken is centred on the rod and locked into place between the forks.

During cooking, you can adjust the temperature and cooking time depending on your desired level of crispiness. For example, searing the chicken on high heat for the first 30 minutes can help achieve golden, crispy skin. You can then turn down the heat and continue cooking until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

Using a rotisserie attachment is a convenient and effective way to slowly rotate chicken on a BBQ, ensuring even cooking and juicy results. With the right tools and preparation, you can easily master this cooking technique and impress your family and friends with delicious, rotisserie-style chicken.

Truss the chicken and position it on the spit

Trussing a chicken is a critical step in making a delicious rotisserie chicken. It involves tying the chicken with kitchen twine to keep the wings and legs close to the body, helping the chicken cook evenly and preventing it from flopping around as it rotates on the spit. Here's a step-by-step guide to trussing and positioning the chicken on the spit:

Step 1: Securing the Legs

Start with four lengths of kitchen twine, each about four times the length of the chicken from neck to tail. Place the chicken with the legs facing you and start by running the twine under the back of the chicken, midway between the head and tail. Bring the twine down between the legs and the breast, then cross it under the crown of the chicken (the bottom of the ribcage). Twist the twine around each leg and bring them together.

Step 2: Securing the Tail

Bring the twine down on either side of the tail and flip the chicken over so it's resting on its breast. Cross the twine around the tail and pull it tight. Wrap the twine around itself twice (instead of tying a knot) and flip the chicken back over onto its back. Bring the twine up and over the wings, then down towards the legs.

Step 3: Securing the Wings

Tuck the wing tips down between the thighs and the breast, ensuring they don't rest directly on the breast. This allows the breast to brown evenly. Bring the twine out and back down towards the legs, wrapping it around the wings. Tuck the wing tips into the space between the thigh and breast, then cross the twine underneath the crown of the chicken. Tie a secure knot under the crown and trim off any excess twine.

Step 4: Positioning the Chicken on the Spit

Insert the spit through the cavity of the chicken, ensuring the tines are secured at one end. Slide the spit down from the neck to the legs, with the other end coming through the space between the legs and tail. Add the second set of rotisserie tines to the spit, inserting the spikes into the base of the chicken. Ensure the chicken is centred on the spit, then tighten the screws. Your chicken is now ready for seasoning and roasting!

Use a dry rub and/or brine the chicken

Using a dry rub and/or brining your chicken is a great way to ensure your chicken is packed with flavour and remains juicy.

Dry Rubs

Dry rubs are a mixture of salt and spices that you rub onto the chicken. They are a great way to add flavour to your chicken and can be used on their own or in combination with a brine. You can make your own dry rub using spices you have in your pantry, such as brown sugar, salt, chilli powder, smoked paprika, garlic powder, onion powder, and ground oregano. You can also buy pre-made dry rubs.

If you are making your own, simply mix all the ingredients together in a small bowl and then apply them to the chicken. You can store any leftover dry rub in an airtight container to use another time.

It is best to let your chicken sit with the dry rub on it for at least 15 minutes, but 30 minutes is recommended. If the chicken has skin, a pro tip is to rub some of the seasoning under the skin to really get the flavour into the meat.

Brining

Brining your chicken involves soaking it in a saltwater solution (a mixture of salt and water) before cooking. Brining helps to add flavour and moisture to the chicken, but it can be a bit messy. If you want to brine your chicken, you can use a basic brine solution of 1/4 cup of salt to 4 cups of water. You can also add other ingredients to your brine, such as beer or buttermilk, to add extra flavour.

To brine your chicken, simply add the salt and any other ingredients to a large bowl or zip-top bag, stir to combine, and then add the chicken. Make sure all parts of the chicken are submerged in the brine. You can brine your chicken for as little as 20 minutes or up to a few days in the fridge. If you have the time, brining for at least 12 hours is recommended.

Combining a Dry Rub and Brine

If you want to get the benefits of both a dry rub and a brine, you can do this by brining your chicken first and then applying the dry rub. This will work best if you brine your chicken for a shorter time (around 12 hours) and then apply the dry rub and let it sit for another 12-24 hours. However, if you brine for too long, your chicken may end up tasting too salty, as the dry rub will also contain salt.

Alternatively, you can try dry brining, which involves rubbing the chicken with salt and spices and then leaving it uncovered in the fridge for at least an hour. The dry environment of the fridge will help to draw out moisture from the skin, leading to crispier skin and more flavourful meat. You can leave the chicken in the fridge for up to 24 hours, but don't go longer than this for smaller cuts of meat like chicken.

Grill over medium-high heat, rotating every 15 minutes

Grilling chicken requires a few key steps to ensure that it is cooked properly and remains juicy. The first step is to ensure that you have the right tools, such as long-handled grilling utensils and a meat thermometer. You should also clean your grill before and after cooking.

When it comes to cooking the chicken, it is important to note that grilling over medium-high heat is ideal. Place the chicken on the grill and let it cook for 15 minutes before rotating it 180 degrees. Continue this process until the chicken reaches an internal temperature of 150 degrees Fahrenheit. This can take anywhere from 15 minutes to 40 minutes, depending on the size of your chicken and the temperature of your grill.

Once the chicken has reached the desired internal temperature, move it over to direct heat. If you are using skin-on chicken, place the chicken skin-side down. Use a pastry brush to baste the BBQ sauce onto the chicken and cook for 2 minutes. Then, flip the chicken and cook for another 2 minutes. Repeat this process 2-3 times, or until the chicken reaches an internal temperature of 160-165 degrees Fahrenheit.

Let the chicken rest for 5-10 minutes before serving. Carryover heat will cause the internal temperature to continue rising, so it is important to let the chicken rest before cutting into it.

Check the internal temperature with a meat thermometer

Checking the internal temperature with a meat thermometer is an important step in ensuring your chicken is cooked properly. Insert the thermometer into the thickest part of the chicken, being careful not to touch the bone. For a gas grill, the ideal internal temperature is around 165°F, while for a pellet grill, it is 165-170°F.

For grilled chicken breasts, the target temperature is around 160°F. You can rotate the chicken 45 degrees halfway through grilling each side to create impressive grill marks.

If you are cooking a rotisserie chicken, it is recommended to roast it for approximately 2 hours or until the inner thigh reaches 165-170°F.

Frequently asked questions