Those rotisserie chickens at the grocery store can been pretty tempting, right? They are hot, ready to go and normally not much more than the cost of a whole raw chicken from the meat department.
Their downside is that you don’t know how long they have been sitting under that portable heat lamp and your flavor profiles are pretty limited. That’s why I like to do my own rotisserie chickens at home. Normally I do this on my Char-Broil Gourmet using a Char-Broil® electric rotisserie accessory, but this weekend I decided to try doing a rotisserie-style chicken in Char-Broil’s The Big Easy™ Oil-Less Turkey Fryer.
So how do you get that crispy skin and juicy chicken in the Big Easy? Well, besides the prep work, nothing. You just stick it in the Big Easy and let ‘er rip until it’s done, about 15 minutes per pound.
To get the crispy skin, I like to put a compound butter under and on top of the skin. Today I’m going with a Thai flavor profile, but this process works the same with basically any flavor profile that you want to use for the butter.
Use the Big Easy Oil-Less Turkey Fryer to make a Thai-inspired rotisserie chicken.
- 5-6 pound roaster chicken
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 2 quarts water
- 5 tablespoons salt
- 1 teaspoon red pepper flakes
- 1 teaspoon dried minced garlic
- 1 stick unsalted butter, room temperature
- 1 tablespoon sambal oelek
- 1 teaspoon minced fresh ginger
- 1 teaspoon chopped cilantro
- 2 cloves garlic, peeled and chopped
- 8 basil leaves sliced into strips
- Mix the brine by stirring 1 quart of water, salt, red pepper flake, and dried garlic together in a pot large enough to hold your bird. Bring to a boil, allow to sit for 5 minutes. Add the remaining cool water and place in the fridge to chill the brine down to 40 degrees before using. Place the chicken in the brine and let it sit for 2-4 hours.
- While the bird brines, make the compound butter by stirring together the butter, sambal oelek, ginger, cilantro, garlic and basil. Keep refrigerated until ready to use.
- Preheat the Big Easy.
- Remove the roasting chicken from the brine, rinse and pat dry. Work the compound butter under and on top of the chicken skin. Season with salt and pepper, then place the chicken into the Big Easy basket.
- Lower the chicken into the Big Easy and allow it to cook until it reaches an internal temperature of 165 degrees in the breasts and 175 degrees in the thighs. If desired, you can use the mesh screen top in the last few minutes to help crisp up the skin. This should take about 15 minutes per pound, but that is just an estimate that varies on weather conditions and the size of your chicken.
- Remove and let rest for 10 minutes, then slice and serve.
Sambal oelek is a ground fresh chili sauce popular in Thai and Indonesian cooking. It can be found in the international section of many grocery stores.