They’re classics for a reason: they never go out of style, never get tired or drab.
I think they started roasting pterodactyls back in the Stone Age, though I’d hate to have been the one to clean the giant grill afterwards. Now that we’ve got chickens and a slightly smaller grill, let’s not get so caught up in what’s new and fancy that we forget to celebrate how great the simple things can be.
Rotisserie cooking is basic and timeless technique of rotating meat over an open fire or hot coals and most likely practiced since the invention of fire...
- 1 lb whole fryer chicken
- Good salt & freshly ground pepper to taste
- Your favorite basting sauce to glaze the chicken
- Rinse chicken and pat dry.
- Combine all dry ingredients in a small bowl and whisk together to evenly distribute. In a large bowl or in a clean sink, use your hands to apply the rub to the surface of the chicken, making sure to concentrate on areas that will be eaten like the legs, thighs and breast.
- Mount the chicken on the rotisserie per the manufacturer’s instructions.
- Place the rotisserie in place as appropriate to your grill and cooking recommendations when using a rotisserie - with drip pan beneath the chicken.
- Baste occasionally with sauce of your choice.
- When chicken internal temperature reaches just under 160°F, remove spit from mounts and remove chicken from spit, place in shallow dish and tent with foil to rest and continue to cook from internal temperature until leg-thigh is approximately 165-175°F degrees.
This recipe created by Barry 'CB' Martin, Chief Grilling Officer of Char-Broil®