recipe
The Big Easy® Thai-Inspired Rotisserie Chicken
5.0

How do you get a crispy, juicy and flavorful chicken? Use The Big Easy® Oil-less Turkey Fryer. This fryer's TRU-Infrared™ cooking technology delivers crispy and juicy results every time. And with this Thai-Inspired Rotisserie Chicken recipe, you're chicken will be packed with flavor.

Ingredients
For the chicken
1
5-6 pound roaster chicken
1
teaspoon salt
3/4
teaspoon black pepper
For the brine
2
quarts water
5
tablespoons salt
1
teaspoon red pepper flakes
1
teaspoon dried minced garlic
For the compound butter
1
stick unsalted butter, room temperature
1
tablespoon samba oelek
1
teaspoon ginger, minced
1
teaspoon cilantro, chopped
2
cloves garlic, peeled and chopped
8
basil leaves, sliced into strips
Ingredient Tips
Sambal Oelek
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.
Directions
4 Hours for Prep, 2 Hours and 30 Minutes for Cook
1
Mix the brine. Stir 1 quart of water, salt, red pepper flakes, and dried garlic together in a pot large enough to hold your bird. Bring to a boil and allow it to sit for 5 minutes. Add the remaining cool water and place in the fridge. Chill the brine to 40 degrees Fahrenheit before using.
2
Once chill, place the chicken in the brine. Let it sit for 2-4 hours.
3
While the bird brines, make the compound butter. Stir together the butter, sambal oelek, ginger, cilantro, garlic and basil. Keep refrigerated until ready to use.
4
Preheat The Big Easy® Oil-less Turkey Fryer.
5
Remove the chicken from the brine, rinse and pat dry. Work the compound butter under and on top of the chicken skin. Season the chicken with salt and pepper. Then place the chicken into The Big Easy® basket.
6
Lower the chicken and basket into the fryer. Allow it to cook until it reaches an internal temperature of 165 degrees Fahrenheit in the breasts and 175 degrees Fahrenheit in the thighs. If desired, you can use the mesh screen top in the last few minutes to help crisp up the skin.
Hot Tip: Cook time should take about 10 to 15 minutes per pound, but that is just an estimate. Timing varies based on weather conditions and the exact size of your chicken.
7
Remove and let rest for 10 minutes. Slice and serve.
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