The Big Easy® Thai-Inspired Rotisserie Chicken
FOR THE CHICKEN
- 1 (5-6 pound) roaster chicken
- 1 teaspoon salt
- 3/4 teaspoon black pepper
FOR THE BRINE
- 2 quarts water, divided
- 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 minced ginger
- 1 teaspoon chopped cilantro
- 2 cloves garlic, peeled and chopped
- 8 basil leaves, sliced into strips
Your rub and/or marinade should contain NO sugar. Sugar will cause your food to burn.
Sambal oelek is a chili sauce or paste popular in Thai and Indonesian cooking, made with a variety of chili peppers, shallots, garlic and shrimp paste. It can be found in the international section of many grocery stores.
In a pot large enough to hold your bird, add 1 quart of water, salt, red pepper flakes and garlic. Stir and bring to a boil. Remove the pot from heat and allow it to sit for 5 minutes. Then, add the remaining water and place in the fridge.
Once the brine has chilled to 40°F, place the chicken in the brine for 2 to 4 hours.
While the bird brines, combine the butter, sambal oelek, ginger, cilantro, garlic and basil in a medium-size bowl. Refrigerate until ready to use.
Power up The Big Easy® Oil-less Fryer.
Hot TipThe Big Easy was designed to be powered ON (all the way to the left) and OFF (all the way to the right). All recipes for The Big Easy are based on operating the fryer at full power.
Remove the chicken from the brine, rinse and pat dry with paper towels. Apply the compound butter under and on top of the chicken skin. Season with salt and pepper.
Place the chicken into the roaster basket. Lower the basket into the cooking chamber. Insert a meat thermometer into the thickest part of the breast so that the tip does not touch bone and the dial is easy to read when the basket is in the cooker.
Hot TipTo minimize sticking, coat the wire frame of the cooking basket with oil before inserting chicken.
Cook until the internal temperature reaches 165°F in the breasts and 175°F in the thighs, about 2 to 2 ½ hours. Cook time varies based on weather conditions and the size of your chicken.
Hot TipCover the fryer with the wire mesh lid during the first or last 15 minutes of the cook for crispy skin, using infrared heat reflected back into cooking chamber. If used throughout cook, this heat can burn food before it is fully cooked.
Lift the roaster basket out of the cooking chamber and set it on a platter. Let the chicken rest for 10 minutes.
Remove chicken from the basket and place it on a cutting board.
Slice and serve.
Hot TipCall The Big Easy Hotline at 1-800-526-1065 with any questions you may have about cooking with The Big Easy. It’s available year-round, including Thanksgiving Day (8 am-4 pm EST).
Suggested for this recipe
Made This Recipe?
Click the stars to rate it.