A few months back I got a Napoleon Gas Grill. It’s great for quick dinners… and Chell likes using the gasser for cooking.
But the best thing on this Napoleon is the rotisserie. I’ve spun some awesome meat on this thing. And I gotta tell ya – the rotisserie chickens can’t be beat.
You can cook a chicken that tastes way better than the rotisserie chickens you get form the store. Plus you can get creative with the seasonings and do something really different.
For the rotisserie chicken recipe I’m sharing with you today, I kept it pretty simple. I made an herb butter to go under the skin of the chicken – and then I just seasoned the outside with salt, pepper and garlic. Doesn’t get any easier than that…
To start, I picked up 2 whole chickens from the grocery store. I took the chickens home and washed them, removed the neck and giblets from inside the chicken cavity and used a paper towel to dry the chicken skin.
Once the chicken was washed and dry, I mixed a really simple herb butter.
I chopped some fresh parsley, thyme and rosemary (but you can use dried herbs). I mixed about 1tbs. of the herbs with 1 stick of room temp salted butter.
I used my hands to loosen the skin away from the chicken breast then I placed ½ the herb butter mixture under the skin of each chicken. Make sure you spread the butter under the breast, thighs and legs equally.
Next you’ve got to truss – or tie – the Rotisserie Chicken. This isn’t the easiest thing to do, but you have to get the chicken in a tight package so it cooks and rotates evenly. You can check out the video to see how to tie up the chicken properly.
Once you’ve got the chicken tight – it’s time to put the chicken on the spit. Make sure it’s tight and centered on your rotisserie. Once your chicken is secure, now you can season.
First spray the outside of the Rotisserie Chicken with vegetable oil and then liberally apply a good AP rub. I’m using a simple salt, pepper, garlic mixture but you can use any chicken rub or seasoning you like here.
– 4 parts salt
– 2 parts granulated garlic
– 1 part black pepper
Now the Rotisserie Chicken is ready for the grill. On my Napoleon Gas Grill I set the rotisserie to 500 and set the far right and left burners as low as they will go. This will help hold the temp and get the chicken cooked evenly.
Now you just need to let it cook. It’s going to take about 45 min – 1 hour. But it’s always a good idea to start checking temps at the 30 minute mark. Then keep checking them every 10 – 15 minutes after that.
You are looking for an internal temp of 165 in the breast and 175 in the dark meat. Once your Rotisserie Chicken temps out, it’s time to get it off the grill.
You’ve got to let the Rotisserie Chicken rest for about 15 minutes before you remove the rotisserie spit from the chickens – it’s just too hot. Once it rests, it’s time to remove the rotisserie chicken from the spit and dive in.
This rotisserie chicken with the butter under the skin and simple AP seasoning on the outside really creates a delicious and really juicy chicken. It made for a great dinner that made everyone happy.
If you’ve got a rotisserie, this is one recipe I strongly suggest you try.
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