Clifton’s Rotisserie Chicken from Dad Cooks Dinner

Be sure to watch the trussing video in the link above.


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Prep Time: minutes Cooking Time: minutes Total Time: minutes

Yields: 2 chicken Serves: 4 - 6

Recipe Ingredients

  • 2 (4-pound) chickens
  • Brine
  • 2 quarts cold water
  • 1/2 cup table salt (or 1 cup kosher salt)
  • 1/4 cup sugar (optional)

Recipe Instructions

  1. Brine chicken: Make the brine by dissolving the salt and sugar in the water. Submerge the chicken in the brine, and refrigerate for 4 hours (if you’re pressed for time, brine for at least 1 hour, but no more than 6 hours)
  2. Truss and spit the chicken: Remove the chicken from the brine, and pat it dry with paper towels. Fold the wingtips underneath the wings, then truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Let the chicken rest at room temperature while the grill pre-heats.
  3. Set the grill for indirect high heat (425°F or higher): Remove the grill grate, and set up the grill for indirect high heat with the drip pan in the middle of the grill. (For my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles in the charcoal baskets on the sides of the grill, and put the drip pan in the middle, between the baskets. On my Weber Summit, I preheat with all burners on high for ten minutes, then turn off all burners except for the outer burners and light the infrared rotisserie burner.)
  4. Rotisserie the chicken: Put the spit on the grill, start the motor spinning, and center the drip pan under the chicken. Close the lid and cook until the chicken reaches 160°F in the thickest part of the breast, about 1 hour.
  5. Serve: Remove the chicken from the rotisserie spit and then remove the trussing twine. Be careful — the spit and forks are blazing hot. Let the chicken rest for 15 minutes, then carve and serve.

Recipe Notes

  1. I use Ziploc® Brand Two Gallon / XL bags to brine the chickens.
  2. One chicken per bag.

Recipe Credit: Mike Vrobel

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