{"id":328,"date":"2022-07-06T15:06:50","date_gmt":"2022-07-06T15:06:50","guid":{"rendered":"https:\/\/www.progrill.com\/articles\/?p=328"},"modified":"2022-07-06T15:41:12","modified_gmt":"2022-07-06T15:41:12","slug":"how-to-make-rotisserie-chicken","status":"publish","type":"post","link":"https:\/\/www.progrill.com\/articles\/how-to-make-rotisserie-chicken\/","title":{"rendered":"How To Make Rotisserie Chicken"},"content":{"rendered":"\n

By Sally Cameron – professionally trained chef, recipe developer, author, speaker, and certified health and nutrition coach<\/strong><\/p>\n\n\n\n

Juicy and golden, rotisserie chicken is the best of hands-off summer grilling. Never tried this easy cooking method? Here’s my step-by-step guide on how to rotisserie chicken. Don\u2019t buy it at the store. Do it yourself and enjoy the mouth watering aromas in your own backyard. This works for both a gas grill and a wood-fired pellet grill with attachment.<\/p>\n\n\n\n

\"Rotisserie<\/figure><\/div>\n\n\n\n

Rotisserie Chicken Versus Oven Roasted Chicken<\/h2>\n\n\n\n

Both provide delicious results, and both are a roasting method, just different tools. In chilly weather I oven roast a whole chicken weekly. Oven roast chicken takes about an hour.<\/p>\n\n\n\n

Rotisserie roast chicken takes about 1 \u00bd-2 hours. Put the chicken on the grill and walk away, but check occasionally. Before long you will have a gorgeous bronze bird for dinner.<\/p>\n\n\n\n

Rotisserie Chicken for a Gas Grill or Pellet Grill<\/h2>\n\n\n\n

I originally wrote this post for my gas grill, but now have a wood-fired pellet grill. This works for both.<\/p>\n\n\n\n

If you have a pellet grill with rotisserie attachment, the only change is this: smear the bird with a light coating of mayonnaise instead of olive oil. I know that sounds strange, but trust me. Season the chicken well and proceed. Set your temperature at 400\u00b0F and be sure the hopper is full of good hardwood pellets.<\/p>\n\n\n\n

\"Rotisserie<\/figure><\/div>\n\n\n\n

What is Rotisserie Chicken<\/h2>\n\n\n\n

Rotisserie is a style of roasting. It\u2019s easy to do at home on a grill with a rotisserie attachment. The whole chicken is skewered onto a spit (a long metal rod) and secured with prongs, then roasted while the bird slowly rotates. The rotation provides even, gentle cooking and self-basting.\u00a0The skin turns a deep, golden bronze and the meat stays juicy and tender.<\/p>\n\n\n\n

Step by Step for How to Prep a Rotisserie Chicken<\/strong><\/h2>\n\n\n\n

I usually buy a 4 \u2013 4 \u00bd pound organic chicken. This size will serve four to five for dinner. For us two it means dinner plus great leftovers for lunch through the week.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ready The Chicken<\/h3>\n\n\n\n
  1. Remove the chicken from the refrigerator 1 hour prior to roasting to get the chill off.<\/li>
  2. Discard any little bag of innards, rinse the bird inside and out and dry with paper towels. <\/li>
  3. Remove any extra fat around the neck cavity and bend wing tips back under the bird.<\/li><\/ol>\n\n\n\n

    Season and Flavor the Chicken<\/h3>\n\n\n\n
    1. Season the inside of the bird with a sprinkle of the seasoning you plan to use on the outside of the bird.<\/li>
    2. Stuff the cavity with half a chopped onion, a few peeled and crushed garlic cloves and a few sprigs fresh thyme, rosemary and a bay leaf. A wedge of lemon or orange is nice too.<\/li>
    3. Rub the outside with olive oil (or mayo) and sprinkle generously with your seasoning, turning the bird to coat evenly.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

      By Sally Cameron – professionally trained chef, recipe developer, author, speaker, and certified health and nutrition coach Juicy and golden, rotisserie chicken is the best of hands-off summer grilling. Never tried this easy cooking method? Here’s my step-by-step guide on how to rotisserie chicken. Don\u2019t buy it at the store. Do it yourself and enjoy […]<\/p>\n","protected":false},"author":1,"featured_media":332,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[4],"tags":[],"class_list":["post-328","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grilling-bbq-recipes","et-has-post-format-content","et_post_format-et-post-format-standard"],"_links":{"self":[{"href":"https:\/\/www.progrill.com\/articles\/wp-json\/wp\/v2\/posts\/328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.progrill.com\/articles\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.progrill.com\/articles\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.progrill.com\/articles\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.progrill.com\/articles\/wp-json\/wp\/v2\/comments?post=328"}],"version-history":[{"count":8,"href":"https:\/\/www.progrill.com\/articles\/wp-json\/wp\/v2\/posts\/328\/revisions"}],"predecessor-version":[{"id":344,"href":"https:\/\/www.progrill.com\/articles\/wp-json\/wp\/v2\/posts\/328\/revisions\/344"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.progrill.com\/articles\/wp-json\/wp\/v2\/media\/332"}],"wp:attachment":[{"href":"https:\/\/www.progrill.com\/articles\/wp-json\/wp\/v2\/media?parent=328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.progrill.com\/articles\/wp-json\/wp\/v2\/categories?post=328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.progrill.com\/articles\/wp-json\/wp\/v2\/tags?post=328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}