Rotisserie Chicken
Ingredients
The chicken and brine
-
1
chicken
3-½ to 4 pound chicken
-
½
cup
kosher salt plus more for seasoning
-
½
cup
granulated sugar
-
2
leaves
bay leaves
-
1
tablespoon
black peppercorns
The stuffing
-
½
red onion
quartered
-
2
lemons
quartered
-
4-6
cloves
garlic
-
to taste
fresh herbs (such as rosemary, sage, and parsley)
-
to taste
tablespoon
olive oil
-
to taste
freshly ground black pepper
Instructions
- Remove the neck and giblets from the chicken and rinse it with cold water.
- In a large pot, mix kosher salt and granulated sugar with boiling water until dissolved, then add cold water to cover the chicken and add bay leaves and peppercorns.
- Refrigerate the chicken in the brine for 4 to 12 hours.
- Prepare the grill on high heat.
- Remove the chicken from the brine, rinse, and pat dry. Season the cavity with kosher salt.
- Stuff the cavity with onion, lemons, garlic, and herbs, drizzled with olive oil and seasoned with salt and pepper.
- Rub olive oil on the skin and season with salt and pepper.
- Insert the rotisserie rod through the chicken and secure tightly, then tie the legs with twine.
- Place the chicken on the grill, ensuring indirect heat, and cook for 1½ to 2 hours until the thickest part of the thigh reaches 165°F.
- Once cooked, remove the chicken and let it rest covered with foil for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
1 chicken
Calories
250
Total fat
10g
Total carbohydrates
5g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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