Rotiserrie Chicken

Hey yall! What's cookin'? I know, I have been inactive for over 5 months now, And i am sorry for that, I just got caught up in some pretty hectic stuff, BUT! Now that i am back up and at em, i will be posting blogs/reels more regularly. So get ready for some Fun dishes. For instance, Todays dish, A rotiserrie chicken, So lets dive right into it.

INGREDIENTS

• 1 Whole chicken

• ½ Cup Kosher Salt

• ½ Cup Granulated Sugar

• 2 Bay leaves

• 1 tbsp black peppercorns

• ½ quartered Red Onion

• 2 quartered lemons

• 4-6 garlic cloves

• A mix of dried herbs

• olive oil as needed

• Freshly ground black pepper to taste

1. Wash the chicken with cold water and set aside. In a large marinade bowl, add the kosher salt and granulated sugar with 1 cup of hot water. Stir thoroughly to dissolve them. Then add bay leaves and peppercorns along with enough cold water that will cover the whole chicken. Place the chicken in the bowl and marinate for at least 4 hours.

2. Preheat the grill on high heat. Take out the chicken from the brine and rinse with cold water. Pat dry the chicken and season the inside cavity with salt. Mix red onions, lemons, garlic cloves, herbs, olive oil, kosher salt and pepper. Stuff this mixture in the cavity and rub the skin outside with olive oil, salt and pepper. Prepare the chicken for the grill with a rod and tie legs and fold the wings under the breast.

3. Place the chicken on the grill and start the rotisserie. Cook the chicken over indirect heat for about 1½-2 hours or until the thickest part of the thigh reaches a temperature of about 73°C.

4. Garnish with some dried herbs and serve hot with mashed potatoes or grilled corn and garlic rice.

Recipe Tips

For better results, marinate the chicken and refrigerate it for 12 hours or overnight.

Share your version of this recipe

Do you make rotisserie chicken at home? Share your version of the recipe with Me.

This is it for today, see yall next sunday, Until then, keep cookin'