This rotisserie chicken recipe made on the grill is one my favorites for a cookout or 4th of July party. Anytime I can keep the heat out of the kitchen in the summer by cooking outside is a bonus in my book.
5 or 6sprigsfresh thymeor 1 Tablespoon of dried thyme
Grilling Seasoning:
1teaspoonground black pepper
4clovesgarlicminced
5 or 6sprigsfresh thymeor 1 Tablespoon of dried thyme
Instructions
Brine the Chicken
Add salt and sugar to the large pot.
Juice the lemons into the pot and throw in the lemons.
Add 1 gallon of water to the pot.
Stir to dissolve the salt and sugar
Add the chicken with the breast side down (wings should be up).
If the chicken is not completely submerged, add enough water to cover the chicken.
Put a lid on the pot and refrigerate for 3 to 4 hours.
Prepare the Chicken
Remove the chicken from the brine and pat the chicken dry.
Sprinkle the pepper outside and inside the chicken. Note: If you did not brine the chicken, sprinkle salt inside and outside the chicken as well.
Put the thyme and garlic in the cavity of the chicken.
Lay the chicken down with the breast side up (wings down).
Tuck the wings behind the back of the chicken.
Run the rotisserie spit through the back of the chicken (the end with the wings) so that it fits tightly within the fork tines.
Add the second fork to the front of the chicken. Make sure that the ends of the drumsticks are caught inside the fork tines, and that the chicken is held tight.
Tighten the screws on the forks as tight as you can.
Put The Chicken On The Grill
Get the grill warmed up by turning at least 2 of the burners to high, and close the lid. Let it heat for about 15 minutes.
Stick the free end of the rotisserie spit into the rotisserie motor on the grill.
Turn off the burner that the chicken is over. This is very important to prevent it from burning! The other burner should still be on high.
Start the rotisserie motor so that the spit is turning.
Close the lid on the grill.
After about 20 minutes, check to make sure that the skin is not burning. If it is turn the lit burner down to medium heat.
Cook for 1½ - 2 hours or until a meat thermometer reads 165° F.
Remove the chicken from the grill and let it sit for about 10 minutes before serving.
Notes
Brining is not completely necessary but it does improve the flavor of the chicken and prevents it from drying outYou can get away with less brining time (I have done as little as an hour if I'm in a hurry), but the longer you can leave it, the more flavor will soak into the meat.Adding salt to the chicken is not necessary if you brine it, since the chicken will have soaked some in from the water.Using pliers to tighten the screws on the rotisserie forks makes sure that they stay in place. You'll also need to use them to undo the screws when the chicken is finished.Be very careful when removing the chicken from the spit after it is done cooking. The spit will be very hot.