The Perfect Rotisserie Chicken
If you've ever wanted to master the art of making the most Perfect Rotisserie Chicken, look no further. This is your go-to guide and recipe.
Servings: 8 people
Ingredients
- 4 tablespoons paprika
- 4 teaspoons garlic salt
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 roasting chickens 4 pounds each
- ½ cup butter melted
Instructions
- Preheat the Searwood Pellet Grill with rotisserie attachment to 500 degrees F and pat the chicken dry with a paper towel.
- Mix together the paprika, garlic salt and pepper. Divide the mixture in half. Use half to spread evenly over the entire surface of the chickens. Use the other half to mix into the melted butter and set aside.
- Carefully place the chickens on the rotisserie spit.
- Start the rotisserie and cook the chicken for 1 hour and 15 minutes. 25 minutes into roasting, reduce the heat to 350 degrees F and baste the chicken with the spiced melted butter. Repeat the basting process every 15 minutes with the remaining butter until you've used it all.
- Once done, a meat thermometer should register at 165 degrees F and the juices should run clean. Keep in mind that if your chickens or a bit smaller or larger, you'll need to adjust cooking time so it's best to have a meat thermometer to ensure the chickens are done. Remove from the rotisserie and tent with tin foil for 10 minutes before carving and serve.
Notes
Trussing the chicken isn't mandatory but it certainly helps keep things compact and clean. You can tie up the legs with a piece of kitchen twine.
Nutrition
Calories: 519kcal | Carbohydrates: 2g | Protein: 33g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 195mg | Sodium: 1969mg | Potassium: 461mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 3689IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 3mg