Easy Delicious Rotisserie Chicken
My wife and I were invited to a BBQ this weekend. We decided we were going to have rotisserie chicken for dinner. My friend hadn’t used the rotisserie attachment on his barbeque before so he was exited to see the results. In the end the chicken turned out great! It was moist and juicy and the skin tasted amazing. I was so happy with the chicken and I just got my new Sony T100 camera that I had to take a picture.
I asked him what recipe he used and I couldn’t believe such a great tasting chicken could be so simple, but here it is.
INGREDIENTS
- 1 whole chicken, approx 3lbs
- 1 pinch salt
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1 tablespoon paprika
- 1/4 tablespoon ground black pepper
DIRECTIONS
- Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. (NOTE: If your rotisserie doesn’t hold the legs in you might want to tie them up with some wet string.)
- Mix together the butter, 1 teaspoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C).
- Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.
Wow!… Jaw dropping image!!!!
That picture will make anyone hungry!
yea, I’m hungry now, great picture
Thanks for the compliments! I’ve been thoroughly impressed with the T100 and it’s built in editing functionality. Credit also has to go to the chef for making such a great bird!
Thanks for the compliment but really the picture says 1000 words … wow that chicken looks good. I think I’m going to do it again! You could have just posted the picture and that would have said it all.
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It’s funny that one of the most popular meals in the world is chicken. Why do we humans fancy chicken that much?
I just don’t get it. i’m a fun too and i can’t explain it.
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Thanks for the compliments! I’ve been thoroughly impressed with the T100 and it’s built in editing functionality. Credit also has to go to the chef for making such a great bird!
In your recipe you said “until the internal temperature reaches 180 degrees F (83 degrees C).” Boy, at 180° F, your chicken would be so dried out you would have to saw it.
The ideal temperature for chicken is 160°F and the maximum 165°F. Well done is 165° and over 165°= dry meat.
You should correct the temperature to 160 – 165°F, for the sake of your readers.
I have been grilling for over 55 years. Am 78 years young and still grilling! Worked for the US Govt.. Am a retired Cartographer and have worked throughout Latin America for 38 years. I built a home in my wife’s home town in the interior of the Rep. of Panama.
Have grilled/smoked almost everything you can think of; from snake, alligator, turtle, whole pigs, etc. About 8 years ago, I finally designed and built an Argentine type Parrilla. In addition to just raising the cooking grate to adjust adjust for the temperature as the Argentine parrillas do, with my design, besides just raising/lowering the grate I can grill/smoke applying direct or indirect methods of grilling and attach a rotisserie. The rotisserie motor is for 75 lb test load and It works fantastic. Using the rotisserie have grilled/smoked a 65 lb pork pernil (took 14 hours), and was great. I do this every year for the family’s New Year gathering.
If you would like to see my parrilla design please send an email.
You have a great day, Ken