Rotisserie Chicken
Rotisserie Chicken is one of my favorite ways to prepare chicken. It takes awhile but it is totally worth it. If you have a grill that you can add on a rotisserie, then do it. Usually an attachment is less than $100 but it depends what kind of grill you have. If you are in the market for a new grill I highly recommend getting one that you can get a rotisserie attachment for as well.
A whole chicken is cheaper than 2 breasts most of the time, and a whole chicken will feed a few more people. Also if you are doing a rotisserie chicken you can even do a few chickens at a time and it is not much harder to do.
I like to use my favorite barbecue sauce but you can use any sauce you want. The key here is to baste every 15 minutes.
Rotisserie Chicken
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hour 20 minutes
Ingredients:
1 (3 pound) whole chicken
1 tsp salt
2 tsp pepper
1 batch of barbecue sauce
Barbecue Sauce
½ cup chopped onion
2 tbsp minced garlic
1 tsp ground cumin
¼ tsp cayenne pepper
1 cup ketchup
½ cup rice vinegar
¼ cup soy sauce
¼ cup dark brown sugar
2 tbsp Worchester sauce
Directions:
Season the inside of the chicken with some salt and pepper. Place the chicken onto a rotisserie and set the grill on medium. Put a tray under the chicken to catch all the drippings, or you will have a messy grill afterward. Cook for 15 minutes.
During this time quickly get the barbecue sauce together by putting all the ingredients in a food processor and mixing them well. Then put in a seperate bowl. And start basting every 15 minutes on the whole chicken. Close the lid of the grill and cook for about 1 hours and 45 minutes – 2 hours, basting every 15 minutes, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
Remove the chicken from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.
Barbecue Sauce Adapted from: The New Basics Cookbook
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