Charcoal Chicken Rotisserie Recipe
This Rotisserie Chicken recipe uses basic, common spices to give a subtle and great flavorful result. Also, it uses very large chickens. Regardless, it goes by pounds so you can easily adjust it or ensure you have that many pounds of chickens.
Equipment
1 rotisserie
Ingredients
- 10 lbs whole chicken 1 chicken is about 3-6 lbs
- 2 Tablespoon garlic powder optional
- 3 Tablespoon onion powder optional
- 1 Tablespoon salt
- 2 teaspoons ground black pepper
Instructions
- Prepare grill: Remove cover & set aside top grill grate; start preheating the coals.
- Then, remove outer packaging of chickens and rinse. Remove innards and packets and rinse again.
- Pat somewhat dry with paper towels.
- Mix all spices and then rub onto chickens outer surface all around.
- After coals are hot, safely move them into position for rotisserie usage. Add in more charcoal now to last 1-1/2 hours minimum. Then, position center drip pan(s) filled with combined total of 4 cups of cold tap water. Finish setup by adding rotisserie ring (if applicable) and motor.
- Skewer the chickens through each center with the rotisserie spit (rod) and ensure rotisserie forks are secured in place (on both ends of rod). You do not have to bind any legs or wings.
- Mount the loaded spit (rod) onto the rotisserie unit, making any needed adjustments, and turn on the rotisserie motor.
- After ensuring rotisserie is stable and turning, Cover the grill (if possible). Set timer for 20 minutes to check initial temperature and to reload more charcoal if needed. If covered, maintain vents for grill lid temperature to be around 375-425℉. An uncovered grill takes much longer to cook and uses more charcoal.
- Set timer for 2nd check for about 30 more minutes. Will be ready when internal temp of chicken is about 165℉. Turn off motor when checking internal temp or adding more charcoal. Total cooking time will vary from 1-2 hours, depending if using grill cover, grill temp, charcoal staying full & hot, and outdoor weather temp. Typically, when covered, in mid-summer, mine are done in 1 full hour. But, I often wait until 180℉ internal temp for a total time of 1-½ hrs.
- When done, ensure motor is off and remove everything from the grill. After chickens are off the spit (rod), they should rest about 5 minutes before cutting. When chickens are in kitchen, you can cut them up into appropriate pieces for serving.
Nutrition Facts
Charcoal Chicken Rotisserie Recipe
Amount per Serving
Calories
602
% Daily Value*
Fat
41
g
63
%
Saturated Fat
12
g
75
%
Trans Fat
0.3
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
17
g
Cholesterol
204
mg
68
%
Sodium
1066
mg
46
%
Potassium
571
mg
16
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
0.2
g
0
%
Protein
51
g
102
%
Vitamin A
384
IU
8
%
Vitamin C
5
mg
6
%
Calcium
44
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™