How long does it take to make a rotisserie chicken

how long does it take to make a rotisserie chicken

How Long Does It Take to Cook a Rotisserie Chicken?

Mar 25,  · It should take 20 to 30 minutes per pound of chicken at to degrees Fahrenheit. That works out to about two hours for a 4-pound chicken. The internal temperature of finished rotisserie chicken should be between and degrees Fahrenheit. Slow cooking is essential for a good rotisserie chicken. Jun 10,  · How Long Does It Take to Rotisserie a Chicken? In general, chicken takes about 20 to 30 minutes per pound when it’s cooked between to °F. That means a three-pound chicken will finish in an hour to an hour and a half.

This is a great easy recipe that our family loves. It's perfect as the main dish of a simple meal with French fries and cole slaw. 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. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper.

Turn the grill down to medium and baste the chicken with the butter mixture. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving. All Rights Reserved.

Rotisserie Chicken. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Gallery Rotisserie Chicken Watch. Rotisserie Chicken Joe S. Rotisserie Chicken wannabe chefette. Rotisserie Chicken user. Rotisserie Chicken idahodriftboater. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list. I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review Chef Daddy Pete. Rating: 4 stars. Basic recipe is ok, but it omits some very important steps. You must tie the legs and wings with twine to prevent them over cooking.

And the most important detail, don't cook how long does it take to make a rotisserie chicken over the flame.

Cook with indirect heat according to the directions of your BBQ. How to deep fry chicken strips my 3 burner Weber, I turn off the middle burner that lies under the chicken. You can also place a pan of seasoned liquid under the chicken to catch the fat and moist season the food. What is a luxury cruise recommend wine, apple juice, etc.

Read More. Thumb Up Helpful. Most helpful critical review CookingApprentice. Rating: 3 stars. The chicken came out moist beautiful but it wasn't a hit -- way too salty. One of my kids couldn't even how to brush your teeth essay the leg because it was so salty.

Reviews: Most Helpful. Chef Daddy Pete. Don Reilly. Rating: 5 stars. This was a total disaster. So why did I rate it five stars? Because I take the blame for the problems I had. Although the recipe did not state it, I knew to tie up the drumsticks and wings to keep them from flapping as the rotisserie turned, thus turning to carbon.

I also knew that, when basting with a butter or oil based flavoring, you will have flare-up. I thought about putting foil under the chicken, but thought previous postings that said "do not deviate from the recipe" knew something I did not. Maybe it would be crispier. When I went to put the second basting on, there was smoke streaming out from under the lid. The skin was black. A lot of the meat was overcooked. The stuff in the middle was cooked perfectly, but I sent my daughter out to the store to get a pre-cooked how long does it take to make a rotisserie chicken. I will eat the meat I salvaged for lunch tomorrow.

So, tie the legs, tie the wings, put down foil, and you will probably love this. I loved the smell of the sauce. Live and learn. I hope you learn from my mistake. Updated: Another option is to turn off the burner under the chicken and cook it with indirect heat. I have three burners. Brian Smith. I had some doubts on this recipe, but this turned into the rotisserie taste that I pay premium bucks for at market. I followed the recipe exactly, basting only once. Make NO changes. Trust this recipe.

It is the real deal. Chef Mario B. Great recipe! This was my first time using my rotisserie attatchment for my BBQ grill. I was a little nervous but it turned out wonderful. Make sure you use the drip pan or you will be in for a big mess. Also tie up the legs and wings so they don't flap all over the place. This was a great what is the synoptic problem to start my rotisserie carrer.

I will be cooking this again very soon. Amanda Stewart-Bosley. I really enjoyed this recipe! I added some rosemerry and I used olive oil insted of butter. It was wonderful and so juicey!!! This chicken turned out fantastic. We followed the ingredients list exactly and the cooking times were followed exactly.

We have always really enjoyed the grocery store rotisserie chickens but now we will be making our own. The reviewer who added garlic powder has a great idea as I am sure that would be tasty! This is the BEST!!!!!! If you're looking for a really great rotisserie chicken recipe believe me this is the one. By far.

I've tried many others from here and other sites and they can't touch this one. A must try. Gail Rappaport Peckman. My husband has been after me for years to find a great rotisserie chicken recipe and this is it! I did decrease the amount of salt used the second time I made this chicken and it was delicious!

I how to remove glass scratch definitely be using this recipe for a long time! Mary Cole. We loved this one. It is so easy and so good. I did it in my Baby George Rotisserie. Quick and easy supper!

Rotisserie equipment

Apr 02,  · Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. Step 2 During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper/5(). May 31,  · To make this recipe in a rotisserie oven, or on a rotisserie attachment for your grill: Cook about minutes per pound (this will vary based on the type of rotisserie you use) until the . Jun 23,  · Cooking times will vary when cooking a chicken on a rotisserie. It will depend upon the size of your chicken and the heat of your BBQ. If you can maintain a constant temperature of to degrees F it should take roughly an hour to an hour and a half to cook/5(8).

Incredibly juicy, smoky and crispy-skinned, this rotisserie chicken is likely as good as it can get. With minimal preparation and some basic seasonings it requires little hands-on time but tastes like a gourmet dish. The good news is that you can make a heck of a rotisserie chicken if you have a charcoal or a gas grill.

To cook chicken on a rotisserie you will need a rotisserie attachment for your grill. Luckily, there are dozens of those around these days. They come in several sizes to accommodate the size of your grill. If you have a gas grill, look for a rotisserie attachment for your specific grill, like the Weber Gas Grill Rotisserie for their Genesis line gas grills. Depending on your grill and the ability to make some minor modifications, you can use a universal model like the OneGrill Rotisserie Kit.

Do you need to brine chicken before cooking it on a rotisserie? Chicken meat, like any other meat, starts to lose liquids at around F as meat fibers begin to contract. Brined or not, the meat will lose water. The secret to juicy meat in a rotisserie chicken is not brining. When roasting chicken over charcoal with a couple of wood chunks thrown in you will get amazing flavor just from the smoke.

No special rub is needed here. I like adding some onion and garlic powder. You can also add some ground rosemary or thyme, they always work great on rotisserie chicken. I also like adding some cayenne pepper. If you like garlic, crust the chicken with some minced fresh garlic. The aroma you get from it is mind blowing. Garlic bits are prone to charring though especially when cooking at higher temperatures of FF.

If you can liquefy it in a mortar it would solve that problem. A lot of folks use a drip pan filled with water when cooking on a rotisserie. A drip pan creates steam that prevents smoke from properly adhering to chicken skin. A drip pan between the chicken and the heat source also hinders browning and the skin comes out less crispy. A drip pan may be useful on a gas grill though if you want to keep it clean.

If using a charcoal grill, just throw in a few wood chunks to get a nice smoky flavor. My favorite wood to use on a rotisserie chicken is cherry, hickory and pecan. I find apple wood a little weak though many folks like to use it on chicken.

You decide. I like the latter a bit more in this application. I tend to cook my rotisserie chicken at about F at the spit level but often go for higher temperatures of F to F.

You will get an even crispier skin but also more charring in some parts, more split skin and more oil rendered from skin. The cooking temperature, the size of the chicken and the distance to the heat source will determine the cooking time so make sure to have an instant read thermometer on hand. Cooking a whole chicken always poses a challenge.

You want the legs and the wings to cook a little more so that they fall-off-the-bone tender. I like to cook those parts to F otherwise the meat is a bit tough and tastes under-cooked. The breasts, on the other hand, must be cooked to the recommended F. So, how do you make a whole rotisserie chicken cooked such that you get legs, thighs and wings are cooked through without overcooking breasts?

The secret is to butterfly or spatchcock the chicken and position it on the spit such that wings, thighs and legs get closer to fire than breasts, as shown on the pictures. By the time you get the breast cooked through, the legs and wings will be right where I want them to be. I find that butterflying also helps the chicken cook more evenly. Liked the post or the recipe?

Leave a comment. Your email address will not be published. Notify me of new comments. Thanks for this recipe! In the Kamado Joe do you place the coals towards the back? Or just have them evenly spread out in the basket? Any tips at all with the coal set up. Please do not copy and paste. Rewrite in your own words. You are welcome to re-use the photos but provide credits with a link to my blog.

Man i love this system! Works great — excellent way to get the thighs fully cooked without overdoing the breast. Took a few tries to get the forks in and set up without tumbling, but worth the effort! Hey, Neil, glad you liked it.

I use this setup very often now. Outstanding results. And very true that breasts cook very well on rotisserie without drying out. Any thoughts on cooking two butterflied chickens at the same time? I always rotisserie two birds because I have a large family and can always make use of leftovers. Hi Kristi, yes, you can do two birds at the same time. I tried that several times and it worked well. What a difference butterflying the chicken made!

Our chicken was devoured within 15 minutes and I am being asked to make more! Cesar, take a closer look at the pictures, they will give you a pretty good idea. This works very well and I have yet to have a single chicken break apart. Instead of soaking in brine solution, I have just applied salt all over the chicken and let it set open in the frige over night. Same results, less mess. Home » Charcuterie » Rotisserie Recipes » How to Make Rotisserie Chicken Incredibly juicy, smoky and crispy-skinned, this rotisserie chicken is likely as good as it can get.

Rotisserie equipment To cook chicken on a rotisserie you will need a rotisserie attachment for your grill. Brining Do you need to brine chicken before cooking it on a rotisserie? Dry rub When roasting chicken over charcoal with a couple of wood chunks thrown in you will get amazing flavor just from the smoke. Using a drip pan A lot of folks use a drip pan filled with water when cooking on a rotisserie. Smoke If using a charcoal grill, just throw in a few wood chunks to get a nice smoky flavor.

Cooking temperature I tend to cook my rotisserie chicken at about F at the spit level but often go for higher temperatures of F to F. Ideal way to cook a whole chicken on a rotisserie Cooking a whole chicken always poses a challenge. Rotisserie Chicken. Course: Dessert, lunch. Cuisine: American. Keyword: rotisserie chicken. Prep Time: 15 minutes. Cook Time: 1 hour.

Resting time: 1 hour. Servings: 4 servings. Calories: kcal. Author: Victor. Instructions Rub the chicken with oil then sprinkle with the seasoning all over and pat down to make them stick.

Set the chicken aside while you are preparing the rotisserie. Preheat the grill to about F at the spit level. Add some cherry wood chunks or chips for smoke. Place the chicken on the rotisserie spit and secure with forks. Place the spit on the grill. Start the motor and close the lid.

Roast for about minutes or until the chicken is cooked through. Previous Post. Next Post. Subscribe To New Content. Comments Leave a Reply Cancel reply Your email address will not be published.

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