This Rotisserie Chicken is juicy, tender, and a great way to enjoy a whole roasted chicken. Brined in a savory buttermilk brine, then cooked on a rotisserie on the grill, this chicken is unlike any other you've had before.
Servings: 4 people
- 1 3-4 pound whole fryer chicken
- 1 teaspoon salt
- 2 cloves garlic
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 shallot
- 4 Tablespoons butter melted
- 4 cups buttermilk
- 2 Tablespoons smoked paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 4 teaspoons salt
- 2 teaspoons celery seeds
- 1 teaspoon black pepper
Brine the chicken. Fill a gallon size zip top bag with the buttermilk brine ingredients and mix to combine. Place your chicken into the brine and refrigerate for at least 4 hours or up to 12 hours.
Salt and season the bird. Remove the chicken from the brine, drain off any excess liquid and pat dry. Lightly sprinkle the outside of the bird with salt on all sides. Fill the cavity of the chicken with 2 cloves of garlic, 2 sprigs of rosemary, and 2 sprigs of thyme, and 1 shallot.
Prep the chicken for the grill. Slide the rotisserie spit through the chicken and secure. Tuck the wing tips and tie the legs together.
Grill the chicken on the rotisserie. Preheat your grill to 400-450 degrees F. With your chicken on the rotisserie spit, place it onto the grill and turn on the rotisserie spinner. Cook for approximately 45 minutes to 1 hour, basting with melted butter every 20 minutes.
Remove, rest, and serve. Monitor internal temperature with a digital meat thermometer. When the thickest part of the breast reads 160-165 degrees F, the thighs will be close to 175 degrees F. Remove the chicken and rotisserie spinner. Let rest for 10-15 minutes. Slice and serve.
Calories: 252kcal | Carbohydrates: 7g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 146mg | Potassium: 259mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2174IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg