We used to pick up a grocery store rotisserie chicken once or twice a month. Perfect for a quick chicken salad, enchiladas, or just plain with a fresh salad.
That was before we roasted our first chicken on the JoeTisserie. My mouth is watering just typing this post. If you have a BGE or Joe, you MUST consider getting one of these things! Be warned, however, you may never want a grocery store chicken again.
There should be more chicken in this picture, but we had to do a little QA. Sorry. But, it is too good!
Chicken cooked using this device has an awesome crust and delicious juicy meat.
Lemon Pepper Rotisserie Chicken
Ingredients -
- 1 whole chicken (organic if you can spring for it)
- 3 Tbsp Dizzy Pig Shakin' The Tree or other Lemon Pepper Seasoning/rub
Recipe
- Heat the BGE up between 350° and 400°. Direct (so, no platesetter).
- Rinse and thoroughly dry the chicken.
- Cover the chicken in the lemon pepper rub.
- Slide the rotisserie spit rod through the chicken and secure with forks.
- Insert the spit rod holding the chicken into the JoeTisserie.
- Turn the rotisserie on.
- Roast the chicken until it reaches an internal temp of 155° which should take about an hour to an hour and a half depending on the size of your chicken and exact grill temperature.
- Carefully remove the chicken still on the spit rod and rest on a plate for several minutes before removing the rod or forks.
- Carefully remove the forks then spit rod.
- Carve it up!
Tonight, we're having Beets and Sweets as our side. I use an adapted version of this recipe. I use a teaspoon of honey instead of sugar and use whatever ratio of beets and sweets we feel up to at the time.
This is an amazing fall recipe, but we like to eat it year-round (even on a sweltering 92° lowcountry day like today). It makes for awesome leftovers, too!
This chicken though. Yum!!
Did you cook with dome open for entire cook?
ReplyDeleteWere coals directly under the chicken or offset?
Did the smoke of the drippings that hit coals get picked up by the meat and taint the flavor?
Great post and pictures.
Hi there! We don't cook with the dome open. It closes perfectly with the JoeTisserie. The coals were directly under and we didn't use a drip pan (we've actually used this same method almost once a week since August) and the chicken tastes amazing. Thanks for your kind comments!
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