Living in Phoenix, we have the luxury of being able to grill all year round. A favorite thing to grill, at least for me, is rotisserie chicken. It’s easy, inexpensive and the perfect comfort food for a hot summer day.
Do not worry if your grill does not have a rotisserie attachment. You can still make rotisserie-type chicken on the grill. The flavors will be the same.
Watch stores such as Fry’s or Bashas, both in Mesa, for their chicken sale. You can often get it for $0.67 a pound, making this a great way to serve your entire family affordably.
Many of us have rosemary growing in our yards. If you do, use rosemary to infuse the chicken with the most incredible flavor you can imagine. If you do not, places like Trader Joe’s and Sprouts, both in Mesa, carry wonderful fresh herbs.
Rotisserie-Type Whole Chicken
- 1 Whole chicken (3 ½ to 4 ½ pound)
- 1 clove Garlic, minced
- Salt, pepper and herbs to taste
- Rosemary or your favorite fresh herbs
- Butter or cooking spray
- Kitchen string for trussing, optional
- Wash and pat dry chicken. Season chicken inside and out with salt and pepper. Place garlic and herbs into chicken’s cavity. Optionally place herbs under the skin for a more intense flavor. For browner skin, rub butter or cooking spray on chicken prior to seasoning the outside.
- Truss chicken, if desired. Note that if using a rotisserie, you must truss the chicken or it will not spin properly. Trussing can be as simple as tying the legs together and tying the wings down with kitchen string. Also, if chicken is trussed, it will take about 15 minutes longer to roast.
- Chicken can be cooked in either an oven, a grill or on a rotisserie.
- For the grill: Place chicken on indirect heat and grill for about 1 ¼ to 1 ½ hours.
- On a rotisserie: Place trussed chicken on the rotisserie. Spin and test for doneness after about an hour.
- For the oven: Place chicken in pan and roast at 350° approximately 1 ¼ to 1 ½ hours.
Whole chicken should be cooked until it reaches 170° in the thigh area, or until juices run clear. Chicken will continue to cook once it is removed from the heat source. When done, remove chicken from heat and cover with foil. Let the chicken rest for 5 minutes before carving. This will allow the juices to redistribute into the meat.
To serve the chicken, cut it into 8-10 pieces for serving.
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