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Rotisserie Buttermilk Chicken with Apricot Glaze

  • People

    Serves 4

  • Prep Time

    25 min.

  • Marinating Time

    2 to 4 h

  • Barbecue Time

    1 to 1:15 h

People
Serves 4
Prep Time
25 min.
Marinating Time
2 to 4 h
Barbecue Time
1 to 1:15 h

the Ingredients

Rotisserie Buttermilk Chicken

Marinade:

  • 500 milliliters 500 ml (17 fl oz/2 cups) buttermilk
  • 15 grams 15 g (½ oz) roughly chopped rosemary leaves
  • 2 tablespoons 2 tablespoons sea salt
  • 4 4 large garlic cloves, finely chopped
  • 1 teaspoon 1 teaspoon freshly ground black pepper
  • 1 1 whole chicken, 4.4 to 5 kg (4½ to 5 lb)

Glaze

  • 250 milliliters 250 ml (8 fl oz/1 cup) apricot nectar
  • 3 tablespoons 3 tablespoons maple syrup
  • 1 tablespoon 1 tablespoon dijon mustard
  • 1 tablespoon 1 tablespoon white wine vinegar

Instructions

  • 01 In a large bowl combine the marinade ingredients.
  • 02 Truss the chicken with kitchen string. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to coat the chicken evenly, place in a large bowl, starting with the breast side facing down, and marinate in the refrigerator for 2 to 4 hours, turning the bag once or twice. Allow the chicken to stand at room temperature for about 30 minutes before barbecuing. Prepare the barbecue for indirect cooking over medium-high heat (200°C).
  • 03 In a small saucepan over medium-high heat on the stove top, whisk the glaze ingredients together and bring to the boil. Reduce the heat and simmer until you have about 250 ml remaining, about 5 minutes. Reserve half of the glaze to use as a sauce.
  • 04 Remove the chicken from the bag. Wipe off most of the marinade and discard the marinade. Following the barbecue’s instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and turn on the motor. Place a large disposable foil tin under the chicken to catch drippings and pour about 250 ml of warm water into the tin. Barbecue the chicken over indirect medium heat, with the lid closed, until the internal temperature reaches 77°C in the thickest part of the thigh (not touching the bone), 1 to 1¼ hours, brushing the chicken with the glaze a few times during the last 30 minutes of cooking.
  • 05 When the chicken is fully cooked, turn off the rotisserie motor and, wearing insulated mitts, carefully remove the spit from the barbecue. Tilt the chicken upright over the disposable foil tin so that the liquid that has accumulated in the chicken’s cavity pours into the tin. Slide the chicken from the spit onto a chopping board. Allow it to rest for about 10 minutes before carving into serving pieces. Serve warm with the reserved sauce.
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