Tips For Mastering the Rotisserie
A whole chicken is a canvas for a myriad of different flavors and grilling techniques. It’s why one is always on my weekly “grill list.” Perfect for dinner and even better for leftovers, like grilled chicken salad.
Since grilled chickens are a regular occurrence here, I like looking for new ways to add or change the flavor. Enter the brine. Through osmosis, the chicken absorbs the salt water brine over time. The result is a plump, moist bird ready for the grill.
While a brine is an added boost, why stop there? My favorite chickens are spun on the rotisserie. The gentle application of heat and the self-basting rotation of the spit delivers an unforgettable chicken. When I carve into a rotisserie chicken, I find the most tender and delicious meat possible. It is the best.
Brining can take anywhere from 6 to 12 hours, so it takes some forethought before preparing and yes, the rotisserie adds a few more steps, too. However, the one-two punch of brining and the rotisserie are well worth the time and to prove my point, here’s an incredible recipe by Jamie Purviance featuring both.
Recipe from Weber's Time to Grill™ by Jamie Purviance
This is a must have and you will find endless foods to rotisserie.
2. Grilling Gloves
These gloves are great for giving you maximum grip on food or accessories on the grill. Bonus, they keep your hands warm too!
3. Drip Pans
Use these pans under your chicken to catch drippings and keep your grill clean!
4. Snapcheck Thermometer
Chicken is one of those foods that you want to make sure is cooked all the way. We love the Snapcheck thermometer for giving accurate and fast read outs of the internal temperature of your chicken.