We thought we would share our Rotisserie Chicken recipe with you.
The birds came out beautiful and delicious.
1⁄4 cup apple cider vinegar
1⁄2 cup cooking oil
2 tablespoons brown sugar
4 fresh garlic cloves (minced)
This is for 1 whole roasting chicken (if roasting more chickens simply increase the recipe accordingly)
Mix all ingredients together and pour over chicken in a leakproof bag.
Let the chicken marinate over night.
Take the chicken out of the fridge and let it rest for 20 minutes or when it has come to room temperature.
A whole chicken, the recommended time is 15 minutes per lb.
Our chickens were about 5 lbs., so we set the timer for one hour and 15 minutes.
Truss the chicken with the cooking twine. This is important for sealing the cavity of the chicken to ensure even and slow cooking.
Place a shallow baking pan under the birds to catch drippings and prevent flare-ups.
Set the grill for medium-high to high heat and preheat to 375°F
Secure the chicken between the spit forks and turn on rotisserie motor.
Let chicken cook over indirect heat until the thickest part of the thigh reaches 165°F and has a deep golden skin (1 to 2 hours).
When finished cooking, remove the chicken from the rotisserie spit and let it set at room temperature for at least 15 minutes. This will give the chicken time to reabsorb its juices.
After the chicken has rested. Cut, serve, and enjoy!
You can also roast the chicken in the oven if you prefer.
In the oven we roast it at 350° for about an hour, until the thickest part of the thigh reaches 165°F, and has a deep golden skin.
