No.1 Rotisserie Chicken Recipe, Healthy Homemade simple Spicy Rub & Tasty

Rotisserie chicken is delicious and full of flavor. Here’s a recipe for how to make it juicy at home, along with serving tips and tricks.

There are very few dishes that can match the aroma and flavor of rotisserie chicken. Whether you’ve seen it while browsing the market or sizzling over an open flame in a vacuum on a weekend getaway, rotisserie chicken is a favorite in many American homes.
Crispy on the outside, juicy on the inside, and versatile enough to feed a family for a weeknight meal.

The best part is that you can make it at home whether you have a fancy rotisserie machine or not. You can make it without one. 
Whether you use a grill with a rotisserie attachment or a countertop rotisserie oven or your regular oven, here’s how to make restaurant-quality rotisserie chicken, step-by-step.

All the ingredients you’ll need are listed here, so gather your ingredients and get ready to make the spice mix that gives you that classic rotisserie chicken flavor.

Tips: Gather all the ingredients before making the rotisserie so you don’t have to go anywhere and can cook quickly without any delays.

Ingredients For the chicken:

• 1 chicken 3.5 to 4.5 pounds whole
• 2 tablespoons melted butter or olive oil
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon cayenne pepper (optional to bring up the heat)
• 1 lemon, halved
• 5 crushed garlic cloves
• Fresh herbs for stuffing such as parsley, rosemary or thyme
• Brine optional (for extra juiciness)
• Kosher salt ½ cup
• 1 gallon water
• Brown sugar ¼ cup

Optional: bay leaves, black pepper, sliced ​​lemon

Step by step recipe

Step 1. Soak the chicken in salted water first (optional)

Soak the chicken in salted water to get a salty flavor. Doing so keeps it tender, which can make it very tender when you cook it on high heat.  This proves to be helpful.

Instructions:

• Take a large container or vessel and add water to it, then add salt and sugar and dissolve it.
• If you need to enhance the taste then you can add bay leaf, lemon slice and black pepper to it.
• Keep the chicken immersed in salty water and cover it for 10 to 12 hours or overnight, then keep it in the fridge. (By doing this, the salty water gets mixed well inside the meat, which tastes salty when eaten).

• Now take out the chicken, then wash it with cold water and dry it thoroughly with a paper towel.

Tips – If you do not dry the skin, it will not be crispy, so dry the chicken skin well to get crispiness.

Step 2. Season the Chicken

Whether you soaked the chicken in brine or not, the next step is to learn how to assemble a rotisserie chicken to give it that deep golden flavor.

Instructions:

• In a small bowl, combine all of the seasonings: garlic powder, onion powder, black pepper, salt, paprika, thyme, rosemary, and cayenne pepper.

• Rub the chicken with melted butter or olive oil to help the seasonings adhere better and brown better.

• Rub the seasonings evenly over all parts of the chicken, including inside the cavity. This will help the seasonings taste salty.

• Stuff the cavity with crushed garlic, lemon halves, and a handful of fresh herbs.
• Tie the legs together with kitchen twine, then tuck the wing tips under the body.

Step 3. Get the cooking setup ready
Option A: If you use a rotisserie grill, (charcoal or gas) –
To get a great spinning rotisserie chicken, it is best to use the rotisserie attachment on your grill.

Instructions –

• Preheat your grill to 375°F to 400°F.
• Turn off the burner under the chicken to set up indirect heat.

• Place the chicken diagonally on the rotisserie spit and make sure it is balanced all the way through then secure tightly with rotisserie forks.

• Place a drip pan under the chicken to prevent the juices from catching and bubbling.

• Cook for 1.5 hours or until the internal temperature of the thickest part of the thigh is 165°F.  Sometimes the length of time may be longer (e.g. 1.5 hours to 2 hours depending on how much you are cooking)

Option B. Using the Oven Rotisserie Counter Top

• Follow instructions for positioning and skewer placement.
• Set oven to rotisserie setting or 375°F for the easiest cooking.
• Place a drip tray underneath.
• Cook until internal temperature reaches 165°F or 1.5 hours to 2 hours.

Option C. Rotisserie Style Chicken Roasted in the Oven (With No Special Equipment)
Here’s how to mimic a rotisserie with a family oven and you can do it without any problems.

Here are the instructions:

• Preheat your oven to 375°F.
• Place the chicken on a wire rack inside a cast iron skillet, if not in a roasting pan.
• Roast for 1.5 hours. 20 minutes per pound.
• Garnish with drippings at 30 minute intervals for a nice finish.
• If you want the skin extra crispy, roast for the last 5 minutes, but be sure not to overcook it or it may burn.
• If you have a meat thermometer, you can check for doneness.

4. Let Rest and Slice

When the chicken is crispy, golden brown and cooked through, let it rest for a bit before slicing.

Some important resting instructions:

• Let the chicken rest on a cutting board for 12 to 15 minutes.
• This allows the juices to drain and the meat to remain moist.

Forks:

• Remove any stuffing and remove the string.
• Now remove the legs and start again. Cut the thighs and the body first.
• Now chop the wings properly.
• Whenever you cut the chicken, cut along the breastbone and then slice the breast meat.
• Now you can serve the meat pieces in slices as per your preference.

Serving suggestions:

• Rotisserie chicken is a classic and delicious idea. It pairs beautifully with the American slide. It is full of flavor.
• Serve with gravy and mashed potatoes
• Potato salad or coleslaw
• Buttermilk biscuits or cornbread
• Cheese and mac
• Roasted or grilled veggies
• Classic Caesar salad

Storing Food

Rotisserie chicken is just as delicious the day after you make it as it is the day after, so how do you store it? Refrigerator or fridge.

• To store in the refrigerator, you can store it in an airtight container for 3 to 4 days.

• To store in the fridge, shred the meat first and then refrigerate in a zip top bag for 2.5 months to 3 months.

• To reheat, reheat in the oven at 350 degrees Fahrenheit for 12 to 15 minutes or in the microwave for a little longer.

Key Notes: You can save the bones and make or stock up on homemade chicken stock.

To change up the flavor:

• Switch things up for a fun seasoning twist.

• Southwest: Use coriander, chili powder, cumin and lime juice.

• BBQ Style: Use Smoke Magazine brown sugar chili powder and dry cumin rub.

• Lemon herbs: Use parsley, basil, fresh thyme and lots of lemon zest.

• Mediterranean: – Olive oil, celery and garlic and when cooked, sprinkle with feta.

Tips to troubleshoot

• Why the chicken is too dry – The chicken may have been cooked for too long, which may have evaporated all the water. So always use a meat thermometer to check the right amount of doneness.

• Why the skin is not crispy – The chicken may not have been dried properly before cooking. Proper drying is the key to crispiness. And the chicken should not be covered when roasting.

• Easy and easy cooking – Check that the chicken is placed in the center and allowed to rotate evenly or tied in a good way until cooked.

Final Thoughts/Tips

Making rotisserie chicken Recipe at home is a lot easier than you think. Homemade chicken tastes so much better than store bought and most everyone loves homemade chicken.
Whether you’re cooking it using a rotisserie oven, grilling or roasting it traditionally, the key to success lies in getting the seasoning and cooking temperature right. You can add or reduce your seasonings to create crispiness and flavor.

So heat up the oven or grill with your family and enjoy a dinner of delicious homemade rotisserie chicken that tastes like it came from a top notch rotisserie joint.
It’s so much better and made by you, in every way.