Get your taste buds ready for the ultimate, mouthwatering and perfect Rotisserie Chicken recipe made on the best backyard grill! The juiciest meat and the most flavorful chicken skin you’ve ever tasted are coming straight from the skewers of my new FYR Grill.
This durable and versatile grill that I just launched has everything you need to grill like a pro. And I mean everything. After two years of engineering and dozens of prototypes, my team of outdoor grilling experts nailed it. Oh, and did I mention it’s portable too?
When I designed the skewer system, the cordless rotisserie attachments were a must-have—and you won’t find that feature anywhere else. They’re insanely perfect for making this Peruvian-style whole chicken effortlessly with my creamy, fresh aji verde sauce.
Why You’ll Love the Rotisserie Chicken
This rotisserie chicken isn’t just any chicken. It’s juicy, flavorful, spicy and has that perfectly crispy skin that’s impossible to resist. Whether you’re cooking for a family dinner or a weekend BBQ, you’ll want to add this recipe card to your favorite recipes.
With minimal preparation, you can relax and enjoy yourself while the chicken takes care of itself for a few hours. The best part? The taste of this homemade rotisserie chicken beats the store-bought kind any day.
If you love a good rotisserie meal as much as I do, check out Rotisserie Beef Ribs, Rotisserie Picanha with Parmesan Crust, and Rotisserie Prime Rib with Beef Tallow Injection.
Easy Rotisserie Chicken Ingredients Round-Up
- Whole Roaster Chickens –Make sure to choose two (or three if you want leftovers) fresh, good-sized chickens for even cooking. Salt brining overnight is not necessary but optional.
- Canola Oil – Helps the spice rub adhere to the chicken and contributes to the crispy skin.
- Seasoning – A bold mix of smoked paprika, garlic powder, brown sugar, ground cumin, onion powder, dried coriander, dried oregano, black pepper, aji amarillo powder (or cayenne) and kosher salt.
- Aji Verde Sauce – This fresh and tangy sauce is easy to make with sour cream, mayonnaise, chopped cilantro, a jalapeño, minced garlic cloves, lime juice and kosher salt.
Now that you know what to grab from the grocery store, let’s make the best chicken in the best way I know how. As I said before, rotisserie chicken is perfect for dinner time or any occasion.
Wet Brining vs. Dry Brining Chicken
When choosing between wet brining and dry brining, it all comes down to preference. Wet brining involves soaking the chicken in a salty, flavorful liquid overnight to ensure maximum moisture and tenderness. Dry brining involves rubbing the chicken with salt and spices before letting it rest for a few hours to overnight. This method draws out the natural juices before they are reabsorbed, intensifying the flavor without the added water content. Both methods result in juicy, flavorful chicken, so on your cooking adventures experiment to see which method you like best.
If you want to dive deeper into the world of brining then you should check out my article: The Benefits of Brining
If you’re craving different flavor profiles for your rotisserie chicken – I have a round up of all my favorite Chicken Leg Recipes, so make sure to check them out for inspiration.
How to Make the Perfect Whole Rotisserie Chicken
Prep
First, preheat your FYR Grill or any rotisserie grill set up for indirect heat. Aim for a temperature of around 325-350 degrees F. While the grill is heating up, mix all the ingredients for the seasoning in a bowl.
Pull out your whole chickens, pat them dry with paper towels and then slather them with canola oil. This helps achieve that coveted crispy skin. Generously season the chickens all over with the spice mixture, ensuring every part is covered.
Cook Time
Next, skewer the chickens and truss the wings and legs with kitchen twine. This undoubtedly helps the chickens cook evenly. Place the chickens on the rotisserie attachment and let the slow-cooking process begin.
Ultimately, you’ll need to maintain a steady temperature and rotate the chickens for about 3-4 hours. The key is to reach an internal temperature of 165 degrees F in the breast and 170-175 degrees F in the dark meat. Using a meat thermometer probed into the thickest part of the thigh ensures perfect doneness.
Aji Verde Sauce
While the chickens are cooking, prepare the aji verde sauce. In a food processor, blend the cilantro, garlic, jalapeño and lime juice until smooth. Mix this blend with mayonnaise and sour cream in a bowl.
Once the temperature is reached, let the chicken rest for at least 10-15 minutes before slicing. Finally, serve with the aji verde sauce on the side for a truly flavorful rotisserie chicken experience.
What to Serve with the Rotisserie Chicken
The versatile flavors of this chicken make it easy to match with a variety of sides. Pair this rotisserie roast chicken with a fresh cucumber salad, roasted vegetables or even some garlic mashed potatoes. For a lighter option, a simple green salad works too.
Leftovers & Reheating Instructions
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Here are some quick ideas for leftover chicken: make some chicken soup in the crock pot, chicken salad sandwiches, or layer the roasted chicken on a bed of greens and add your favorite olive oil and vinegar dressing.
If you simply want to reheat the chicken, cover it with aluminum foil and warm it in a 350-degree F grill or oven until heated. Alternatively, use an air fryer for quick reheating that keeps the skin crispy. If you want to freeze the leftovers, wrap them tightly in plastic wrap and then aluminum foil. Store them in the freezer for up to 3 months, and then thaw in the refrigerator before reheating.
More Rotisserie Chicken
3 FAQs for Rotisserie Chicken
Absolutely! A rotisserie oven works well for making rotisserie chicken. Just ensure you maintain an indirect heat setup.
Organic chicken, raised without synthetic pesticides, antibiotics, or growth hormones, is always my first choice, followed by free-range.
Sure! You can use olive oil instead of canola oil for this recipe. However, I’d recommend oils with a higher smoke point, such as avocado oil or grapeseed oil as the better alternatives. This will certainly help avoid any burnt flavors on your rotisserie chickens.
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Rotisserie Chicken
Ingredients
Chicken:
- 2 Whole Roaster Chickens
- Canola Oil as needed
Seasoning:
- ⅔ cup Smoked Paprika
- ½ cup Garlic Powder
- ¼ cup Brown Sugar
- ¼ cup Ground Cumin
- 2 tbsp Onion Powder
- 1.5 tbsp Dried Coriander
- 1.5 tbsp Dried Oregano
- 1.5 tbsp Black Pepper
- 1 tbsp Aji Amarillo Powder or Cayenne
- Kosher Salt to taste
Aji Verde:
- ⅔ cup Sour Cream
- ⅔ cup Mayonnaise
- ¼ cup Chopped Cilantro
- 1 Jalapeño de-seeded
- 4 Garlic Cloves minced
- 1 medium Lime juiced
- Kosher Salt to taste
Instructions
- Preheat your FYR Grill or a rotisserie grill for an indirect rotisserie setup (2 zone or 3 zone depending on what you have). Heat should be around 325-350F for cooking.
- In a bowl, mix together the ingredients for the seasoning. Pull out your chicken, slather with oil and generously season all over. Skewer chicken and truss the wings and legs with string.
- Add the chicken to your rotisserie and cook for 3-4 hours until the breast is 165F and the dark meat is 170-175F internal. Make sure to maintain temperature the whole time. Move the chicken away from the heat as needed to prevent burning. Once the chicken is done, pull it off and let it rest for at least 10 minutes.
- Add the cilantro, garlic cloves, jalapeno and lime juice to a food processor and blend until smooth. Add the mixture to a bowl with the mayonnaise and sour cream. Mix together until smooth.
- Slice up your chicken and garnish with chopped cilantro. Serve with the aji verde sauce on the side for dipping enjoy!
Notes
Wet Brining vs. Dry Brining Chicken
When choosing between wet brining and dry brining, it all comes down to preference. Wet brining involves soaking the chicken in a salty, flavorful liquid overnight to ensure maximum moisture and tenderness. Dry brining involves rubbing the chicken with salt and spices before letting it rest for a few hours to overnight. This method draws out the natural juices before they are reabsorbed, intensifying the flavor without the added water content. Both methods result in juicy, flavorful chicken, so on your cooking adventures experiment to see which method you like best.Nutrition
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