Rotisserie Chicken

Rotisserie Chicken

Prep Time:

5 minutes active, 4-6 hours inactive

Cook Time:

1 hours (cook to an internal temperature of 170)

Serves:

6 to 8 servings

2 – 4 lb chickens

1/2 cup butter

4 heaping tablespoons Cajun Seasoning (Tony Chachere’s)

Melt the butter and add in the seasonings. Use an injector to liberally season both chickens. Place in the refrigerator for approximately 4-6 hours. Remove from refrigerator 30 minutes prior to cooking.

Preheat the grill to 400 degrees

I use a three burner gas grill, so I cook the chicken with only the two outside burners lit. I place a tray directly under the chickens to catch any drippings.

Thread the chickens on the spit. I place one breast up, and the other, breast down to get a more even rotation during cooking.

Truss the legs and wings.

Cook for approximately 1 hr or until the juices run clear. Insert an instant read thermometer in the meatly part of the thigh or breast to get an accurate reading, the desired temperature is 170 degrees.

Let rest in the warm grill for approximately 10 minutes prior to serving.

(Each chicken can be cut into 6-8 pieces depending on how you wish to serve it)

　

 

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~ by ezrasteel on February 27, 2010.