Whole chicken grilled on rotisserie. The chicken is wrapped in butter and herbs under the skin and cooked over indirect heat.
Recipe for grilled chicken on rotisserie
Here you will find the recipe for a whole chicken grilled on a rotisserie.
Chicken is versatile – it can be roasted, boiled, and it can be grilled. One way to get the most out of a chicken is by cooking it whole. When you keep the chicken on its bones during cooking, you retain all the juices and flavors that the chicken meat contains.
When you grill a whole chicken on a rotisserie, you come close to the perfect grilled chicken. In this recipe, the chicken is wrapped in butter and herbs under the skin, which is cooked over indirect heat. The rotisserie allows the chicken to be grilled all around, resulting in a crispy exterior and a juicy interior.
Servings: Servings
Grilled chicken on rotisserie
Whole chicken grilled on rotisserie. The chicken is wrapped in butter and herbs under the skin and cooked over indirect heat.
Ingredients
- 1200 gram Whole Chicken
- 1 clove Garlic
- 75 gram Butter Soft
- Broad leaf parsley
- Pepper
- Salt
- Fresh thyme
- 0.25 Lemon
- 500 gram Potato
- 1.25 gram Sweet mustard
- 30 gram Mayonnaise Preferably homemade
- 100 gram Sour Cream Can be substituted with sour milk/A38
- Spices Salt, pepper, curry, and lemon juice
- 4 pcs. Corn On The Cob
Instructions
Grilled chicken
- Mix a herb butter with butter, parsley, salt, pepper, thyme, and grated garlic.
- Loosen the chicken skin with fingers right at the neck, create a pocket and distribute the butter mixture with your fingers under the skin.
- Rub the chicken with salt and pepper both inside and outside.
- Place a 1/4 lemon inside the chicken before setting the chicken on the rotisserie and putting it on the grill.
- Set the grill to about 175-200 degrees Celsius (347-392 degrees Fahrenheit) for 45-60 minutes over indirect heat.
- Remove the chicken from the grill and cut it into four pieces.
Potato salad
- Boil the potatoes in salted water until tender.
- Drain the water and let the potatoes cool.
- Mix sour milk, mayonnaise, and mustard together and season with salt, pepper, curry, and lemon juice.
- Cut the potatoes into smaller pieces and fold them into the dressing.
- Chill the potato salad until serving and let it sit for at least 15 minutes.
Grilled corn on the cob
- 30 minutes before the meat is done, place the corn on the grill.
- Keep the husks on and turn them every 5 minutes so they get a good charred crust on the husks.
- After about 25 minutes, remove them from the grill and "shuck" them free from the husks and silks.
- Cut them in half and let them cool for a few minutes before serving.
- Serve everything together and enjoy.
Notes
https://youtu.be/tuCRxpHbbsE