Cooking a rotisserie chicken at home may appear difficult, but don’t panic! This simple crispy skin chicken rotisserie recipe guide got you covered.
Once you’ve completed these steps, you’ll be able to say goodbye to store-bought chickens for good and show off your new rotisseries skills to friends and family alike!
The only thing standing between you and a delicious crispy-skin chicken is the rotisserie! Discover the entire Flaming Coals Spit Roasters collection. The investment in a rotisserie is well worth it; you’ll quickly realise that spit roasting is one of the most flavorful ways to prepare your meals, especially with the added bonus of charcoal flavour!
The ease of use of a rotisserie is frequently neglected! Yet, while the rotisserie rotates and cooks, our chickens will self-bast. With some minor fire control, you’ll set it and forget it.
Prep
Drizzle olive oil over the skin and rub in the Flaming Coals Clucking Mad or Atomic Chicken Charcoal chicken evenly. Tuck the wings under the breast and secure the legs with string.
While threading the chickens onto the skewer, make sure the chicken is centred; this will help with even cooking. We’re using the Flaming Coals chicken prongs and double-ended prongs for 22mm skewers in today’s recipe – the best part about these accessories is that they’re 100% 304 food-grade stainless steel so they won’t chip off nasties into your food like other brands!
When sticking the prongs into the chicken’s ends, make sure they’re incredibly tight and as far as they can go so the chicken stays stable and doesn’t flip about while it spins.
Light your charcoal! We utilised Flaming Coals HotRods in this cook since they burn exceptionally long and HOT!
When the chickens are fully loaded, place your skewer on the Flaming Coals SPG 1500.
Spray your chickens with apple juice every 10 minutes to keep them wet!
Monitor the temperatures frequently, and if it appears to be cooking too quickly or too slowly, adjust the height of the skewer. You will also need to keep an eye on the placement of your charcoal to avoid hot areas!
The chicken will take about 45 minutes to cook, but at BSR, we never cook by time, but by temperature. When the breast probe registers 165 degrees Fahrenheit, the birds are done. This thermometer is used to quickly obtain reliable temperature readings.
When the chicken is done, take it from the spit using the quick-release pin on the skewer. Remove the prongs and lay aside the chickens for 5 to 10 minutes to allow the fluids to settle.
You can cut the birds into quarters or pieces depending on how many people you’re serving. Squeeze a juicy lemon over the chicken before serving for an added flavour boost!
Enjoy!
Check our range of Spit Rotisseries.
Rotisserie Chicken | The Perfect Recipe
by: Michael Wilkie