We are frequently asked, “How do you cook a BBQ Rotisserie split chicken in a wire basket?” at BBQ Spit Rotisseries. ” the truth is, it’s the simplest thing to do.
Below is the step-by-step guide.
I started with a full chicken and cut it in half, as well as purchasing a couple of additional drumsticks. The brining liquid was next, and this is where folks get stuck on what to use, and to be honest, anything will do. I made do with what I had, which comprised beer, lemon wedges, salt, pepper, and onion powder. After that, I simply placed the chicken and brine in a tight container and allowed it to rest overnight. So, what’s the point of using brine? I chose to brine the meat to enhance and bring out the natural flavours.
I fired up the Flaming Coals Mini Charcoal Spit after soaking the chicken in the brine overnight. It was ready to go in under 10 minutes after using all-natural mallee root charcoal and the Flaming Coals Charcoal Starter Wand to ignite the charcoal. I next got the basket to the skewer and began to place the brined chicken inside. When the fire was ready, I inserted the skewer into the Mini Spit and started cooking low and slow.
About 2 hours into the cook, it was time to refill the charcoal, so I grabbed a handful and put it into the very hot coals. The unlit charcoal will automatically catch from the already burning charcoal, but I wanted to get the fire going a little more, so I took out the Flaming Coals Charcoal Fire Wand and placed it on the fan setting, which quickly ignited the fresh charcoal.
The BBQ Rotisserie split chicken was ready 4 hours later. It was not only tender and juicy, but the brine had left a flavour in the meat. What a feast!
While this lunch can be prepared in about an hour, I prefer to cook at lower temps for a longer duration of time. This moistens the BBQ Rotisserie split chicken and causes the meat to fall off the bone.
You may also read our previous blog post about how to cook chicken on a spit.
