Rotisserie Chicken on Grille
- A whole chicken
- A teaspoon or two Kosher salt
- Canola oil
- Ground ginger
- Garlic powder
- Onion powder
- Brown sugar
- Dry mustard
How to Make One
Rinse the chicken thoroughly and completely. Then pat it dry.
It’s time to season it inside.
Take a teaspoon of the Kosher salt and sprinkle it inside the chicken’s cavity. It would add the flavor. You can add two teaspoons, but that should be the maximum amount
Tie the chicken so the legs and wings would be tucked closely to the body
It’s time to make the rotisserie chicken basting sauce recipe. Simply mix in the canola oil, garlic powder, onion powder, brown sugar, ketchup, ground ginger, thyme, dry mustard, paprika, allspice, and savory together.
Now it’s time to cook the chicken. Place an aluminum foil pan right under the chicken. Fill it up with water – half full of it. This will prevent the chickened being blackened or scorched and it also prevents the chicken from drying out. Not to mention that cleaning up will a whole lot easier.
Brush your chicken with the basting sauce. Make sure to completely coat it. About 1/3 of the sauce should be used. And baste again in another half an hour. Repeat basting the entire process every 30 minutes until the chicken is thoroughly cooked.
Remove the chicken. Let it cool down for around 20 minutes. Afterward, you can carve it and serve.
This recipe is perfect for your summer treat, especially if you are thinking about throwing a barbecue party or gathering event. The chicken would be a great accompaniment for Caesar salad, green salad, or roasted potatoes. Eating it with rice would also be superb.
Moreover, you will never waste the leftover. It would be perfect for enchiladas, tacos, casserole, or even sandwich. You should try making this rotisserie chicken on grill by yourself, and see how finger-licking good it is!