Rotisserie Chicken Breast Recipe
Make Rotisserie Chicken Breast Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Brine
Seasoning Paste
Finish & Serving
Method
Chicken & Brine
- 1
Brine the chicken
In a medium bowl or container, dissolve 3 tbsp kosher salt and 1 tbsp sugar into 4 cups of warm water. Once dissolved, stir in 1 cup ice to cool the brine to near cold. Submerge the chicken breasts in the brine, skin side up if possible. Cover and refrigerate for 30 minutes to 1 hour (do not exceed 2 hours for breasts). This firms the meat and keeps it juicy.
- 2
Rinse and dry
Remove the chicken from the brine, discard the brine. Rinse each piece briefly under cold running water to remove excess surface salt. Pat the chicken very dry with paper towels, including under the skin where possible (carefully separate skin from meat with your fingers) — dry skin helps it crisp during rotisserie.
Seasoning Paste
- 3
Make the herb-garlic butter paste
In a small bowl, combine 3 tbsp softened unsalted butter and 1 tbsp olive oil. Stir in minced garlic, lemon zest, lemon juice, chopped rosemary, chopped thyme, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp coarse black pepper and 1 tsp kosher salt. Mix until a smooth, spreadable paste forms.
- 4
Loosen skin and apply paste
Using your fingers, gently separate the skin from the breast meat to create pockets without tearing the skin. Divide about two-thirds of the paste between the breasts and smear it directly onto the meat under the skin, spreading evenly. Rub the remaining paste over the outside of the skin. Let the seasoned breasts rest at room temperature 20–30 minutes while the grill/rotisserie heats (this helps even cooking).
Rotisserie Cooking
- 5
- 6
Skewer and balance
Center each breast on the rotisserie spit or secure them side-by-side so they balance evenly. Tighten the forks so the chicken is held firmly and will rotate without wobbling.
- 7
Cook until safe internal temperature
Place the spit on the rotisserie and rotate over indirect heat. Cook until the thickest part of the breast reaches 160–162°F (71–72°C) on an instant-read thermometer, about 35–45 minutes depending on size and equipment. Because of carryover cooking, final pulled temperature should be 165°F (74°C). If the skin begins to get too dark before the meat is done, tent loosely with foil.
Finish & Serving
- 8
Rest and finish
When the breasts reach 160–162°F, remove them from the rotisserie and transfer to a cutting board. Tent loosely with foil and let rest 8–10 minutes — this allows carryover cooking to reach 165°F and juices to redistribute.
- 9