Rotisserie Chicken Breast Recipe
Make Rotisserie Chicken Breast Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Brine
Rub & Basting
Finishing (optional)
Method
Chicken & Brine
- 1
Prepare brine
In a large bowl or container, combine 1.5 liters cold water, 3 tablespoons kosher salt, 1 tablespoon granulated sugar, 1 teaspoon whole black peppercorns and 1 bay leaf. Stir until the salt and sugar are fully dissolved. Chill briefly if brine warmed when dissolving.
- 2
Brine chicken
Submerge the chicken breasts in the brine, skin side up if possible, ensuring they are fully covered. Refrigerate for 45 minutes to 2 hours (45–60 minutes for a quick brine, up to 2 hours for deeper seasoning). Do not exceed 2 hours for breasts to avoid a mealy texture.
- 3
Dry and rest
Remove the breasts from the brine, discard the brine, and pat the chicken very dry with paper towels inside and under the skin as possible. Place on a rack set over a sheet pan and refrigerate uncovered for 30–60 minutes if time allows — this helps the skin dry and crisp during rotisserie cooking.
Rub & Basting
- 4
Make rub
In a small bowl combine 2 tablespoons olive oil, 2 tablespoons melted butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon freshly ground black pepper and 1 teaspoon kosher salt. Zest the lemon directly into the mix and then squeeze 1 tablespoon lemon juice (about half the lemon) into the mixture; reserve the remaining lemon for serving. Stir to form a spreadable paste.
- 5
Butterfly and truss (optional)
If breasts are very thick, carefully butterfly by slicing horizontally nearly through and opening like a book for even cooking. For rotisserie, secure the breasts on the spit or skewer them with rotisserie forks so they sit balanced; if using an oven or grill without a spit, place on a rack over a drip pan.
- 6
Apply rub
Gently loosen the skin from the meat with your fingers (being careful not to tear). Spread half the rub under the skin directly onto the meat. Rub the remaining paste over the skin, covering evenly. Reserve any leftover butter/oil mixture for basting during cooking.
- 7
Preheat rotisserie
Preheat your rotisserie-equipped grill to medium-high, aiming for a target cooking environment of 375–400°F (190–205°C). If using a home oven roast method, preheat to 400°F (205°C) and plan to roast on a high rack or use a convection setting if available.
- 8
Start rotisserie cooking
Mount the chicken breasts securely on the spit. Start the rotisserie motor and position the spit so the breasts are centered and not touching heating elements. Close the hood or oven and maintain 375–400°F (190–205°C). Cook for approximately 40–55 minutes, depending on breast size and heat consistency.
- 9
Finishing (optional)
- 10
Check doneness
Use an instant-read thermometer inserted into the thickest part of the breast without touching bone. Remove the chicken when the internal temperature reads 160°F (71°C). Carryover cooking while resting will bring it to the safe serving temperature of 165°F (74°C).
- 11
Rest and carve
Transfer the spit or breasts to a cutting board and tent loosely with foil. Rest for 10–12 minutes to allow juices to redistribute. Remove skin and carve or slice the breasts against the grain into 1/2-inch slices, or serve whole.
- 12
Finish and serve
Sprinkle with 2 tablespoons chopped fresh parsley and serve with lemon wedges. Offer extra pan juices or any accumulated rotisserie drippings spooned over the slices. Adjust seasoning with salt and pepper to taste.