Rotisserie Chicken Recipe
Brined and infused with our house "a little bit of everything" spice blend, then slow roasted in our rotisserie oven to golden perfection.
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Ingredients
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Brine and Spice Blend
Method
Preparation and Cooking
- 1
Prepare the Brine
In a large pot, combine water, kosher salt, brown sugar, crushed garlic, black peppercorns, thyme, paprika, onion powder, garlic powder, and cayenne pepper. Bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and cool completely.
- 2
Brine the Chicken
Once the brine is completely cooled, submerge the whole chicken in the brine. Cover and refrigerate for at least 8 hours, preferably overnight.
- 3
Preheat the Rotisserie Oven
Preheat your rotisserie oven according to the manufacturer's instructions.
- 4
Remove Chicken from Brine
After brining, remove the chicken from the brine and pat it dry with paper towels. Discard the brine.
- 5
Season the Chicken
Rub the chicken with olive oil and season with a little more paprika and black pepper if desired.
- 6
Cook the Chicken
Place the chicken on the rotisserie spit and cook according to your rotisserie oven's instructions, typically around 1 to 1.5 hours, until the internal temperature reaches 165°F (75°C) in the thickest part of the breast.
- 7
Rest and Serve
Once cooked, remove the chicken from the rotisserie and let it rest for 10-15 minutes before carving. Serve warm.