Rotisserie chicken

[Lightning]

The orange chilli chicken video that BBQ Pit Boys posted recently intrigued me so I thought I'd give it a try.

Instead of using Cornish hens, I used a fryer chicken, marinated overnight and did it on the rotisserie instead of spatchcocking.



There is a chicken hiding in there. I'm surprised it fit into a large bag. I found (wasn't easy) and bought a package of extra large ones just in case, but didn't need them. I'm sure they'll come in handy though.





These were on sale steeply discounted at the store so I couldn't say no. I prepared them to dry brine overnight while the chicken spun:







The chicken picked up some deep colouring but was still about 10 degrees away from finishing when I checked on it.





Resting then carved. Despite the deep colour, the skin wasn't burnt and the flavour from the marinade was surprisingly mild, almost delicate.  I was actually quite worried I'd overdone it.  Next time I'll make a nice glaze to put on near the end.


Sent from my iPhone using Weber Kettle Club mobile app

[JEBIV]

Looks awesome, love the color on the chicken. Did you have any wood in there ? or just coals

[mhiszem]

Great looking chicken!


Sent from my iPhone using Weber Kettle Club mobile app