I recently picked up a JoeTisserie for my BGE grill and have been using it way more often that I ever thought I would. That’s a good thing as I was worried that it could be a waste of a good chunk of money. The results from that little gadget have been really great – evenly cooked meat, nice caramelization, no burning, a lot less babysitting and no basting needed. Rotisserie chicken has been my favorite thing to make on it. For me, nothing beats a rotisserie chicken roasted over charcoal with a couple of wood chunks thrown in for some smoke.
But there’s been a problem. If I pulled the chicken when the breast hit 160F internal temperature, the wings, thighs and legs would be in about same temperature range and would come out a little tough and taste under-cooked. I like them cooked to about 180F, that’s when they are fall-off-the-bone tender and are a pleasure to eat.
So, how do you make a whole rotisserie chicken cooked such that you get legs, thighs and wings cooked through without overcooking breasts? There had to be a way to achieve that without roasting different parts separately.
After some experimenting, the solution turned out to be very simple – all you need to do is spatchcock the chicken and position it on the spit such that wings, thighs and legs get closer to fire than breasts, as shown on the pictures above and below. Problem solved! It worked like a charm. By the time you get the breast cooked through, the legs and wings are way past 160F, right where I want them to be. Doesn’t this sound like the right way to make a rotisserie chicken? For me it’s a definite ‘Yes’. Try it, I have a strong suspicion that you will like it too.
Another benefit of spatchcock rotisserie chicken is that you get the inside part nicely caramelized too. Every single bit of this chicken is well-seasoned, nicely caramelized, with a crispy top.
Rotisserie chicken rub
When roasting chicken over charcoal, with a couple of wood chunks thrown in, you will get amazing flavor just from smoke. No special rub needed. Some salt and pepper is all that’s really needed as far as rotisserie chicken seasoning goes. If you like, sprinkle some cayenne pepper for a little bit of heat.
If you like garlic, crust the chicken with some minced garlic. I love that roasted garlic smell you get form it. It’s mind blowing. No doubt, the whole neighborhood knows when I am roasting chicken.
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