Dad’s BBQ Bird
I believe my good friend Gary said it best: “I am the most ROTISSERIOUS person anyone has ever met”. Rotisserie chicken is probably my most favorite meal to cook on the grill. This is my BBQ Bird using my Smoked Sweet BBQ Rub and basted in my Berts BBQ Sauce ( both recipes found on my blog ). As with most meals on the grill, the key to a great chicken really lies in the prep stage. The grill will do the rest of the work. I hope you enjoy this recipe and if you choose to give it a try, you to will be… Rotisserious!
INGREDIENTS:
1 apple sliced
1 red onion chopped
4 cloves of garlic minced 2 cloves smashed
1 shallot minced
2 sprigs each of rosemary and thyme
1 whole chicken
1 oz BBQ rub with extra rub set aside for dusting
2 oz sea salt along with some sea salt set aside for dusting
DIRECTIONS:
Be sure to pat your chicken dry using paper towels and then lay out a large garbage bag on the counter where you will be working. Helps a lot with clean up and keeping everything sanitary.
I begin by separating the skin from both the thigh and breast area and rubbing sea salt and some of the BBQ rub underneath the skin, directly on the flesh of the bird.
Next I season the outside of the bird with sea salt and more of the BBQ Rub. For sea salt I am using fine grain pink Himalayan sea salt, but you can use whatever salt you prefer.
Now I sprinkle the underbelly and breast area with fresh minced garlic and shallot and place chopped onion, sliced apples, along with sprigs of rosemary & thyme up the cavity of the bird.
Finally we are ready for this bird to sit refrigerated in a dry rub marinade for 1 to 2 days. When you are ready to grill be sure to pull your chicken out of the fridge 2 hours before you grill.
Mount your rotisserie spit on your grill and cook for 45 minutes at 425º or until the internal temperature of your chicken reaches 160º.
Now you are officially… Rotisserious.