Garlic Ginger Rotisserie Chicken recipe & glaze
BBQ Rotisserie recipes are such a timesaver and this particular rotisserie chicken recipe is no exception.
If you've got a little extra time and can let the chicken marinate overnight in the Garlic Ginger marinade then the flavors are even more impressive.
The other "trick" to this rotisserie recipe is to "stuff" the chicken with lemon, lime and garlic before inserting the rotisserie spit so the flavors infuse into the meat as it cooks.
Serves 4 - 6
Prep time: 15 minutes
Indirect Heat: 325F to 350F
Note: for best results marinate the chicken 3 hours up to overnight.
Also, the cook time is based on BBQ heat level, cook until internal temperature is 165F.
What you'll need:
For the chicken "stuffing":
Wash the chicken inside and out and pat dry with paper towels.
Insert these into the cavity of the bird using one of the lemon pieces to seal off the opening.
Tie the legs together to keep the "stuffing" inside and keep a uniform shape while on the rotisserie.
Put the chicken in a resealable plastic bag if possible (if not use a glass bowl). Shake the marinade again to re-mix and pour the marinade over the bird and seal the bag (or bowl).
Place the bird in the refrigerator at least 3 hours or up to overnight (best) to marinate.
Set up the grill for indirect heat and place a disposable aluminum pan half-filled with water over the burners. You'll likely have to remove all the grates to give the chicken enough room to spin freely in the bbq.
Preheat the grill to 325F - 350F and indirect heat.
With 1 set of rotisserie prongs on the skewer insert the skewer in one end of the bird and out the other making sure none of the "stuffing" get's pushed out.
Insert the first set of prongs into the end of the bird and tighten on the skewer. Slide the second set of prongs along the skewer, insert in the other end of the bird and tighten.
You'll have to readjust the position of the bird on the skewer rod once you install it in your bbq.
Follow the manufacturers directions to ensure it's properly balanced and will spin freely.
Make sure the aluminum pan is under the bird. It should be big enough that any drippings go in the pan.
Close the lid.
Use an instant read thermometer in the thigh area or breast but make sure the thermometer is not touching a bone.
This rotisserie chicken recipe is done when the internal temperature of the breast meat reaches 165F and the juices run clear (not pink).
The temperature will continue to rise slightly.
Let rest 10 minutes before carving.
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