When I posted my glossary of barbecue links here last week, I realized how long it’s been since I spun a chicken on my barbecue rotisserie. How could I have fallen out of such a good habit? I mean, what’s yummier than a juicy, crispy-skinned, smoky flavoured rotisserie chicken?
I spared no time remedying the situation and made these yummy chickens last Sunday when my sister-in-law and her granddaughter came to visit. The next day I shredded the leftover meat and made soft tacos – two fantastic meals!
If you haven’t used a barbecue rotisserie before, here are a few tips you might want to consider before tossing birds onto the spit:
• Choose a rotisserie spit that not only fits your barbecue, but that is made of durable, good quality metal like stainless steel. I had one a few years ago that was chrome plated and as soon as it got very hot, the shiny plating started to flake off onto the food. Yuck!
• Line the area directly under the chickens with a piece of foil or an old baking sheet so that as the juices flow from the meat, flare-ups don’t occur. (I had forgotten this step during the first few minutes that these birds were on the spit; that’s why the wing and leg tips are scorched).
• Turn off all but the front or back burner on the grill. I like to leave the back one on so that when I reach over the front of the grill to baste the chickens my hand doesn’t get singed.
• Adjust the temperature on the burner so that you can maintain a constant temperature of 300°F (160°C) to 350°F (180°C) when the lid of the barbecue is closed.
• Add a couple of smoking pucks over the ignited burner to augment the smoky flavour if you like.
• The chickens will need about 90 minutes to cook. If you’re going to use a glaze like the chili-lemon one below, brush it over just during the last 15 minutes or so of cooking.
• Let the chickens rest for 15 minutes on the spit before removing it and carving the birds.
Chili-Lemon rotisserie grilled chicken glaze
1/4 cup (50 mL) each honey and lemon juice
1 tsp (5 mL) chipotle pepper sauce
1 tbsp (15 mL) each chili powder and chopped fresh oregano
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
Whisk the lemon juice with the barbecue sauce, chipotle pepper sauce, onion, chili powder, oregano, cumin, salt and pepper until well combined. Baste the chicken with this glaze during the last 15 minutes of cooking on the rotisserie.
PS: Just to prove that I can learn from my mistakes, here are two Cornish game hens I made to ensure my instructions would work perfectly at your house: