Whole Rotisserie Chicken

Whole Rotisserie Chicken

Using your grill’s rotisserie is a simple way to get an extravagant meal without running the oven and spending hours in the kitchen. This method of cooking also allows you to cook quickly and easily for crowds of people. You can do up to 5 chickens at once, or even some chickens, pork roast and a leg of lamb. Whatever you want. Rotissing also leaves your grids open for grilling other things for your meal while the meat is cooking.

Serves 4 to 10+

Prep time: 15 minutes

Cook time: 60 to 90 minutes

INGREDIENTS

Napoleon® Deluxe Marinade Injector

Napoleon® Buffalo Injector Sauce

1 to 5 chickens, whole, air chilled

Napoleon® Rotisserie Kit for your grill

METHOD

Fill your marinade injector with the Buffalo Injector Sauce, or any chosen sauce for the chickens. Inject the chicken(s) in the meat, right into the breasts, sides and thighs, not just under the skin. This is a “to your own taste” recipe so use as much or as little sauce as you want. Season the outside of the birds with whatever you want. Salt and pepper, rub or just leave them plain.

Slide the chicken(s) onto the rotisserie ensuring that you balance the unit is balanced. Slide the forks onto each end and firmly press them into the chicken. Tighten the thumb screws to hold your chicken in place. Fit the small end of the rotisserie-rod into the motor and the handled end in the slot on the other side of your grill. Light the rear burner on your grill and turn on the motor of the rotisserie.

Rotiss your chicken(s) for 60 to 90 minutes or until a meat thermometer inserted into a breast or thigh reads 180°F. Be sure that the thermometer does not touch bone.

Carefully remove the rotisserie from the grill and release the thumb screws, using pliers for this is a good idea, the metal is hot. Carefully slide the chicken(s) from the rod and serve.

TIP: Check out this video on how to use your rotisserie here for more information.