Learn how to make Rotisserie Chicken on the Grill.
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How to make Rotisserie Chicken on the Grill
Hello and good one day once again, I’m Dave. We’re cooking chicken today. We’re going to cook our whole chicken. I have some about four-pound birds, two of them. We’re going to cook them on these chicken cookers. What is special about chicken cookers you can buy at the Home Depot, Lowes. I think I’ve got this in the Home Depot. You just put the chicken cavity on this and put on the grill and allow the chicken to stand up right on the grill while you’re cooking.
Now, the secret to our cooking today is we’re going to use this pan. We have this ugly old chick black pan I’ve got from Wal-Mart. This costs anything or maybe $10. I don’t care about if this is the pan. Its job is to catch the grease so I don’t care it’s Pyrex. That way I can burn my grill a little bit hotter. I can do these things done by an hour and you won’t believe the flavors are just juicy, tender and everything.
We’re going to put some onions in the cavity of the chicken. We’re going to spice the chicken up on the outside like we do with onion powder and garlic powder and tag it with season and salt and pepper and we’re going to put it on the grill and the best thing about this is once you put this on your grill you’ve love to wait. You can close the lid on it and walk away. Come back an hour later and your chicken is probably well done. It’s probably juicy.
Now, I’m going to wash it this couple of birds and come back and I’ll show how to put them on here. If you’re dealing with progression I used to my pan. I’ll take some tin foil and I put it down and put in my pan because the more that I cook with this thing black in my pan and I did it.
Now like I said I’m here by this pan sheet and I can throw it away and buy a little one sheet that’s probably what I’m going to do probably than the last another cook times is quickly. Now we’ll chunk it and buy another one in Wal-Mart. It’s a big pan. Its job is to catch the grease so my grease doesn’t go into my fire and my grill gets fire because if we put these things up on the grill and close the lid on it. You go and catch the fire.
Now, you can use any direct heat. You can use and have one burner goal and you can put this on the other side of the grill and do it that way. Just mind the grill doesn’t get hot with that. I want my burners going to get the heat that I want to get, to get my chicken done like I want to get it done because I want it to be done throughout and I want it to have some crisps on the outside. You need some heat for this and this will probably get the heat while on this.
Now, if you use a charcoal grill you probably can get the heat without doing this and this makes it easier. I don’t have to worry about the fire. I closed the lid, walk away, it’s not going to catch fire. It might smoke a little bit but the smoke is good for the flame. I’ll take some big pieces of onion and I’ll put big pieces of onion right up in the cavity of the chicken. Right up in there to give some flavor. Try to keep them up in there.
It is so hard to keep in there, so as I'm to fall out we’ll turn it upside down and take the chicken cooker. You can use a bare can to do this, old can, whatever you wanted. I could snap at my big five bucks with this at Home Depot. They are cheap. You stick it up the cavity and then this can allow our chicken to stand up of course but we don’t cook it up right like that and I’ve cooked three whole chickens in this pan.
Today we’re going to cook two, alright and then I’m going to take salt and pepper, Italian seasoning, onion powder and garlic powder. I’m going to put it all in these guys. What I’ll do is I’ll put it on the top up here and that is right get a bunch up on there. I’m going to rub it in and like rub. I rub it all. That much is covered. We’ll rub that around. We’ll make sure it’s covered with onion powder and garlic powder and the lid come off.
The whole will stay inside of that anyway right? Look at there. The whole stay inside of that if I have a look a bit. What if I'm going to do? I'm just going to dump the whole thing out at one time to work this out. It’s my own fault, right? It’s the brain that I’ve washed this. I’ll put the garlic on there. Let’s say season in and like I said I want to sprinkle on top of it like that and then I will just take this and rub it all over and make sure that the chicken has got my dry herbs just all over it or dry season on this cavity here, and make sure it’s covered in it.
Now if I had done this right what I would have done is I will spice these guys up, put the onions inside the cavity. Put them on some kind of containers, stuck them in refrigerator overnight along with our bowl of spices but they are still going to get spices. That’s what I do. I like for my chicken to have more smoked flavor. So, what I’ll do is to take me of the mesquite wood. I’ll soak it in some water. Let it get soak, dip in real quick. I’ll put these on the size of tin foil and I’ll put that tin foil on my grill so it will start burning and starts smoking and that it gets flavor going to smoking coming up and cover my chicken in a real good smoked flavor.
You don’t have to have a smoke to have a smoked fried chicken. You can just put around the wood. I’ll show you how you can do. You have some wood chips. I’ll take my tin foil and I’ll take my wood chip and then soak it for about 30 minutes and I’ll put them right in the tin foil and make the fist. They are like little ball. Poke some holes in it and then turn on my grill burner, lots of flame to heat it. A little bit of flame, not a lot of wood of flame and it will make these things smoked and it will give you the nice smoked flavor of the chicken, over there. Poke up a hole over that. All you need is poke the holes, smoke get out of it. I’ll put on the grill. I’ll put the chicken on my grill and I’ll put this on the burner.
Now, it’s Dave to give you a treat. This is Dave’s house at the lake where we live. This is our deck, pines and things with swaying action and over here is where we have our grill where we’re going to be cooking our chicken. I think you see this and what we do is we take our ball of mesquite wood here and just tin foil ball stick wood so do them in order and I put it on my middle burner. I turn my middle burner upside down and I’ll put that right on top my burner upside down if you can see that. It’s upside down so that holds it.
A little bit of flame it allows heat. We’re going to heat it. It’s going to start smoking and as it gets the fire away because it is soaked in water. Now, I take my chicken and put it right on the grill and all I have to do is close the lid. I come back in an hour and they’re done. Alright, look here we can have our chicken. Our thermometer says that we’re 175 degrees. You see over there, 170 there so we want it to be at 170 degrees. It says here in our thermometer for chicken and turkey, poultry, veal, 170 look at that. It’s beautiful.
Alright, men this thing is just going to be fall off the bone, juicy and tender. They taste like a stick woods, smoked chicken. This is going to be nice. I think there are our peeled peas and rice and smoked chicken, mesquite smoked chicken right off the grill.
This is “Cooking with Dave”. We took some about four pound birds. Put them all in chicken cookers I’ve got from Home Depot, put them on the grill with salt and pepper on spice and enough of Italian seasoning, onion salt and onion powder, garlic powder and put onions inside the cavities of chicken and just let them grill for an hour in 175 degrees it gets done. They are juicer and tender. It just tastes like mesquite wood.