Rotisserie Chicken

This could be done in an oven too.

  • 1 whole chicken
  • 1/2 C kosher Salt
  • 1/2 C white or brown sugar or combo
  • 1 t whole peppercorns
  • 2 bay leaves
  • 1/2 stick salted butter, softened
  • 1 t paprika
  • 1 t onion powder
  • 1 t garlic powder
  • 1/2 t ground black pepper
  • 1/2 t salt
  1. Remove giblets from chicken, rinse chicken with cold water.
  2. To make the brine, dissolve 1/2 C kosher salt and 1/2 C sugar in 1 C very hot water.
  3. Add the bay leaves and the peppercorns.
  4. Pour the brine in a pot or bowl large enough to hold the chicken and add enough ice or cold water to cool the brine to warm, but not hot.
  5. Place chicken in pot with brine and add more cold water to just cover chicken. Give it a little stir to blend the brine and the cold water.
  6. Marinate in refrigerator for at least 6 hours.
  7. Mix the rest of the ingredients together in a small bowl to make the seasoned butter.
  8. Get a fire going or preheat grill and set up the rotisserie in a charcoal or gas grill. Use a lot o charcoal if using charcoal.
  9. Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels.
  10. Thoroughly coat the chicken inside and out with the seasoned butter.
  11. Tie up the legs and wings.
  12. Rotisserie chicken until internal temp is greater than 165° in the thickest part of the thigh. 1-1/2 to 2 hours depending on the temp of the grill.