Trussing this chicken and securing it on the rotisserie spit is key for even cooking and browning. The buttermilk brine is flavorful and adds a nice spice.
| Level: | Intermediate |
| Total: | 3 hr 40 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1/4 cup packed light brown sugar
- 6 cloves garlic, smashed
- 1 tablespoon coriander seeds
- 2 teaspoons smoked paprika
- 1/2 teaspoon plus 1/8 teaspoon cayenne pepper
- 1 whole chicken (about 4 pounds)
- 3 cups buttermilk
- 2 tablespoons unsalted butter
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon ground coriander
- 1/4 teaspoon garlic powder
Instructions
- Make the brine: Heat 1 cup water, 1/4 cup salt, the brown sugar, garlic, coriander seeds, 1 1/2 teaspoons paprika and 1/2 teaspoon cayenne in a small saucepan over low heat, stirring, until the salt dissolves. Let cool completely.
- Put the chicken in a large resealable plastic bag. Pour in the brine and buttermilk; seal the bag. Refrigerate at least 4 hours or overnight, turning once or twice.
- About 30 minutes before grilling, remove the chicken from the brine and pat dry. Let sit at room temperature.
- Prepare a grill with a rotisserie attachment according to the manufacturer’s instructions. Preheat the grill to medium and prepare for indirect cooking: On a gas grill, turn off the center burner(s); on a charcoal grill, bank the coals to the sides.
- Combine the butter, vinegar, ground coriander, garlic powder and the remaining 1/2 teaspoon paprika and 1/8 teaspoon cayenne in a saucepan. Cook over low heat, stirring, until the butter is melted. Set aside.
- Truss the chicken with kitchen twine: Tie the legs together and tie the wings close to the body so the chicken is a round shape. Once the grill registers 325˚ F to 350˚ F, slide the chicken onto the rotisserie spit. Insert the prongs on the rod into the chicken so it’s snug; secure with the thumbscrews. (If the twine loosens, tie again.) Place the rod onto the rotisserie with a drip pan underneath; turn the rotisserie on.
- Cover the grill and cook, basting the chicken with the butter mixture every 30 minutes, until a thermometer inserted into the thigh registers 165˚ and the skin is browned and crisp, 2 to 2 1/2 hours. (If using a charcoal grill, add coals as needed to maintain a temperature of 325˚ F to 350˚ F.)
- Turn off the rotisserie. For a gas grill, turn off the grill and let the chicken rest on the rod for 10 minutes before carving. For charcoal, lay the chicken, on the rod, on a foil-lined baking sheet and let rest 10 minutes before carving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 857 |
| Total Fat | 54 g |
| Saturated Fat | 18 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 64 g |
| Cholesterol | 254 mg |
| Sodium | 1566 mg |
Reviews
Have made this recipe several times. Always great. Usually do 2 chickens as one is never enough.
Ellmmmmmmmm
M
M