Broil Kings Perfect Rotisserie Chicken
Move the heat and the meat, if you're not rotisserie grilling your chickens then you're not grilling the perfect crisp, golden, delicious chicken on your pellet grill.
Ingredients (Serves 4):
¼ cup fresh thyme
¼ cup fresh rosemary
¼ cup fresh parsley
¼ cup olive oil
2 tablespoon garlic minced
1 tablespoon pepper
1 tablespoon salt
1 teaspoon crushed red pepper flakes
2 lemons quartered
2 cooking onions quartered
Directions:
Turn your Broil King Pellet Smoker on then press the ROAST 350°F (177°C) quick-set button. Follow the standard start-up instructions and preheat the grill completely.
Rinse chickens with cold water; pat dry with paper towels. To prepare chickens for the marinade, gently massage skin over breast and leg areas to loosen skin from the flesh. This will create a pocket between the skin and flesh. Combine olive oil, juice of one lemon and fresh herbs and crushed red pepper in a glass measuring cup. Gently lift the skin and pour olive oil and fresh herb mixture into the pockets. Massage into the breast and leg meat. Insert 6 sliced garlic cloves in various areas under the skin. Stuff remaining lemon quarters, onion and garlic cloves into the cavities of the birds. Generously sprinkle salt and pepper over outside of chickens.
Truss the chickens tightly with cotton twine. Place in resealable plastic bags and marinate in the refrigerator for at least 4 hours, or overnight. Rotisserie Method: Arrange your Pellet as appropriate for the size of the chickens, remove grids and warming rack if necessary. To place chickens on the rotisserie, slide one of the skewer forks onto the spit and lock it in place, insert the spit rod into the centre of the chicken head first face-up, then the second chicken head first face-down. Center the chickens on the spit and secure them in place with the remaining fork. Tighten the forks securely, the chickens should be pressed into each other. Check that they are balanced and re-position spit rod if necessary. Position the counterbalance for even rotation. To do this, lay the rod with the chickens over the kitchen sink allowing the heaviest side to turn to the bottom. With the counterbalance loosened, rotate it to the opposite side, facing up. Tighten the rod handle. if the wings are dangling tie them with butchers twine.
Set the rotisserie rod into the motor first then the cradle bracket. Cook the chickens indirectly on the ROAST setting for approximately 2 hours, until the juices run clear, or 15–20 minutes per pound. The only way to accurately tell when the chicken is done is to use a meat thermometer. Do not allow the thermometer to touch the bone or the rotisserie spit. Chicken is done when the internal temperature of the breast meat has reached 170°F (77°C) and the legs 180°F (82°C).
Ingredients (Serves 4):
¼ cup fresh thyme
¼ cup fresh rosemary
¼ cup fresh parsley
¼ cup olive oil
2 tablespoon garlic minced
1 tablespoon pepper
1 tablespoon salt
1 teaspoon crushed red pepper flakes
2 lemons quartered
2 cooking onions quartered
Directions:
Turn your Broil King Pellet Smoker on then press the ROAST 350°F (177°C) quick-set button. Follow the standard start-up instructions and preheat the grill completely.
Rinse chickens with cold water; pat dry with paper towels. To prepare chickens for the marinade, gently massage skin over breast and leg areas to loosen skin from the flesh. This will create a pocket between the skin and flesh. Combine olive oil, juice of one lemon and fresh herbs and crushed red pepper in a glass measuring cup. Gently lift the skin and pour olive oil and fresh herb mixture into the pockets. Massage into the breast and leg meat. Insert 6 sliced garlic cloves in various areas under the skin. Stuff remaining lemon quarters, onion and garlic cloves into the cavities of the birds. Generously sprinkle salt and pepper over outside of chickens.
Truss the chickens tightly with cotton twine. Place in resealable plastic bags and marinate in the refrigerator for at least 4 hours, or overnight. Rotisserie Method: Arrange your Pellet as appropriate for the size of the chickens, remove grids and warming rack if necessary. To place chickens on the rotisserie, slide one of the skewer forks onto the spit and lock it in place, insert the spit rod into the centre of the chicken head first face-up, then the second chicken head first face-down. Center the chickens on the spit and secure them in place with the remaining fork. Tighten the forks securely, the chickens should be pressed into each other. Check that they are balanced and re-position spit rod if necessary. Position the counterbalance for even rotation. To do this, lay the rod with the chickens over the kitchen sink allowing the heaviest side to turn to the bottom. With the counterbalance loosened, rotate it to the opposite side, facing up. Tighten the rod handle. if the wings are dangling tie them with butchers twine.
Set the rotisserie rod into the motor first then the cradle bracket. Cook the chickens indirectly on the ROAST setting for approximately 2 hours, until the juices run clear, or 15–20 minutes per pound. The only way to accurately tell when the chicken is done is to use a meat thermometer. Do not allow the thermometer to touch the bone or the rotisserie spit. Chicken is done when the internal temperature of the breast meat has reached 170°F (77°C) and the legs 180°F (82°C).
Please select next action
