I find it really hard to cook chicken so that it is lovely and succulent. Marinading is probably the nearest I get with the exception of Rotisserie chicken done on the BBQ. It’s awesome. I think the reason it stays so moist is because it’s rotating all the time and it doesn’t lose all it’s juices. Plus it cooks at a low enough temperature so it doesn’t dry out. You could probably just add some olive oil and seasoning but a rub gives it a lovely flavour. This rub recipe was taken from: http://www.food.com/recipe/rotisserie-chicken-rub-484807. There’s very little involved in this process, the only tricky part is getting the chicken onto the rotisserie rod.
1.8kg whole chicken
3/4 cup salt
1/4 cup paprika
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup Italian seasoning
1/4 cup brown sugar
2 tablespoons dried thyme
2 tablespoons mustard
2 tablespoons cayenne pepper
2 tablespoons black pepper
2 tablespoons olive oil
1. Pre-heat the BBQ on a low setting.
2. Mix all the ingredients in a bowl. Smear over all the chicken. You could place a lemon inside the chicken to enhance the flavour but I left it out this time around.
3. When you are spearing the chicken onto the rotisserie rod make sure you try and keep the wings tight together with the body of the chicken so that they don’t dry up and overcook. If they are starting to overcook mid way through cooking, stick some tin foil on the ends.
4. I placed a tray under the chicken to stop the juices/fat spilling onto the flames and starting a fire.
5. This size of a chicken takes about 1 1/2 hours. If you are worried about it being under cooked, give it a prod with a meat thermometer.
6. About a 1/2 hour into cooking, I added some chopped potatoes onto the tray. They were fantastic. They had the lovely juices from the chicken and were lovely and crispy.
I served the cooked chicken with the potatoes, a garden salad and some steamed greens.