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While it's easy to run to the store and buy rotisserie chicken, its better made on the grill at home, where you can select your favorite seasonings and add a delicious smoky flavor that store rotisserie chickens can't match. This recipe from Grilling Grandma for Mesquite Smoked Rotisserie Chicken on a gas grill beats the flavor of store bought every time!
This recipe was originally published on GrillingGrandma.com
Ingredients
- 2 (4-5lbs) fresh, whole chickens
- 2 teaspoons kosher salt
- 6 tablespoons Jack Daniel's® Chicken Rub
- 3 tablespoons Jack Daniel's® Steak Seasoning
Instructions
To Prepare Gas Grill:
- Remove grill grates, and prepare gas grill for indirect cooking as directed in the grill’s instruction book.
- Place a full size disposable aluminum pan, to catch drips, in the center of the grill. Right before grilling, fill the drip pan with 4 cups of water, if using a full size plan, less if using the half size disposable aluminum pan.
- Fill a smoker box with 2 cups Western Mesquite BBQ Smoking Chips, and securely position over the hottest part of the grill to get the smoke started.
- Plug in the rotisserie motor, but don’t turn it on just yet.
- When it is time to rotisserie the chicken, adjust the grill heat to 350°F indirect heat, and move the smoker box to a cooler part of the grill, if possible, to prevent burning.
- Insert the spit rod, with the chicken, into the rotisserie motor, and turn on.
To Prepare Chicken:
- Remove chicken from packaging but do not rinse. Remove the neck and giblets from the chicken’s cavity, and discard or use for another purpose. Pat the turkey dry with paper towels.
- Truss the chicken by tying chicken legs securely with butcher twine. The wings can be tucked under the twine, as well. If it is your first time to truss a chicken, an online “how to truss a chicken” will help.
- Secure the chicken with meat forks onto the center a spit rod. Place spit rod, with the chicken, on top of a disposable aluminum pan, to aid in evenly distributing seasoning. The pan allows the chicken turn so that the seasoning does not touch a cutting board and rubs off.
- Spray or brush cooking oil on the chicken.
- Season the chicken by combining Jack Daniel’s Chicken Rub and Jack Daniel’s Steak Seasoning.
To Smoke Chicken:
- Once the grill has reached 350°F and the smoke has begun to drift, insert the rotisserie spit rod into the rotisserie motor. Close the grill lid. Set your timer for 1 hour 15 minutes.
- To crisp the chicken skin, remove the chicken from the grill, but not from the spit rod. Remove the drip pan and adjust the grill for high indirect heat.
- Heat the grill to around 450°. Insert the spit rod, with the chicken, back into the rotisserie motor. Cook for 10-20 minutes, adjusting heat as needed, to prevent burning.
- When the chicken breast has an internal temperature of 160°F to 165°F, and the thighs are 170°F to 175°F, use gloves to remove spit rod from grill.
- Leave the spit rod in the chicken, for at least 15 minutes, while the chicken is rests. If you have time, rest the chicken for an additional 15-20 minutes.
- Carve the turkey and garnish with fresh herbs.
Chicken Notes:
Yes, you can smoke just one chicken but it takes about the same time so why not cook two! If you insist on only one chicken cut the seasoning amount in half.
* If you don’t have access to the large disposable pans then use your largest bowl when seasoning the chicken. The goal is to keep the chicken elevated with the spit rod as a brace across a vessel of some type! The seasoning stays on this way!
Servings: 10
Prep Time: 12 minutes
Cook Time: 100 minutes
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