Chicken, fire, flavour. So simple. So good. Take a good quality chicken, season it to your taste and spin it over fire, letting it self-baste until it’s done. Let it rest, make a quick board sauce and enjoy. Easy. Delicious. Rotisserie chicken.
I’ve mentioned before that you really should dig out the rotisserie that came with your BBQ. It’s worth it for no other reason than to make rotisserie chickens. Indirect heat, a bit of smoke and 45 minutes and you are digging into succulent chicken with wonderfully crispy skin. Who doesn’t love crispy chicken skin?
Board sauce is a super easy way to add that little bit extra goodness. Adam Perry Lang goes into it in detail in his Charred and Scruffed cookbook (well worth seeking out, BTW) but at it’s simplest you simply collect those juices that wind up on the cutting board and mix in some complementary flavours to create a few spoonfuls that really amp up the meal.
- 1 3-4 lb chicken - air chilled, grain fed
- olive oil
- The collected juices from the chicken
- Juice from 1/6 of one lemon
- 3 Tbsp extra virgin olive oil
- salt - to taste
- pepper - to taste
- Tie the chicken legs together. Tuck the wings under and pass the rotisserie through the bird. Secure the bird with the rotisserie forks. Rub generously with olive oil and season liberally with salt and pepper.
- Set up your BBQ for indirect heat and place a drip pan under the bird to catch any drippings. If you are using gas you will need to add a few wood chips for a hint of smoke. If you are using charcoal, the charcoal will add all the smoke you need. I use charcoal. Set your temperature for around 425F.
- Start the rotisserie spinning and cook until the breast reaches 165F using an instant read thermometer.
- Remove chicken from the BBQ and let rest 15 minutes on a grooved cutting board to collect juices. After resting remove the rotisserie and tip the bird so additional juices run from the cavity onto the board.
- Remove the chicken from the cutting board and collect the juices into a small bowl. Make your board sauce.
- Return the chicken to the cutting board and carve. Make sure any addition juices that find their way onto the board while carving get added to the board sauce.
- Serve with board sauce.
- Add lemon juice, olive oil, salt and pepper to the collected chicken juices. Stir to combine.
- Taste and adjust seasoning if needed.