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Cooking Chicken on a Gas Grill

How To Get The Most Out Of Rotisserie

  • Whole chicken: 1
  • Medium Onion: 2
  • Sea Salt: 1 Tsp or to taste
  • Ground Pepper: 1 Tsp or to taste
  • Tarragon: 1 Tsp or to taste

Clean excess fat from the cavity of the chicken. Cut onion into quarters and separate layers. Stuff layers into the cavity and sew shut well. Hint: If you do not sew the cavity shut well, it will throw all the onions into the fire. I use a heavy duty needle curved at the end and a cotton binding string. Secure the chicken on to the rotisserie bar. Make a drip pan from aluminum foil by folding a triple layer of aluminum foil the size of your chicken plus about 3 inches on each side. Remove the grates of your gas grill before lighting and lay drip pan directly on burners. Set rotisserie and cook for about 1 1/2 hours for a 4-pound bird, sprinkling soy sauce over chicken every 10 minutes or so.

MAKE SURE YOU USE FORK THERMOMETER TO TEST BIRD FOR CORRECT TEMPERATURE.

Test the bird on the thickest part of the breast; it should be a minimum of 165 degrees for 1 minute to be safe for you and your guests.

Cooking Chicken On The Grates

Cooking Chicken on the grill directly on the grates takes a bit of dancing. You cannot leave it.

YOU WILL HAVE FIRE AS THE FAT DRIPS DOWN.

Good idea to get a spray bottle with water to fight the fire you WILL have.

Lay chicken on grill salt and pepper to taste. On the first flip salt and pepper another side to taste.

Flip every 5 minutes or so sprinkling with soy sauce at each flip. This should take about 35-40 minutes.

MAKE SURE YOU USE FORK THERMOMETER TO TEST BIRD FOR CORRECT TEMPERATURE.

Test the bird on the thickest part of the breast; it should be a minimum of 165 degrees for 1 minute to be safe for you and your guests.

If you really want to dazzle your guests use this sauce.

INGREDIENTS:

This recipe will cook 12 PC’S chicken, or a good quantity of meat, to feed about 4 or 5.

One 16 oz. Bottle Ketchup (Doesn’t make much difference what you use so go cheap).

Worcestershire Sauce: 4 or 5 ounces or more if you like. You are going for a nice rich red-brown color.

Brown Sugar: One palm full.

Molasses: Once you get it flowing, make ribbon about 1/4 inch flow a circle and a half around mixing bowl.

5 Garlic Cloves: I use a press, you can use what you want, dice or crush.

1 Medium Onion: Dice really small.

Mix thoroughly Cover with Clear Plastic wrap and Nuke in Microwave oven for 4 minutes.

Remove, mix again, pay attention to the sides of the mixing bowl, you want that caramelization turned back into the sauce.

Black Pepper: To Taste, for best results use the fresh ground. Don’t overdue unless you like it hot.

Sea Salt: To taste

Tarragon: About 2 Teaspoons (Note: If you are cooking beef, substitute Basil for Tarragon.

Noam

This article is written by Noam Shahar the founder of Limited-Red, Noam is a serious carnivore, And he has a strong passion when it comes to meat and cook, He Decided to review the BBQ world 9 years ago after discovering how delicious meat can be when you know what's needed.
Noam

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