rotisserie chicken on my gas grill


 

Chris Smith

TVWBB Fan
I'm going to put a chicken on the rotisserie this weekend over my Charbroil RED, and I have a question regarding bird size. It seems like every recipe for rotisserie chicken I can find suggests using a fryer bird in the 3-4 lb range. What's wrong with using a 6.5 lb roasting chicken? Is it more difficult to cook through without burning the skin or something?
 
Larger birds take longer to cook. By most guides I've seen for roasting, it'd mean another 30~45 minutes.

If you're using high heat then burnt skin might be an issue.

Just keep an eye on internal temp and external appearance.
 
The smaller ones are younger and tastier. Plus ,there's the whole getting the inside done before you burn the outside trick too.
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