First rotisserie chicken

[Mack Manning]

Looking for advice after my first rotisserie cook on my Genesis II S-435. I ran the left and right burners on high, about 350-400F according to the hood. Store was out of normal chickens, so I got two oven stuffers, about 6.5lbs each. Left is lemon garlic butter, right is Peruvian. The smoke box has apple and mesquite chips for the Peruvian chicken.

I put the breasts in the middle away from the heat, but they still cooked to the same temperature as the dark meat. Any suggestions to fix that?

At the end, I tried to crisp the skin by turning all the burners on high for 5 minutes, hitting 500F on the hood. It was bite through, as the YouTubers say, but not crispy. Should I go hotter earlier?

Video

 

[Jason Godard]

You may have to remove the trays when you go inferno, otherwise you‘re just steaming them, I suspect. They look great!

 

[Ed P]

View attachment 54527

Looking for advice after my first rotisserie cook on my Genesis II S-435. I ran the left and right burners on high, about 350-400F according to the hood. Store was out of normal chickens, so I got two oven stuffers, about 6.5lbs each. Left is lemon garlic butter, right is Peruvian. The smoke box has apple and mesquite chips for the Peruvian chicken.

I put the breasts in the middle away from the heat, but they still cooked to the same temperature as the dark meat. Any suggestions to fix that?

At the end, I tried to crisp the skin by turning all the burners on high for 5 minutes, hitting 500F on the hood. It was bite through, as the YouTubers say, but not crispy. Should I go hotter earlier?

Video

I'd say you did an outstanding job right there, and with a double, no less! No burnt wingtips or drumstick ends, nice golden brown...I'd call that a win!

My personal theory is that there is a layer of fat just under the skin that works against the skin getting crispy. Some people suggest separating the skin from the meat so that the grease has a someplace else to go, and applying a rub to the space between skin and meat, but I have not tried it myself. Yet.

 

[Brett-EDH]

A cheat for crispy skin is to salt rub the chicken and fridge it exposed for 24 hours in the fridge. Then apply your flavors, sans any additional salt. This process helps break down the fat layer under the skin while flavoring the meat. But don’t apply too much salt as your bird will be salty. There are some YouTube videos on this process. That’s where I learned it. Gives crispy skin all the time.

Great looking spinners you made. I’d call those a win.

 

[Ed P]

There is also a couple of threads over in the gas grill section that might be of interest, too:

Best Crispy Skin Rotisserie Chicken Possible on a Genesis East West Gas Grill

Thanks to many folks on the forum, the secrets to the best chicken I have ever cooked in my life are revealed here. I used a Genesis 2000 vintage late 90s to grill and the standard Weber 9890 rotisserie. You can get the same results with any gas Weber with burners in the East West orientation...

tvwbb.com

Rotisserie Crispy Skin

Hi Everyone. I'm about to cook a rotisserie chicken today, and want to know what you guys do in order to get the skin super crispy. In the past, I have used the Roadside Chicken method which works good, but what ingredient in particular helps crisp the skin over the course of the rotisserie...

tvwbb.com

 

[Mack Manning]

Thanks for the tips. I actually did dry brine them overnight, but probably could have salted heavier. I stuffed seasoning paste under the skin of both birds. After reading those threads, I'm encouraged to try higher temps. I started with the 2 outer burners high and middle on low, but killed the middle 2 when temps approached 500F. Next time, I'll let it go.