Rotisserie Crispy Skin


 
I strongly recommend rotisserie chicken!! This one in particular had crispy skin, and was perfectly aromatic-ed inside with the rinds from the lime (Peruvian rub), an onion and a garlic clove. I've been carving them better lately too, finding the joints on the thighs and making better cuts through the joints. Fun stuff!
 
I love roto chicken and have done quite a few. But, they usually had soft skin when done. I am looking forward to a crispy one. I haven't done one for nearly a year.
 
Bruce said:
I love roto chicken and have done quite a few. But, they usually had soft skin when done. I am looking forward to a crispy one. I haven't done one for nearly a year.
Click to expand...
Have you done either Peruvian or that rub ChuckO posted from Hey Grill Hey? Either of those are incredible ..
 
Lidl had organic free range chickens on sale for $1.99 /lb. They are usually $3.50. I bought 3 and put one in the fridge and 2 in the freezer thinking I would do a rotti. Decided to stay inside and make chicken vegetable soup instead. I really hate cold, crappy weather;-)
 
So last night I did my first rotisserie chicken in quite a while as long outdoor cooks in winter are not that appealing. I usually do more chicken soup in winter. Any way I did this one on the Napoleon P500 at 450-500 degrees with no drip pan and the burners directly under the chicken and rotisserie burner on about 50% of the time. I also cooked some veggies in a basket at the same time as the rotisserie rod is more than high enough to keep the grates on. This was a Peruvian chicken marinated at lunch time, left on a rack in the fridge to dry out until I put it on around 4:30. It came out fantastic and crispy. My wife made the green sauce and fried plantains to go with it. I also got to use the Turbo Trusser for the first time. It worked great and much easier than tying it up but you do have to wash it at the end.20220211_174241.jpg20220211_175534.jpg20220211_180152.jpg
 
Wow Joe that one came out incredible! For me the key was the higher temps, I've been cranking them out like that one for a few months now, head and shoulders better than cooking them at lower temps. Made one this last week hovered around 460 for the whole cook. They take about an hour and fifteen minutes at that temp.
 
Just recently I started marinating the inside cavity as well as the outside and under the skin on the breasts and I find it infuses a lot more flavor into the chicken.
 
Joe Anshien said:
Just recently I started marinating the inside cavity as well as the outside and under the skin on the breasts and I find it infuses a lot more flavor into the chicken.
Click to expand...
Similarly, I've been stuffing the cavity with "aromatics" as somebody here aptly calls them. Onions, lemon / lime depending on rub, garlic. It absolutely adds another level of flavor. I may try for under the skin soon too, but so far there are no complaints because these chickens are the best ones I have ever made.

Joe I like how you don't have to remove the grates on that grill, that is the one thing with the 2000 that is slightly annoying about making rotisserie chickens at this point.
 
THyde said:
Similarly, I've been stuffing the cavity with "aromatics" as somebody here aptly calls them. Onions, lemon / lime depending on rub, garlic. It absolutely adds another level of flavor. I may try for under the skin soon too, but so far there are no complaints because these chickens are the best ones I have ever made.

Joe I like how you don't have to remove the grates on that grill, that is the one thing with the 2000 that is slightly annoying about making rotisserie chickens at this point.
Click to expand...
I don’t mind removing the grates if all I am doing is spinning something but at times I want to grill some veggies or baked potatoes to go with it. If it is just the wife and I it is a pain to fire up another grill for those small items. I was contemplating cutting one of my grates in half and positioning one on each side leaving space to spin in the middle. What do you people think or has anyone else tried this. Don’t want to cut it if there is a down side to it.
 
Richard in NS said:
I don’t mind removing the grates if all I am doing is spinning something but at times I want to grill some veggies or baked potatoes to go with it. If it is just the wife and I it is a pain to fire up another grill for those small items. I was contemplating cutting one of my grates in half and positioning one on each side leaving space to spin in the middle. What do you people think or has anyone else tried this. Don’t want to cut it if there is a down side to it.
Click to expand...
I like the idea. I would try it with an old set of grates before doing it with your good ones. You would just need to cut one grate and use 1/2 on each side. Alternatively you could spin the chicken on one side and try to use a uncut grate on the other side. No one said the chicken has to be in the middle....
 
Joe Anshien said:
I like the idea. I would try it with an old set of grates before doing it with your good ones. You would just need to cut one grate and use 1/2 on each side. Alternatively you could spin the chicken on one side and try to use a uncut grate on the other side. No one said the chicken has to be in the middle....
Click to expand...
Yah, this has me thinking. I usually have the bird over to the right hand side to avoid the crossover tube. I wonder if I could get away with just moving the one grate.
 
Richard in NS said:
I don’t mind removing the grates if all I am doing is spinning something but at times I want to grill some veggies or baked potatoes to go with it. If it is just the wife and I it is a pain to fire up another grill for those small items. I was contemplating cutting one of my grates in half and positioning one on each side leaving space to spin in the middle. What do you people think or has anyone else tried this. Don’t want to cut it if there is a down side to it.
Click to expand...
I do that with my GGs, put a 5" panel on either side (or both panels on one side). It's really handy. If I were going to do it with a grate, I wouldn't want to cut up a set of RCP grates, so I'd follow Joe's suggestion.
 
Last edited:
I wouldn't cut the grates. I would just move the chicken to one side of the grill, probably the right and remove that grate, then grill the veggies or whatever on the left side.
 
Joe Anshien said:
I like the idea. I would try it with an old set of grates before doing it with your good ones. You would just need to cut one grate and use 1/2 on each side. Alternatively you could spin the chicken on one side and try to use a uncut grate on the other side. No one said the chicken has to be in the middle....
Click to expand...
I know it doesn’t have to be in the middle but I figured the temp would be more even that way. I cut the grate in half on my go-anywhere so I could store it low in the bottom and just put both sections on top when in use and have no issues. And I do have an old set of grates I could try first. Thanks.
 
You must log in or register to reply here.

 

Back
Top