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    Home » Recipes » Rotisserie

    Rotisserie Chicken with Coriander and Peppercorn Dry Brine

    Published: Apr 23, 2015 · Modified: Oct 22, 2022 by Mike Vrobel · This post may contain affiliate links · Leave a Comment

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    Rotisserie Chicken with Coriander and Peppercorn Dry Brine
    Rotisserie Chicken with Coriander and Peppercorn Dry Brine

    This recipe is from my book, Rotisserie Chicken Grilling. Looking for answers to all your rotisserie chicken questions? Check out the book here.


    Coriander and pepper are a great combination; French Canadians are known for Mignonette pepper, a blend of black peppercorns, white peppercorns, and coriander seed. For this recipe, I sub in a peppercorn blend for the black and white pepper, adding green and pink peppercorns to the mix.

    When I’m grinding the spices in my mortar and pestle, I try not to grind them to a powder. Large pieces of coarsely ground pepper and coriander add bursts of flavor as you bite into them; it elevates this simple spice blend into something special.

    Recipe: Rotisserie Chicken with Coriander and Peppercorn Dry Brine

    Equipment

    • Grill with Rotisserie attachment (I use a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
    • Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan.)
    • Butchers twine
    • Instant Read Thermometer
    Print
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    Rotisserie Chicken with Coriander and Peppercorn Dry Brine


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    • Author: Mike Vrobel
    • Total Time: 9 hours
    • Yield: 4-6 1x
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    Description

    Rotisserie Chicken with a crispy and spicy coriander peppercorn dry brine.


    Ingredients

    Scale
    • 1 (4 pound) chicken
    • 1 tablespoon kosher salt

    Coriander and peppercorn dry brine

    • 2 teaspoons peppercorn blend
    • ½ teaspoon coriander seed

    Instructions

    1. Dry brine the chicken: Coarsely grind the peppercorns and coriander in a spice grinder or mortar and pestle, then mix with the salt. Season the chicken with the blend, inside and out. Gently work your fingers between the skin and the breast, then rub some of the blend directly onto the breast meat. Refrigerate for at 8 to 48 hours.
    2. Truss and spit the chicken: One hour before cooking, remove the chicken from the refrigerator. Fold the wingtips underneath the wings, then truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Let the chicken rest at room temperature while the grill pre-heats. Submerge the smoking wood in water and let it soak until the grill is ready.
    3. Set the grill for indirect high heat (425°F or higher): Remove the grill grate, and set up the grill for indirect high heat with the drip pan in the middle of the grill. (For my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles in the charcoal baskets on the sides of the grill, and put the drip pan in the middle, between the baskets. On my Weber Summit, I preheat with all burners on high for ten minutes, then turn off all burners except for the outer burners and light the infrared rotisserie burner.)
    4. Rotisserie the chicken: Put the spit on the grill, start the motor spinning, and center the drip pan under the chicken. Close the lid and cook until the chicken reaches 160°F in the thickest part of the breast, about 1 hour.
    5. Serve: Remove the chicken from the rotisserie spit and then remove the trussing twine. Be careful — the spit and forks are blazing hot. Let the chicken rest for 15 minutes, then carve and serve.

    Notes

    How to truss and spit a chicken video here.

    • Prep Time: 8 hours
    • Cook Time: 1 hour
    • Category: Rotisserie
    • Cuisine: American

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    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

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    Rotisserie Chicken Zatar

    Rotisserie Chicken with Chinese Oyster Sauce Glaze


    Check out my cookbook, Rotisserie Chicken Grilling.

    Everything you could ask about rotisserie chicken,
    with more than 50 recipes to get you cooking.

    It’s available as a paperback, or in Kindle e-book format if you want to download it and start reading immediately!


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    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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