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

Rotisserie Chicken with Coriander and Peppercorn Dry Brine

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

Print Recipe

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

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.
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.
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.)
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.
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

What do you think?

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

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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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