• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
DadCooksDinner
  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    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

    Jump to Recipe
    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
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Rotisserie Chicken with Coriander and Peppercorn Dry Brine


    • Author: Mike Vrobel
    • Total Time: 9 hours
    • Yield: 4-6 1x
    Print Recipe
    Pin 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

    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

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    wpid7380-Rotisserie-Chicken-with-Coriander-Pepper-Dry-Brine-.jpg

    What do you think?

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

    Related Posts

    Rotisserie Chicken with Spanish Smoked Paprika Rub

    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!


    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, recommend DadCooksDinner to your friends, buy something from Amazon.com through the links on this site, or donate through my tip jar. Thank you.

    More Rotisserie

    • Rotisserie Sirloin Roast | DadCooksDinner.com
      Rotisserie Sirloin Roast
    • Rotisserie Ribeye Roast with Herb Crust | DadCooksDinner.com
      Rotisserie Ribeye Roast with Herb Crust
    • Rotisserie Duck with Drip Pan Potatoes | DadCooksDinner.com
      Rotisserie Duck With Drip Pan Potatoes
    • Rotisserie Turkey Stuffed with Herbs | DadCooksDinner.com
      Rotisserie Turkey Stuffed With Herbs

    Sharing is caring!

    Reader Interactions

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    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.

    More about me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice

    Recent

    • Cast iron skillet with a spiral of potatoes
      Cast Iron Spiral Skillet Potatoes
    • Instant Pot meatball soup with carrots and farfalle pasta
      Instant Pot Meatball Soup (With Homemade or Frozen Meatballs)
    • Instant pot pulled pork sandwich with barbecue sauce
      Instant Pot Pulled Pork
    • A plate of cooked chicken thighs, with an Instant Pot and a jar of paprika
      Instant Pot Quick Boneless Skinless Chicken Thighs

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Dad Cooks Dinner

    110 shares
    • 6