Description
Rotisserie Chicken With Fennel, Coriander, and Red Pepper Spice Rub recipe - rotisserie chicken with a crunchy spice crust.
Ingredients
Scale
- 2 (4 pound) chickens
Spice Rub
- 2 tablespoons kosher salt (1 tbsp per bird)
- 2 teaspoon fennel seed (1 tsp per bird)
- 2 teaspoon coriander seed (1 tsp per bird)
- 1 teaspoon red pepper flakes (1/2 tsp per bird)
- 1 teaspoon fresh ground black pepper (1/2 tsp per bird)
Instructions
- Season and spit the chicken: Put the fennel, coriander, and red pepper flakes in a spice grinder or mortar and pestle. Coarsely grind the spices, then mix in the salt and pepper. Sprinkle the chicken with the spice rub inside and out, patting it onto the chicken to help it stick. Lift the skin over the breast and and rub some of the spice rub directly on the meat. Fold the wingtips back 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.
- Set up the grill for indirect high heat: Set the grill up for indirect high heat with the drip pan in the middle of the grill grate.
- Rotisserie cook the chicken: Put the spit on the grill, and start the motor spinning. Make sure the drip pan is centered beneath 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 transfer to a platter. Be careful - the spit and forks are blazing hot. Remove the twine trussing the chicken. Let the chicken rest for 15 minutes, then carve and serve.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Rotisserie
- Cuisine: American