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 Italian Black and Red Pepper Dry Brine

    Published: May 8, 2014 · Modified: Feb 28, 2017 by Mike Vrobel · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    Rotisserie Chicken with Italian Black and Red Pepper Dry Brine
    Rotisserie Chicken with Italian Black and Red Pepper Dry Brine

    This recipe is a happy accident.

    I’m working on my next cookbook, Rotisserie Chicken Grilling. I hope you all like rotisserie chicken as much as I do…because I’ve got a lot of recipes coming.
    If I can just get this stupid book finished. It’s killing me. Killing me!

    This recipe was supposed to be loosely modeled after Chicken Alla Diavola, with an Italian style herb paste made up of olive oil, garlic, lemon zest, black and red peppers. Except…I got a little distracted while I was making it. I was testing two recipes at once, and worrying more about the pictures I needed to take. I lost track of the ingredient list. I forgot the olive oil, garlic, and lemon zest, and made a dry brine with salt, black pepper, and a lot of red pepper flakes. That's it.

    A few hours later, when the chicken was spinning on the spit, I realized this wasn’t the chicken I intended to make. I apologized to my wife and kids as I was serving it.
    Which was another mistake. To paraphrase Julia Child, never apologize at the table. Just go with it, and pretend it was what you meant to do all along.

    Turns out, everyone preferred the accident recipe to the other one. My wife demanded the other wing, and my oldest, who has no heat tolerance, went back for seconds.
    My family is showing remarkable patience as I work on this cookbook. We’ve had a lot of rotisserie chicken over the last few months, and they’re still enjoying it. Though I think they’d be happier if I mixed in burgers every now and again.

    So, here it is: accidentally dry brined rotisserie chicken. No apologies necessary.

    Recipe: Rotisserie Chicken with Italian Black and Red Pepper Dry Brine

    Equipment

    • Grill with a rotisserie (I use a Weber kettle with the charcoal kettle rotisserie kit)
    • Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan or Weber Extra-Large aluminum foil drip pans.)
    • 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 Italian Black and Red Pepper Dry Brine


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

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

    Description

    Rotisserie Chicken with Italian Black and Red Pepper Dry Brine. Rotisserie chicken with a crunchy crust of red and black peppercorns.


    Ingredients

    Scale
    • 1 (4 pound) chicken

    Dry Brine

    • 1 tablespoon kosher salt
    • 1 teaspoon coarsely ground black pepper
    • 2 teaspoons crushed red pepper flakes

    Instructions

    1. Dry brine the chicken: Mix the dry brine ingredients in a small bowl. Season the chicken with the dry brine, inside and out. Gently work your fingers under the skin on the breast, then rub some of the dry brine directly onto the breast meat. Refrigerate for at least eight hours, preferably overnight. One hour before cooking, remove the chicken from the refrigerator to take the chill off. Fold the wingtips under the wings and truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Let the chicken rest at room temperature until it is time to grill.
    2. 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. 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 on the sides of the charcoal grate. Then I put the drip pan in the middle of the grate, between the piles of coals.
    3. Rotisserie cook the chicken: Put the spit on the grill, start the motor spinning, and 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.
    4. Serve: Remove the chicken from the rotisserie spit and remove the twine trussing the chicken. Be careful - the spit and forks are blazing hot. Let the chicken rest for 15 minutes, then carve and serve.

    Notes

    Need help with trussing and spitting? See my video on how to truss and spit a chicken: Rotisserie Grilling: Two Chickens (video)

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

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

     

    Dry Brined, Trussed and Spit
    Dry Brined, Trussed and Spit

     

    On the grill
    On the grill

    Notes

    • You can get a minor dry brining effect if you salt the chicken an hour before cooking, but for best results it takes at least eight hours. If you’re really behind schedule, don’t dry brine at all - salt the chicken right before trussing it. It won’t get the deep seasoning of a dry brine, but it will still taste great.

    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 with Knob Creek Glaze and Drip Pan Potatoes
    Rotisserie Chicken with Chinese Oyster Sauce Glaze
    My other Rotisserie Recipes

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Rotisserie

    • Rotisserie Turkey Breast browning on a grill
      Rotisserie Turkey Breast, Dry Brined with Italian Spices
    • Rotisserie Sirloin Roast | DadCooksDinner.com
      Rotisserie Sirloin Roast
    • A boneless ribeye roast cooking on a gas grill rotisserie
      Rotisserie Ribeye Roast with Herb Crust
    • Rotisserie Duck with Drip Pan Potatoes | DadCooksDinner.com
      Rotisserie Duck With Drip Pan Potatoes

    Sharing is caring!

    Comments

    No Comments

    Questions? Made the Recipe? Leave a Comment Cancel reply

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

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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

    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
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    9 shares