Rotisserie Chicken with Italian Black and Red Pepper Dry Brine. Rotisserie chicken with a crunchy crust of red and black peppercorns.
- 1 (4 pound) chicken
- 1 tablespoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons crushed red pepper flakes
- 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.
- 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.
- 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.
- 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.
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