Rotisserie Chicken with Tex-Mex Rub
I’m working on my next cookbook.
Whoops. That’s supposed to be a secret. But I’m getting so close!
Rotisserie Chicken Grilling is coming soon – I’ll let you know the details as it gets closer to release. This means I’m cooking a LOT of rotisserie chicken. I tested this Tex-Mex Rub, loved it, but had to make the hard choice to take it out of the book. (I have too many rubs, and it’s similar to another recipe.) But, I didn’t want to give up on it, so I’m sharing it here. I hope this fulfills your rotisserie chicken cravings until the book is published.
I fought through a lot more procrastination than usual with this book. I’ve got to get it done, ship it, and move on. It tasks me. It tasks me, and I shall finish it!
I used a bigger chicken than usual – there was a sale on roasters at the store – so I had to adjust my technique. My usual recipe calls for a four pound chicken, cooked high and fast to crisp up the skin. But this was a monster bird, close to six pounds. (I think it descended from T-Rex, not from one of those tiny velociraptors). I used the infrared rotisserie burner until the chicken was starting to brown, about 30 minutes, then turned the IR burner off and let the heat settle to indirect medium-low, about 300°F, and let the chicken coast to doneness, for a total cooking time of an hour and a half.
I can’t argue with the results. The big bird had crackling skin, tender meat, and enough spice rub kick to make my lips tingle. I can’t ask for anything more.
Recipe: Rotisserie Chicken with Tex-Mex Rub
- 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
- No rotisserie? No worries. Your best option is grilling a butterflied chicken – use the instructions in my grilled butterflied chicken recipe, but substitute the Tex-Mex rub for the dry brine, and expect the total cooking time to be an hour for the larger chicken.
- Grill-Roast Chicken: Don’t feel like butterflying the chicken? Set the grill up for indirect medium heat as described in step 2, then put the grill grate in the grill, and put the chicken, breast side down, on the grate over the drip pan. Close the lid and cook for 30 minutes, then flip the chicken breast side up (using wads of paper towels to protect your hands), and grill until the chicken measures 160°F in the breast, about 1 hour.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
|Check out my cookbook, Rotisserie Grilling.|
Everything you could ask about the rotisserie,
It’s a Kindle e-book, so you can download it and start reading immediately!
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