Name: Rotisserie Barbecued Chicken
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: American
Ingredients: 1 (4 pound) chicken; Fist sized chunk of smoking wood (or 1 cup wood chips); 1 cup ketchup; 1/4 cup honey; 1/4 cup cider vinegar; 1 tablespoon Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon hot sauce; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 2 teaspoons paprika; 2 teaspoons brown sugar; 2 teaspoons chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme

Description

Rotisserie Barbecued Chicken recipe - the ultimate backyard barbecued chicken, spinning the chicken on the rotisserie.

Ingredients

Scale

1 (4 pound) chicken
Fist sized chunk of smoking wood (or 1 cup wood chips)

Barbecue Sauce

1 cup ketchup
1/4 cup honey
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon hot sauce

Barbecue Rub

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons paprika
2 teaspoons brown sugar
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme

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Instructions

Season, truss and spit the chicken: Whisk the barbecue sauce ingredients in a bowl, then set aside. Mix the barbecue rub ingredients in a small bowl. Break up any clumps of brown sugar until it is completely mixed with the other spices. Sprinkle the chicken with the barbecue rub inside and out, patting it onto the chicken to help it stick. Gently work your fingers under the skin on the breast, then rub some of the barbecue rub directly onto the breast meat. 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. Submerge the smoking wood in water and let it soak until the grill is ready.
Set up the grill for indirect high heat: Set the grill up for indirect high heat (450°F) with the drip pan in the middle of the grill.
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. Add the smoking wood to the fire, then close the lid and cook until the chicken reaches 160°F in the thickest part of the breast, about 1 hour. During the last 15 minutes of cooking, brush the chicken with the barbecue sauce every five minutes.
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, passing the remaining barbecue sauce at the table.

Prep Time: 1 hour
Cook Time: 1 hour
Category: Rotisserie
Cuisine: American

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