How to cook 7 Chickens with Crispy Skin on a Rotisserie in under an hour!

Don't worry if making a rotisserie chicken at home seems like a hard process. In this simple rotisserie recipe guide, we've got you covered.

When you're successful at following these procedures, you'll stop buying chicken from the store for good and be proud to show your new rotisserie cooking abilities with friends and family.

The rotisserie itself is the only thing standing between you and a juicy chicken with crispy skin! Find all Flaming Coals Spit Roasters range. A rotisserie is definitely worth the investment because, with the addition of charcoal flavor, spit roasting is probably one of the best methods of food preparation! 

The simplicity of a rotisserie is sometimes overlooked! Our chickens will, however, self-bast as the rotisserie spins and cooks. With a little fire control, you can simply leave it alone.
 

Prep

First, Apply the Flaming Coals Clucking Mad or Atomic Chicken Charcoal chicken rub evenly after drizzling the skin with olive oil. Attach the legs with thread and tuck the wings under the breast.

 

 

Assuring that the chicken is centered on the skewer will help it cook more evenly in the evening. The Flaming Coals chicken prongs and double-ended prongs for 22mm skewers are used in today's recipe; the nicest thing about these tools is that they are made of 100% 304 food-grade stainless steel, so they won't leach contaminants into your food as other brands do.

Make sure the prongs are inserted into the bird'schicken's ends as tightly and fully as possible to ensure that the chicken won't flip around as it spins.

 

 

Light your charcoal. We utilized Flaming Coals HotRods in this cook since we love how long and hot they burn.

 

 

After fully loading your skewer with chickens, place it on the Flaming Coals SPG 1500.

 

 

Every 10 minutes, spritz your chickens with apple juice to keep them moist!

 

 

Make sure to often check the temperatures, and if the food appears to be cooking too quickly or slowly, adjust the height of the skewer. To avoid hot spots, you'll need to keep an eye on where your charcoal is placed.

The chicken will need to cook for about 45 minutes, but at BSR, we never cook by time; instead, we cook by temperature.When the breast probe reaches 165 degrees Fahrenheit, the birds are considered cooked. We use this thermometer to immediately obtain accurate temperature readings.

 

 

Pull the quick release pin on the skewer to remove the chicken from the spit once it is finished cooking. To allow the juices to set, remove the prongs and let the chickens rest for 5 to 10 minutes.

 

 

Depending on how many people you're catering, you can chop the birds into quarters or pieces. Before serving, consider squeezing some fresh lemon juice over the chicken for an added flavor boost!

 

 

Enjoy!

Check our range of Spit Rotisseries.

 

 

 

 

by: Michael Wilkie