Rotisserie Chicken on the Napoleon Gas Grill | Rotisserie Chicken Recipe with Malcom Reed
Rotisserie Chicken Recipe on the Napoleon Gas Grill
For more barbecue and grilling recipes visit: http://howtobbqright.com/
To start, I picked up 2 whole chickens from the grocery store. I took the chickens home and washed them, removed the neck and giblets from inside the chicken cavity and used a paper towel to dry the chicken skin.
Once the chicken was washed and dry, I mixed a really simple herb butter.
I chopped some fresh parsley, thyme and rosemary (but you can use dried herbs). I mixed about 1tbs. of the herbs with 1 stick of room temp salted butter.
I used my hands to loosen the skin away from the chicken breast then I placed ½ the herb butter mixture under the skin of each chicken. Make sure you spread the butter under the breast, thighs and legs equally.
Next you’ve got to truss – or tie – the chicken. This isn’t the easiest thing to do, but you have to get the chicken in a tight package so it cooks and rotates evenly. You can check out the video to see how to tie up the chicken properly.
Once you’ve got the chicken tight – it’s time to put the chicken on the spit. Make sure it’s tight and centered on your rotisserie. Once your chicken is secure, now you can season.
First spray the outside of the chicken with vegetable oil and then liberally apply a good AP rub. I’m using a simple salt, pepper, garlic mixture but you can use any chicken rub or seasoning you like here.
AP Rub
– 4 parts salt
– 2 parts granulated garlic
– 1 part black pepper
Now the chicken is ready for the grill. On my Napoleon Gas Grill I set the rotisserie to 500 and set the far right and left burners as low as they will go. This will help hold the temp and get the chicken cooked evenly.
Now you just need to let it cook. It’s going to take about 45 min – 1 hour. But it’s always a good idea to start checking temps at the 30 minute mark. Then keep checking them every 10 – 15 minutes after that.
You are looking for an internal temp of 165 in the breast and 175 in the dark meat. Once your chicken temps out, it’s time to get it off the grill.
You’ve got to let the chicken rest for about 15 minutes before you remove the rotisserie spit from the chickens – it’s just too hot. Once it rests, it’s time to remove the rotisserie chicken from the spit and dive in.
This rotisserie chicken with the butter under the skin and simple AP seasoning on the outside really creates a delicious and really juicy chicken. It made for a great dinner that made everyone happy.
If you’ve got a rotisserie, this is one recipe I strongly suggest you try.
For more how-to recipes visit: http://howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
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I have been checking out the 500 PP for about a month. This video sold me on it. Let's go!
I love my Napoleon Grill!
"Right under his BUTT"
He really emphasized the butt
In the states meat seems to be not very expensive. Over here it costs a little fortune. Great video!!
povero di grassi . . . . . sei a dieta ?
You are so right about the rotisserie chickens off the Napoleon grill….hard to beat. I'm very impressed with mine too!
Dude I love you!!
Can you adjust the temps
Thanks for sharing how to string the chicken. This is the best so far. Chicken looks great and juicy.
good call for no longer doing your facial hair like this 👍🏼👊🏼
Great video Malcom!
I am doing this in a few hours. I don't have a Napoleon Grill. It is going on an Even Embers 5 burner grill with the rotisserie. It will be a balancing experiment with the burners.
Great video man!
quit the butter your gonna die you fat fuck
would of put a tray down my self
Just love them Errrrbs 😉
Malcom i'm coming to your house to eat.
🙂
Never trust a skinny chef!
How many chickens will the rotisserie hold?
Why no drip pan underneath?
Im definitely going to try this on Saturday. Looks really good. Great Job sir. I also just ordered a Napolean Grill:)
great recipe but if you're going through the trouble of making videos please use clip-on mics so we can understand what you're saying instead of yelling
Just bought that same grill can't wait to put it to use
The rod that you put the chickens on, it's called the spit.
I love your video.
Great vid bro, all the way from london, cant wait to fire my swiss grill up very soon, ill be trying this👍👍👍
What kind of gloves are those blue ones you are using?
I'm surprised you kept both chickens spinning the way you had them staked. Just sayin, if I had done that very same thing, one bird would spin and one would sit and burn. I need 2 forks per chicken to hold, but I cook over an open fire pit and I can't see much difference there. So damn good job! Been watching your videos all day and I just want to cook something!
I love this guy!
awesome grill and that chicken
oh man…..now I'm gonna have to find a good excuse to tell the wife on my new toy coming soon to a patio near me
Love love love it! Thank you Malcom!
I just have discovered and subscribed to your channel. Let me start by telling you what you probably already know. You sir, are an absolute righteous cook. I can't wait to start trying some of your recipes. Keep doing what you do buddy! You had me at "tomahawk ribeyes" and just compounded the interest with bacon deer loin, whole shoulder, and smoked Mac and cheese. Thank you for sharing your skill and God bless you and yours.
never trust a skinny chef
Ok Thanks. Great Videos by the way
I can just smell those spices from here! Great video, thanks!
can you do a video on cleaning the chicken out before prep
Those are a couple of real nice looking chickens.
The tie tutorial was great, real nice way to truss them up.