Whole grilled chicken - Rotisserie and good spice mix gives fantastic results.
I love to grill. My grill is outside all year round and it sometimes happens that I grill in the winter as well, but when the sun and spring come, then there is a lot of grilling.
Ingredients
- 1 pcs whole chicken
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp cummin
- 1 tsp ginger
- 0,5 tsp cayenne pepper
- 1 tsp crushed fennel seeds
- 2 tbsp peppers / smoked peppers
- 2 tbsp brown sugar
Here I will come up with some great tips on how to grill a whole chicken. This is very good and easy. You get much better quality when you buy whole chicken. Feel free to buy fresh chicken of good quality. When it comes to grilling, temperature control is the most important thing. With this method you get perfect chicken every time. Today I use a rotisserie. This is an extra part you can buy for the grill. It is actually a large barbecue skewer that spins around automatically.
Step 1
Start by taking out the chicken. I rinse it quickly under the sink and wipe the chicken with paper towels. Mix together the spice mix and rub the chicken in well with this. Give it a little massage and make sure there are spices in all places on the chicken. Attach the chicken to the skewer and tie the thighs and wings together with a little food twine. This is smart so the wing does not hang out and is grilled too much. Put the chicken in a pan and cover with plastic wrap. Leave it outside with the spice for 1 hour. Then the spices have time to soak in a little and the chicken is brought to room temperature.
Step 2
Fire up the grill with charcoal / briquettes and divide the charcoal to each side when ready. The chicken must be grilled on indirect heat. Indirect heat means not over the coal but next to or in between. Put on the rotisserie and let it spin around. Touch the lid and control the heat with air supply on the grill. My goal is that the temperature inside the grill should be at 160-180 degrees. It takes about 1 hour to grill a whole chicken. Check with a thermostat or punch a hole with a stick. The broth should be clear and fine. When the chicken is ready, it is important that it is allowed to rest before serving. Let the chicken rest for at least 15 minutes before cutting it up. Cut off thighs, wings and breasts. Divide neatly and place on a platter. The result is extremely juicy chicken with a crispy flavorful skin. Chicken is both easy, cheap and very good food to grill.
Step 3
Here served with Choron sauce and homemade french fries.
