Rotisserie Chicken Recipe on the Arteflame

Introduction

There's nothing quite like a perfectly cooked rotisserie chicken, and with the Arteflame rotisserie attachment, you can achieve a juicy, flavorful bird with a crispy, golden skin. This recipe walks you through the steps to season and cook your chicken to perfection using the Arteflame grill's rotisserie. Whether you're preparing a meal for the family or hosting a backyard gathering, this rotisserie chicken will be a hit, offering tender meat and a beautiful presentation.

Ingredients

• 1 (or 2 even 3) whole chicken (3.5 to 4 lbs)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lemon, halved
• 4 cloves garlic, crushed
• Fresh rosemary and thyme sprigs (optional, for stuffing)
• Butcher’s twine

Instructions

1. Prepare the Chicken

Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. Drying the chicken helps achieve a crispy skin during roasting.

2. Season the Chicken

Rub the chicken all over with olive oil. In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried rosemary. Sprinkle this seasoning mixture evenly over the entire chicken, making sure to get under the skin where possible. Stuff the chicken cavity with the lemon halves, crushed garlic cloves, and, if using, fresh rosemary and thyme sprigs. Truss the chicken using butcher’s twine to ensure even cooking.

3. Prepare the Arteflame Grill

Set up your Arteflame grill with the rotisserie attachment. Start the fire by placing vegetable oil-soaked paper napkins in the grill, stacking firewood over them, and lighting the grill. Allow it to burn for about 20 minutes until the grill is hot and the fire is well established.

4. Set Up the Rotisserie

Skewer the seasoned chicken onto the rotisserie spit, ensuring it is securely centered. Attach the spit to the Arteflame rotisserie and start the motor. The chicken should rotate steadily above the heat.  Depending on the size of the chicken, you can easily put two or three chickens on the spit at the same time.

5. Cook the Chicken

Cook the chicken on the rotisserie for about 1.5 to 2 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh. As the chicken rotates, it will self-baste, creating a crispy, golden skin and juicy interior.

6. Rest and Serve

Once the chicken reaches the desired temperature, carefully remove it from the rotisserie and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat. Carve the chicken and serve with your favorite sides.

Tips

• Trussing the Chicken: Tying the legs and wings close to the body ensures even cooking and a more compact shape, which helps the chicken rotate smoothly.
• Internal Temperature: Always check the internal temperature with a meat thermometer. Ensure it reaches 165°F for safe consumption.
• Flavor Variations: Experiment with different herbs and spices, such as adding cumin and coriander for a Middle Eastern twist, or citrus zest for a fresh, bright flavor.

Conclusion

Rotisserie chicken cooked on the Arteflame grill is a culinary delight, offering an incredible balance of crispy skin and juicy meat. The slow, even rotation over the open flame ensures the chicken is cooked to perfection, making this recipe a must-try for any grilling enthusiast.

Recipe Variations

1. Herb and Citrus Rotisserie Chicken: Add lemon zest, orange zest, and fresh parsley to the seasoning blend for a bright, citrusy flavor.
2. Spicy Rotisserie Chicken: Add cayenne pepper and chili powder to the rub for a spicy kick.
3. Garlic and Herb Butter Rotisserie Chicken: Stuff the chicken under the skin with a mixture of softened butter, minced garlic, and fresh herbs for extra richness.
4. Smoky BBQ Rotisserie Chicken: Use a BBQ spice rub and baste with your favorite BBQ sauce during the last 30 minutes of cooking for a smoky, sticky finish.
5. Mediterranean Rotisserie Chicken: Season with oregano, lemon, and a touch of cumin, and serve with a side of tzatziki and pita bread.

Pairings

• Wine: A Chardonnay or Pinot Noir pairs beautifully with the rich flavors of rotisserie chicken.
• Side Dish: Serve with roasted potatoes, grilled vegetables, or a fresh garden salad.
• Dessert: A light dessert like berry tart or lemon sorbet balances the richness of the chicken.