Rotisserie Chicken

5 from 1 vote

Thanks to my new FYR Grill, cordless rotisserie skewers make preparing the perfect Rotisserie Chicken with a Peruvian green sauce easy.

Prep Time20

Cook Time3 30

Course: Dinner, Lunch, Main Course

Cuisine: American, Peruvian

Servings: People

Author: Derek Wolf

Ingredients

Chicken:

2 Whole Roaster Chickens
Canola Oil as needed

Seasoning:

⅔ cup Smoked Paprika
½ cup Garlic Powder
¼ cup Brown Sugar
¼ cup Ground Cumin
2 tbsp Onion Powder
1.5 tbsp Dried Coriander
1.5 tbsp Dried Oregano
1.5 tbsp Black Pepper
1 tbsp Aji Amarillo Powder or Cayenne
Kosher Salt to taste

Aji Verde:

⅔ cup Sour Cream
⅔ cup Mayonnaise
¼ cup Chopped Cilantro
1 Jalapeño de-seeded
4 Garlic Cloves minced
1 medium Lime juiced
Kosher Salt to taste

Instructions

Preheat your FYR Grill or a rotisserie grill for an indirect rotisserie setup (2 zone or 3 zone depending on what you have). Heat should be around 325-350F for cooking.
In a bowl, mix together the ingredients for the seasoning. Pull out your chicken, slather with oil and generously season all over. Skewer chicken and truss the wings and legs with string.
Add the chicken to your rotisserie and cook for 3-4 hours until the breast is 165F and the dark meat is 170-175F internal. Make sure to maintain temperature the whole time. Move the chicken away from the heat as needed to prevent burning. Once the chicken is done, pull it off and let it rest for at least 10 minutes.
Add the cilantro, garlic cloves, jalapeno and lime juice to a food processor and blend until smooth. Add the mixture to a bowl with the mayonnaise and sour cream. Mix together until smooth.
Slice up your chicken and garnish with chopped cilantro. Serve with the aji verde sauce on the side for dipping enjoy!

Video

Notes

Wet Brining vs. Dry Brining Chicken

When choosing between wet brining and dry brining, it all comes down to preference. Wet brining involves soaking the chicken in a salty, flavorful liquid overnight to ensure maximum moisture and tenderness. Dry brining involves rubbing the chicken with salt and spices before letting it rest for a few hours to overnight. This method draws out the natural juices before they are reabsorbed, intensifying the flavor without the added water content. Both methods result in juicy, flavorful chicken, so on your cooking adventures experiment to see which method you like best.

Nutrition