Rotisserie Chicken (Using Air Fryer or Grill with Rotisserie Attachment

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Rotisserie Chicken (Using Air Fryer or Grill with Rotisserie Attachment

Prep Time20 mins

Cook Time1 hr

Resting Time15 mins

Total Time1 hr 35 mins

Course: Barbecue, Dinner, Lunch, Picnic

Cuisine: American

Keyword: Barbecue, Chicken, Dry Rub, Rotisserie

Servings: People

Calories: 320kcal

Cost: $7

Equipment

Instant Omni oven with rotisserie attachment .....or.....
Gas or charcoal grill with rotisserie attachment
Aluminum Foil
Butcher Knife
Butcher's Twine
Small Mixing Bowl for Dry Rub
Small Pan to melt butter (Can also melt in microwave if you would like)
Scissors or knife to cut twine
Marinating brush

Ingredients

1 whole roasting chicken (3.5 pounds if possible) If more than 3.5 see "Things to Consider" above.
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/2 stick (or 4 tbsp) butter (melted)

Instructions

Trussing the chicken

The first thing you need to do is determine the weight of your chicken. If it's more than 3.5 pounds, you will want to detach the leg quarters (Thighs and Legs) and set those to the side. These will cook with the chicken but will lay on the bottom of the Instant Omni Plus 11 in 1 oven. If you are using a rotisserie spit on your outdoor grill, the weight should not matter. You can leave the chicken whole.
To detach the leg quarters: Place your chicken as picture above so that it's on it's back and the wings and thighs are open towards the cutting board.
With a sharp butcher knife, slice the skin of the left that is attached to the body of the chicken and press with some pressure until the leg quarter comes loose. Do this for both legs. See picture.
Next, using your butcher twine, make sure your piece is long enough to go around the chicken at least twice. Place your string under the chicken wings and bring the string up and over the wings and pull tightly to hold the wings to the body.
I then go back around a different part of the wings and tie again. Then I go lengthwise from top to bottom. If there is any way to tuck the tips of the wings into some of the twine, go ahead and do so. This is what mine looked like.

Putting the chicken onto to the rotisserie spit

On your spit, attach one of the forks on one end. Stab your chicken and push the spit through the chicken and then make sure your chicken securely attaches to the fork. Push all the way down to the end of the fork. Try to make sure your chicken is as close to the middle of the spit as this makes the rotation much easier for the rotisserie motor of your oven.
Slide the other fork onto the rotisserie spit and down to your chicken, making sure to push the other fork all the securely into the chicken. Tighten the screw once your chicken is secure. If you need to adjust your chicken, just loosen the spit fork screws and move it to where you desire.

Dry rubbing the chicken

In a small mixing bowl, put your garlic powder, onion powder, salt, pepper, ground coriander, chili powder, paprika and mix together.
In a small sauce pan or in the microwave, melt your butter
Once melted, take your marinate brush and brush the chicken all over with the butter. (NOTE) you can also use olive oil if you feel it's a safe fat for your diet. :-)
Once your chicken is coated, sprinkle your chicken on all parts, sides, etc. with the dry rub. Make sure to massage it all over the chicken and into it's nooks and crannies. You want to coat this as much as you can.
In your Instant Omni Plus 11 in 1, line the entire bottom with aluminum foil. Make sure to cover the bottom heating elements and press the foil to the bottom of the middle part of the oven. This is where you will place your leg quarters on each side.
Once coated, it's time to go into the oven or into the grill. Take your dry rubbed, rotisserie spitted chicken and place it into the air fryer/rotisserie oven or take to your outside grill. We want to cook this chicken on the rotisserie for 1 hour at 400F degrees.
Take your leg quarters (if you had to detach them) and make sure that you butter and dry rub those as well. Place them on each side of the bottom of the oven. You want to make sure that your chicken will have room to rotate.
Set your oven to "Roast" then make sure it's on "Rotate" and not "Convect." Your chicken should start turning slowly. It will do this for one hour. Your kitchen will start to smell heavenly in just about 10 minutes.
After your chicken is done, take it out of the oven (or off the grill) and let it rest for 15 minutes. Go ahead and carve the chicken and put on a platter. You are ready to eat!! :-)

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