Lemon Chili Rye Rotisserie Chicken
Lemon Chili Rye Rotisserie Chicken giving our whole chicken a bit of spice with some tang. Following the release of my new Spirit-Infused Blends with Spiceology, here’s a recipe with the Lemon Chili Rye rub. This rye infused blend is smoky, slightly acidic and perfectly balances sweet and spicy. While it’s fantastic on chicken, seafood, pork and veggies; it can also double as the rim seasoning for a cocktail or sprinkled within for some extra flare. It’s been a while since I’ve done rotisserie chicken, which is slightly surprising since my wife and I love this dish so much. There’s just no better way to cook a whole chicken than slowly roasting it over the fire. It’s also a pretty easy recipe to cook, so really we’re winning all around with this one. Since this recipe celebrates the release of my new seasoning line, the Lemon Chili Rye blend is going to be the star of the show. You can check out those blends on Spiceology’s website if you’d like. If you don’t have the blends, but still want to give rotisserie chicken cooked over the fire a try here is not one, but two recipes I’ve done similar to this one. Alright, now onto this Lemon Chili Rye Rotisserie Chicken recipe. Rye Rye Rye Whiskey Like any delicious rotisserie chicken, this one starts with the marinade. I love marinating chicken because it creates a depth of flavor that’s hard to achieve otherwise. For this Lemon Chili Rye Rotisserie Chicken, my marinade consisted of only two ingredients: the Lemon Chili Rye blend and rye whiskey. In a large bowl, I poured the rye whiskey over the chicken. Then, I covered the chicken in the Lemon Chili Rye seasoning blend. Turn the chicken within the bowl to ensure it receives an even coating of seasoning and whiskey. Then, set it in the refrigerator to marinade. I only marinated this chicken for two hours. This was because of the whiskey. If you are marinating chicken with alcohol or vinegar, it’s important that it only marinates for a couple hours because anything longer than that would cause the chicken to actually get tougher as opposed to more tender. Rotisserie Chicken After two hours have passed, pull the chicken from the refrigerator and secure it onto the rotisserie. Then, I sprinkled a fresh layer of the Lemon Chili Rye blend back onto the chicken. Now, we take it to the fire. I set up my firepit with the hot coals on one side of the pit and set my chicken across the middle. This allows the chicken to cook indirectly, so we achieve our slow cook on the chicken without burning it. Start up the rotisserie and then let the chicken cook for approximately two to two and a half hours. Check on the rotisserie chicken periodically to ensure the coals are still hot, but also that the chicken isn’t burning. Butter Me Up You know what goes great on anything, butter. Prove me wrong. You know what also goes great on almost anything, garlic. You could maybe prove me wrong on this one, but that’s why I put the almost in there. While the chicken was rotissering, I made a butter sauce on the side. It consisted of butter (shocker), garlic, honey, scallions and cilantro. You don’t necessarily need this sauce to have a delicious rotisserie chicken, it’ll be good all on its own. However, I really liked how the honey in this sauce pulled out the sweetness of the Lemon Chili Rye blend. I wasn’t upset about that fresh crunch provided by the scallions either. Lemon Chili Rye Rotisserie Chicken is Served When the chicken reaches an internal temperature of 165F, we know it’s done. Pull it from the fire and remove it from the rotisserie spit. I set the chicken on a cutting board and then poured the butter sauce all over the chicken. It was mouth watering, really. From here, you can serve! I was able to pull this chicken apart by hand. It was so freaking delicious. Best enjoyed with friends and family. Cheers! Chicken: ▢ 1 Whole Roaster Chicken▢ 2 tbsp of Lemon Chili Rye Seasoning▢ 4 oz of Rye Whiskey▢ 2 tbsp of Canola Oil ▢ 1 Whole Roaster Chicken ▢ 2 tbsp of Lemon Chili Rye Seasoning ▢ 4 oz of Rye Whiskey ▢ 2 tbsp of Canola Oil Honey Herb Butter Glaze: ▢ 3 tbsp of Butter▢ 2 tbsp of Honey▢ 1.5 tsp of Chopped Cilantro▢ 1 tsp of Chopped Scallions▢ 1 tsp of Minced Garlic ▢ 3 tbsp of Butter ▢ 2 tbsp of Honey ▢ 1.5 tsp of Chopped Cilantro ▢ 1 tsp of Chopped Scallions ▢ 1 tsp of Minced Garlic In a food safe bowl, add your chicken. Next, add your Lemon Chili Rye Seasoning, rye whiskey and canola oil. Mix together then place the chicken in the fridge to marinate for only 2.5 hours.After marinating time is over, preheat your fire to a medium high temperature of 350F. Create it using a 3 zone cooking method with the rotisserie between the two fires.Pull out your chicken and skewer onto the rotisserie spike. Secure and truss the chicken over the legs and wings. Make sure to go back and thoroughly season your chicken with more Lemon Chili Rye seasoning on all sides.Add your chicken to the rotisserie and begin cooking for about 2 hours or until the internal temperature of the chicken reaches 165F at the thickest part. Once the chicken is done, pull off and let cool for 5 minutes.While cooling, heat up a basting skillet over medium heat. Add all your ingredients for the Honey Herb Butter Glaze and stir. Let simmer for 1-2 minutes, then pull off the heat.Once the chicken is done resting, cover in the Honey Herb Butter. Slice, serve and enjoy! In a food safe bowl, add your chicken. Next, add your Lemon Chili Rye Seasoning, rye whiskey and canola oil. Mix together then place the chicken in the fridge to marinate for only 2.5 hours. In a food safe bowl, add your chicken. Next, add your Lemon Chili Rye Seasoning, rye whiskey and canola oil. Mix together then place the chicken in the fridge to marinate for only 2.5 hours. After marinating time is over, preheat your fire to a medium high temperature of 350F. Create it using a 3 zone cooking method with the rotisserie between the two fires. After marinating time is over, preheat your fire to a medium high temperature of 350F. Create it using a 3 zone cooking method with the rotisserie between the two fires. Pull out your chicken and skewer onto the rotisserie spike. Secure and truss the chicken over the legs and wings. Make sure to go back and thoroughly season your chicken with more Lemon Chili Rye seasoning on all sides. Pull out your chicken and skewer onto the rotisserie spike. Secure and truss the chicken over the legs and wings. Make sure to go back and thoroughly season your chicken with more Lemon Chili Rye seasoning on all sides. Add your chicken to the rotisserie and begin cooking for about 2 hours or until the internal temperature of the chicken reaches 165F at the thickest part. Once the chicken is done, pull off and let cool for 5 minutes. Add your chicken to the rotisserie and begin cooking for about 2 hours or until the internal temperature of the chicken reaches 165F at the thickest part. Once the chicken is done, pull off and let cool for 5 minutes. While cooling, heat up a basting skillet over medium heat. Add all your ingredients for the Honey Herb Butter Glaze and stir. Let simmer for 1-2 minutes, then pull off the heat. While cooling, heat up a basting skillet over medium heat. Add all your ingredients for the Honey Herb Butter Glaze and stir. Let simmer for 1-2 minutes, then pull off the heat. Once the chicken is done resting, cover in the Honey Herb Butter. Slice, serve and enjoy! Once the chicken is done resting, cover in the Honey Herb Butter. Slice, serve and enjoy! Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!