Someone I know has been bothering me to try my own rotisserie chicken recipe, and since I have time, chicken and a rotissierie grill, what the heck? I set aside all day Sunday to get it ready. I'll serve it up with some yellow rice, steamed lemon broccoli and some lightly tossed greens. The menu is set, gotta figure out my technique. After reading a recipe or 10, I think there is a game plan. Step 1: let's brine some chicken!

In reading other rotisserie chicken recipes, almost every single one involves brining a chicken, so I guess I am brining a chicken. (2) chickens, to be exact, because we are Costco people and chickens come in two there. I prepare the brine and add the chicken(s) for a minimum of 4 hours up to 8 or more. This also depends on the size of your container, I used (1) large stockpot per bird.

This is enough for two medium sized birds, I would cut the liquid portion in half if only brining one.

FOR THE BRINE:

• 1 gallon of water
• 1 cup kosher salt
• 1/2 cup brown sugar

Dissolve the salt and sugar over medium heat. When all is dissolved, slightly cool, adding a little ice if needed. Then add:

• 1 T. red pepper flakes
• 5 - 6 cloves of garlic, smashed
• 1/2 onion (any kind) cut in two
• 1 fresh jalapeno, cut in half
• 1 lemon cut into 4 slices
• palmful of whole peppercorns
• large sprig of fresh thyme
• large sprig of fresh oregano
• 3 - 4 bay leaves, whole

Submerge the chicken in this cooled mixture, then refrigerate for as little as 4 hours, or as much as 8 - 10. Once the bird is done brining, remove from the pot, pat dry and place both on a sturdy platter for skewering and basting.

FOR THE BASTE:

• 4 oz. melted butter
• 1/4 cup Old Bay Seasoning
• 1 T. dried oregano
• 1 T. ground cumin
• 1 tsp. cayenne pepper
• 1 tsp. chili powder
• 1/2 tsp. red pepper flakes

Melt the butter, add the spices while the butter is still warm and stir. You are now ready to stick it to that bird.

I stuff the cavity of each bird with the pieces of onion, lemon, garlic, jalapeno, etc. which I've stolen from the brine, then line the birds up on a platter one facing up and one facing down, neck to neck. Next I run the skewer through the cavity of one bird, exiting at its neck, into the next bird (if you have one) through its neck and out the cavity. It is pretty easy. Get those rotisserie forks in really tight, pushing those birds together, a set of pliers to tighten the screws on the prongs help a lot! They should not be flopping around. Balance is key in a rotisserie operation, so be patient and set the skewer up properly before you apply heat to it. Time to take it to the yard.

We get the rotisserie rod in the motor and ready to spin, which is pretty simple. Now to truss. I find trusssing easier when the chicken is suspended in the air, so we wrap them up tight, checking the legs and wings and give her a whirl or two. After watching the birds spin a bit WITH NO HEAT, I adjust the prongs one last time to get them nice and tight, utilizing those pliers! If you are using a counterweight, this is when to dial it in. Another small wrap of wire and we are ready for take-off. We set the rotisserie burners to medium, but if you have a thermometer built into the grill hood, shoot for 350 degrees. Figure on about 20 minutes per pound, or until the breast registers 165 degrees.

I've shown you the various stages of done-ness in the pictures above, but the only way to really know is to use a thermometer. My guys went for a little under two hours. I did baste the birds halfway through, and almost wish I didn't because I sacrified some skin crisp, but boy did I get the flavor! We reach temp so using potholders (another key tool to have handy), we bring them back to our kitchen carving station, which consistes of a knife, fork, towel and large cutting board. After a 15 minute rest, we cut and arrange pieces on the board and have everybody (there are three of us) make a plate. If you're being fancy and serving a crowd you can break these down, arrange on a platter, squeeze with lemon and spinkle with parsley for visual wow factor. The flavor on these birds is insane - spicy but not hot, and lemony, plus it smells soooo good while its cooking! Great way to make everybody hungry.

Now you could use the brine and baste method on chicken pieces, skin on and bone-in, over a regular barbecue grill or even in your home oven and it would come out great! If you are using the rotisserie, have some trussing material, potholders, pliers and a thermometer ready, it will make your life easier. An assistant helps, too. Hope you try it soon and thanks for following!