Campfire Smoked Rotisserie Chicken - Mighty Mrs | Super Easy Recipes (2024)

FAQs

How long does it take to rotisserie a chicken on a fire pit? ›

Cook the chicken for 4-8 hours depending on how hot your fire is. When the thickest part of the chicken reaches 165 degrees, your chicken is finished cooking. Let the meat rest for 10-20 minutes before carving.

Make a Rub

Just because the chicken is already cooked doesn't mean it can't benefit from a rub. Before reheating, make a custom blend of your favorite spices like paprika, cayenne, onion or garlic powder. Mix in dried herbs or a bit of sugar for beautiful caramelization, then sprinkle it evenly over the skin.

One of the key secrets to achieving juicy and flavorful rotisserie chicken lies in the art of brining. Brining involves soaking the chicken in a saltwater solution infused with herbs, spices and aromatics. This process not only enhances moisture retention but also imparts depth of flavor to the meat.

Simply insert your food thermometer into the thickest part of the chicken (for a whole chicken, that would be the breast). You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken, or 165°F (74°C) for chicken cuts.

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

Anywhere between 400 degrees F and 450 degrees F will lend the best results. Just be certain to use your exhaust fan. Crispy skin is the goal but don't overcook the meat in the process!

Reheating Rotisserie Chicken on the Stove

Once hot, spray it or add some oil. Warm up the oil for 30 seconds. Add the chicken meat to the pan and stir. After a minute, add seasoning, sauce, or some water or broth to add moisture to the chicken meat.

Why do supermarket rotisserie chickens taste so good? ›

This is not only due to the addition of extra water but also additives including phosphate. These additives help the meat absorb and retain moisture before, during, and after the cooking process. As a result, every mouthful of the meat retains a succulent texture.

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

The reason Costco's chicken is so juicy is because of a salt solution pumped inside, which is basically like super-brining. That makes the meat moist and evenly seasoned every time, delivering a consistent—though there has been some Reddit uproar about weird-tasting chicken lately in some states—tasting chicken.

Truss your chickens you've never done this before) and skewer the chickens firmly onto the rotisserie spit over your campfire. Combine apple cider vinegar, brown sugar, white pepper and water or beer in a squirt bottle. Douse chicken with this mixture. Rotate spit every 20-30 mins (10-15 if your fire is roaring).

If you cook deboned and skinless chicken breast over a firepit, you will need to watch it more closely to ensure it doesn't become overcooked. Wings, thighs, and drumsticks are moister because they contain more fat. Consider cutting larger breasts into smaller pieces, so they will cook faster and remain juicy.

Cover grill and cook at medium-high heat until skin has browned and chicken registers between 155° and 160°F (68° and 71°C) on an instant-read thermometer inserted into the thickest part of breast, 30 to 45 minutes.

Is a rear burner essential for rotisserie cooking? If your BBQ has a rear burner, then win win! We suggest you use it during the cook, however if you don't then you can still manage by using the burners below.