Rotisserie Chicken with a Garlic Wet Rub
I love using the rotisserie attachment for my Weber Performer. Most of the time I simply use salt and pepper but today I was feeling some garlic. I made a garlic wet rub and tossed two chickens on the rotisserie. This is a great rotisserie chicken wet rub!
2 tsp Salt
1 T Black Pepper
1 T garlic powder
8 cloves garlic
1-2 T olive oil
2 whole chicken
After cleaning and trussing my two Costco chickens I prepared the wet rub. I added about 1 T oil into a small container, 2 tsp salt, 1 T black pepper, garlic powder, and 8 cloves of garlic finely chopped. I mixed this rub up really well.
I put the wet rub all over the chickens.
I let the chickens rest with the rub on while I prepared the grill. When using the rotisserie attachment I find that using anywhere from ½ to ¾ of the charcoal chimney will give you a nice 400-450 degree grill. While this may seem hot at first, it will quickly get down to 350-375 and hold for at least an hour.
When the coals were ready I dumped them onto one side of the grill and placed an aluminum pan in the center with a little bit of water in it. Then I assembled the spit on the rotisserie ring. After about 20-30 min the chickens looked like this:
After about an hour I was testing the breast meat for doneness with a digital thermometer. Once the thermometer read 165 degrees they were done. This took almost 2 hours since towards the end I had a 325 degree grill. I wasn’t adding any fresh coals because I really wasn’t in a rush to eat.
Once the chicken was done I let it rest for about 15 minutes before carving. Fantastic juicy rotisserie chicken with a nice garlic flavor! I mean after all there was 8 cloves of garlic and garlic powder in the wet rub!!!
Garlic rotisserie chicken is so pretty!
I just bought the same grill as you–Weber Performer with the gas start. I am far more of a novice than you with grilling though.
Do you recommend using a chimney with it? Some of the videos I have seen just use the coal baskets that come with the grill.
I was excited to find your blog–I intend to use a lot of your recipes since we have the same grill!
Yes I recommend the charcoal chimney, it is critical for getting the hot coal to light up fast. Let me know if you have any other questions, i’m most active on twitter @grilling24x7 or you can email me with any questions.