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Topic: What's the preferred method to do rotisserie chicken? . . . . From: Bret,
Subject: Re: ROTISSERIE CHICKEN
I couldn't find out anything about rotisserie chicken on your website. For example, do you dry rub, baste, marinade or season it in any way? What's the preferred method? I have a gas grill and love rotisserie chicken, and want to try turkey and ham. Temps to cook at? How long? Can you help?
The only difference in rotisserie chicken is that the chicken turns while cooking. Season it anyway that you choose. The only advantage of a rotisserie is that, theoretically, the juices stay on/in the chicken longer because of the rotation.
Cook at 350°F until the internal temperature of the thigh is 150°F or it twists easily in its socket.