Rotisserie Chicken with lime, thyme & ginger and Grilled Feta Eggplant Rolls! There is nothing easier to grill than a rotisserie chicken. Even though I have a rotisserie ring for the kettles, it took the purchase of the 650 to start using the rotisserie heavily. Since then, I have dipped back to the kettle for variety...but for ease and success, the 650 is where it is at. Yes, picking up a ready done and mass produced roto bird at Kroger, Sam's, or Meijer (heaven forbid) is easy, but where is the fun?
After rinsing the bird well, inside and out, I typically play thespian chicken before beginning the actual cooking part. Although, I try not to do that when Zoë is around because for her it is bad enough I have my hand stuck into the cavity of a lifeless bird. It is a whole other thing to start giving it voices and body movements like it's Jacky Chan.
If I am going roto, I tend not to put any rub under the skin. The rotisserie action does such a good job, the under rub skin is overkill in my book. Instead, what I do is add some citrus and herb to the cavity. Tonight, it was Lime and Thyme. A handful of thyme, and a lime cut in half. (Did I mention they cavity ingredients also have to rhyme?) Before trussing the chicken, I oil her down and rub the skin with some additional chopped thyme, salt, pepper and grated ginger. I then stick her on the spit.
The grill is prepped for indirect grilling with the two outside burners on medium. I also fire up the Infrared Rotisserie burner and add a drip pan. Typically, I shoot for 350 on the hood thermometer, but with the rotisserie burner activated, the temp is usually much higher to start out.
With the grill pre-heated, I place the spit on the grill and let it spin. I only run the IR burner for the first 15-20 minutes, or until the skin gets that nice crisp brown color. After I have arrived at that point, I shut it down and let the grill sink back to 350.
The bird will spin for about 1 1/4 to 1 1/2 hours, or until the internal temperature reaches 180 degrees.
For a side, I recommend Grilled Feta Eggplant Rolls. The eggplant actually came from our garden. As of right now, it is not only the first eggplant, but the only eggplant our garden is likely to produce.
For prep, cut the eggplant in approximately 1/4-1/2 inch slices, lengthwise. Salt both sides well. Grill the eggplant slices over medium heat, approximately 2-3 minutes a side. Once done, place a little bit of feta towards one end of the slice and roll. I used toothpicks to keep them from unraveling. The rolls go great with a balsamic vinaigrette drizzled (or in my case...dumped) over the top.