Mike LangChicken, Grilling

What’s on the Grill #138

Mike LangChicken, Grilling

Brined & Hickory Smoked Rotisserie Chicken!  I have an on again off again relationship with brines (As well as many other things that are too numerous to list).  It has been some time since I have used one (I’m back to talking about brines here mind you).  Anyway, while reading through Charcuterie, I stumbled across a brine recipe for chicken.  I was attracted to the strong use of aromatics, so I decided to give it a try.

Brine before simmer

The brine was prepped a day early.  Besides the usual mix of salt, sugar, and water, I added onions, garlic, peppercorns, parsley, and lemons.  After leaving the brine in the fridge overnight, I added the chicken the next morning.  The chicken soaked for about 8 hours in the brine and then sat uncovered in the fridge to dry out the skin.  I departed from Charcuterie by smoking the chicken with hickory chips and spinning it on the rotisserie. 

Brined & Smoked Rotisserie Chicken

The result was by far one of the better rotisserie chickens I have had in awhile.  Truthfully, I have gotten a little tired of them.  I think this time the combination of brine, spinning, and smoke made for a rather interesting and tasty bird.  Perhaps my interest with this spinning chick has been hooked a little longer.