Fire & Grill · American
Paprika-Rubbed Rotisserie Chicken
A bold rub of smoked and sweet paprika, garlic and brown sugar paints these birds a deep russet as they turn slowly on the spit. Constant rotation self-bastes the meat, so every slice is moist and the skin crackles all the way around.
Test kitchen note: Dry-brine the chickens uncovered in the fridge overnight. The drier the skin going onto the spit, the crispier it comes off.
Method 6 steps
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Mix the salt, both paprikas, garlic powder, sugar, thyme and cayenne. Rub a third of it all over the chickens and refrigerate them uncovered overnight.
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Truss each chicken tightly with kitchen twine so the wings and legs are held close to the body.
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Stir the oil into the remaining spice mix and rub it evenly over the skin.
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Slide the chickens onto the rotisserie spit, securing them with the forks, and set up the grill for medium indirect heat around 350F with a drip pan underneath.
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Spin the chickens for 1 1/4 to 1 1/2 hours, until the thickest part of the thigh reaches 170F and the skin is deep red-brown.
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Remove from the spit, rest for 15 minutes, then carve into quarters.
That is the whole pie. Enjoy every slice.
Pairs well with
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