Ingredients
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For the Chicken:
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For the Compound Butter Injection (Optional but Recommended):
Rotisserie chicken is already a classic, but when cooked over live fire on the Kamado Joe with the Joetisserie, it becomes next level. This method gives you juicy, flavorful meat with a beautifully crispy, golden-brown skin. Whether you’re keeping it simple with a dry brine and rub or going the extra mile with an herbed butter injection, this technique delivers incredible results every time. With the slow rotation of the Joetisserie, the chicken bastes in its own juices, creating an unbeatable texture and flavor.
Instructions
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01
Pat the chickens dry and generously season them with kosher salt.
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02
Place them on a wire rack over a tray and refrigerate uncovered for 24 hours. This dries the skin, ensuring it crisps up beautifully when cooked.
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03
In a small pot, melt the butter over low heat.
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04
Add garlic and fresh herbs. Simmer for 5 minutes to infuse the flavors.
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05
Strain the butter to remove solids, keeping only the infused butter for injection.
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06
Let it cool slightly but remain liquid.
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07
Load lump charcoal into the firebox and bank it toward the back.
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08
Light the charcoal and let it establish a strong, even heat.
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09
Place the Joetisserie ring and preheat the grill to 300°F with vents adjusted for steady heat.
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10
Remove the chickens from the fridge and pat them dry again.
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11
Lightly coat with olive oil to help the rub adhere.
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12
Combine the paprika, garlic powder, onion powder, and black pepper, and apply evenly to both chickens.
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13
If using the butter injection, insert the injector into the thickest parts of the breasts and thighs, slowly injecting the butter into the meat.
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14
Tie the legs and wings tightly with butcher’s twine to prevent flopping during rotation.
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15
Secure the chickens onto the Joetisserie spit, ensuring even placement for balanced rotation.
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16
Place the spit onto the Joetisserie motor and turn it on.
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17
Close the dome and cook for about 1 hour or until the internal temperature reaches 155°F in the breast and 175°F in the thighs (use a meat probe for accuracy).
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18
Open all vents and let the fire rise to 500°F while keeping the lid open.
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19
Allow the skin to crisp up over direct heat for a few minutes while continuously rotating.
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20
Once the skin is golden and crisp, remove the chickens from the grill.
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21
Let the chickens rest for at least 10 minutes before slicing.