BBQ Pit Boy: Sam's Rotisserie Chicken BBQ
- sixstrings17
- May 19, 2016
- 1 min read
A whole chicken rubbed with spices and roasted over charcoal and hickory cannot be beat. The rub is a tried-and-true blend of brown sugar, garlic powder, black pepper, chili powder, cayenne, salt, paprika, sprinkled over the whole chicken before spit roasting over hot coals for about an hour. Hickory chunks were used to provide that delicious BBQ flavour. For the last 15 minutes, bbq sauce was brushed on to the chicken to provide the delicious glaze that renders no need for any sauce to be used while eating. Rotisserie grilling keeps the meat juicy as it self-bastes. The chicken comes out very tender, juicy, as its internal temperature hits between 170 to 180F. The trick is the blend of dried spices, smoke, and glazing sauce to make one delicious roast chicken! We've done chinese-style soy sauce recipe, pinoy-style inasal, lechon manok, but we think this style comes out best.
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