How to Cook Yummy Buttermilk Brined Rotisserie Chicken

Delicious, fresh and tasty.



Buttermilk Brined Rotisserie Chicken. If you are fortunate enough to have a rotisserie on your grill, nothing beats a brined whole chicken that turns slowly on a spit and bastes itself while the skin turns golden brown and delicious. This best-ever roast chicken gets flavor from a brine made with buttermilk, garlic, porcini and rosemary. Get the recipe at Food & Wine.

Buttermilk Brined Rotisserie Chicken Place the chicken and rotisserie on the grill, start the rotisserie motor and turn the burners to low (on a charcoal grill, keep the coals on either side I like to serve it with mashed Yukon Gold & buttermilk potatoes, steamed asparagus or corn and gravy made from the drippings, chicken broth and Wondra. Buttermilk brined chicken starts simply with whisking buttermilk with a bit of brown sugar, spice, garlic, and, of course, salt. You can do this the morning of grilling or the night before. You can cook Buttermilk Brined Rotisserie Chicken using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Buttermilk Brined Rotisserie Chicken

  1. Prepare 1 of whole chicken- under 4 pounds.
  2. You need of Brine.
  3. You need 2 Cups of Buttermilk.
  4. It's 1/4 cup of olive oil.
  5. Prepare 1 TBS of Sea salt.
  6. It's 1 tsp of garlic powder.
  7. You need of For Cooking.
  8. Prepare 1/2 of medium yellow onion- large dice.
  9. It's 2 TBS of Poultry Seasoning- about.
  10. Prepare 2 tsp of garlic powder.
  11. Prepare 1 TBS of Butter- split in half.
  12. You need of Salt and Pepper TT.

Submerge the chicken in this marinade, and stash it in the fridge until it's time to cook. This buttermilk brined roast chicken recipe is unbelievably delicious. Even though it takes time it's super easy, too. To say that Texans are fond of their Lemony and garlicky scents waft through the house and linger after the dishes are done.

Buttermilk Brined Rotisserie Chicken instructions

  1. Add all ingredients in the "Brine" Section and chicken minus giblet bag and neck to a gallon size bag or container big enough to hold chicken and brine. Place in refrigerator for 24-48 hours..
  2. After chicken has soaked in brine for up to 48 hrs remove chicken from brine to a cutting board. Get rid of brine-no longer needed..
  3. Rub poultry season, S&P, Garli Powder on inside and outside of chicken. Put.5 TBS Butter under skin of each breast. Place diced onion in cavity of chicken..
  4. Now truss your chicken and attach rotisserie spits. https://www.instructables.com/id/How-to-Truss-a-Chicken/.
  5. Place chicken in rotisserie- I used Instant Pot Vortex plus. Cook 380* for 50-60 minutes or until internal temperature is at least 165*(I usually go for about 180-200).

If you don't want to roast it you can also use a rotisserie. This healthy buttermilk chicken recipe has all the flavor of buttermilk fried chicken without the frying. To prepare buttermilk brine: Combine buttermilk, sugar, shallots, garlic, salt, oregano, thyme, rosemary, Worcestershire sauce and pepper in a bowl. Buttermilk-Brined Fried Chicken. this link is to an external site that may or may not meet accessibility guidelines. This video is a how to video on cooking a rotisserie chicken on a gas grill.