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Rotisserie Marsala Chicken Recipe

Ingredients

How to make it

  • The night before you want to cook the chicken, estimate the amount of brine you need by immersing the whole chicken (still in the plastic bag if pre-wrapped) in water in a plastic bucket just large enough to hold it. (And to also fit in your fridge!) To each 2L of water, add 1/3 cup coarse pickling salt and an equal amount of brown sugar. Stir to dissolve, then add the crushed garlic. Remove the chicken from the plastic wrap, rinse the bird with cold tap water, remove and discard any giblets, then immerse in brine. Cover and refrigerate overnight until you are ready to BBQ.
  • When ready to rotisserie, remove the chicken from brine. Discard brine. Skewer chicken and secure on the rotisserie spit. Set aside.
  • Prepare basting injection mix by melting butter in a coffee cup in the microwave for about 15-20 seconds and then mix in the Marsala. Inject this mixture using a meat injection syringe into the breast meat and thighs. Finally, generously sprinkle the lemon/herb seasoning on the outside of the bird.
  • Remove cooking grills from gas BBQ and rotisserie your chicken. I try keep the temperature of the BBQ at 350F. Cook until juices run clear, usually about two hours. Remove chicken from the spit and serve.

Reviews & Comments 3

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  • sparow64 11 years ago
    Sounds amazing, and look at that browned yummy goodness!! I want some!
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  • Good4U 11 years ago
    MMM Good! I think this will be what I try on BBQ for my first rotisserie chicken on it! Great post I love the marsala addition:-)
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  • wynnebaer 11 years ago
    Beautiful!!
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chuckieb Ottawa, CA

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