You know how fried chicken is always the most juicy and tender under all of that crispy breading? It’s because of an old school trick where buttermilk is used to brine and season the chicken. I’ve taken the same brine technique and used it in a grilled chicken so you get all of the flavor, tenderness, and juiciness of fried chicken inside the beautifully roasted skin of a rotisserie chicken.
As seen on Beyond the Flame with Susie Bulloch.
Preheat your Nexgrill to 400-450º.
With your chicken on the rotisserie spit, place it onto the grill, and turn on the rotisserie spinner (rotisserie requires a nearby power outlet).
Cook for approximately 1 hour to 1 ½ hours, basting with melted butter every 20 minutes.
Monitor internal temperature with a digital meat thermometer. When thighs read 150-155º, remove the chicken and rotisserie spinner.
Let rest for 10-15 minutes. Slice, serve and savor!
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