Easy Rotisserie Chicken

I recently purchased a new gas grill. My old one was almost 20 years old and has seen almost 4,000 cookouts. Parts for my old gal were hard to find. I knew it was time to upgrade. One of the things I absolutely wanted was a rotisserie, something I did not have on my other grill. I was excited to fire up and make an easy rotisserie chicken for one of my first cooks on the new grill. The process was simple, quick, and the end result was absolutely delicious. I was so very, very glad I got a rotisserie!
Easy Rotisserie Chicken

Of course, you don’t need a gas grill to make this easy rotisserie chicken. Charcoal is even better if you want that great smokey flavor. Either way, you’ll love this. The chicken turns out incredibly moist, much better than I ever expected. And the flavor. My goodness. The rub has the perfect amount of sweetness.

I cannot wait to make this again. I also love to make rotisserie-style chicken on my Char-Broil Big Easy.

Easy Rotisserie Chicken

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Resting Time 15 minutes
Total Time 2 hours
Servings 1 chicken

Ingredients

  • 1 whole chicken approximately 4 pounds
  • 2 tablespoons light brown sugar
  • 2 teaspoons sweet paprika
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil

Instructions

  • Fire up your rotisserie. Because of the brown sugar in the seasoning I turned my temperature to medium-high.
  • Rinse the chicken and pat dry. Thread onto your rotisserie. I like to season my bird on the rotisserie, but you can do it off the rotisserie if you prefer.
  • Combine the brown sugar, paprika and salt and pepper to taste.
  • Rub the chicken with the oil. Then apply the seasoning mix. Get it everywhere.
  • Turn on the rotisserie and let the chicken cook for approximately 1 hour 45 minutes or until the temperature reaches 165 F as measured in several places.
  • Let rest 15 minutes before serving.

Butter Burgers

Why is the sky blue? Do fish wait to swim after they eat? Why would you add butter to a hamburger patty? I can answer the last question, at least. Because it’s good! Butter adds fat and we all know that a juicy burger is a great burger. But why stop there? You need a tasty beer sauce. And some crunchy smoked bacon too. And a slice of American cheese too, just in case.
Butter Burgers

You’ll need a bun that can hold up to these butter burgers. One of those wimpy little el-cheapo buns isn’t going to get it. Grab some hearty pretzel buns and you won’t get soggy, fall-apart sad burgers. You’ll have happy burgers!

Also try my spicy bacon burger.

Butter Burgers

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

For the burger

  • 8 slices bacon
  • 4 tablespoons unsalted butter plus more for buns
  • 2 pounds ground chuck
  • Kosher salt and freshly ground pepper
  • 4 slices Cheddar or American cheese
  • 4 pretzel buns

For the beer cheese sauce

  • 4 tablespoons unsalted butter
  • 1 small onion finely chopped
  • 4 tablespoons all-purpose flour
  • 2 cups light beer
  • 1 1/2 cups heavy cream
  • 1 clove garlic minced
  • Kosher salt and freshly ground black pepper
  • 6 ounces grated sharp Cheddar
  • 6 ounces grated Swiss cheese

Instructions

For the burger

  • Preheat oven to 350 F.
  • Place the bacon on a baking sheet lined with foil and bake until lightly brown but not completely crisp, 15-20 minutes. Remove to a paper towel-lined plate and keep warm (I put an upside down plate over the top of the bacon).

For the beer cheese sauce

  • Melt the butter in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 2-3 minutes.
  • Stir in the flour and cook, stirring, until it starts to brown, about 2 minutes.
  • Whisk in the beer until smooth.
  • Reduce the heat to low and simmer until the beer is cooked out and the sauce is reduced, about 5 minutes.
  • Stir in the cream and garlic. Stir continuously and cook until the sauce has thickened, 10 minutes.
  • Remove from heat and season with 1/2 teaspoon salt and a pinch of pepper.
  • Slowly add the cheeses and stir until melted.
  • Keep warm over low heat.

For the burgers

  • Cut butter into small pats.
  • Form beef into 4 balls, Press butter into centers then form into patties Season with salt and pepper.
  • Heat a grill or grill pan over medium high heat.
  • Add patties and cook on one side until browned.
  • Flip and cook until done.
  • Top with cheese slices (see my note below) and remove to a plate.
  • Butter both sides of the pretzel buns and place on the grill, cut-side down. Grill until golden brown and toasted.

For the burgers

  • Top buns with cheese, bacon, burgers, and cheese sauce. Serve with plenty of napkins!
  • Note: I like to put the cheese on my bottom bun instead of on the grilled patties. It helps form a barrier between the juicy meat and the bun, preventing it from getting soggy.

Grilled Ginger-Orange Carrots

You gotta eat your veggies. You can’t just slap a few burgers onto the grill and call it dinner. Or so I’ve been told. So, why not make those veggies yummy! These grilled ginger-orange carrots definitely don’t taste like boring carrots. They pack a little sweet, and a little heat. Often carrots are too sweet for my taste. The spiciness in these little delicious bites definitely offsets that sweetness.
Grilled Ginger-Orange Carrots

I’m a big fan of Sambal Oelek, an Asian chili garlic sauce. It’s nice and thick and spicy. You might not like that heat in your grilled ginger-orange carrots as much as I do, so I’d start with a little less than I state in the recipe and taste it. If you like it, stop. If you want more kick, add more!

Also try my spicy cranberry glazed carrots.

Grilled Ginger-Orange Carrots

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

  • 1 pound large carrots peeled, sliced as desired
  • 1 tablespoon vegetable oil
  • Kosher salt to taste
  • 2 tablespoons chili garlic sauce
  • 1 teaspoon ground ginger
  • 2 tablespoons orange marmalade or more, to taste

Instructions

  • Brush carrots with oil. Fire up your grill for indirect cooking.
  • Combine the remaining ingredients in a large bow. Add the carrots and toss to coat.
  • Transfer carrots to the grill (I recommend a grill basket for easy cooking and cleanup) and cook 10-15 minutes, turning occasionally, until tender.