Grilling Survivor Series: Easy Bacon Kissed Rotisserie Chicken

By Anthony Serrano

Cooking Rotisserie chicken on a Bull Grill is the perfect way to make an awesome dinner with plenty of leftovers to survive the entire week.  Rarely do I pass up the opportunity to buy a whole chicken since it's cheaper and can be customized to make my meal perfect.  Checkout my Pro Tips to make your next adventure using the rotisserie attachment a success!

I love placing my bird in brine before I cook it but if you’re under a time crunch you can skip this step. Always make sure to coat your bird in Bull BBQ Rub for optimal taste.

Chef Anthony Pro Tip – The secret to a perfectly roasted chicken is to tie up your meats (using cooking twine) tightly to create a uniform shape. This will help your chicken cook evenly and lessen the chances of a dry chicken.

Chef Anthony Pro Tip – I normally start the outside burners on medium-high, and the infrared back burner on low.  As it cooks I check it every 30 minutes to see the coloring,  If it gets too dark, I turn the infrared burner off. I also take the center grates out and put a foil ½ pan to catch the drippings. Once the chicken is a golden color check the temperature using an instant-read thermometer. The breast & thigh should both be 165°

Chef Anthony Pro Tip – Use a pair of pliers to tighten the thumbscrews, the act of heating the rotisserie attachment can loosen the screws and cause the item you are cooking to not rotate properly. The rotisserie attachment will be hot, use caution when removing from the grill.

Chef Anthony Pro Tip – Add extra flavor by using a smoking box with chips or better yet wood smoking pellets.

  • 1 qt water
  • 1/3 cup brown sugar
  • ¼ cup kosher salt
  • Variations
  • Lemon Garlic Brine: Add 1 tbsp Bull Steak and Burger Rub, 1 tsp fresh minced garlic, juice and zest from one lemon
  • Teriyaki Brine: Add 3 tbsp soy sauce, 3 tbsp hoisin sauce, 1 tbsp fresh minced ginger, 1 tbsp fresh minced garlic, 1 tbsp sesame oil
  • Chipotle Brine: Add 1 tbsp fresh minced garlic, 1 tbsp minced chipotle peppers in adobo, 1 tbsp cumin, 1 tsp coriander, 1 tbsp Bull Steak and Burger Rub, juice and zest from one lime
  1. Place ingredients in a medium-sized saucepot and bring to a boil.
  2. Let cool completely before brining. I usually brine big meats or whole birds overnight, but individual cuts no more than 4-6 hours and 2 hours for fish.