Brined Rotisserie Chicken

Chicken Rotisserie Weber Kettle

Brined Rotisserie Chicken

14-hour brine, crispy skin, dripping with juice — rotisserie chicken done right on the Weber Kettle.

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We absolutely love using our rotisserie — especially for chicken. These birds were brined for 14 hours, then lightly seasoned and cooked on the Weber Kettle rotisserie attachment until they were dripping with juice and loaded with flavor. No rotisserie required though — these roast beautifully in the oven too.

14–15 hrs

Brine Time

350–400°

Grill Temp

~1.5 hrs

Cook Time

165° / 180°

Breast / Thigh

🐔 The Brine

• 2 whole chickens, ~5 lbs each
• 2 gallons cold water
• 2 cups Malcom's Bird Brine

🧂 The Seasoning

• 2 tbsp olive oil
• 3 tbsp Killer Hogs Hot BBQ Rub (one bird)
• 3 tbsp lemon pepper seasoning (one bird)

⏱️ Plan ahead — the brine requires 14–15 hours overnight plus additional drying time in the fridge. Start the night before you plan to cook.

How to Make It

1. Clean and brine the chickens — mix 2 gallons of cold water with 2 cups of Malcom's Bird Brine in a large container. Submerge both chickens, cover, and refrigerate for 14–15 hours.
2. Dry the birds — remove from the brine, place on a rack over a cookie sheet, and pat dry thoroughly with paper towels. Return to the refrigerator uncovered for several hours. This dries the skin and is key to getting it crispy.
3. Set up your Weber Kettle with the rotisserie attachment to run between 350–400°F.
4. Lightly coat both chickens with olive oil. Season one bird with Lemon Pepper and the other with Killer Hogs Hot BBQ Rub.
5. Thread both birds onto the rotisserie spit. Tie the legs and wings tight against the body so nothing flaps around.
6. Cook until the breast reaches 165°F and the thighs reach 180°F — approximately 1.5 hours.
7. Remove from the spit and rest for 15 minutes before cutting.

🔥 Big Daddy's Tips:

• The overnight brine is what makes these chickens so incredibly juicy — don't skip it or rush it.
• The uncovered fridge drying step after brining is the secret to crispy skin. Moisture is the enemy of a good crust.
• Tie the legs and wings tightly — loose parts will flap and burn on the rotisserie.
• No rotisserie? Roast at 375°F in the oven on a rack for about 1.5 hours — same result, slightly less drama.
• Cooking two birds at once is always worth it — leftover rotisserie chicken makes incredible sandwiches, tacos, and soups all week.

GET YOU SOME! 🔥

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🔥 Cookers

Weber Original Kettle Weber Original Kettle 22"

🧰 Accessories

Javelin Pro Instant Read Thermometer Black Nitrile Gloves

🧂 Rubs & Sauces

Malcom's & Killer Hogs Seasonings Rylee's Seasonings

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