How can I keep chicken grilled on a conventional rotisserie always soft and juicy and not becomes dry?!
How can I keep chicken grilled on a conventional rotisserie always soft and juicy and not becomes dry?
Because I noticed that everytime I grilled chicken on a rotisserie it becomes very dry when it becomes cold even I reheat it on a microwave it looses its tenderness.
Answers: The best way to keep poultry moist is to brine it before hand. Th eprocess is similar to marinating but has much more salt which leaves the meat juicier. To brine, use 1 cup kosher salt to one gallon water or other liquid ( i heat up the one cup salt with about 2 cups of water in the microwave to dissolve easily, then add more water to reach a gallon) Spices are up to you- rotisserie spices, exchange 2 cups of water for apple juice or beer, jamacian jerk spices are good- whatever you like. Soak chicken in this mixture overnight and prior to cooking, pour off brine and rinse chicken well. Cook as normal.
This works and makes wonderful chicken. It is also perfect for Roast Turkey- I would not mae a whole bird ever wihtout doing this first! Marinate it first, perhaps with something acidic, and that will help it absorb liquid and not be dry. There are lots of good marinades on the market, or you can try recipes and make your own. sounds like you are cooking with too much heat, cook slowly cook them in medium high heat for about 40minutes to 1hour only..thanks. I marinate in frozen orange juice. I let frozen orange juice thaw in fridge for about 15 minutes so it easier to work with and pour in to ziploc bag. I sometimes add water if I am working with whole chicken. I also add spices to flavor chicken. I let it marinate for at least an hour if not over night.
Cook it at 350 for 45 minute to an hour.
We find it stays juicy even the next day. Inject it full of a white wine that you like (I like a reisling) Beer would also work. Do not over-cook the bird