What's on the Grill #210: Ginger Curry Rotisserie Chicken

More than likely, I have as many chicken rotisserie rub ideas sitting around as I do old grilling tongs.  Rightfully so, as chicken is an easy and fun canvas to experiment with.

Most, if not all, of the rub flavor is on the skin.  So, if you don't like the rub, just remove the skin.  Only a hint of the rub will be left behind as you dive mouth first into the moist and succulent meat.  In my book, a rub hit or miss is still always a win.

Although I link the word "rotisserie" to this process, it can be used for any type of chicken preparation: roast, beer can, plank, etc.  Rotisserie is just my number one way method of grilling chicken, especially on a weeknight.

Because of the constant spinning and self basting, the grilling timeline is somewhat flexible too.  This is good, because as I have documented so many time before, my grilling time management skills sometimes get a little wonky when I'm trying to do 10 other things while making dinner.

So regardless of your preferred method of chicken grilling, open up your cabinets, throw together some of your favorite flavors together and spin a bird this week.  Let the experimentation begin.

Ginger Curry Rotisserie Chicken

1 5 lb chicken
2 tbls canola oil

Rub:
1 tbls curry powder
1/2 tsp ginger powder
1 tsp freshly ground pepper
1 tsp salt
1 tsp granulated garlic
1/3 tsp ground cinnamon

1.  Prepare the grill for rotisserie cooking, which depending on the grill, will more than likely be an indirect fire.

2.  Mix together the rub ingredients.

3.  Clean, rinse and dry the chicken.  Place a small about of the rub inside the chicken cavity, then truss the chicken and mount on the rotisserie spit.

4.  Mount the chicken to the spit and place across the sink.  Cover the chicken in oil and then sprinkle on the rub while rotating the chicken over the sink.

5.  Mount the rotisserie on the grill and spin.  Cook until the internal thigh temperature is 165 F, approximately 1 1/4 to 1 1/2 hours.