Barbecue Chipotle Chicken and Barbecue Lemon Rosemary Chicken - cooked on the rotisserie with your own two hands. How's that for a story for the day...and don't let me hear you say you can't do it!
You see, Big Guy put some birds on the barbecue on Sunday and agreed to part with his secrets. It's only taken years and years of nagging on my part but here you go and believe me, you're in for a treat.
As you likely know, that man of mine can cook up a storm and barbecuing and/or grilling's his forte; in fact, he's known in some parts as the "Perfessor of BBQ". There's not much he can't do with charcoal, assorted wood chips and the 3 different pieces of equipment he has in his outdoor kitchen - 5 if you count the little red gas grill and his massive propane powered flat top. Anyway, this weekend's efforts resulted in absolutely amazing rotisseried birds loaded with flavor and drippin' with juice.
The chipotle flavored bird was stuffed with onion and celery, then rubbed outside and under the skin with a paste made from unsalted softened butter, dried chipotle chile powder, cayenne, chopped cilantro and prickly pear jelly. Now, I know it's unlikely you'll run across much in the way of prickly pear jelly unless you're somewhere close to a desert but bear with me. I'm about to brag again because BIg Guy made jars of it with his own hands a while ago, but you can always substitute apple or red currant jelly instead.
As for the Lemon Rosemary, it's made up of unsalted softened butter, lemon zest, garlic, and minced fresh rosemary and stuffed with fresh lemons and rosemary. Both birds were tied onto the same rotisserie and hit the Weber for a little over an hour when they came off looking like this.
Incredibly tender, extremely moist and absolutely full of flavor. The Chipotle version is loaded with Southwestern flavor with a relatively assertive chipotle oomph while the Lemon Rosemary has a fairly pronounced lemon flavor with the slight tang of garlic and rosemary. Both are absolutely incredible and made for a fabulous Sunday night dinner, with tons of leftovers earmarked for other super summer supper solutions. Keep coming by JBug's Kitchen Antics and you'll see what I mean.
Incidentally, in case you're wondering where one finds such a thing as a Weber rotisserie - check out this link to Amazon and it'll give you the goods. If you own a 22-1/2 inch Weber kettle, you've just got to purchase this attachment. Honestly, it's more than paid for itself by producing fabulous rotisserie chicken, never mind the duck and turkey Big Guy's cooked on it. Why, you can even cook roast beef or pork on it too. It's the bomb! Of course, you'll have to master the cooking times/methods like Big Guy has, but believe me, a chimney of charcoal, a lovely chicken or two and Big Guy's recipes are all you need to produce stellar results. You can quote me on that.
Big Guy’s Flavored Butters for Rotisserie BBQ Chicken (from JBug’s Kitchen, a Big Guy original)
Chipotle BBQ Chicken:
1/2 cup butter, at room temperature
2 teaspoons dried Chipotle Chile powder
1/4 teaspoon cayenne pepper
2 teaspoons chopped fresh cilantro
2 teaspoons prickly pear jelly (or apple jelly or red current)
1 – 2-1/2 to 3 pound chicken
1 small onion, peeled cut into wedges
1 rib celery, cut into large pieces
Combine butter,Chipotle chile powder, cayenne, cilantro and prickly pear jelly together in a small container and mix until smooth.
Wash and dry chicken inside and out. Stuff inside with onion and celery. Rub bird with butter mixture, including getting as much as possible under the skin onto the breasts and up onto the thighs. Be careful not to tear the skin. Place chicken onto rotisserie and roast over medium coals for 60 to 70 minutes or until juices run clear and internal temperature reaches 165. Remove from barbecue and let bird rest for 10 minutes before carving.
Lemon Rosemary Chicken:
1/2 cup butter at room temperature
1 teaspoon fresh rosemary, minced
1 large clove garlic, finely minced
1/2 teaspoon salt
1 teaspoon freshly grated lemon rind
1 – 2-1/2 to 3 pound chicken
1 lemon cut into wedges
2 sprigs fresh rosemary
Combine butter, rosemary, garlic, salt and lemon rind and mix until smooth. Wash and dry chicken inside and out. Stuff inside with lemon and rosemary. Rub bird with butter mixture, including getting as much as possible under the skin onto the breasts and up onto the thighs. Be careful not to tear the skin. Place chicken onto rotisserie and roast over medium coals for 60 to 70 minutes or until juices run clear and internal temperature reaches 165. Remove from barbecue and let bird rest for 10 minutes before carving.
A year ago - Southwestern Corn and Sausage Soup
Two year's ago - Roast Beef Panini