Port Basted Rotisserie Chicken
Weekend grilling on beautiful, sunny winter days brings a little summer into our world. It doesn’t hurt that our Weber Grill arrived late in the season so learning to grill on it thus far has required a toque………….and we love it! We baste the chicken with Port during the last 20 minutes for an oh so good crispy skin.
Port Basted Rotisserie Chicken
The season and weather often determine our sides and starch. Some of our favorites are Basmati Rice, Elsie’s Potatoes and Potato Salad.
Ingredients
- 3 lb whole chicken
- 1 TBSP Olive oil
- Salt and pepper
- ¼ cup – no more no less
Instructions
- Pre heat grill to 425.
- Place olive oil in a small bowl.
- Securely thread chicken onto rotisserie and then use your hands to spread the olive oil all over chicken. Liberally sprinkle with salt and pepper.
- Place rotisserie in the grill and set to medium high heat.
- If you want to catch any drippings to make an au jus or bit of gravy, place a tin foil baking pan directly under the chicken.
- Rotisserie for 40 minutes and then start basting with the port. You want to baste the chicken at least twice before taking off the grill.
- Depending on the sides you choose, 10 – 20 minutes is plenty of time to grill some vegetables on a grill grate, once you start basting the chicken and consider resting time.
- The chicken should take about 60 minutes total until cooked through. Internal temperature of the thighs should be 175.
- Remove chicken from the grill and rotisserie. Let rest 10 minutes on the counter before carving and serving.
Notes
Chicken with the Port basted skin was delicious with a medium bodied red wine, a little au jus, mashed potatoes and roasted vegetables.
We’ve paired:
• Xavier Ventoux