Advice on Rotisserie chicken on gas grill (crispier skin)

[chet87]

Hi all,

new to the forum, and saw some topics here and there on this but would be curious if folks had targeted advice to my problem (so apologies if this answer is stated elsewhere)

I am venturing into the rotisserie game. Just purchased one for my Weber Genesis. I would have gotten it for my Weber Kettle, but my wife prefers the “cleaner” tasting rotisserie chicken from gas.

In my first attempt last night I got delicious meat in breast and thigh/drum. However, while the skin was good it wasn’t as crispy as I’d like (I’d say it was edible and soft, but wasn’t rubbery/chewy). It’s possible it needed more time but I didn’t want to overcook the breast.

I had done a dry brine overnight. Before the cook, I coated in olive oil and seasoning. I also, per a recipe poked holes in the skin to enable self basting in the rendered fat (no clue if this works or is a good idea or not). Cooked at 350-375 F indirect the entire cook.

If my goal is to get crispy skin with my rotisserie on a gas grill, should I be doing something different? I am most unsure about the oil part (perhaps I need to use different oils, or les, or omit entirely), and if I should poke holes (haven’t seen too many calling to do that). I feel if I did this on my charcoal, even if indirect, I’d get a bit of radiant heat which would make the skin crispier (have a lot of success finishing chicken wings this way), unfortunately the wife won’t eat it. Maybe I need to cook hotter?

any advice appreciated.

[RonB]

I don't have a gas grill, but here's some general help.

I like to separate the skin from the carcass and put some rub under the skin. This helps the skin crisp.

Most people truss the bird, but I don't. Holding the legs and wings next to the body slows the cook and browns less of the skin. If you are worried about the tips turning black, you can cover them with foil, but I don't do that.

If you can afford it, buy a wireless thermometer to use so you don't overcook the bird. Thermometer reviews are here.

And welcome to The Pit.

[RiverJeff]

Welcome from Nebraska! Your question will be answered hang on and enjoy the ride.

[randy.56]

When I do chicken, dry it out uncovered in the fridge over nite, cook at 400. The skin has a lot of moisture, so we have to dry it out. Another method I found from meathead is to take a blow dryer or heat gun and dry out the skin before you cook. Nobody like's rubber chicken.

[Ace]

chet87 When I go to a restaurant and get rotisserie chicken the skin isn't crispy but the meat is great (as you mentioned).
I think that to get the skin where you want it, you'll need to finish the cook around 400* or so. Rather than applying oil, I would pat the bird dry with paper towels, apply the rub and pass on poking holes. When you get close to your desired internal temp maybe try cranking the heat up to help crisp the skin. This would be similar to what you were doing on your Weber.
Also: Welcome to the pit and thank you for your question...

[HawkerXP]

+1

I thought poking holes in skin was for ducks to aid in getting some of the excess fat out.

[Panhead John]

+2 and welcome to The Pit!

[captainlee]

Welcome from Colorado. High temp cooking is the only way. Also prep the day before and leave it in the frig uncovered overnight to help dry it out. You have a better chance grilling than smoking for better skin. Good advice posted here.

[DavidNorcross]

Welcome from Virginia! As others have said, drying that skin is key along with a higher temp. Welcome aboard!

[chet87]

Thanks for this initial advice everyone! Also thank you for the welcome in the various geographies. Currently I am an American living in Sweden and it can be difficult to recapitulate some of the recipes here so I think this forum will be super helpful. I did host a cookout with porkbutt based on recipes here and it was a huge hit with the locals.

I think the advice that resonates with me the most so far, is to increase the temp to 400 near the end. Rationale is that the suggestion of drying out the bird and patting it dry is something I definitely always do (I patted dry and dry brined overnight in the fridge, and the skin was definitely dry). Also the seasoning underneath the skin seems like something I may try as well.

To be clear, the skin seemed ok (I wouldn’t call it rubbery), and as someone said here maybe it might be what is typically received from restaurants. I think if I finish with that higher heat it could push it to where I want. Now the question is when (10 degrees under target?) and how (direct heat or keep indirect)? With regards to “how”, I have it in the middle of my four burner, with only the two outside burners on which are set to high), which gets me to 360ish (it’s cold outside). I could turn the two inside burners on low at the end for some light direct heat (and higher temp), or ensure the bird remains indirect over only one of the inner burners which will remain off, which the other burner can be turned on high/medium to get to 400 F (again at the end).

Sounds like poking holes may not be necessary? Also may try to use less oil…

I do wish I could do in my Weber kettle, I see people here post pictures with golden brown skin from the smoke, which I think will be hard to get on gas even if I get it crispy.

[WI Bubba]

Welcome from Wisconsin. Glad you could join us!

I would go higher heat for the first 30 minutes, and then dial it back to finish cooking. That will give the skin a head start before pushing too much heat into the meat. That's how I do them in the oven on the rare occasion I cook one inside.

[Smoker_Boy]

Propane releases water vapor as it burns.
Charcoal does not.

So yeah, raising the finishing temperature on a gas grill will certainly help.

[Purc]

Welcome to The Pit from Texas

[Ace]

I do wish I could do in my Weber kettle, I see people here post pictures with golden brown skin from the smoke, which I think will be hard to get on gas even if I get it crispy.

chet87 Like you, I have charcoal and I have gas. To get some smoke on the gas unit, you can make an aluminum foil envelope filled with small wood chips. Poke some holes in the top and lay it on the grate over your hottest burner. As far as when to crank the heat, it won't be an exact science. Keep in mind that there will be some carryover cooking and the internal temp will rise after you pull the bird. If you increase the heat a little too soon, you can always lower it again if the skin is done and the bird still needs a few more degrees to finish.

[Dan Deter]

Like WI Bubba I start high and then dial it down after 20-30 minutes (I'm using a Weber Summit 620 with rotisserie). That was the advice I got from rotisserie guru DadCooksDinner when I started using the rotisserie and its never failed me.

[shify]

You can do high heat at the beginning or end. I like to do it at the end as I feel it has better control - plus it give the skin more time to dry out which aids in the browning at the end. Whichever way you choose, turn on the direct burners and monitor closely. Doing that 10-15 degrees before your final temp should be a decent starting point but will depend on many factors. If it starts to get too dark, just lower the heat or go back to indirect until you reach your final internal temp