Spritz rotisserie chicken?

[Smilner]

Put a chicken on the rotisserie this morning. Put on some olive oil and Nashville hot seasoning. I’ve got some leftover spritz from last weeks ribs (1/3 water 1/3 Apple juice 1/3 Apple cider vinegar). Question being: do you spritz your rotisserie chicken? Google didn’t come back with too many results.

[Panhead John]

I’m no expert, but the rotisserie chickens I’ve done, I’ve never spritzed. There’s enough fat in the skin to keep them moist IMO. Plus I don’t wanna take a chance with the skin not being crispy.

[Smilner]

Very good points. I had a feeling the lack of results on google and on here meant it’s not popular

[MBMorgan]

Yep +1

[bbqLuv]

Ditto Panhead John I raise a PBR in your honor.

[rlozinak]

I dont spritz chicken. You want the skin crispy.

[CaptainMike]

Rotisseries are self-spritzing.

[captainlee]

X2

[scottranda]

No spritz. I say no spritz! Don’t you do it! 😊

[Attjack]

Sometimes I baste but I have never spritzed. The beauty of rotisserie is that it's self basting.

[Dan Deter]

I also have never spritzed rotisserie chicken.

[smokin fool]

I use Malcolm Reed’s method and spray with aerosol canola.

[smokin fool]

We don't eat the skin so I've never thought of adding Tony's.
Have to try that.

[Panhead John]

Tony’s is killer on chicken! And if you don’t eat the skin, then professional help is in order.

[smokin fool]

tried and failed bro, tried and failed miserably....

[bbqLuv]

Everyone says no spritz for a crispy skin. But how about BITE THROUGH SKIN???