Grill Rotisserie Chicken
How can I keep chicken grilled on a conventional rotisserie always soft and juicy and not becomes dry?
Because I noticed that everytime I grilled chicken on a rotisserie it becomes very dry when it becomes cold even I reheat it on a microwave it looses its tenderness.
The best way to keep poultry moist is to brine it before hand. Th eprocess is similar to marinating but has much more salt which leaves the meat juicier. To brine, use 1 cup kosher salt to one gallon water or other liquid ( i heat up the one cup salt with about 2 cups of water in the microwave to dissolve easily, then add more water to reach a gallon) Spices are up to you- rotisserie spices, exchange 2 cups of water for apple juice or beer, jamacian jerk spices are good- whatever you like. Soak chicken in this mixture overnight and prior to cooking, pour off brine and rinse chicken well. Cook as normal.
This works and makes wonderful chicken. It is also perfect for Roast Turkey- I would not mae a whole bird ever wihtout doing this first!