Cajun Rubbed Roast Chicken

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Nutritional Information Per Serving:
Calories 450 (40% from fat); Carb 1 g; Protein 65 g; Fat 19 g; Sat Fat 5 g; Chol 190 mg; Sod 950 mg; Calc 32 mg; Fiber 0 g

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  • 4

Ingredients

  • Basic Brine:
  • 1 3 1/2- to 4 1/2-pound chicken
  • 8 cups water
  • 1 cup kosher salt
  • Cajun Rub:
  • 2 teaspoons sea salt
  • 1 teaspoon cayenne
  • 1 1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry mustard

Preparation

Step 1

Rinse chicken and pat dry inside and out with paper towels; place on a cutting board.

Prepare Basic Brine (NOTE: not necessary but good if time allows). Combine the water and salt in a mixing bowl large enough to accommodate the chicken. Whisk the water and salt together and add the chicken. If the chicken is not fully submerged, add more water.

Cover and refrigerate 3 to 4 hours. Do not over-brine or the meat will be too salty and it will alter the texture of the final product.

Be sure to rinse the chicken well after brining and pat dry. Add the Cajun rub to a 1-gallon resealable bag. Place the chicken in the bag with the rub and make sure that the rub fully coats the chicken. Place the sealed bag with the seasoned chicken in the refrigerator for 2 to 4 hours. After the time has elapsed, remove the chicken from the bag and truss the chicken well with butcher's twine.

Place the dressed and trussed chicken on the poultry tower fitted in the drip tray. Place in the rotisserie cooker and set the temperature to 400 degrees. Set the timer for 1 hour and 15 minutes.

While cooking, baste the chicken with olive oil mixed with the rub ingredients plus honey.

Check the temperature after one hour - the internal temperature should register 175 degrees for the light meat and 180 degrees for the dark meat.

Let chicken rest for 15 minutes; carve and serve.

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