safe to eat indefinitely<\/a> but is best within 4 months.<\/p>\n\n\n\nBut if you’ve got a family of four, I’m guessing you won’t have any leftovers. This recipe is too darn good.<\/strong><\/p>\n\n\n\nAlabama White Sauce Recipe for Smoked Rotisserie Chicken<\/h2>\n\n\n\n Ready to take that smoked chicken to a whole other level? My Alabama white sauce recipe will make your rotisserie chicken nuclear.<\/strong> The sugar adds a touch of sweetness, while the chipotle powder packs a hint of smoke and heat. The creamy mayo rounds out the party with savory and fatty deliciousness. Here we go:<\/p>\n\n\n\nIngredients<\/h3>\n\n\n\n\n1 cup mayonnaise (I use Dukes. Blue Plate is also delicious.)<\/li>\n\n\n\n 1\/4 cup apple cider vinegar<\/li>\n\n\n\n 2 tablespoons hot sauce (Sriracha and Cholula are my go-to\u2019s.)<\/li>\n\n\n\n 1 teaspoon Worcestershire sauce<\/li>\n\n\n\n 1 teaspoon lemon juice or pineapple juice<\/li>\n\n\n\n 2 tablespoons sugar<\/li>\n\n\n\n 1\/2 teaspoon garlic powder<\/li>\n\n\n\n 1\/2 teaspoon smoked paprika<\/li>\n\n\n\n 1\/2 teaspoon onion powder<\/li>\n\n\n\n 1\/2 teaspoon chipotle powder (You can substitute cayenne pepper or red pepper flakes. The chipotle powder packs a punch – use less if you’re sensitive to spicy foods.)<\/li>\n<\/ul>\n\n\n\nInstructions<\/h3>\n\n\n\n Mix all the ingredients together in a small bowl with a whisk. Store in the refrigerator until the smoked whole chicken is done cooking. Set the bowl out when you serve the smoked rotisserie chicken, and dredge pieces through the sauce. The chicken breasts, in particular, taste absolutely spectacular when dunked in the creamy white sauce.<\/strong><\/p>\n\n\n\nSetting Up Your Grill or Smoker for Rotisserie Chicken<\/h2>\n\n\n\n You’ll need to set up your grill for indirect grilling when making a smoked whole chicken, if possible. We’re cooking that smoked whole chicken low and slow at a temp of 325\u00b0F<\/strong>. Use an instant-read thermometer and cook until the interior of the chicken breast hits 160\u00b0F. Here’s how to do it for common backyard cookers.<\/p>\n\n\n\nGas Grills<\/h3>\n\n\n\n Turn the burners to low. If your grill is big enough, you can try using only the outside burners. If not, you’ll be cooking the rotisserie chicken over low direct heat. Add a foil pouch with wood chunks to a burner.<\/p>\n\n\n\n
Charcoal Grills<\/h3>\n\n\n\n Light some charcoal, then pile the hot coals on either side of the grill. Throw some wood on them, put the cooking grate on, then place your chicken on the spit. You’re ready!<\/p>\n\n\n\n
Pellet Grill<\/h3>\n\n\n\n You’re already set up for indirect grilling. Put the rotisserie chicken on the spit and in the smoker, and you’re ready to go.<\/p>\n\n\n\n
Bullet or Barrel<\/h3>\n\n\n\n Start a fire and cook as normal. Technically this is direct cooking, as the smoked rotisserie chicken is suspended above the flames. But it’s so high up it’s more like low and slow indirect cooking. <\/p>\n\n\n\n
Kamado Grills<\/h3>\n\n\n\n If you’re trusting up that chicken for a kamado grill, you’ll need to place a heat deflector over the coals. Toss a handful of your favorite smoking wood (I prefer chunk) on the charcoal, too. Set down your cooking grate, put the rotisserie chicken on there, switch it on, and you’re good to go!<\/p>\n\n\n
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<\/figure><\/div>\n\n\nMix Up Your Seasoning<\/h2>\n\n\n\n You can make smoked rotisserie chicken with minimal ingredients. Salt and pepper, mixed with the rich smoky flavor, are all you need. I like freshly cracked black peppercorns.<\/strong> When freshly cracked, black peppercorns have a far superior flavor to the pre-ground stuff that comes out of a jar.<\/p>\n\n\n\nBaste the chicken with melted butter or another fat, like olive oil, if you want to amp up the flavor of the skin. Serve with some fresh herbs, like rosemary, thyme, or oregano, for a pop of green color.<\/p>\n\n\n\n
What to Serve with Rotisserie Chicken?<\/h2>\n\n\n\n Ah, my favorite topic: sides! Figure out how many people you’ll be serving, then grab recipes for the appropriate amount of sides.<\/p>\n\n\n\n
There are so many options, I don’t think you can go wrong. I wouldn’t say no to a fresh garden salad packed with your favorite greens, radishes, and raw onion.<\/p>\n\n\n\n
I always recommend eating what’s in season<\/strong>. For starters, it’s the cheapest. It’ll also be the freshest. Fresh food always tastes better. Head down to your local farmers market and load up on beans, corn, winter root vegetables, or whatever they’ve got. <\/p>\n\n\n\nHeavier sides, like mashed potatoes (make a gravy from the smoked chicken drippings and you’ll think you’re in heaven) or baked potatoes, work well, too. Mac and cheese or biscuits and gravy are other heartier options loaded with flavor for you.<\/p>\n\n\n\n
For a carb, serve the chicken over rice. Or stick it between some good bread or a brioche bun for the best sandwich you ever tasted.<\/strong><\/p>\n\n\n\nWhat to Make With Leftover Chicken?<\/h2>\n\n\n\n Again, the sky is the limit here. Toss some in a stir fry for a kick of smoky flavor. It’s great in soups and stews. It’s absolutely killer Mexican food like tacos or tortas. It’s even good when used in Italian cooking. Toss some in a white chicken lasagna, and it might change your life.<\/p>\n\n\n
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<\/figure><\/div>\n\n\nCan You Smoke a Store-Bought Rotisserie Chicken?<\/h2>\n\n\n\n Technically, yes, although it’s not something I’d recommend. <\/strong>Store-bought rotisserie chicken has already been fully cooked. In fact, it’s probably been overcooked. Smoke it again, and you’ll transform that chicken into sawdust. No amount of mayo or BBQ sauce will make that chicken taste palatable, I promise.<\/p>\n\n\n\nWrapping It Up<\/h2>\n\n\n\n I hope you enjoy this chicken dish as much as I do. Forget about beer-can chicken or other ways of preparing smoked chicken. You’ll love the crisp skin and incredible moisture of my rotisserie chicken recipe, I promise.<\/strong> Set up your cooker, throw some wood on the charcoals, switch on the rotisserie, and watch as the chicken cooks for around an hour at 325\u00b0F. It’s done when the chicken breast reads 160\u00b0F internally.<\/p>\n\n\n\nThis helpful guide has armed you with all the tools you need to make a low and slow chicken that’s absolutely delicious. The rotisserie chicken method is an easy way to make fantastically tasty chicken. I’d absolutely recommend you grab a rotisserie. Advantages like ultra-crisp skin and juicy meat make the purchase a no-brainer for me. Cheers and happy grilling.<\/p>\n","protected":false},"excerpt":{"rendered":"
If you’ve got a rotisserie spit, making a rotisserie chicken is easy and ridiculously tasty. Dry brine the chicken 3 hours before cooking, fire up that grill to around 325\u00b0F, and smoke for around an hour until the breast hits 160\u00b0F internal temperature. Chicken ecstasy awaits you. I’m a sucker for rotisserie smoked chicken. It’s […]<\/p>\n","protected":false},"author":284,"featured_media":20883,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20879"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/284"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=20879"}],"version-history":[{"count":12,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20879\/revisions"}],"predecessor-version":[{"id":21195,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/20879\/revisions\/21195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/20883"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=20879"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=20879"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=20879"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=20879"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}