Buttermilk Brined Rotisserie Chicken
Whole chicken brined in buttermilk, garlic, thyme, and lemon for 8 to 24 hours, then rotisserie-grilled over indirect medium heat. The brine tenderizes and seasons the bird throughout. Trussed and secured on a spit, the chicken emerges golden and juicy, finished with a brief rest before carving and garnishing with fresh thyme and lemon wedges.
Ingredients
- 1 whole chicken, 4 to 5 pounds
- 1 ½ quart buttermilk
- ¼ cup kosher salt
- 6 cloves garlic, minced or pushed through a press
- 2 tablespoons sugar
- 1 tablespoon fresh thyme leaves
- 2 teaspoons lemon zest, finely grated
- 1 teaspoon freshly ground black pepper
- thyme sprigs, for garnish(optional)
- lemon wedges, for garnish(optional)
- butcher's twine
Instructions
- 1
Whisk buttermilk, kosher salt, minced garlic, sugar, fresh thyme leaves, lemon zest, and black pepper in a bowl large enough to hold the chicken until salt and sugar dissolve.
- 2
Submerge the whole chicken breast side-down in the brine and refrigerate for 8 to 24 hours, turning occasionally.
- 3
Lift the chicken from the brine, let excess liquid drip back into the bowl, and discard the brine.
- 4
Pat the chicken dry inside and outside with paper towels.
- 5
Truss the chicken with butcher's twine, securing the legs and wings.
- 6
Skewer the trussed chicken on the rotisserie spit and secure with spit forks.
- 7
Put the spit on the grill and turn on the motor to test that the chicken fits freely and spins without obstruction.
- 8
Prepare the grill for indirect cooking over medium heat. Place a drip pan in the middle of the grill on the cooking grates to catch drippings.
- 9
Put the spit on the grill, start the motor spinning, and ensure the drip pan is centered beneath the chicken.
- 10
Remove the spit from the grill and remove the chicken from the spit.
- 11
Let the chicken rest indoors at room temperature for 5 to 10 minutes.
- 12
Remove the trussing and cut into serving pieces.
- 13
Garnish with fresh thyme sprigs and serve with lemon wedges.
Tips
Turn the chicken occasionally during brining to ensure even seasoning and tenderizing.
Test the rotisserie spit before cooking to confirm the chicken spins freely without hitting grill walls or lid.
A drip pan positioned directly beneath the chicken catches valuable drippings that can be used for gravy.
Good to Know
Refrigerate cooked chicken in airtight container up to 3 days. Freeze up to 3 months.
Prepare brine up to 1 day ahead. Brine chicken 8 to 24 hours before grilling.
Serve hot or at room temperature with lemon wedges and fresh thyme.
Common Mistakes
Skip trussing to avoid uneven cooking and splayed legs drying out.
Omit the drip pan to avoid flare-ups and loss of drippings.
Brine less than 8 hours to avoid underseasonning; more than 24 hours risks over-salting.