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Cornell Chicken with Sunset BBQ Rub

To be clear the Cornell chicken recipe is the marinade only. You should try the recipe once with just using the marinade to see if you like it better. For me, I think the marinade does a great job on flavoring the meat, but the skin needed a little something. For that something, I've linked the Sunset BBQ Chicken Rub recipe for you to try.
Course BBQ Chicken, Dinner, Entree, Rotisserie, Sunday Dinner
Cuisine BBQ, New Southern
Keyword BBQ, BBQ Chicken, Rotiserie Chicken, Sunday Dinner
Prep Time 1 day 20 minutes
Cook Time 1 hour
Resting time 20 minutes
Total Time 1 day 1 hour 40 minutes
Servings 4 people
Author David of Sunset & Sewanee

Equipment

  • Blender
  • Plastic storage bag or container
  • Rotisserie grill
  • Tongs

Ingredients

  • 1 egg whole, fresh
  • 1/2 cup vegetable oil
  • 1 cup apple cider vinegar
  • 2 tsp kosher salt
  • 2 tsp poultry seasoning
  • 1/4 tsp black pepper freshly ground
  • 1 5-6lbs chicken whole, good quality
  • 1 cup Sunset BBQ Chicken Rub

Instructions

  • For the marinade, add all of the ingredients to a blender except for the oil. Start your blender on medium high speed to incorporate dry spices then slowly add the oil until all of it is emulsified.
  • Take the clean chicken and place into a gallon sized Ziplock bag. Pour the marinade over the top of the chicken and close the Ziplock, eliminating as much air as possible from the bag while closing.
  • Marinate for a minimum of 4 hours or overnight. If for some reason you can't get to cooking the chicken the next day take the poultry out of the marinade and place it in another clean ziplock. Marinating more than 24 hours can make the chicken too tangy.
  • Once the chicken is trussed rub vegetable oil all over the chicken. This will help the seasoning to stick. Season the chicken all over with the rub in a large mixing bowl. Make sure to get a fair bit of seasoning into the cavity of the chicken and down the neck of the chicken. You can be generous with the seasoning. It will make for a tasty crust.
  • Preheat grill to 375°F/190°C. Do not turn the gas elements on directly under the bird. Instead turn on the element at one end or both ends usually on low. Allow some time for the temperature to stabilize and make adjustments as needed.
  • Insert rotisserie equipment through the whole chicken as directed by the manufacturers instructions.
  • Place the rotisserie skewer into the mechanism as directed and cook at 375°F/190°C for approximately one hour. Stop the rotating skewer and check the internal temperature (with an instant read thermometer) of the chicken in the thickest parts of the bird. In the thigh area (without touching the bone) and the breast. The internal temperature for the chicken should reach 165°F/75°C before removing from the rotisserie.
  • Once the chicken has reached it's required internal temperature remove it from the grill and place on a cooking sheet. Place a large sheet of aluminum foil around the chicken and allow it to rest for 15-20 minutes before removing from the skewer. After 15-20 remove the skewer from the chicken and continue to allow to rest covered by the aluminum foil for another 10 minutes. This will allow much of the juice to reabsorb into the meat making it extremely tender.
  • After the chicken has rested remove the trussing twine and cut the chicken into serving pieces and serve. Save any juices that have accumulated an top on the chicken and enjoy.

Notes

To learn how to truss a whole chicken please click HERE
Follow the link to the Sunset BBQ Chicken Rub HERE