Rotisserie German Hähnchen (Oktoberfest-style)

• •3.5 lb whole chicken
• •2 tablespoon sweet paprika
• •0.5 tablespoon smoked paprika
• •1.5 tablespoon salt
• •1 tablespoon black pepper, freshly ground
• •1 tablespoon garlic powder
• •1 tablespoon onion powder
• •1 teaspoon dried marjoram
• •1 teaspoon caraway seeds, crushed
• •1 teaspoon light brown sugar, packed
• •0.5 teaspoon cayenne pepper
• •2 tablespoon olive oil or melted butter
• •1 cup lager beer or chicken broth

Instructions

1. 1

   Prepare the chicken: Remove giblets and neck from the chicken cavity. Pat the chicken thoroughly dry inside and out with paper towels. Truss the chicken tightly with butcher's twine, securing the wings close to the body and tying the legs together. This ensures even cooking and prevents parts from flopping during rotation.

2. 2

   Make the spice rub: In a small bowl, combine the sweet paprika, smoked paprika, salt, black pepper, garlic powder, onion powder, dried marjoram, crushed caraway seeds, light brown sugar, and cayenne pepper. Mix well until all spices are evenly distributed.

3. 3

   Apply the rub: Brush the entire chicken with olive oil or melted butter. Then, generously sprinkle and rub the spice mixture all over the chicken, ensuring it adheres well to every surface, including under the wings and legs.

4. 4

   Prepare the grill: Preheat your gas BBQ grill for indirect cooking to a medium-high temperature, aiming for 350-375°F (175-190°C). If your grill has multiple burners, light the burners on the sides and leave the middle burner(s) off. Place an aluminum drip pan in the center, directly under where the chicken will rotate. Pour the lager beer or chicken broth into the drip pan to add moisture and flavor.

5. 5

   Mount the chicken: Carefully slide the chicken onto the rotisserie spit, ensuring it's centered and secured tightly with the rotisserie forks. Test its balance to prevent uneven cooking.

6. 6

   Begin rotisserie cooking: Place the spit onto the grill's rotisserie motor and turn it on. Close the grill lid. Cook for approximately 1.5 to 2 hours, or until the internal temperature in the thickest part of the thigh (without touching the bone) reaches 165°F (74°C) with an instant-read thermometer. The skin should be deeply golden brown and crispy.

7. 7

   Rest and serve: Once cooked, carefully remove the rotisserie spit from the grill. Transfer the chicken to a cutting board, remove the spit and twine, and tent loosely with foil. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Carve and serve hot.

Chef's Tips

• 💡**Trussing is Key:** Don't skip trussing! It ensures the chicken cooks evenly, keeps the wings and legs from burning, and makes for a more appealing presentation.
• 💡**Indirect Heat:** For rotisserie cooking, always use indirect heat on a gas grill. This prevents the chicken from burning on the outside before it's cooked through on the inside.
• 💡**Temperature Check:** Invest in a good instant-read meat thermometer. It's the only reliable way to know when your chicken is perfectly cooked and safe to eat.
• 💡**Crispy Skin Secret:** Patting the chicken very dry before applying the rub, along with the consistent rotation and indirect heat, is crucial for achieving that signature crispy rotisserie skin.
• 💡**Drip Pan Benefits:** The liquid in the drip pan not only catches drippings but also adds moisture to the grill environment, helping to keep the chicken juicy and preventing the bottom from drying out.