Directions
- Follow the directions on your brine kit to make the brine. Refrigerate until cooled (40°F or less).
- Remove the chickens from any packaging and pat dry with paper towels.
- Place the chickens in large freezer bags, then add the chilled brine. Remove as much air from the bag(s) as possible and refrigerate for 24 hours.
- When you're ready to grill, preheat your grill or smoker to 350°F.
- Remove the chickens from the fridge and brine and pat dry with paper towels. Season on all sides with BBQ rub.
- Truss the legs together with BBQ/butcher's twine before placing on your grill-safe rotisserie(s). Pro Tip: Be sure to wind the rotisserie completely beforehand.
- Place the rotisserie(s) on the preheated grill. Release the rotisserie switch so the chicken starts to slowly spin.
- Allow the chickens to cook, checking every 25 minutes and rewinding the rotisserie as needed to ensure even color and cook.
- Check the chicken's internal temperature with a meat thermometer in the thickest part of the meat, usually the breast (but be careful to avoid touching the bone). Once the thermometer reads 160°F, remove them from the grill. This will be about 1 to 1.5 hours of cooking time.
- Allow the chickens to rest for 10 minutes before carving and serving.
