Rotisserie Chicken on the Napoleon Gas Grill | Rotisserie Chicken Recipe with Malcom Reed

[@josephneville5572]

Man this is crazy, every time I do a search on how to cook something Malcom pops up and he has NEVER LET ME DOWN!!!! Thanks "Malcom The Best"

[@rickybobby3812]

GOAT

[@petejimenez425]

Best videos and best rubs

[@JoeAnshien]

Great video - but I would suggest you use a drip pan with a little water under the chickens as you can then make gravy and keep your grill clean, Also maybe lower the temp a little to keep the skin from burning - Unless you like it like that. I find 375 - 400 gives nice crispy skin but not burnt - but it does take an extra 20 minutes or so.

[@8bittimetraveler834]

I have the same BBQ with the same rotisserie system and I would say that the most important part of the recipe to make BBQ chicken is the brine: Mix 9 table spoons of salt with 9 cups of water (one table spoon per cup of water). Put the chicken in a the salty water in the fridge for6 hours. That's day and night. It makes the internal texture super juicy, tender and it gives an amazing taste. All chicken restaurants do that. With the brine, what we put on our chicken is nothing more than a little extra.

[@nickcapozzi6749]

Just bought a Napoleon with a rotisserie and made a few chickens. Best I ever had. Here is a suggestion though, you should have a drip pan underneath to stop the flare ups. And I cut up potatoes and put them under to catch the flavor falling from the chicken. Awesome.

[@KickButtMarketing]

Agree. I was going to ask why no drip pan if for no other reason than to reduce the mess in the grill.

[@Czecher262]

You have a great channel. Excellent instructions and no wasted ramblings. I like that you summarize the whole process at the end and also give the write ups in the description. I actually have a rotisserie attachment that I have never used but watching this will get me motivated to try it. Thank you for all of your content. I wish I was your next door neighbor.

[@janeannmeyer]

Cooking on my new Napoleon right now! Followed these directions! Hubby passed away, he did all the grilling so this is all new to me!! With your help I’m certain I can handle this👍🏼 I made a mistake by not preheating the grill but it is looking SO delicious!! I noticed you don’t use a drip tray?

[@chrispitman4725]

I watch this video every year. Malocm is the man!

[@microsoft-pox]

An “arms length” is called a fathom. You’re a BBQ superhero! Thank you for all the top notch advice!

[@cbass810]

I just have discovered and subscribed to your channel. Let me start by telling you what you probably already know. You sir, are an absolute righteous cook. I can't wait to start trying some of your recipes. Keep doing what you do buddy! You had me at "tomahawk ribeyes" and just compounded the interest with bacon deer loin, whole shoulder, and smoked Mac and cheese. Thank you for sharing your skill and God bless you and yours.

[@Gaber1983]

Currently got my rotisserie going. Thank you for your step by step help! I’ve never actually used a rotisserie before so a few hiccups but overall food is smelling great. My temperatures are about 10 degrees off yours in the video so I’m adjusting for that. It is late October and 7 degrees in SW Ontario lol cheers!

[@adamdagosto570]

You are so right about the rotisserie chickens off the Napoleon grill....hard to beat. I'm very impressed with mine too!

[@ericdocherty2665]

This was so good on the napoleon. Came out better than any chicken I’ve had. Don’t be shy with the seasoning.

[@davebjones1]

man you rock... i love the simplicity of the chickens... i may do this to impress my mother-in-law...once again thanks...

[@jesuis1837]

Every summer i keep watching it and have a great BBQ meal thanks to you!

[@tekcoord]

Using a rotisserie is almost like cheating. It's extremely hard to fail. It works with almost anything. It's crazy delicious. It's so little work. I once "cheated" smoking a port butt by putting it on the rotisserie and using a smoke tube. It basted itself and smoked beautifully. Incredibly tender. Rotisserie rocks!

[@pattil.diflorio2649]

We did this last night and it was absolutely amazing! Keep doing what you’re doing big guy! Love your videos!

[@sizzorjack]

I don't have a rotisserie attachment for my grill but looking at this video I just may get one!

[@assocrec]

MASTER GRILLER, awesome video! Just purchased a Napoleon 665 and will make your rotisserie chicken as my first grill

[@nadmiet7733]

Thanks for sharing how to string the chicken. This is the best so far. Chicken looks great and juicy.

[@CraigLafferty]

Appreciate the time it took to video. Love the details of trussing and application of the rods.

[@Gaber1983]

just bought my napoleon prestige RSIB can't wait to do this tomorrow! Thanks for this great video!

[@oldrustycars]

I'll be doing this today on my new Prestige Pro 825 Napoleon. Thank you for the clear instructions.

[@tangojoe9694]

Those are a couple of real nice looking chickens. The tie tutorial was great, real nice way to truss them up.

[@JWH-01]

I am doing this in a few hours. I don't have a Napoleon Grill. It is going on an Even Embers 5 burner grill with the rotisserie. It will be a balancing experiment with the burners.

[@kevinmorris5793]

Just bought that same grill can't wait to put it to use

[@CR-qu5jc]

Going to give this a try! I got mine coming tomorrow, thanks for the video!

[@brandon_leeroy135]

Maybe try lemon pepper like this. Make a lemony butter for under the skin and instead of all purpose maybe lawrys lemon pepper. Did he brine it? I didn’t notice. Most store bought are pre brined so probably not.

[@brucedanner7588]

Thank you for showing the twine wrap method. I assume you are using the lid thermometer when you preheat to 475 degrees. Love my Napoleon!

[@waytooblue2413]

Brother You did a phenomenal job!

[@RayMacksKitchenandGrill]

nice grill in my friend those rotisserie chickens looks delicious

[@Lycan_24_7]

I do the same thing with seasoned butter when I BBQ a Turkey, it keeps the breast meat moist and juicy.

[@wkbarr]

Thanks! Great help with the bird, especially tying it!

[@ptman3]

I don't know...that skin looks burnt to me (some may like it that way). I wonder if the rear burner is adjustable and, if so, was it on high the whole time? I've been thinking about getting one of these grills. Love the videos. LOTS of good info.

[@scott917]

Great video. Thanks for sharing! Keep the great work coming! I always look forward to your videos!

[@movakalin5333]

In the states meat seems to be not very expensive. Over here it costs a little fortune. Great video!!

[@MrStateFacts]

I have been checking out the 500 PP for about a month. This video sold me on it. Let's go!

[@robertandrena]

Love love love it! Thank you Malcom!

[@janetmurray3590]

Excellent. Exactly what I needed to know for my BBQ chicken today! Time to get cooking!

[@gtrlover3983]

Great video Malcom!

[@rahur19612505]

You are awesome. Best Chicken! Great technique!

[@dringavlogs8120]

The rod that you put the chickens on, it's called the spit. I love your video.

[@kraigchinn747]

Some veggies under those chickens in a pan would be amazing

[@jazzmaster9426]

Awesome, absolutely awesome

[@426superbee4]

You just can't beat WALMART ROTISSERIE CHICKEN. For under 5 dollars. Some days i don't feel like cooking. > ITS season cooked and ready to eat. What i do is bring it home season it with more what i like. Tear it apart, bag it up and freeze some . Eat a week on it YUM can eat on it on the road, your boat, or a park, where ever! it yummy chicken

[@madrizz01]

Im definitely going to try this on Saturday. Looks really good. Great Job sir. I also just ordered a Napolean Grill:)

[@derekmortensen1665]

How do you like the grill so far? I just discovered this grill and looking into purchasing one. Is it worth it?

[@madrizz01]

@@derekmortensen1665 Lovn this grill. great purchase

[@derekmortensen1665]

@@madrizz01 awesome! I just purchased it last night. Cant wait to get it. Thanks for getting back to me!

[@homebrw91]

Made this today for dinner. Came out awesome!! Also made your steak bombs for Christmas Eve, also awesome. Great instruction from beginning to end. Thanks!

[@driverdude6909]

Absolutely amazing going to try it tomorrow nite! 👍👍

[@crackedmasonjar]

Well Malcolm this video has me hungry. And it's 6 hrs to breakfast. Well played Sir

[@Hammertime054]

Great vid bro, all the way from london, cant wait to fire my swiss grill up very soon, ill be trying this👍👍👍

[@fpsevanj]

I love this guy!

[@mgarxski]

Dude! I'm ready to give it a shot. Thank you SO much!!

[@katraal]

Roasting a chicken just now! Malcom, do you have a video on how to clean/keep that Napoleon BBQ clean? I smoked lots pf meats on mine and it’s very hard to get it back as clean as yours

[@6speedsti241]

would you recommend this grill as much as the weber summit at the same price point??? looking at it now both of them if you don't answer I will buy heath riles spices over yours my cart is full off both of your products LOL

[@pareshprajapati7916]

Great 👍 very well done Thank you

[@alexandergauthier7824]

Malcom is the best.

[@j.cooper2246]

Just found the napoleon grills..maybe do a review of that grill?.. been looking at a new grill of quality over the cheap steel, I want a grill for long gevinity.

[@chrisewers]

Should have put a pan with some potatoes and stuff underneath it.

[@howtobbqright]

+Chris Ewers you right....

[@RagingHeartOn]

+HowToBBQRight Malcom Reed Did he just blow your mind

[@azzafathallah5426]

I did that They didn't cook and were crunchy

[@Nirotix]

Yup, I was going to ssy that. Those juices coming off the chicken would have been wild on a pan of potatoes and carrots.

[@Nirotix]

@@azzafathallah5426 You just have to fire up the burners while your chickens resting and finish them off. You still would have chicken flavor being dumped on your potatoes and carrots. Yummy.

[@mikeca.7662]

Malcom could you share w/ us the Napoleon Gas grill your using so I may have Santa bring me the exact grill w/ Rotisserie,Excellent job my man,Thank You...

[@richardporras831]

Hay Malcom, do you recommend the napoleon or would you recommend a different gas grill with a rotisserie?

[@6speedsti241]

love your garlic pickles AP rub and vinegar bbq sauce on other rubs, getting ready to order more

[@rolfkrappe2906]

Great video of your spit roast chickens, look forward to doing it

[@lobo331]

oh man.....now I'm gonna have to find a good excuse to tell the wife on my new toy coming soon to a patio near me

[@brkmen]

Okay Mr Malcolm I need a little help, with Thanksgiving coming. Any tips on rotisserieing a turkey? I'd appreciate any help you can offer. Thank you very much.

[@Fridge760]

How hot did the grill get with just the infrared rotisserie burner on? My Napoleon seems to hover around 400 degrees with just that burner on.

[@426superbee4]

Thank You Walmart for another great product.🍗🍗 Its delicious 👌👌and UNDER 5 dollars, HELL > I CAN'T BUY A WHOLE CHICKEN FOR under 8 bucks Plus its cooked

[@lineflyer100]

Nice, I always like your videos. They make me hungry and want to go grill

[@Stittsy1963]

I can just smell those spices from here! Great video, thanks!

[@hitenmistry3479]

😛😛 mouth watering good. Excellent

[@lobo331]

awesome grill and that chicken

[@RustyB5000]

Thanks for the video.... I noticed you didn't use a drip pan and several other videos did use one. Any advice or feedback on that?

[@RottenMuLoT]

I mean, the "juice" goes somewhere and that is the BBQ's pan. I would personally put a drip pan beneath the chicken so I can reuse that cooking juice / gravy for a home made BBQ sauce. You probably just need to mix a bit of sugar, tomato and corn starch to it on a stove and voilà.

[@jcraigshelton]

Yeah buddy! Failsafe yardbird right there. Nice!

[@VinceM797]

Still like the Napoleon grill? 4 years later?

[@kbless001]

Micheal Scott would have a field day here! That's what she said!!

[@ckcox9244]

thanks, well done

[@amg8868]

Just put my chicken on the rotisserie… I mixed my butter with garlic herbs and sweet paprika. let’s see how she does! 🤞🏻🤤

[@bumblur]

Looks great, Malcom. Hey, congrats on your win down in Hattiesburg! See ya on the road.

[@cw7784]

can you do a video on cleaning the chicken out before prep

[@howtobbqright]

+Clinton Wurzbach It's not much to it. There is just a bag of giblets and the neck usually. Just reach in there and pull them out - then wash the chicken under cool water in your sink - both inside and out.

[@cw7784]

I have to get me one of these Pellet grills. Which is the best manufacturer?

[@mastertoolman9377]

I constructed my first self centring rotisserie over 20 years ago because I was fed up with stabbing myself on the prongs of the spit and also trying to balance the meat that I intended to cook, putting the kitchen work top at risk from the sharp spit and prongs and the time it took to prepare. I watched a KZbin video of two guys showing you how put a chicken onto a rotisserie spit. I thought at the time I can do better than this with the device I had constructed and decide to make a video of my Invention to show the viewers’ of KZbin that there is a better and easier method of using a rotisserie for chicken and meat.

[@6speedsti241]

do you a some brands that you prefer for propane gas grilling

[@TheHollarBBQ]

What kind of gloves are those blue ones you are using?

[@bigmike11676]

YeS! Been waiting for some videos!!!

[@TK-qu1ht]

Malcolm... We love Green Egg-roasted Sirloin Roast (10-12 lb) for The December Holidays. Please show is a recipe and process on an Egg. Thanx.

[@craigbrickner1223]

Are you just using the back burner?

[@Finite-Tuning]

I'm surprised you kept both chickens spinning the way you had them staked. Just sayin, if I had done that very same thing, one bird would spin and one would sit and burn. I need 2 forks per chicken to hold, but I cook over an open fire pit and I can't see much difference there. So damn good job! Been watching your videos all day and I just want to cook something!

[@RottenMuLoT]

Well... I don't truss my chickens and when I cook 2 I try to squeeze them together very hard within 2 forks so they turn together. This is not the standard method for sure but it works nonetheless. Your 2 forks per chicken method seems more reliable to me, though.

[@hfletcher39]

awesome job!! I see you dropping those pounds. we want you to be around for a long time to make more awesome bbq. followed your instructions on brisket for the family, it was great!! thanks!!

[@javiereduardoramallo3205]

Para cuantos kg es el motor de tolerancia????

[@TstormVA2012]

How many chickens will the rotisserie hold?

[@marcust999]

Why no drip pan underneath?

[@2meninfo]

super!!!

[@opticsrus9981]

Does anyone have a suggestions on smoking Tri-Tip? I have never tried to smoke a tri tip roast before. So Sunday, the wife and I, will be experimenting with two 5lbs. roast. I hope a brisket rub will suffice. Great looking rotisserie chicken BTW.

[@howtobbqright]

+Sean Soubiea I have a recipe here: kzbin.info/www/bejne/mWmcnqaJetSKjLM

[@CAgrampa1999]

I would use lemon pepper salt and garlic power

[@jacobstorey6594]

never trust a skinny chef

[@Nirotix]

Hey, this guy knows what's going on! I'm going to try the exact same thing on my Napoleon bbq, looks amazing. Can practically smell it through the screen. 😥

[@hasiktak1544]

joke is old just like this comment

[@scoobyjohn1]

Can you adjust the temps

[@leshopkins45]

Wouldn’t you put a tray under? How many lbs are chicken’s!

[@chimpartwork]

Killer lookin' yard birds, do you think that this recipe would work doing a beer can chicken? Damn they look good...

[@howtobbqright]

+Paul Bali You could use the butter and seasonings for sure. You will cook a beer can chicken a little different though. kzbin.info/www/bejne/aXvbqaqgpb9oba8

[@lesmoor001]

would of put a tray down my self

[@mdbaus]

Needed a drip pan. That a a lot of grease dripping. Nice grill

[@howtobbqright]

+mike bausman yeah, I always use one but forgot it that day...

[@thpjmvanbesouw2820]

The following recipe came from Swiss Chalet (using Napoleon Prestige BBQ): -Insert one table spoon of salt inside the chicken cavity -rub the chicken outside with oil or butter - place a basin of water in the bottom of the BBQ (need to remove grill); this will prevent flare up from drippings -preheat BBQ to 350F -install chicken on rotisserie -let rotate for 90 minutes and keep temp at 350F -check with temp gauge for donenss (should be around 185-190 F)

[@nic12344]

OH NO!!! Put a pan under those chickens with a quarter inch of water in it and throw some potatoes, carrots and onions when the chicken his half cooked! It should be a crime to waste those flavorful drippings!!! You can also use celery, cabbage, rutabaga (or turnip), bell peppers, corn cob, parsnip, sweet potatoes, pumpkin (or squash), zucchini... Otherwise, it's a great video!

[@burkelong4376]

All those good juices and melted butter dripped down into the grill and got wasted. I like to put an aluminum pan under the bird and fill it with taters and veggies. That makes for good eating.