The Best Homemade Rotisserie Chicken | SAM THE COOKING GUY 4K

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Want to make the best homemade rotisserie chicken? This recipe it IT - tender, juicy, extra-flavorful!
00:00 Intro
00:40 Charcoal instructions
4:15 Making a brine & brining the chicken
5:48 Drying & Tying the chicken
8:08 Setting up the rotisserie
9:32 Prepping the Caliber grill
11:03 Cooking the chicken
11:36 Alternative cooking instructions
12:35 Making a glaze & cooking tips
15:14 Glazing the chicken
15:54 Chicken cooking rundown
16:39 More glaze and temp check
18:03 Topping off the chicken
19:21 First Bite
21:10 Outro
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🔴 INGREDIENTS:
➔ Whole Chicken
⭕ FOR THE BRINE...
➔ Sugar
➔ Salt
➔ Soy Sauce
⭕ FOR THE BASTING SAUCE...
➔ Hoisin sauce
➔ Soy Sauce
➔ Sesame Oil
➔ Chinese 5-Spice Powder
➔ Sriracha
➔ Brown Sugar
⭕ FOR THE EXTRA MILE...
➔ Sesame Oil
➔ Green Onion
➔ Toasted Sesame Seeds
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New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
-
THANK YOU ❗️

[@samthecookingguy]

🔴Thanks for commenting everyone! ➡ LINKS TO OUR NEW T-SHIRTS! ►FAT MEANS FLAVOR v2 (what I'm wearing today): bit.ly/2ZKZFpb ►'AND WE MIX': bit.ly/2VjTM2E ►'BAKE(D)': bit.ly/2UQWygg ►'DEFINITION OF CARNIVORE': bit.ly/2UA6TbP Visit the store to see them all ➡ teespring.com/stores/make-america-cook-again

[@RedRisotto]

I do believe "beer can" chicken wins over rotisserie chicken every single time. You could also do more than one or two or three on even a small-ish "bbq/grill". You could also have added flavour with herbs/lemon/onion/Canadian lumberjack beard clippings/etc. in the CAVITY of the bird. I like all your videos - there are a fun watch!

[@andrewrobinson6703]

Amazing! Chicken piccata. Please make me some chicken piccata.

[@teejay622]

Sam, please ask Teespring to create your designs on HAND TOWELS! I would love to sport one of your signature hand towels the next time I'm grilling for the family or friends. T-shirts are cool but you deserve to have your own hand towels as well! THUMBS UP FOR HAND TOWELS!!!

[@AGlimpseInside]

Tee Jay I can dig it

[@ambibacon3175]

Do croqettes with different fillings and updated quice episode sorry if i mispelled things

[@photoshop8academy]

This is by far the best cooking channel on youtube hands down, Sam's cooking with Max's filming and editing comes out to a master piece.

[@samthecookingguy]

We really appreciate that, thanks so much! 🙏🏻

[@shanemontgomery1358]

I agree!

[@bryansoto5186]

He should collab with Quang Tran !

[@speedpoker]

Thank you for noticing - I decided to scroll down to see how soon someone else would have nailed this. The edit, shoot quality, lighting and audio is as good as you will see on KZbin. Well done to all on this channel, super happy to have discovered you today - I will be making this chicken

[@ruffer23411]

bryan soto m

[@davidweiss8710]

Here for the swearing..and ranting...and possibly the recipe.

[@cameronilkhan5036]

so tru lol

[@nbyriel]

ASTRO!!!

[@samthecookingguy]

just fucking laughed outloud

[@abood4ever790]

SAM THE COOKING GUY 🤣

[@jaxongenrald7380]

SAM THE COOKING GUY funny as fuck

[@richardromero5549]

Watching Sam's old videos compared to today, there is such an improvement! Quality of the content feels like a real cooking show. Love this channel!

[@kyleanderson7003]

Sam, my guy, please make a Chicago style Italian beef sandwich

[@chrismoody7666]

You mention the gardener's a lot, but whatever mic you're using picks the voice up very well. Ive never been distracted from the video. Hope that eases editing a little.

[@MrSumbody69]

Its because of the editing that you dont hear it

[@Garth2011]

Usually gardeners show up once a week. Simply eliminate the problem by not filming on gardener day.

[@chrismoody7666]

*Facepalm* I didn't think about it that way. I'm just a stupid machinist that likes bbq

[@MrSumbody69]

@@chrismoody7666 Machinist is a good trade and it combines all sorts of knowledge. I highly doubt your stupid

[@Freedum_Fries]

Hey everyone. you can always use a beer can in the oven too!!! Works out great actually. just shove an open beer can (16oz works best imo) with less than half the liquid in can. shove it in the "Gooch" cavity lol and sit it up right on a baking sheet.

[@LukeHutch]

Why do I have a feeling that “If you have time, then brine” would make a great t-shirt for the store! 😂😂 Great video Sam & Max! 👍

[@DarrellPoe]

YES! "If you have time to whine, you have time to brine!" #MACA

[@petestrider5057]

I always get excited when I see there is a new vid out!

[@lexwaldez]

@D Mills - don't judge; sometimes all you need is a video making a 4x4 animal style cheeseburger

[@shanejewitt7078]

Poké next?? Love this channel, you’re too good!

[@lexwaldez]

a gorgeous poke bowl with brown rice and veggies would be AWESOMENESS - good idea Shane (assuming he hasn't done it)

[@0mnicide]

Pokémon are our friends not food. Sorry I was born in ‘90 I was I obligated to say that.

[@JamesThomas-wf9sl]

I tried this at the weekend, my first recipe of yours I've tried. The taste was fantastic, to the point I dreamt the night after that I was still eating it! I did have a bit of trouble with the glaze dropping off the chicken, so I think I may have made it a bit too thick, I'll try slightly thinner next time to see if it will cling-on more.

[@gabrielalvarez7046]

Sam and gang, thanks so much for what you're doing here. The simple principles you present here have inspired me and my significant other to do just that little bit better in our culinary efforts. Keep it up. Some day I might get around to buying some merch. Thanks again, -Gabe.

[@wildbass2138]

"I know it's not a person" *"turn the kid over" 😂

[@0Honey_Nut_Cheetos0]

Yeah I thought that was funny too.

[@premium8656]

It’s 5AM , here in Malaysia. You always make me hungry at this time

[@JESJACKDAD]

I have been watching for about a month now and I consider myself a good home cook. I was a very board home cook and you inspired me again thanks Sam

[@sthsd]

I just recently discovered your channel but I have to say, you guys really put out some good stuff! From the delicious food you cook Sam to the quality of the actual end content that I suppose your son takes part of. Keep up the great work!

[@Augustus087]

Take us through your restaurant, Sam, to show us your awesome favorite dishes you are offering there ! =)

[@samthecookingguy]

Definitely happening soon, I got some tacos to show you guys 👍🏻

[@timr0by]

They should sell charcoal in bags so that you could pour it in, versus picking it all up with latex gloves. 🤔😂

[@Inthedark72]

Timothy Roby Haha I thought the same thing. I wondered why he didn’t just pour from the bag into the chimney. 😂

[@CrankyBuzzard]

Well, some of us buy 40-50 pound bags and put them in a storage container. Also, lump charcoal sometimes has large chunks.

[@e2dmane900]

"The gardners are coming." I'm dead. lol

[@cs512tr]

"and i know mine looks like shit" bro you're talking the truth and its so refreshing lol awesome video!

[@cj5003]

Aye Sam!!! Make some GUMBO!!! 😋😮

[@georgeboehmler7211]

Yesss, this or anything creole

[@ChicoandPoppyFoodReviews]

My poppy made a gumbo soup.he said if u made the recipe thicker it would b a gumbo..but he's Italian cook

[@allieandbo]

Sam, please don't

[@Cjackson6672]

@Chris Purdon 😂😂😂

[@joywilliams594]

Gumbo done right is damned good. Especially with andouille sausage and chicken. I have a very good recipe. Another option is goulash suppe, or chicken paprikash.

[@isaacgarcia698]

You will definitely have 1 million by the end of the month

[@ohblackwater]

Pro tip for lighting your charcoal. Under the chimney, put 2 paper towels crunched up with a little cheap cooking oil on them. Light them and let that fire up your charcoal. No chemicals from the little lighting blocks, and no residue from the newspaper. I've been doing this for years, and told many friends. It's by far the best. If you try it, you won't do it any other way.

[@hogue3666]

@18:58 that's what it's all about. It's the heart, the drive, the effort that just screams, "HERE'S THE PAYOFF!" and it's totally worth putting your hands into this. Amen! You nailed it, brother.

[@skids4791]

Really is the best cooking channel on KZbin and by a country mile! Thanks for the awesome content. I for one really appreciate what you guys do. Much love from the U.K.

[@teejay622]

Thank you Sam. Recently found you and I'm loving your channel. Been sharing you with friends and family! Keep em comin brother. My wife and daughters have been enjoying what I've learned from you. And...we watch.

[@rustyshackleford2934]

Thanks to these videos I'm cooking way more than I used to. I make it my goal to limit my frozen items at the grocery store to less than 5. This one looks amazing, might have to try it in the oven this weekend. Sauce sounds great too!

[@billbosagginz740]

I absolutely love your energy, it's like me everytime I cook for my mom

[@AaronG1]

"in the gouch" lmfao had me dying

[@Xmetalfanx]

i nearly choked laughing on the snack i was having lol

[@camerongfleming]

I was looking for this comment!

[@thomasverna1054]

Sam give us your best BBQ Brisket Quesadilla!

[@thomasverna1054]

She says thanks :)

[@MuhammadFaizan-hn4gp]

I tried this recipe and it is one of the best rotisserie I've ever had!!! Now I have to make one for everyone who has tried it!!! Kudos!!!

[@russelldetwiler389]

We used to make our own charcoal chimneys when I was in the Boy Scouts back in the 60's. We used 6 inch stove pipe.

[@pizzacat9442]

I think this might be the first recipe where Sam hasn't used Japanese Mayo

[@ktscott27]

Pizza Cat or vermouth!

[@JoeMicc1973]

Oh Sam...you freakin’ KILL ME with your measurements!!! LMAO! ((Squeezes half a bottle of Hoisin Sauce)). “Third of a cup”. LOL

[@samthecookingguy]

Not really about exact measurements 🤷🏻‍♂️

[@ZoKitchen]

Wow good job sam! I always watch you cooking and this rotisserie chicken looks absolutely delicious 🤤 👍🏻👍🏻

[@anomanisisis]

I find myself sitting alone nodding my head to sam saying "do you want a bite?"

[@AGlimpseInside]

Shred that chicken Fry it on the EVO Make sliders!! You’re welcome

[@manneredcheetah6665]

thats not how you make pulled chicken. that would be shredded fried chicken in a small hamburger bun

[@georgeboehmler7211]

Nice, considering it’s an Asian influenced baste, what kind of bun/sauce/topping?

[@ZSideClanSubscribe]

@@georgeboehmler7211 brioche/ chipotle bbq/ idk about toppings loool

[@Chef_PC]

ManneredCheetah It would still be delicious.

[@MichaelRei99]

ManneredCheetah he said shreaded, can you not read?

[@tobybrown1194]

Max: How you going to make it look good? Sam: Put it on that big slate slab Max: Perfect

[@Mistrals60]

Perfect timing Sam. I just bought a spit for my grill. And now we watch!

[@echobravo3869]

Dude, you crack me up every video and give me new non-traditional ideas about cooking. Thank You!!! I know it's an old video. I have a Weber Summit grill with a rotisserie and smoke box. You've given me an idea to use lump charcoal and/or wood chunks in the smoke box to add another flavor when I rotisserie. TY!

[@luislongoria483]

Hey Sam! Show us how to make a oven pizza 10x's better!

[@scythebrutix6155]

Hey Sam, can you add Celsius °C to your videos, there are some people watching not living in the US or Liberia ... :)

[@policronia]

Don’t forget Myanmar. Imperial system reigns supreme in Rangoon!

[@gabrielalvarez7046]

(0°C × 9/5) + 32 = 32°F

[@goldilox369]

If you're watching on internet, isn't Google conversion available? I watch Gordon Ramsay & european chefs all the time, and they don't convert to USA measurements. That's all I do.

[@Erwinpaul777]

Hello Google , figure it out 🤔🙄

[@Loki0484]

Pretty sure Google searches are free after 5pm

[@casper2269]

I made it! And it was good! The only thing I changed was I added rosemary, thyme and a bit of Cajun on the sauce. Its soft and juicy not dry at all. I let it brine for 24 hrs. Thanks Sam! It will go good with the chips mash potatoes

[@KatxGuzman]

Lmfaooo he said the gooch😂😂😂😂😂😂😂

[@blaineryan5015]

We need some Sam the Cooking Guy kitchen aprons

[@jonasm5659]

Oh god i was so glad his sentence wasn't finished after that 14yo line at 15:30😅

[@Andyiow]

Sam, your cooking channel is one of the best on KZbin, I’m inspired, thank you.

[@MrPericocarlos]

Not sure what's better, the recipe or the way you talk. Funny stuff keep it going.

[@adityamuddapu1290]

I cook my Rotisserie Chicken with my *Macbook*

[@julemandenudengaver4580]

i startet on charcoal, and brought a gas grill.. after a shot time i sold the gas grill and vent back to charcoal

[@mastertoolman9377]

My Rotisserie design took quite some time to think about not knowing if it was going to work, when I tested it, this changed my way of using the Rotisserie and I would never go back to wrestling with the Chicken or Meat again. Make one for yourself; it is easier when there is one that you can view. Or use your own design.👍👍

[@debbietyler7687]

Once again you killed it with info on brining and rotisserie- Thanks Sam Jimmy Tyler-Austin, Tx

[@gordonbyrd7199]

When Sam says hes not worried about "those" people after ranting about "those" people.

[@godlygamer911]

Roasting isn't the same as ranting

[@wallacewallace4801]

Oh Sam - I'd follow you to the ends of... Okay, a bit much. I do love your recipes, though. 👏

[@XOblivion97]

I've been following your channel recently, and I must say I love your freaking content absolutely amazing. Waiting for ur next video is part of my daily routine now :)

[@nettiepatton3095]

Great cooking channel. I love your cooking shows. Everything you cook looks amazing. Keep them coming, Sam.

[@Cwztian]

Who else thought the lighter cubes were marshmallows at first?

[@RaptorJesus]

Oh, good. I feared I was alone.

[@sbalchan]

ROTFL wut🤦🤣

[@imthegrinchthatstolechrist4384]

I did

[@theuniquebean]

I wasn’t paying attention and had to rewind to make sure lol

[@justinmelanson4420]

Been a sub since 100k , cant belive your already almost at 1m ,, bravo Sam 👌👍✌

[@imthegrinchthatstolechrist4384]

Subscribers aren't life. Just like friends on face fuck book

[@780Aleks-AB]

Best cooking channel on KZbin by far. Love your ranting and general no B.S personality. Keep it up Sam, and Max.

[@nicholasspence7409]

Hands down the best personality on KZbin. I can’t watch any of your videos without busting out laughing😂😂😂

[@d.mat.zero6525]

i sometimes eat a store bought rotisserie chick near the sink with my bare hands just because...

[@r4biet]

18:59 Poor knife. Has to cut on slate.. 😭😭

[@tunafishcats1322]

i’ve been bingewatching his videos all day and i’m at the point where i “like” his videos before they even play lmao

[@michaelwalker7961]

Doing this with legs, on my 22inch Kettle....thanks for these, and with all the cooking shows on KZbin, yours are the only one that have hit the mark, and I have not been dissapointed with your recipes, thanks for making it easy, and goood!

[@anthonycompston664]

How about Mall style bourbon chicken Sam?

[@GabeBynoe]

OMGGG I'm literally eating Rotisserie Chicken now!!!😱Wish I could taste your version, looks really delicious🤤

[@joelamaro9171]

When cooking on my charcoal grill, I love to lay some mesquite wood pieces inside of the Grill and then use my Chimney to light my Charcoal pieces then i add those to the Mesquite. That smokiness is out of this world. Please try

[@j.eazychrist]

“I had an awakening” 😂😂 this guy is the best

[@curroblues]

Hey Sam! When are you delighting us with some pork belly georgeousness?

[@mikedocherty3874]

Here's an idea for a t-shirt, "If you love the food, they'll love the meal".

[@dustincaldwell2354]

When he started talking about this chicken’s “opening” and flopping it around by the “arms” like that, I literally lost my shit! I laughed so hard that I had to pause the video, and I snorted for like a solid three minutes! 😂😂😂😂😂😂

[@manuelbrambila9891]

Hilarious when Sam was whipping the chicken. Big reason why I love this channel. They dont edit much

[@gunneroffroad9850]

First

[@Chupie77777]

6 ads in 10 minutes. Fking ridiculous.

[@SteveMillerhuntingforfood]

i'm beginning to hate KZbin...they are such turds.

[@s550danny]

“The only newspaper I got is electronic and I don’t wanna put my laptop under there and start it on fire” lmao 😂😂😂

[@j.pocket]

You single-handedly brought back the word "Gooch" and I applaud you for such a selfless service. Cheers!

[@blueschild61]

I like how you talk to us like a real actual person. You're not gratuitous with your profanity. But, you don't use patronizing speech either. I dig it. Cheers.

[@kwall55]

Stumbled on your show about a month ago and can say fullheartedly that this IS the best cooking show on youtube along with quan tran. Love the food, wish i could cook more if i had time.

[@marcwarmuth5814]

A few notes on the chimney: 1. The Weber one he has works a whole lot better than the ones that cost less. 2. The less costly chimneys are still worlds better than using lighter fluid on a stack of charcoal. 3. I like the idea of using those lighter cubes. When using paper as your starting fuel, the ashes really do go all over the place. Some will go into the grill and possibly blow onto the food. Some will blow smoldering toward the fence and the neighbors yard (speaking from experience haha). Keep on with the gorgeous deliciousness Sam!

[@jasonskillinngrillin5977]

Just got a new rotisserie for my kettle. This helped with the basics for sure. Thank you.

[@allisonmcghie6396]

I’ve been wanting to make a rotisserie chicken for years! Looks so good!!

[@ushakhanna-taylor2381]

This was the first video that I’ve seen of Sam’s & decided to make this recipe because I like that he seems cool af..he had me at “the gooch” 😂. This was also the first rotisserie chicken I’ve ever made..and I’ll do it again! I brined my chicken overnight per his instruction & that basting sauce was so epic that I want to make wings with it. I did have a little drama, making the rotisserie chicken in my instant pot Omni toaster oven. the last 10 minutes of cooking the drippings caught on fire omg!! Setting off all of the smoke alarms. But the chicken was still crazy delicious, got a little tough in some areas from the fire trauma lol. Lesson learned, I’ll have to pull out the drippings about half way through the cooking process & refresh the drip foil & also that I need to buy a fire extinguisher 🧯. This was so delicious! Looking forward to trying some of your other recipes. Thanks Sam

[@casper2269]

I finally found your video again. About a year or two ago. Someone gave me a whole chicken so I decided to do this recipe. I did not have the seasoning but it came out incredible!

[@thechickencoop7840]

I love to watch you cook! I have grown up cooking at home all my life. As a southerner cooking outdoors is a way of life. You inspire me to try new things and it is awesome. I'm originally from the south Georgia coast and grew up eating oysters but have only had them raw at home. I have always wanted to try cooking Oysters Rockefeller. How about you show me how?

[@gordonlam2757]

Man Sam is the best guy for cooking shows, he swears, he is funny and doesn 't care for the snobby kitchen techniques, real cooking!!

[@howdareyou41]

yeah snobby stuff like washing your hands after touching raw chicken. so many things he touched are contaminated. I don't think he'll be washing his roll of twine.

[@shanemontgomery1358]

Hey Sam and Max! No shit, since I have found your channel I have cooked more in a month than the preceding six! Made dinner for mom and stepdad about a week ago, cooked salmon with mango, snow peas, matchstick carrots, and lemon in foil packs in the oven. Added some bacon wrapped asparagus and a wild greens, strawberry, almond salad with basaltic vinaigrette. Mom took one bite and said, “Shane you can fix this about once every two weeks.” I laughed my ass off!

[@akfishguy]

Sam you are a hoot! The wife and I love your videos! Where else can u learn something, while laughing, but having someone tell ya how it is without the sugar coating! Thanks for the videos! Your fans in Alaska!😎

[@alyssaveloria4499]

Thank you for being the real guy who teaches like were BBQ while enjoying beers! The info you give helps the regular guys like me

[@heidid5275]

We made this tonight in our Ronco set it and forget it!!! Don't laugh, this thing works great, especially in the winter. Its freezing rain right now... Sam, you're right, the Asian basting sauce is awesome. Can't wait to see what you make next! Thanks for this one! 👍👍👍👍👍 Big thumbs up!

[@ndpsux5324]

Love it...simple quick recipes...easy to replicate. The swearing and fighting is a bonus, keep it up.

[@highjix]

I have never ever used those little lighter cubes in my chimney starter, but after having to use printer paper to light my starter Sunday because I didn't have ANY news paper in my entire house, and seeing how easy it is to start with those cubes, I am getting myself some before I grill again!

[@Jupiter742]

Make America Cook Again. Well, you definitely made ME cook again. I love your videos.

[@antemorph66]

"I know it's not a person" I'm dead 😂

[@lukec7525]

Making rotisserie chicken tomorrow. I used to grill on strictly lump charcoal. I recently purchased a propane grill and a very important accessory which you overlooked. The smoke box. I load it up with hickory and apple wood whenever I grill literally anything. That sweet smoky flavor gets infused into whatever you are making. Chicken. Steak. Burgers. Fish. Veg... It's an often overlooked accessory on propane grills which makes food taste almost identical to charcoal. Now obviously I wouldn't smoke a pork shoulder on propane like this...but I think you get the idea. Cheers! Thanks for the recipe!

[@PraisePursuits]

Man I love this dude he makes bomb food and he's funny 😂 glad I found your channel today sam

[@mikebaker8641]

I use the side burner on my gas grill to light the charcoal. I found when I use the Weber starters, there is a lot of dark smoke that I seem to skip when using the side burner.

[@apackofmutts3009]

You helped me get through a perfect rotisserie chicken b'day dinner! Thanks!

[@chrisgaurissr1504]

I'm so glad I found your channel Sam. It's very informative and hilarious at the same tine!

[@davidbratton8698]

Sam, I have truly enjoyed watching your channel! The rotisserie chicken recipe is great. I have cooked it at least a dozen times now on my Weber grill. Thank you for making cooking fun.

[@themza912]

I literally just purchased a gas grill with a rotisserie chicken attachment. perfect timing!!