I fish an ice event yearly and help supply food for our group, usually 15 - 20 guy, kids, coupla tag along gals. Done brats, burgers, pulled pork, ribs, like that. Nothing too fancy but I was ready for a change up. We do have a propane grill so there's lots of options. Heat and eat helps because no one wants to babysit a grill (too much); that cuts into fishing, drinking, and other socializing.
I started with a coupla family packs of thighs, one of drumsticks divided into to giant, disposable foil lasagna pans. Once laid out season both sides with salt and pepper I also give it a splash of "rotisserie chicken seasoning" (see below). Chunk up two sticks of unsalted butter, and divide that between the two pans. Slide the pans into a 250 degree oven and bake uncovered. After an hour rotate the pans (swap the top to the bottom and vice versa). One more hour swap 'em again and give 'em another half an hour or so. It's not rocket science. Do not cover the pans!
The chicken is now tender, moist and almost fall off the bone. You can cover with foil and pop the whole works into the beer fridge for 3 - 4 days. Once on the ice, fire up the grill and get it heated thoroughly through. Slap the chicken on the grate to give it some grill marks and brown up the skin just a bit. Baste with the seasoned butter from the bottom of the pan for more flavor and crispiness. Shovel it back into the pan and throw it to the piranhas...
The guys yesterday destroyed both pans and two of the gals asked how I made it so moist and tasty. I've done this with whole chickens for dinner at home. No muss, no fuss, set it and forget it. Takes 4 - 5 hours for a whole chicken. I like that there's practically no time investment in hardly any of it.
Sparky's Rotisserie Chicken Seasoning
NGREDIENTS:
1 teaspoon / 1 Tbsp - salt -
1 teaspoons / 1 Tbsp paprika
1 teaspoons / 1 Tbsp smoked paprika
1 teaspoon / 1 Tbsp - chili powder
1 teaspoon / 1 Tbsp - garlic powder
2 teaspoons / 2 Tbsp - black pepper
1 teaspoon / 1 Tbsp - onion powder
1 teaspoon / 1 Tbsp - dried thyme
(I always make a triple recipe and put it in a big shaker bottle 'cuz it's so dang good)
Blend well!
