On the Grill: Brined Rotisserie Chicken

With grilling season officially here—at least for the fair weather grillers among us—I'll begin featuring a grilling recipe and/or tips of the week.

While others might just be getting around to cleaning the grill and getting it ready for the summer, I tend to grill year-round. I especially love knocking the snow off of the top of my trusty Weber kettle grill to fire it up on a cold winter day.

It helps me hold on to my summer memories and drives the neighbors crazy at the same time!

Whether you're a fan of propane, charcoal or electric grills—or cooking over a campfire—there's nothing like sitting down to a dinner of grilled meat (or something like portabello mushrooms, if you're a vegetarian) roasted vegetables and potatoes cooked over an open fire. And grilled pineapples make for a fine dessert!

To kick off this column, I give you Weber's Recipe of the Week—grill master Jamie Purviance offers his Brined Rotisserie Chicken with Cuban Flavors.

The prep time is only 15 minutes, but the chicken has to be refrigerated for 24 to 36 hours after being brushed with oil and rubbed with seasonings, so it isn't a last-minute meal idea.

Try the recipe and let me know how it turned out.

Have a special grill recipe you'd like to share with others? Have a tip to make life a little easier for fellow grillers? Where do you stand on propane vs. charcoal? Send recipes, tips and opinions to marge.neal@patch.com to be featured in a future Grill Adventures.