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Market Basket Rotisserie Chicken Copycat

I tried to find this online and to be honest there's no recipes. I mean it makes sense, it's cheaper just to buy these at the store than it is to even buy a raw young chicken - but now you can do it at home.
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Air Dry + Rest + Brine Time: 1 day 4 hours 10 minutes
Total Time: 1 day 6 hours

Ingredients

Brine (for 2 birds)

  • 19 cups water
  • 9 tbsp table salt
  • 4.5 tbsp dextrose

Market Basket's Rotisserie Chicken Rub

  • 3.5 tsp table salt
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon table ground black pepper
  • 1/8 teaspoon MSG*
  • 1/4 teaspoon cornstarch

Oil for Binder

  • 1/2 tsp Vegetable oil per side of bird

Instructions

  • Combine 19 cups water, 9 tbsp table salt, and 4.5 tbsp dextrose in a large pot.
    Note: This is based on using 2 birds - if you only have 1 bird, use my calculator to determine your water, salt, and sugar.
  • Submerge 2 whole young chickens (~3-4 lbs each) in brine.
  • Cover and refrigerate for 16-24 hours - do not go longer than 24 hours.
  • The next day, remove chickens from brine and rinse in the sink.
  • Pat dry with paper towels.
  • Place on wire rack over plate or baking sheet and air dry for 2-4 hours or overnight on the bottom shelf of your refrigerator.
  • Make rub.
    The main "stuff" are the smoked paprika, salt, onion + garlic powder, and black pepper. If you don't want to use MSG, don't. Same with cornstarch (used to avoid clumping).
    3.5 tsp table salt, 1 tablespoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon table ground black pepper, 1/8 teaspoon MSG*, 1/4 teaspoon cornstarch
  • 2-4 hours later or the next day, truss chickens with butcher's twine.
  • Apply a thin layer of neutral oil to both chickens as binder.
  • Apply 1-2 tsp rub to each side of both birds (I start back side first).
  • Place on rotisserie and set grill to 325-350F with infrared back burner and first and last burners on medium.
    Note: This will be different based on your setup. This is how I did it on my Monument gas grill.
  • Check breast temperature after 45 minutes with instant read thermometer.
  • Target 155-160F in breast meat.
  • If not done, return to rotisserie and check every 15 minutes until target temperature reached.
  • Remove from rotisserie and rest for 5-10 minutes.
  • Slice and serve.

Notes

Use smaller birds for better texture and browning - I mean this too. The smaller the better.
Carry-over cooking from 155F will bring breast to safe temperature while maintaining juiciness.
If you're using regular white sugar, subtract 1 tbsp from the dextrose amount you found (so I used 4.5 tbsp, this would be 3.5 tbsp) as dextrose is 20% less sweet.