How to Truss a Chicken, Korean Rotisserie Chicken, rotisserie chicken

Korean Rotisserie or Roasted Chicken Tongdak-gui


  • A whole chicken (about 4 pounds)
  • 1 chicken Turbo Trusser
  • 2 tablespoons olive oil (or vegetable oil)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 6 garlic cloves, minced
  • 1 teaspoon vegetable oil
  • 2 tablespoons unsalted butter, melted

For cream cheese dipping sauce:

  • 2 ounces seedless cucumber (or 1/3 of English cucumber)
  • ½ teaspoon kosher salt
  • 4 ounces cream cheese, softened at room temperature
  • ⅓ cup mayonnaise
  • 1 tablespoon honey
  • ½ lemon


  1. Rinse the chicken inside and out in cold running water. Drain.
  2. Pat dry on the cutting board. Cut off any excess fat.
  3. Combine olive oil, kosher salt, ground black pepper, and garlic in a small bowl. Mix well and set aside
  4. Preheat your oven or grill to 350℉.
  5. Attach the Turbo Trusser to the Chicken 
  6. Insert the Rotisserie through the chicken and Turbo Trusser
  7. Massage the garlic and oil mixture all over the outside and inside of the chicken. Gently pat it in 
  8. Put it in the grill or oven and rotisserie for 1 hour.
  9. Brush with some of the melted butter over the entire chicken
  10. Roast for 30 minutes.
  11. Brush with more butter.
  12. Roast for another 30 minutes.
  13. Brush the top of the chicken with all the   leftover butter.


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