Crisp, juicy and golden, rotisserie chicken is easy as it is mostly hands-off cooking. Don’t buy a rotisserie bird at the store. You will get a much better, tastier chicken by doing it at home. If you don’t have an attachment for your grill, look into options for adding one. Timing tip: start about 2 1/2 hours (or a little more) ahead of when you plan to serve. You will need extra time to set up the attachment, get the bird ready and get it going, then allowing it to rest when done.
Course Main Course
Keyword chicken, rotisserie
Prep Time 5minutes
Cook Time 2hours
Total Time 2hours5minutes
Rotisserie attachment for outdoor grill
4 1/2poundwhole organic chicken
seasonings of choicesee notes below
Kitchen twine to tie legs
Carefully rinse the bird inside and out and dry with paper towels. See post tips on safely handling raw chicken. Remove the extra fat around the neck cavity and any inner bag of innards and discard. Trim off the wing tips with a knife or heavy scissors or return back under the bird.
Rub the bird with the olive oil then season the inside with a sprinkle of the seasoning you plan to use on the outside of the bird. Tie the legs together with kitchen twine. This keeps the chicken in a nice shape for even roasting and rotation.
Place one pronged holder on the steel rod with prongs facing in. Skewer the chicken through the cavity and tail end. Add the other pronged holder and center the bird for where it will roast in your grill. Be sure the chicken is tight between the prongs. Use pliers to tighten down the screws if needed. I do this on a rimmed baking sheet to catch any raw juices and keep things clean.
Place the rod with the chicken into the rotisserie and turn on the motor to be sure it is turning. Season the outside of the chicken while on the spit as it turns to get it evenly coated or do it in the kitchen.
Roast for approximately 2 hours or until the inner thigh reaches 165º – 170º degrees when tested with a digital thermometer. The chicken should be a deep golden brown. Peak in and check the rotisserie occasionally to be sure it is turning.
Remove from the rotisserie and allow chicken to stand for about 15 minutes before carving.