You can always pick up a rotisserie chicken at the grocery store, but we promise grilling one at home is infinitely better. You’ll get the same savory herbs and crispy skin, but with an irresistible smoky aroma you can’t find at the store. Serve it with roasted potatoes, grilled vegetables, a fresh salad, or your favorite summer sides for a dinner everyone will look forward to.
How Do You Make Grilled Rotisserie Chicken?
To make grilled rotisserie chicken, season a whole chicken, secure it tightly on a rotisserie spit, and cook it over indirect medium heat until the thickest part of the breast and thigh reaches a safe internal temperature. Let the chicken rest before carving so the juices redistribute and the meat stays tender and flavorful.
Easy Grilled Rotisserie Chicken Recipe
Ingredients:
- 1 whole chicken, about 4 to 5 pounds
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 lemon, halved
- 3 garlic cloves, lightly crushed
- Fresh herbs for garnish, optional
Directions:
1. Preheat the grill
Set up your grill for rotisserie cooking over indirect medium heat, around 350°F to 375°F. Follow the instructions for your grill and rotisserie attachment.
2. Prep the Chicken
Remove any giblets from the cavity. Pat the entire chicken thoroughly dry with paper towels. Rub the olive oil over the skin. Combine the salt, pepper, smoked paprika, garlic powder, onion powder, thyme, rosemary, and oregano in a small bowl, then rub the mixture evenly over the chicken. Place the lemon halves and crushed garlic inside the cavity. Tie the legs together with butcher’s twine and tuck or tie the wings close to the body.
3. Secure the Chicken on the Spit
Slide the rotisserie rod through the center of the chicken. Position the forks firmly against both ends and tighten them securely. Check the balance before placing the spit on the grill.
4. Start the Rotisserie
Attach the spit to the grill and turn on the rotisserie motor. Make sure the chicken rotates smoothly without touching other parts of the grill. Close the lid and cook for approximately 1 hour 15 minutes to 1 hour 30 minutes. Begin checking the internal temperature near the end of the cooking time. Once it reaches 165°F in the thickest part of the breast and thigh without touching bone, your grilled rotisserie chicken is done.
5. Rest & Serve
Carefully remove the chicken from the rotisserie and transfer it to a cutting board. Let it rest for 10 to 15 minutes before removing the spit, carving, and serving.
Butcher’s Tips for Success
- Dry the skin: A dry surface browns much better than damp chicken skin.
- Balance the bird: Take an extra minute to center the chicken on the spit so your rotisserie motor isn’t fighting an uneven load.
- Keep it moist: Use a meat thermometer to check the temperature and pull it off the grill once it reaches 165°F.
Looking for More Grilled Chicken Recipes?
Lime Grilled Chicken and Rice
Carolina-Style BBQ Chicken
Marinated Chicken Kabobs
Put Grilled Rotisserie Chicken on Your Family’s Table with The Butcher Shop
A great grilled dinner starts with great ingredients. At The Butcher Shop, our organic whole-body fryer chicken is sourced from farms right here in Southern Oregon. We also carry farm-fresh produce, freshly baked bread, artisanal cheeses, and other specialty items, so you can put a high-quality meal on your family’s table without breaking your budget. Stop by today or call ahead to pre-order your ingredients.
Frequently Asked Questions
How long does it take to cook a chicken on a rotisserie grill?
A 4- to 5-pound chicken typically takes about 1 hour 15 minutes to 1 hour 30 minutes on a rotisserie grill at 350°F to 375°F. Cooking time varies with the size of the chicken, grill temperature, outdoor conditions, and your equipment, so always confirm it’s done with a meat thermometer.
What temperature should grilled rotisserie chicken reach?
Grilled rotisserie chicken should reach an internal temperature of 165°F. Check the thickest part of the breast and thigh without touching the bone. We recommend checking multiple spots before removing the chicken from the grill.
How do you keep rotisserie chicken from drying out?
Avoid overcooking the chicken and let it rest for 10 to 15 minutes before carving. We’ve found that keeping the grill lid closed as much as possible also helps maintain steady heat so the chicken cooks evenly without losing moisture.
Do you need to truss a chicken before putting it on a rotisserie?
Yes. Trussing keeps the legs and wings close to the body so the chicken rotates smoothly and cooks more evenly. It also helps prevent the wings and legs from moving too close to the heat or catching on parts of the grill.
Should you use direct or indirect heat for rotisserie chicken?
Indirect heat works best for grilled rotisserie chicken. Position the heat so the chicken cooks beside or between the main heat sources instead of sitting directly over the flames. This setup encourages even cooking and helps reduce flare-ups from dripping fat.