How To Make Rotisserie Chicken
What rotisserie chicken is, how it compares to oven roasting, and how to get a juicy, golden bird on your grill's rotisserie.
Ingredients
Chicken
Stuffing for the cavity
Seasoning and coating
Steps
- Take the chill offRemove the chicken from the refrigerator 1 hour before roasting.
- Clean and dryDiscard any little bag of innards, rinse the bird inside and out, and dry it with paper towels.
- Trim and tuckRemove any extra fat around the neck cavity and bend the wing tips back under the bird.
- Season the cavitySprinkle the inside of the bird with some of the seasoning you plan to use on the outside.
- Stuff the birdFill the cavity with the chopped onion, crushed garlic, thyme, rosemary and bay leaf. Add a wedge of lemon or orange if you like.
- Rub the outsideRub the outside with olive oil (or mayo on a pellet grill) and sprinkle generously with seasoning, turning the bird to coat it evenly.
- Spit and roastSkewer the chicken onto the spit and secure it with the prongs. Roast it on the grill while it rotates for about 1½ to 2 hours. On a pellet grill, set 400°F and make sure the hopper is full of hardwood pellets.
- Check and serveCheck on the bird occasionally. It's done when the skin is a deep golden bronze and the thickest part of the thigh reads 165°F.
Juicy and golden, rotisserie chicken is the best of hands-off summer grilling. Never tried this cooking method? The recipe card has the full step-by-step. Skip the store-bought bird, do it yourself, and enjoy the aroma in your own backyard. This works on a gas grill and on a wood-fired pellet grill with a rotisserie attachment.
What Is Rotisserie Chicken?
Rotisserie is a style of roasting. It's easy to do at home on a grill with a rotisserie attachment. The whole chicken is skewered onto a spit (a long metal rod) and secured with prongs, then roasted while the bird slowly rotates.
The rotation gives even, gentle cooking and self-basting. The skin turns a deep, golden bronze and the meat stays juicy and tender.
Rotisserie Chicken Versus Oven Roasted Chicken
Both give delicious results, and both are roasting methods, just with different tools. In chilly weather I oven roast a whole chicken weekly. An oven roast chicken takes about an hour.
Rotisserie roast chicken takes about 1½ to 2 hours. Put the chicken on the grill and walk away, but check on it occasionally. Before long you will have a gorgeous bronze bird for dinner.
Rotisserie Chicken for a Gas Grill or Pellet Grill
I originally wrote this post for my gas grill, but now I have a wood-fired pellet grill. The recipe works for both.
If you have a pellet grill with a rotisserie attachment, the only change is the coating: smear the bird with a light layer of mayonnaise instead of olive oil. I know that sounds strange, but trust me. Season the chicken well and proceed. Set the temperature to 400°F and make sure the hopper is full of good hardwood pellets.
Tips
- Size matters. A 4 to 4½ pound chicken serves four to five for dinner. For two people it means dinner plus good leftovers for lunches through the week.
- Use a seasoning you like. Need one? Try our easy all-purpose dry rub for grilling.
- Know your grill's heat. On a gas grill, a lid thermometer and a feel for your burners help a lot. See how hot a gas grill should get.
- Check doneness with a thermometer. Chicken is safe at 165°F in the thickest part of the thigh, not touching bone.
- Worn rotisserie parts. If the spit rod, prongs or motor on your grill are worn or missing, look up your brand on our parts diagrams and order from the Pro Grill parts store.
FAQ
How long does it take to rotisserie a chicken on the grill?
About 1½ to 2 hours. Oven roasting takes about an hour. Check the bird occasionally while it turns.
Can I make rotisserie chicken on a pellet grill?
Yes, if your pellet grill has a rotisserie attachment. Coat the bird with a light layer of mayonnaise instead of olive oil, season it well, set the temperature to 400°F and fill the hopper with good hardwood pellets.
What size chicken should I use?
A 4 to 4½ pound chicken works well. It serves four to five people for dinner, or two people with leftovers.
Why take the chicken out of the fridge first?
Letting it sit out for 1 hour before roasting takes the chill off the bird.
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