Rotisserie Chicken

172 Reviews 26 Pics
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
NGKORTE
Recipe by  NGKORTE

“This is a great easy recipe that our family loves. It's perfect as the main dish of a simple meal with French fries and cole slaw.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
  2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
  3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

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Reviews (172)

Rate This Recipe
Chef Daddy Pete
1038

Chef Daddy Pete

Basic recipe is ok, but it omits some very important steps. You must tie the legs and wings with twine to prevent them over cooking. And the most important detail, don't cook directly over the flame. Cook with indirect heat according to the directions of your BBQ. On my 3 burner Weber, I turn off the middle burner that lies under the chicken. You can also place a pan of seasoned liquid under the chicken to catch the fat and moist season the food. I recommend wine, apple juice, etc.

Luv2Cook501
772

Luv2Cook501

This was a total disaster. So why did I rate it five stars? Because I take the blame for the problems I had. Although the recipe did not state it, I knew to tie up the drumsticks and wings to keep them from flapping as the rotisserie turned, thus turning to carbon. I also knew that, when basting with a butter or oil based flavoring, you will have flare-up. I thought about putting foil under the chicken, but thought previous postings that said "do not deviate from the recipe" knew something I did not. Maybe it would be crispier. When I went to put the second basting on, there was smoke streaming out from under the lid. The skin was black. A lot of the meat was overcooked. The stuff in the middle was cooked perfectly, but I sent my daughter out to the store to get a pre-cooked one. I will eat the meat I salvaged for lunch tomorrow ;-). So, tie the legs, tie the wings, put down foil, and you will probably love this. I loved the smell of the sauce. Live and learn. I hope you learn from my mistake. Updated: Another option is to turn off the burner under the chicken and cook it with indirect heat. (I have three burners.)

Brian
348

Brian

Excellent! I had some doubts on this recipe, but this turned into the rotisserie taste that I pay premium bucks for at market. I followed the recipe exactly, basting only once. I cooked a 3 1/2 lb. chicken for two hours at 300-325 degrees. It came out absolutely PERFECT. Make NO changes. Trust this recipe. It is the real deal.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 24.9 g
  • 38%
  • Carbs
  • 0.8 g
  • < 1%
  • Protein
  • 30.9 g
  • 62%
  • Cholesterol
  • 117 mg
  • 39%
  • Sodium
  • 1376 mg
  • 55%

Based on a 2,000 calorie diet

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