Rotisserie Chicken

Rotisserie Chicken


"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."

Ingredients 1 h 45 m {{adjustedServings}} servings 356 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 0.8g
  • < 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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  • Prep

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  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 182

  1. 220 Ratings

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.

Don Reilly

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.)


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.