How to Make Rotisserie Chicken on the Grill

18 Comments

I am sure there are other ways to rotisserie a chicken but here is how I do it ~ very easy!
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About 5 or 6 hours before starting the grill, I clean a 4 or 5 pound chicken. In my experience, a chicken bigger than that takes too long to cook. I’ve done two smaller chickens at the same time and that worked great, too. Game hens would also work well.

Back to the cleaned and dried chicken…at this point I either use a rub or a marinade. In the pictures, I used a rub ~ just one I picked up at the grocery store. It’s called rotisserie chicken oddly enough I rub it all over the chicken, put it on a small cookie sheet, cover with foil, put in the fridge and let it marinate for 5 or 6 hours.

I take the chicken out and set the whole tray on the cupboard for about 20 minutes just so that it’s not ice cold when it goes on the rotisserie. I sometimes stick some sprigs of herbs from my garden in the cavity along with a cut up lemon.

I tie up the legs and the wings with kitchen twine so they don’t get burned and don’t fling around when the rotisserie turns.

Now, my rotisserie turns over the fire. Some will turn in front of the fire. If yours turns in front of the fire, make sure you rub some butter or oil on the skin to help it crisp up.

So, my chicken is trussed up, the spit is stuck through the middle, I get the chicken centered, stick the prongs in and tighten them. We remove the grates from the grill, set the spit on the rotisserie and let it work it’s magic. I keep the temp of the grill to about 375º ~ we’ve found that works best for our grill and rotisserie.

Sometimes we’ve had to re-tighten the prongs while it’s over the fire ~ in fact, I think we had to do it on Saturday when we made the chicken in the pictures.

I like to let the chicken go for about 1 1/2 hours and sometimes it’s taken up to 2 hours. Just check with a meat thermometer to make sure it’s done so no pink remains.

Take the chicken off the rotisserie when it’s done, put it on a serving platter, cover and let it sit for about 15-20 minutes before carving.

And that’s the easy way to make rotisserie chicken.

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Happy Cooking!

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18 thoughts on “How to Make Rotisserie Chicken on the Grill

  1. Nancy:
    Looking Good and Good Looking. I love the way you have photographed the even rotis-bake of the chicken….. Nice.

  2. I have a burner on the back of my grill I think its called a searing burner with a chicken would I have that on the whole time or just at the start to get the skin browned never cooked with the rotisserie going to give it a try tomorrow thanks in advance and with me luck lol

  3. My chicken caught on fire– turned black. The temp in the grill was 650, and i had it on low. Do you put a pan under the chicken on the frill flame? It had only been in 20 minutes. We had steak for dinner.

    • Hmmm…I’ve never had that happen. Did you leave the grill open? Mine won’t even shut with the rotisserie on it and I don’t put a pan under the chicken. If it’s open and it’s still getting up to 650º on LOW, I’d check to make sure the grill was working properly.

      • Gotta use indirect heat. If you have a flame directly under the chicken, the drippings from the bird will catch fire, then the drippings ON the bird will catch fire, and THEN, you have a 650 degree inferno! I know, I did that with my Weber. Now, I preheat with all three burners, but turn off the middle one right before I put the bird on.

  4. Hi Nancy, nice looking chicken. Thanks for the info. I do a lot of rotisserie cooking and I’ve got to roast two chickens tonight. How do you put two birds on the spit at once?

    Thanks.

    Roger

    • Our rod is pretty long and I will buy the 3 pound chickens and just spear them one after the other with just a small amount of space in between them. Good luck!

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