Grilled Rotisserie Chicken
Learn how to make rotisserie chicken at home on the grill, and have it turn out fantastic every time.
Picking up a rotisserie chicken from the grocery store is one of the easiest ways to put dinner on the table, and the leftovers are the best for quick and easy meals. But grocery-store rotisserie chickens can be hit or miss. Sometimes they’re juicy and moist, and other times they’re dry and … well, just underwhelming in general.
For a fresher, more flavorful experience, make your own rotisserie chicken at home on the grill with a rotating attachment. It is so easy and takes just as much time as roasting a whole chicken in the oven, but it yields a much more flavorful chicken with a 360 crispy skin.
How to Make Grilled Rotisserie Chicken
For a truly authentic rotisserie experience, pick up a rotisserie attachment for your grill. The attachment has a motor that spins the bird, cooking it evenly on all sides to create the perfect grilled whole chicken. Look for an attachment that fits your grill, and be sure you have access to an electrical outlet before you make the purchase.
Ingredients for Grilled Rotisserie Chicken
- Spices: We season the rotisserie chicken with a blend of garlic salt, dried oregano, smoked paprika, coriander, salt and pepper. The seasonings are left on the bird overnight to really penetrate their flavors into the skin and meat.
- Broiler/fryer chicken: Purchase a 3- to 4-pound broiler chicken (also known as a fryer chicken) for this recipe. The key to finding the best chicken is to properly identify the signs and labels on the packaging that you care about. Air-chilled, Certified Humane Raised and antibiotic-free are popular label standards that people look for.
- Olive oil: A little olive oil helps brown and crisp the chicken’s skin. There’s only 1 tablespoon of olive oil, so no need to spring for an expensive brand; whatever olive oil you have on hand works perfectly.
Directions
Step 1: Prepare the chicken
In a small bowl, combine the garlic salt, oregano, paprika, ground coriander, salt and black pepper.
Truss the chicken with butcher’s twine, and coat the outside of the chicken with the olive oil.
Rub the spice mixture over the chicken and refrigerate, uncovered, for at least three hours (or as long as overnight).
Editor’s Tip: Letting the chicken sit in the refrigerator allows the skin to dry out, ensuring it will crisp up more effectively.
Step 2: Preheat the grill
Preheat a gas or charcoal grill for medium heat, about 350°F. Place an oven-proof baking pan on the grill grates to catch the drippings and prevent flare-ups.
Step 3: Load the chicken on the rotisserie and grill
Run the rotisserie’s rod through the chicken’s opening, making sure the bird is centered on the rod. Attach the forks to the breast and tail areas until the chicken is tight and secure.
Place the rotisserie on the grill and turn on the motor. Let it cook for 1 hour and 15 minutes to 1 hour and 30 minutes, basting occasionally with pan drippings, until the skin is golden brown and a thermometer inserted in the thickest part of the thigh reads 170° to 175°F. Turn off the rotisserie’s motor to make it easier to check the temperature.
Editor’s Tip: Before you put the rotisserie on the grill, roll the rod in your hands. It should turn easily without being heavier on one side. If the chicken isn’t balanced, adjust the forks before proceeding.
Step 4: Rest and carve
When the chicken reaches the proper temperature, remove it from the grill, tent it with foil and rest it for at least 15 minutes. Carve the chicken before serving.
Editor’s Tip: Allowing the chicken to rest after cooking lets the juices redistribute throughout the meat. If you cut into it earlier than that, the juices will leak out of the chicken and your bird will be very dry.
Recipe Variations
- Play with other seasonings: No need to stick with our herb and spice blend; you can use any spice blend with your rotisserie chicken. Poultry seasoning, Cajun seasoning, Jamaican jerk, Chinese five-spice, or any combo of herbs and spices you like will most likely work well with your rotisserie chicken.
- Cover in barbecue sauce: Before cooking, brush the chicken with your favorite barbecue sauce. Kansas City barbecue sauce is popular, but any barbecue sauce recipe would work with chicken’s mild flavor.
- Keep the seasonings off: Feel free to skip the herbs and spices if you’re using this rotisserie chicken for other uses later in the week. I would still add the salt, pepper and olive oil, though, to give it some flavor and aid in browning.
How to Store Grilled Rotisserie Chicken
To store leftover rotisserie chicken, first let it cool to room temperature. From there, either store the whole carcass in an airtight container or shred the meat off the bone and transfer it to an airtight container. It can be kept in the fridge for up to four days.
Can you make rotisserie chicken ahead of time?
Yes, you can make rotisserie chicken ahead of time and eat it later or throughout the week. After cooking the chicken, allow it to cool to room temperature, then store the meat in an airtight container in the fridge. Use it for all your lunches with leftover chicken recipes.
Grilled Rotisserie Chicken FAQs
How long does it take to make a rotisserie chicken?
In general, chicken takes 20 to 30 minutes per pound when it’s cooked between 300° to 350°. That means a 3-pound chicken will finish in 1 hour to 1 hour and 30 minutes. Timing helps for planning purposes, but we recommend using an instant-read thermometer to ensure the chicken is safe to eat. Look for an internal temperature for chicken of 165° in the thickest part of the breast or 175° in the thigh.
How do you tie up a chicken for rotisserie?
The best way to ensure your chicken will cook evenly is to truss it with butcher’s twine. If you’ve never done it before, it’s easier than you’d think. Find out more about butcher’s twine.
How should you use leftover rotisserie chicken?
There are countless ways to use rotisserie chicken. Break the meat into chunks or completely shred the chicken and use it as a quick protein to add to lunches and dinners. I love to use rotisserie chicken in chicken salad, chicken tostadas, hearty chicken bacon ranch sliders, chicken soup recipes, chicken paninis or sandwiches, chicken and broccoli casserole, or frittatas, to name a few.
You can also just break down the chicken and eat the breasts, thighs and wings by reheating them and serving them with a carb like roasted potatoes or rice and a vegetable side dish like a salad or roasted broccoli.
Ingredients
- 1-1/2 tablespoons garlic salt
- 1-1/2 tablespoons dried oregano
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1/2 teaspoon kosher salt
- 1-1/2 teaspoons coarsely ground pepper
- 1 broiler/fryer chicken (3 to 4 pounds)
- 1 tablespoon olive oil
Directions
-
1In a small bowl, combine garlic salt, oregano, paprika, ground coriander, pepper and salt. Truss chicken legs together with kitchen string. Coat the outside with olive oil; rub with spice mixture. refrigerate, uncovered, for at least three hours or overnight.
-
2Preheat grill for medium heat (about 350°). Place an oven-proof, baking pan on the grill grates to catch the drippings.
-
3Run rotisserie’s rod through the chicken’s opening, making sure the bird is centered. Attach the forks to the breast and tail areas until the chicken is tight and secure.
-
4Place rotisserie on the grill and turn on the motor. Grill until skin is golden brown and a thermometer inserted in the thickest part of the thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. Remove chicken from grill; tent with foil. Let stand 15 minutes before slicing.
