Go Back

Rotisserie Chicken

This rotisserie chicken recipe is so easy to make with simple seasonings on your grill. Occasional basting with a butter mixture ensures crispy skin and moist meat. Our family loves this! Rotisserie chicken is perfect as the main dish with French fries and coleslaw, or with any number of other sides.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine Mexican
Servings 6 people
Calories 2856.2 kcal

Equipment

  • 1 Outdoor Grill Equipped with a rotisserie function.
  • 1 Rotisserie Attachment Essential for even cooking and self-basting.
  • 1 Kitchen String For trussing the chicken securely.
  • 1 Basting Brush To apply the butter mixture evenly.
  • 1 Meat Thermometer Crucial for verifying internal temperature and doneness.

Ingredients
  

Main

  • 1 3 pound whole chicken
  • 1 pinch salt
  • ¼ cup butter melted
  • 1 tablespoon salt
  • 1 tablespoon ground paprika
  • ¼ tablespoon ground black pepper

Instructions
 

  • Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate. Dotdash Meredith Food Studios
  • Season chicken cavity with a pinch of salt. Tie legs together with kitchen string; then tie wings to the bird. Secure chicken on a rotisserie attachment. Dotdash Meredith Food Studios
  • Place rotisserie over the preheated grill and cook for 10 minutes. Dotdash Meredith Food Studios
  • Meanwhile, quickly mix together butter, 1 tablespoon of salt, paprika, and pepper. Turn the grill down to medium and baste chicken with butter mixture. Dotdash Meredith Food Studios
  • Close the lid and cook over medium heat, basting occasionally, until chicken is cooked through and the internal temperature reaches 180 degrees F (83 degrees C), 1 to 1 1/2 hours. Dotdash Meredith Food Studios
  • Remove chicken from the rotisserie and let rest for 10 to 15 minutes before carving. Dotdash Meredith Food Studios

Notes

For a truly exceptional rotisserie chicken, focus on thorough preparation. Pat the chicken skin exceptionally dry with paper towels before seasoning; this is paramount for achieving that coveted crispy skin. When seasoning, consider rubbing some of the paprika mixture directly under the breast skin for deeper flavor penetration. The recipe specifies 180°F (83°C) internal temperature, but for optimal juiciness, particularly for breast meat, aim for 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh, avoiding the bone. Resting the chicken for 10-15 minutes allows the juices to redistribute, ensuring a moist and tender result when carved. Consider adding a sprig of fresh rosemary or thyme to the cavity for an aromatic uplift.