Things You'll Need:
- Rotisserie attachment for grill
- Whole chicken (3 to 5 lbs.)
- String for trussing
- Soaked wood chips
- Foil
- Basting brush
- Butter
- Salt
- Pepper
- Paprika
- Meat thermometer
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Step 1
Buy a rotisserie attachment for your individual BBQ grill. If your grill came with a rotisserie attachment included, simply dig it out and wash it clean. Follow the manufacturer's instructions to attach it to your BBQ.
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Step 2
Prepare your BBQ correctly to use it with the rotisserie. If you own a charcoal grill, you will have to heat the grill to medium-high and also place a drip-pan inside the grill to catch fat droppings.
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Step 3
Prepare a "smoker pouch" if you are using a gas grill. Soak the wood chips or wood chunks in water for at least 1/2 hour, then let them drip-dry and seal them in a foil packet with holes poked in the top. Heat the gas grill on high until it creates smoke and reduce to medium-high. You will add the wood chips to the charcoal grill right before skewering the chicken.
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Step 4
Prepare your chicken for use in the rotisserie. Remove the giblets and fat inside the chicken's cavity, rinse the bird completely under water and pat it dry. Put a pinch of salt inside the cavity. Now truss the bird (tie with string) so that the legs and wings are firmly held against the body.
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Step 5
Force the spit all the way through the bird lengthwise. Slide the tail-end prong onto the spit and firmly over the body of the chicken, then do the same with the neck-end prong. Make sure the chicken is steady and tighten the screw to hold the chicken in place.
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Step 6
Insert the ends of the spit into the motor sockets of your rotisserie, turn on the rotisserie and turn the BBQ to high.
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Step 7
Cook for 10 minutes before turning down the heat to medium. Using a basting brush, brush the chicken with a mixture of melted butter, 1 tbsp. of salt and paprika and 1/4 tbsp. of pepper.
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Step 8
Cook the chicken for another 1 to 1 1/2 hours, brushing the chicken with the butter mixture several more times. Use a meat thermometer to test if the meat is thoroughly cooked. Insert the thermometer into the thigh, away from the bone, and remove the chicken when it registers 180 degrees F.
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Step 9
Place the chicken on a platter and let it cool for 10 to 15 minutes before serving. This will help seal in the juices.
