How to Cook a Chicken on a Rotisserie Grill

Chicken cooked on a rotisserie grill

Cooking a chicken on a rotisserie is a way to cook an entire chicken using your grill. A rotisserie turns the meat around and around so the entire chicken cooks evenly and the skin recoats with the juices of the chicken to keep the meat juicy and moist, while the skin turns crisp. It does not matter if you have an electric, gas or charcoal grill; you can use a kit that turns your ordinary grill into a rotisserie. You can also use a rotisserie that sits on your kitchen counter if you don't have a grill.

Things You'll Need

• 3- to 5-pound chicken
• Salt, pepper and other seasonings that you like
• Butter
• Water
• Meat thermometer

Instructions

1. Prepare your grill. Each grill is different, so set up the rotisserie according to the manufacturer's directions on your specific grill. Before lighting the fire in your grill, test the rotisserie to make sure it rotates.

2. Place a roasting pan under the spit to catch any drippings. Fill the roasting pan with an inch of water. This will prevent any flare-ups from the dripping fat and juices on the grill.

3. Preheat the grill to 325 degrees Fahrenheit. Make sure you have enough gas or coals to keep the fire going for an hour or two, depending on the size of your chicken. Some chickens cook in 35 minutes while others take longer. Cooking time also depends on how hot your grill is.

4. Prepare your chicken by removing the innards. Save these in your freezer and use them for another recipe. Truss the chicken with butcher's string, by tying the legs together. This keeps the wings and legs from hitting the grill and burning. Bend the wings so the tips are caught behind the neck of the chicken. Season your chicken with the seasonings of your choice, such as salt and pepper.

5. Insert the spit through the chicken, starting at the neck and coming out through the bottom, where you removed the innards. Position the chicken so it is in the middle of the spit.

6. Install the spit onto the rotisserie and turn it on. If your chicken wobbles or the rotisserie doesn't rotate smoothly, remove the spit and move the chicken to redistribute the weight more evenly.

7. Baste the chicken with ¼ cup butter mixed with an equal amount of water. Baste after the first 10 minutes and then baste every 15 minutes until the chicken is done.

8. Shut off the rotisserie after 35 minutes and test the chicken with a meat thermometer. If the temperature reads 165 F, your chicken is done. If not, turn the rotisserie back on and continue cooking the chicken.

9. Shut off the rotisserie and put on oven mitts before you remove the spit. Place your chicken on a plate and pull out the spit.

References

• Food Network: Rotisserie Chicken Recipe: Bobby Flay
• Grilling Tips: Rotisserie Grilling Tips