Rotisserie Chicken Recipe

This was a total disaster. So why did I rate it five stars? Because I take the blame for the problems I had. Although the recipe did not state it, I knew to tie up the drumsticks and wings to keep them from flapping as the rotisserie turned, thus turning to carbon. I also knew that, when basting with a butter or oil based flavoring, you will have flare-up. I thought about putting foil under the chicken, but thought previous postings that said "do not deviate from the recipe" knew something I did not. Maybe it would be crispier. When I went to put the second basting on, there was smoke streaming out from under the lid. The skin was black. A lot of the meat was overcooked. The stuff in the middle was cooked perfectly, but I sent my daughter out to the store to get a pre-cooked one. I will eat the meat I salvaged for lunch tomorrow ;-). So, tie the legs, tie the wings, put down foil, and you will probably love this. I loved the smell of the sauce. Live and learn. I hope you learn from my mistake. Updated: Another option is to turn off the burner under the chicken and cook it with indirect heat. (I have three burners.)

I agree with another that this recipe omits important steps like cooking temp (we did 350 on our 4-burner stove). A drip pan is absolutely a must. We bought a narrow foil pan and it caught the juices that were perfect for basting. It took our 3 lb bird a little over two hours, but we probably checked on it a little more often, which reduced the temp. We should have taken a pic because it was perfectly golden brown with an internal temp of 180. I also brined it for 24 hours in a light salt/little sugar solution with a few garlic cloves, bay leaves, and sliced onion. The flavor was primo. We are definitely doing this again!

The family loved it. I basted it with the sauce every 10 minutes, and I made extra sauce to do so. Like the others have mentioned, I used only the sideburners, leaving the burner directly under the chicken off, and I tied the wings to the body of the chicken with string; I used the rotisserie forks to hold the legs in. My infrared BBQ doesn't flame up otherwise I would've put a pan with liquid under the chicken. I also put and orange (I've used apple or a lemon) inside the cavity of the chicken which helps to keep it very stable while rotating, and you can add a pinch of extra flavor.

This will work to perfection but here are a few ideas to keep in mind: 1. make sure you tie up legs AND wings with string or thin wire. 2. use some sort of rub; I used McCormick's Lemmon-Pepper 3. put an old cookie sheet under the chicken on the rotisserie 4. if you have a three-burner bbq, turn the middle one off 5. monitor bbq for the first 30 mins to adjust the other burners so that the temp stays around 425 degrees. 6. use an instant temp thermometer at about 60 minutes and at 170 degrees it is done and then let rest for 10 mins. The chicken was fabulous. I had always been kind of intimidated by the idea of a rotisserie but finally broke down and bought one. This was easier than I thought -- once I figured out the above ideas.

Great bbq chicken I marinated the chicken in a little olive oil Montreal steak chicken spice for four hours Got the grill on high put the chicken on the rotisserie turn the middle burner off and left The two Side burners on just below medium so that the temperature registers approximately 325° I basted it with the butter and paprika Cooked it for approximately one hour and 20 minutes. It was approximately 3 pounds.

Didn’t change anything to the recipe and will definitely do it again! It was absolutely delicious! I used and organic chicken and did this recipe on my Weber grill with rotisserie attachment and charcoal briquettes. I placed some sliced potatoes, carrots and cambray (spring onions) underneath the chicken on the drip pan with a bit of olive oil, salt and pepper and were delicious too.

I found an easier way to add the spices: just sprinkle the chicken with Hy's Seasoning Salt (no MSG) If you cannot find that brand, other seasoning salts may be used. Normally, I prepare a stuffing with onions and celery (sometimes I also add mushrooms) sauteed in butter with pepper and poultry seasoning (a bit difficult to find in the U.S. but readily available in Canada). After the onion and celery (and mushrooms) are softened, I add bread cubes (any bread that is getting a bit old and stale -- whole wheat and light rye bread are favourites). I then stuff and truss the chicken before I put it on the rotisserie. I usually cook a 3lb. chicken about 90 minutes. I cook it over a pan made with aluminum foil. The resulting drippings yield enough fat to make a delicious gravy (with home-made salt-free chicken stock).

You need to add grill temps not just high or medium. We put our chicken on high for (thank goodness) 3 minutes and it was on fire, literally. The grill was at 700 degrees. The chicken is now in my oven roasting.

Another 5 star reviewer here. It was the first time I used the rotisserie on my Weber LP system. I have a very large grill, and did two chickens on the spit. Unfortunately, I forgot to double the ingredients for the baste. I turned on all burners, got grill to 450, left all burners on and cooked for ten minutes. Put on the baste (enough to cover both chickens once), turned off center burners, and cooked 1:40 on indirect heat. Came out PERFECT and DELICIOUS!

This was my first go at rotisserie cooking. Thank you so much, all those that shared their experiences in rotisserie cooking a chicken. Even with all the information shared by all the reviewers, I still had some concerns about how to proceed. Below I mention a few that I was uncertain about: 1) How big a drip pan is needed? I have a three burner Weber grill. Over the burners are metal shields to prevent dripping oil from fouling the burners. Then there are two more not over burners. My pan was about 11" long and one 1-1/4 inches deep. I removed the two grill surfaces and lay the drip pan on the three center shields (not over burners one and three). 11 inches long is long enough to catch the drippings from one chicken - maybe not two chickens. I put about half an inch of water in it. The water boils away, but checking it at 20 min intervals to baste showed that the pan needed to be recharged, but was not nearly empty. 2). What temperature in meant by the words "high and medium?" For the first 10 minutes I used a grill temperature of 450 deg. F. For the the remainder of the time I used a temperature of 325 deg. F. Next time I will use 350 deg. T. 3) What if your chicken is 4.3 lb instead of the 3 to 3-1/2 lb as in the recipe? I tested the chicken temperature at 1 hr 30 min and got 179 deg. (180 is the target, right?) So, I went another 20 min at a grill temperature of 350 deg. and got a chicken temperature indication 182 deg. 4) How low an environmental air temperature can y

I don’t see why everyone is complaining. A tad salty but turned out great! And there’s a video to watch that clearly shows to tie the legs and wings. I put a small pan under it to catch the drippings, basted twice and checked every 20 min. High for 10-15 min. All burners on medium minus the rotisserie one. Internal thigh temp 180F and done!

"AMEN" AND "COOK IT WITH " GARLIC" & " THIS IS THE BOMB DIGGITY!!!" OOOHHH YEAH, "AMEN!!!"

This recipe deserves a medal.

Loved this chicken, I have made several times!! I cooked on grill with rotissiarie. Made as recipeis stated.

This is one of the best things I’ve cooked.

This recipes is basic, and most of the time basic recipe is the best well this one is no different top shelf all the way so yummy and juicy. can't weight till summer and make it on the bbq.

Easy, simple and quick! Great chicken!

Very dry and tasteless

I just added a Rotisserie to the grill. This was the 1st use, turned out wonderful.

I made the chicken on our gas grill as the recipe said. Only I used a 6 lb chicken. It took bout 3 1/2 hours. It was the most savory, moist chicken we’ve ever eaten. It beats the grocery store rotisserie chicken. My husband was skeptical but it’s the only way he wants me to make chicken now.