Rotisserie Chicken (Grill)

8 Servings
100% would make this recipe for Rotisserie Chicken (Grill) again.

Inexpensive, satisfying, and easy. (This recipe requires a rotisserie for the grill.)

2 : 00

0 : 20

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Rotisserie Chicken (Grill) Ingredients

1 whole chicken fryer cleaned and innards removed	2 teaspoons fresh thyme finely diced
4 tablespoons course salt	3 tablespoons olive oil
3 cloves garlic minced	1 Ground Pepper to taste
1 tablespoon fresh rosemary finely diced	1 medium onion quartered
1/2 lemon quartered

Instructions for Rotisserie Chicken (Grill)

Wash and dry the chicken. Place a basting pan underneath the rotisserie on your grill. Light the rotisserie burner.

Meanwhile, skewer the chicken with your rotisserie skewer. Attach cages tightly. Stuff the chicken with quartered lemon, 1 sprig of rosemary, and onion. Next, make the salt rub. Combine course salt, freshly ground pepper, herbs and garlic to make a rub. Rub the entire chicken generously. Tie off chicken legs and thighs securely -- you'll be surprised just how much force the slow turning of the rotisserie generates as it cooks.

Roast until meat thermometer reads 160, about 2 hours, depending upon the size of the bird. Turn off heat, close lid and let it continue to turn, until the thermometer reads 170. Remove from grill, cover with foil, and let rest another 15 minutes.

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Chicken

Garlic

Ground Pepper

Lemon

Olive Oil

Onion

Rosemary

Salt

Thyme

Savory Comfort Food Advance Easy Rotisserie Chicken American Advance Easy Cleanup Whole Chicken Main Dish

for flavor and categorization

Best Rotisserie Chicken I have ever had! Highly recommended.

Fishbook
on May 26 2008 3:41PM

Total Time: 2:00
Active time: 0:20

Made this again tonight, and made an extra to use up in leftovers and salads during the week. The very first meal that all of us in the family, ages 14 months to 43, can all enjoy.

admin
on Feb 3 2008 9:06PM

Total Time: 2:00
Active time: 0:20

Really terrific flavor, albeit a little on the salty side (by design). Most of all, I love the ease and flexibility of this recipe... I assembled it around 2pm, and put it on the rotisserie around 2:30pm. On medium, the chicken was perfectly tender and ready to rest around 5:00pm. (With a young family we're eating on the early side these days.) Made it extra easy on the cook, and no 30-minute scramble! I don't think I've had chicken this moist and tender in several years. [I posted this recipe.]

admin
on Jan 6 2008 5:09PM

Total Time: 3:00
Active time: 0:20