All-american Rotisserie Chicken

1 review, 4 star(s). 100% would make again

Ready in 1 hour 15 minutes

No time for fancy sauces? Just massage the chicken with an all-purpose barbecue rub, then cook the chicken-simple, quick and delicious. Serve this with a fruit or tomato salsa, or All-American barbecue sauce. (If you don't have a rotisserie oven, you may also roast this chicken in a conventional oven, basting frequently in its juices.)


4 pound Whole chicken
1/4 cup All-Purpose Rotisserie Rub (see recipe below)
1 tablespoon Vegetable oil
-- All-Purpose Rotisserie Rub --
2 tablespoon Sugar
1 tablespoon Garlic salt
1 tablespoon Onion salt
1 teaspoon Celery salt
1/4 teaspoon Cayenne pepper
1/3 cup Sweet paprika
1 tablespoon Freshly ground black pepper

Original recipe makes 6 Servings



Make All-Purpose Rotisserie Rub:

Combine all the ingredients in a small mixing bowl, and stir to blend. Store in an airtight container for up to 6 months.

Prepare Chicken:

Wash the chicken inside and out under cold running water and pat dry. Remove any excess fat from the skin.

In small mixing bowl, combine 1/4 cup of the rub with the oil until it forms a paste. Rub the chicken on all sides with the rub paste and brush some in the cavity.

Load the chicken onto the spit rod assembly. Truss according to the manufacturer's directions, or tie the legs together and tie another string around the body and wings so the wings don't flop around during cooking. Roast until an instant-read meat thermometer inserted into the thickest part of the thigh registers 175 deg F, about 20 minutes per pound.

Remove the chicken from the spit rod, cover loosely with aluminum foil, and allow to rest for at least 10 mintues before carving.

Alert editor   
Calories Per Serving: 723 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
CookingPassion 5y ago

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