Top-ranked recipe named "Rotisserie Chicken (Grill)"
Are you lucky enough to have a rotisserie attachment for your grill? If so, you must try this rotisserie chicken recipe. It's inexpensive, very satisfying, easy, and makes great leftovers.
This recipe requires a rotisserie for the grill, you could also bake the chicken in an oven, but it won't be as juicy.
"I just made this for dinner tonight and it knocked my husbands socks right off!! Mine too! I didn't grill it though, just rubbed oil on chicken then seasoned, wedged onion and garlic inside, poured a cup of chicken broth in a roaster pan and baked @ 360 degrees for 2 hours and it was so delicious, juicy and moist! I served it with roasted rosemary potatoe wedges and some acorn squash!! Whole family couldn't get enough! Thanks!"
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. Baste the chicken lightly with olive oil.
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.
BigOven Tip: Easily make this ahead of time! Make the chicken at the beginning of the week, then use it for tacos, enchiladas, chicken salad, etc. for several nights of easy weeknight meals.
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richardericsonf4l3 5 months agoGREAT CHICKEN!!!!!
stevemur 1 year agoHi twoskulls! The rotisserie, salt, and stuffed onion/lemon/etc. is what keeps it juicy. On the grill, I sometimes baste it every 45 mins or so, also works well. If you have a skin-on whole roaster, that should provide more than enough juiciness; you might also consider brining it beforehand for an hour! (To learn more about brining chicken, see 'brined roast chicken' on BigOven.
TwoSkulls 1 year agoStevemur, what would you suggest to make it juicer if I only have an oven? It has a rotisserie option, but I was wondering if I could add something extra to make it better. I really want to make this with some broccoli and potatoes!
irishman7 2 years ago
stevemur 3 years agoServed with broccoli and rice pilaf. Simple and delicious.
dadx1234 4 years agoTotally out of this world after the kids went swimming for hours and worked out an appetite they went through the 7 pounder rooster skin and all. Thank you great recipe for my rotisserie.
summerpls 4 years agototally awesome and so tasty ... thank you
tripletmama 4 years agoI just made this for dinner tonight and it knocked my husbands socks right off!! Mine too! I didn't grill it though, just rubbed oil on chicken then seasoned, wedged onion and garlic inside, poured a cup of chicken broth in a roaster pan and baked @ 360 degrees for 2 hours and it was so delicious, juicy and moist! I served it with roasted rosemary potatoe wedges and some acorn squash!! Whole family couldn't get enough! Thanks!
rickyb5017 4 years agoTurned out great. I was out of garlic so I used 1/2 tsp. garlic powder and it was delicious. I will definately do this again!
bluesideup 5 years agoA very simple and delicious recipe. Great flavor, easy to prepare. The changes I made were to cut salt in half and baste outside of bird with butter before adding rub.