Nothing beats the taste of a rotisserie chicken. If you’re an aspiring grillmaster who loves trying new recipes, here’s a step by step guide on how to cook the perfect rotisserie chicken on the grill.

Here are a few rules to abide by when rotisserie cooking:

  • Rotisseries normally have a weight capacity of twenty pounds maximum.
  • Any protein where the recipe requires indirect heat can be cooked on a rotisserie bracket, not only chicken!
  • Cooking time and temperatures remain the same whether you’re using a rotisserie or not.
  • Tie your meat with butcher’s twine so it will rotate smoothly and cook evenly.When cooking a chicken, tie down the wings and legs.
  • Always make sure the meat is centred on the spit.

Prepping the Chicken
Use softened, salted butter mixed with chopped parsley, rosemary and thyme. Use about a tablespoon of herbs for half a stick of butter. Wear gloves and loosen the skin so you can spread the mixture under the chicken skin. The butter and herbs will stick to the meat and keep it moist while it cooks. Once that is done, tie up the chicken and spray it with vegetable oil.

Adding your Chicken to the Rotisserie
Whether it came with your grill or you bought it separately, a rotisserie consists of a motor, a spit rod or skewer, two forks and a drip pan. Before lighting the grill, add the spit rod to your grill, plug in the motor and give it a test run to make sure everything is working smoothly.

Remove the fork from the pointed end of the spit rod and slide the chicken on the rod. Secure the chicken with the first fork and slide in the second one. Make sure the forks puncture the meat enough to hold it into place.

If you’re cooking two chickens at the same time, centre them on the rod with one fork on each side.

Cooking Your Chicken
Preheat your grill between 475 °F (246 °C) and 500 °F (260 °C).If you have a back burner, put it on high and open your side burners on low. If you don’t have a back burner, put your side burners on high and leave the middle one turned off. Put the drip pan over the closed middle burner.

Once your grill is at the desired temperature, put in the spit rod and start the motor. Let it make a full rotation, then close the lid. Keep the lid closed as much as possible.

Two chickens usually need about an hour to cook, but don’t rely on time, rely on internal temperature. A chicken is done when its internal temperature reaches 165 °F (74 °C).When checking for doneness, turn the rotisserie motor off and use a digital thermometer. Start checking the temperature after about half an hour, then every fifteen minutes or so.

Once the chicken is cooked, use barbecue mitts to take the spit off the grill. Let the chicken cool for about fifteen minutes before taking the it off the spit rod and cutting the twine.

Perfect Your Skills
Now that you’ve honed your rotisserie skills with this delicious recipe, feel free to try cooking other meats and using different seasonings. For inspiration, check out this Grilling Guide from We Love Fire, which includes recipes for marinades as well as detailed instructions and tips to grill any type of meat and vegetables. With time, you’ll become the grill master you’ve always wanted dreamed of, impressing your friends and family with your amazing rotisserie cooking.

Photo by Joe Schneid, Louisville, KY / CC BY (