Grilled Rotisserie Chicken
This is one amazing grilled rotisserie chicken recipe. Of course many things are optional: what kind of bird, how many or the spices you prefer. So feel free to get wild and mix things up any way you like. Me, being a garlic lover, I always triple the amount of garlic suggested much to the Hubby’s dismay.
Do NOT forget about the baking pan!!!! Unless you like your chicken e-x-t-r-e-m-e-l-y well done, make sure you have a baking pan under your bird to catch the drippings. Even if you are lazy, or just don’t care if you baste your bird or not, without the pan underneath you risk having a bonfire instead of a BBQ.
Speaking of BBQ, this would be another option. Personally I am a Sweet Baby Ray’s fan, but I still don’t like it overwhelming my food. Believe it or not, this would be one of those things the Hubby and I have in common. Hubby also loves crispy chicken skin, so it would no BBQ for him, so a lot of times I just prefer it on the side to dip in.
- Whole Chicken
- 1 small red onion
- 3-4 garlic cloves
- ½ cup cilantro
- Salt & Pepper
- Barbecue Sauce (optional)
Rotisserie grill attachment
- Rinse chicken under cold water & trim any excess fat around the neck & tail.
- Vegetable stuffing: dice onion, garlic, & cilantro. Carefully stick your fingers between the skin of the chicken & breast meat to create an opening. Stuff the vegetable mixture beneath the skin of chicken & rub it inside the chicken as well. Season with extra salt and pepper.
- Truss the chicken with the cooking twine sealing the cavity of chicken to ensure even & slow cooking. See Video Below.
- Remove the grill grates from grill & place a shallow baking pan in their place to catch drippings & prevent flare-ups. Set the grill for medium-high to high heat and preheat to 375°F.
- Secure the chicken to rotisserie spit & turn on rotisserie motor.
- Baste chicken with drippings or/& coat chicken with your favorite BBQ sauce at 20 to 30 minute intervals throughout the cooking process.
- Let chicken cook over indirect heat until the thickest part of the thigh reaches 165°F & has a deep golden skin (1 to 2 hours depending on size).
- Remove the chicken from the grill & let it rest for at least 15 minutes.
- DIG IN!
How to truss a chicken for rotisserie:
PRINTABLE RECIPE: Grilled Rotisserie Chicken