Tasty Tuesday: Grilled Rotisserie Chicken

Tasty Tuesday The Outdoors Wife

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.

Tasty Tuesday Grilled Rotisserie Chicken

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)


Tasty Tuesday Grilled Rotisserie Chicken

Rotisserie Grill Set with Motor

Cooking twine
Baking pan
Rotisserie grill attachment
Basting brush


  1. Rinse chicken under cold water & trim any excess fat around the neck & tail.
  2. 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.
  3. Truss the chicken with the cooking twine sealing the cavity of chicken to ensure even & slow cooking. See Video Below.
  4. 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.
  5. Secure the chicken to rotisserie spit & turn on rotisserie motor.
  6. Baste chicken with drippings or/& coat chicken with your favorite BBQ sauce at 20 to 30 minute intervals throughout the cooking process.
  7. 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).
  8. Remove the chicken from the grill & let it rest for at least 15 minutes.
  9. DIG IN!

How to truss a chicken for rotisserie:

PRINTABLE RECIPE: Grilled Rotisserie Chicken

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  1. sarah

    I’m drooling already! Lots of garlic is perfect – it has such great health benefits. We often use wild garlic in spring and, of course, adding wild herbs like thyme, tarragon, rosemary or bay leaves all add to the flavour and benefits. Great post and really helpful video on how to truss. Thanks.

    1. Donna (Post author)

      Where do you live that you have wild garlic??? I may need to move!!

  2. Bruce

    Really well written blog! I’m pretty sure that I’ll show it to my family they will love it. Adding the video to the post helped a lot too, good idea. 🙂

  3. Stuart

    Hi Donna, Just looking at that chicken made my mouth water. For someone such as me, who doesn’t cook much, do you think it is something I could handle? How long is the prep time?

    1. Donna (Post author)

      Prep time depends on you. I’m pretty boring when it comes to food so lots of times I just clean the chicken, rig it up & just give it a spray of olive oil. All deoends on what you like. My brother on the other hand would spend 15 minutes rubbing in spices and flour before putting on the grill.


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