Rotisserie Chicken

Francine Lizotte


Juicy and so flavorful, this is much better than the ones from the supermarkets! This is totally a must make for summer grilling...


☆☆☆☆☆ 0 votes

4 servings
5 Min
1 Hr 30 Min


  • 4 - 5 lb
    whole chicken, trussed
  • 2 Tbsp
    canola oil (substitute grapeseed oil)
  • 1 Tbsp
    garlic powder
  • 1/2 Tbsp
  • 1 tsp
    hot paprika
  • 1 tsp
    ground himalayan sea salt, or to taste
  • 1 tsp
    freshly ground black pepper, or to taste
  • 1/2 c
    bbq sauce for chicken

How to Make Rotisserie Chicken


  1. Place an aluminum drip pan in the center of the grill. Position the rotisserie fork slightly off center on the barbie. Preheat BBQ to 375 to 400ºF, turning on the outside burners.
  2. In a small bowl, add oil, garlic powder, za’atar, paprika, salt and black pepper; whisk to combine and set aside.
  3. Rinse chicken under cold water, remove any giblets, pat dry and truss legs together as well as wings. Insert the spit rod through the bird cavity. Place the other fork on spit rod and insert firmly so the chicken stays in place when turning. Place chicken over a large stainless steel bowl and brush on the rub, covering the entire bird with it.
  4. Transfer chicken to the BBQ, start the rotisserie motor, close the lid and roast on indirect heat for 1:15 hours to 1:30 hours or until the internal temperature reaches 175ºF. After 30 minutes of roasting, brush on BBQ Sauce for Chicken and repeat every 15 minutes until done.
  5. To view this recipe on YouTube, click on this link >>>>

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