Rotisserie Chicken

Rotisserie Chicken is one of my favorite ways to prepare chicken.  It takes awhile but it is totally worth it.  If you have a grill that you can add on a rotisserie, then do it.  Usually an attachment is less than $100 but it depends what kind of grill you have.  If you are in the market for a new grill I highly recommend getting one that you can get a rotisserie attachment for as well.

A whole chicken is cheaper than 2 breasts most of the time, and a whole chicken will feed a few more people.  Also if you are doing a rotisserie chicken you can even do a few chickens at a time and it is not much harder to do.

I like to use my favorite barbecue sauce but you can use any sauce you want.  The key here is to baste every 15 minutes.

Print Recipe

Rotisserie Chicken

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hour 20 minutes


1 (3 pound) whole chicken

1 tsp salt

2 tsp pepper

1 batch of barbecue sauce

Barbecue Sauce

½ cup chopped onion

2 tbsp minced garlic

1 tsp ground cumin

¼ tsp cayenne pepper

1 cup ketchup

½ cup rice vinegar

¼ cup soy sauce

¼ cup dark brown sugar

2 tbsp Worchester sauce


Season the inside of the chicken with some salt and pepper. Place the chicken onto a rotisserie and set the grill on medium. Put a tray under the chicken to catch all the drippings, or you will have a messy grill afterward. Cook for 15 minutes.

During this time quickly get the barbecue sauce together by putting all the ingredients in a food processor and mixing them well. Then put in a seperate bowl. And start basting every 15 minutes on the whole chicken. Close the lid of the grill and cook for about 1 hours and 45 minutes – 2 hours, basting every 15 minutes, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.

Remove the chicken from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Barbecue Sauce Adapted from: The New Basics Cookbook

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