So I’ll preface this with we are not grill masters, but we find our way and make some yummy BBQ. Nothing special or crazy exotic, just yummy BBQ. So here’s our recent rotisserie chicken. I bought a antibiotic-free chicken and went for it.
About grills and rotisseries: We own the Weber Genesis E-310 propane grill. It was expensive but it’s worth every single penny. We had too many cheapie grills that fell apart too early. I’m looking at you, Charbroil $300 special! The Charbroil was junked in about two years with good care.
When you do certain grill tasks and especially use a rotisserie, you want quality silicone gloves to be able to grab the hot rotisserie and the hot meat. We purchased the AYL Silicone heat resistant BBQ gloves on Amazon, about $19.99. Links below.
- A large whole chicken, you decide the size.
- Smoked paprika
- Coarse salt
- Freshly ground pepper
- A rotisserie attachment for your grill, our model plugs into an outlet for automatic turning
- A grill, (do I really have to say that?)
- Kitchen twine
- Silicone grill gloves for safety
- Stainless smoker box (for gas grills) with wood chips, of your flavor
- A large tray or jelly roll pan for your raw chicken, in order to season and transport it
- A large tray or cutting board for your cooked chicken (Not the same tray, unless it has been cleaned)
- Remove the packaging from your whole chicken. Remove giblets or any bonus parts you won’t need. Don’t rinse your chicken; it just spreads bacteria all over your sink and counter.
- Pat your chicken dry with paper towels.
- Cut off chicken wings. (If you leave the thin wings on, they will get burnt to a crisp, so do not). You can grill them separately or save them for another use. They crisp up very nicely on the top rack of your grill!
- Using kitchen twine, tie the drumsticks to the chicken or the rotisserie tightly, otherwise they will flop around while grilling.
- I sprayed my chicken with Original PAM spray because I was especially lazy, but you massage some softened, unsalted butter over the skin.
- Sprinkle and rub your spices on the whole chicken (and the wings, if using): smoked paprika gave it an awesome smokey taste, oregano, freshly ground pepper, coarse salt – or whatever spices you like.
- Unscrew your rotisserie and thread your whole chicken on it, making sure to insert it into the metal stabilizers.
- Prepare your grill per rotisserie directions. We remove our grill grates and do indirect grilling. We leave the left and right burners on our 3-burner grill, and turn off the middle burner. This allows the meat to slowly cook.
- After about an hour, temperature your meat, away from the bone. Cook until 165 degrees F, the safety temp.
- Once it has reached the safe temp., turn off your grill and leave lid open so the meat can cool and rest – a very important step.
- Wearing your silicone gloves, remove rotisserie with meat to a clean tray.