Simple Steps to the Perfect Rotisserie Chicken | Weber Grills
Recipe Information
Rotisserie Chicken
Cultural Context
Rotisserie chicken has its roots in the French tradition of cooking meat on a spit. It became popular in the United States as a convenient and flavorful meal option, often associated with family gatherings and takeout. Today, rotisserie chicken is widely available in grocery stores and is celebrated for its juicy meat and crispy skin, making it a beloved choice for busy weeknights or special occasions.
whole chicken
🥗Healthier: skinless chicken parts
💰Cheaper: chicken thighs
Thighs are often less expensive and can be juicier.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is more affordable and has a neutral flavor.
garlic
🥗Healthier: garlic powder
💰Cheaper: onion powder
Onion powder can provide a similar flavor at a lower cost.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: mixed Italian seasoning
Dried herbs are more shelf-stable and less expensive.
Set up the rotisserie spit on the grill with one fork on the far end.
Fire up the grill for indirect cooking with the heat kept to the side of the meat.
Aim for a grill temperature of 350 to 400 degrees Fahrenheit.
Prep the chicken by cutting off the wingtips and any excessive fat.
Truss the chicken using butcher twine to keep the meat together and promote even cooking.
Mount the chicken on the spit through the bottom of the cavity and secure it with forks.
Brush the chicken with olive oil and cover with your favorite rub while rotating the spit over a bowl or sink.
Mount the spit onto the rotisserie motor and lower the hood.
Cook the chicken for 1 hour and 15 minutes to 1 hour and 30 minutes, checking the internal temperature during the last 10 minutes.
Ensure the internal temperature reaches 165 degrees Fahrenheit between the thigh and leg.
Remove the spit from the grill using grill gloves and loosen the fork screw to slide off the chicken.
Cooking Techniques
Equipment Needed
Spice Level:
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