Rotisserie Chicken

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Come on folks, every grill is different and you probably noticed Bobby's had a rotisserie burner, not common on most consumer grills. Just salt and pepper? Yeah, if you want a great tasty chicken without other flavors. I have been perfecting roast chicken on the grill as well as in the oven for years. I wanted to try out the rotisserie for the first time and this one was outstanding. I don't think I will make chicken any other way again. The spinning must cause the juices to distribute througout the bird. Also, since every grill is different you have to go by temp, not time. Mine was done in 50 minutes on a Charbroil infared on the rotisserie setting. Given that grills are not exactly the same, some common sense goes a long way here, as does an instant read thermometer. I'll be making this again and again and will vary the spice rubs to suit my mood of the day.

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Just salt and pepper? Needs a little more flavor components. It had a good "chicken" flavor, and it was juicy, but I had to add some seasoning. Anyway, make sure you cook it for roughly 30 min/lb, not just 35 minutes. Also, ensure that the bird reaches 165 internal temp most importantly. Depending on heat, grill, etc it could take an hour or more.

Try dressing this recipe up with your favorite spice blend when you add the salt and pepper. Also, peel the skin from the breasts so that you can reach under it and slather in some seasoning under the skin to give the white meat more flavor. My personal favorite is the store brand 'Beer Can Roast Chicken' seasoning. It's made by Weber and called 'Beer Can Chicken'. After seasoning the cavity make sure you stuff half an onion inside, or if you can, fit a whole onion (quartered for whole/halved for half use that. It adds a little extra flavor to the chicken and adds some extra moisture to it.

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I wish people would quit down rating a recipe just to ask a question. Most questions can be googled anyway...ie. until the internal temp is 165 and that is what you should pay attention more than the exact time.

Anyway, I thought this was pretty good. I wouldn't say it is rotisserie chicken, but it's still good just the same.

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I cooked this on my Carson Rotisserie grill, absolutely amazing!

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30 minutes isn't right fer sher. However, time should never be used for poultry. The only indicator should be an internal temp of about 165.

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It will take a lot more than 30 min to cook a whole chicken !!! More like 2hrs !

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Great! I watched it, know how to put it on the grill, but how long do you cook it for? I have so many questions...

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turn on your grill too....not just use the rotisserie burner. That's why yours came out the way it did.

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35 minutes might cook the skin but the rest of the chicken was what you would call rare to still kicking. More like 2 hours and 35 minutes. Or par boil the chicken first then onto the roto for 35 minutes

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This was the juiciest (if that is a word I have ever eaten! Easy to do to....I let the grill do the work.