Rotisserie Chicken with Black Pepper Vinegar Sauce

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  • Level: Intermediate
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 1 hr 45 min
  • Yield: 4 servings
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Black Pepper Vinegar Sauce: 

1/4 cup plus 2 tablespoons Dijon mustard

1/4 cup rice wine vinegar

3 tablespoons clover honey

Kosher salt and freshly ground black pepper

1/3 cup canola oil

1/3 cup extra-virgin olive oil


2 tablespoons light brown sugar

2 teaspoons sweet paprika

Kosher salt and freshly ground black pepper

One 4 pound whole chicken, excess fat trimmed, rinsed and patted dry

2 tablespoons canola oil


  1. For the sauce: Whisk together the mustard, vinegar, honey, 1 1/2 teaspoons salt and 1 tablespoon pepper in a medium bowl. Combine the canola and olive oil, then slowly add to the mustard mixture and whisk until emulsified. Let sit at room temperature while you prepare the chicken. The sauce can be made 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
  2. For the chicken: Set up the rotisserie according to the manufacturer's directions. Combine the sugar, paprika, 1 1/2 tablespoons salt and 1 teaspoon pepper in a small bowl. Brush the chicken with the oil and rub with the spice mixture.
  3. Thread the chicken onto the rotisserie and cook until an instant-read thermometer inserted into the breast registers 165 degrees F, about 1 hour 45 minutes. Remove from the rotisserie, brush liberally with some of the sauce, loosely tent with foil and let rest 15 minutes before slicing. Serve with the sauce on the side.
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