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There’s something almost magical about a rotisserie chicken, spinning slowly, basting in its own juices.
That golden-brown, crispy skin and the incredibly juicy meat inside is a goal worth pursuing in your own backyard.
Why a Rotisserie is a Game Changer
While you can roast a chicken in an oven, the rotisserie method offers something special.
The constant rotation means every single part of the bird gets its moment in the heat, cooking evenly and allowing the fat to continuously baste the meat.
Ingredients Needed for the Recipe
- One 4-pound whole chicken: The star of the show; a standard size that cooks evenly on the spit.
- 2 tablespoons kosher salt: Used for the dry brine, it seasons the meat deeply and helps crisp the skin.
- 3 tablespoons unsalted butter, melted: Brushed on at the start, it adds richness and accelerates browning.
- Butcher’s twine: Essential for trussing the bird, which creates a compact, even shape for perfect rotation.
The Science of the Perfect Bird
This recipe works because of a few key techniques that might seem small but have a huge impact.
Dry-brining, which is just salting the chicken in advance, seasons the meat from the inside out and draws moisture from the skin, which is the secret to crispiness.
How to make Rotisserie Chicken Recipe?
Step 1 – The Dry Brine
Pat the chicken completely dry, inside and out, with paper towels.
Sprinkle the salt evenly over the entire surface of the bird, and don’t forget to get some inside the cavity.
Step 2 – The Overnight Rest
Place the salted chicken on a wire rack set over a rimmed baking sheet.
Slide this setup, uncovered, into your refrigerator and let it rest for at least 12 hours, or ideally overnight.
Step 3 – Prep for the Spit
Take the chicken out of the fridge; you’ll notice the skin looks a bit tighter and drier.
Now, take a skewer and poke holes all over the skin, focusing on the fattier areas like the thighs and back.
Step 4 – Truss and Secure
Tuck the wingtips behind the chicken’s back and use butcher’s twine to tie the legs together snugly.
Run the rotisserie spit through the cavity of the bird and secure it firmly with the rotisserie forks on each end.
Step 5 – Fire and Heat
Light a full chimney of charcoal, and when the coals are ash-covered, divide them into two piles on opposite sides of the grill grate.
Place a disposable aluminum drip pan between the coal piles to catch the rendering fat.
Step 6 – The Main Event
Place the spit onto the grill, start the motor, and immediately brush the entire chicken with the melted butter.
Close the lid and let it cook for 30 to 45 minutes, maintaining a medium-high grill temperature.
Step 7 – Check for Doneness
The chicken is ready when the skin is a deep, golden brown and an instant-read thermometer reads 155-160°F (68-71°C) in the breast.
Carefully remove the entire spit assembly from the grill and let the chicken rest for a full 10 minutes before carving.
Tips
- Don’t skip the overnight dry brine. This is the single most important step for flavor and texture.
- Poking holes in the skin isn’t just busywork; it creates channels for fat to escape and baste the bird, leading to a crispier finish.
- If your grill temperature is running low, don’t be afraid to add a few more lit coals to each pile to get that perfect browning heat.
Flavor Variations to Shake Things Up
Once you’ve mastered the classic, feel free to get creative with the seasoning blend.
For a smoky, robust flavor, mix a tablespoon of smoked paprika and a teaspoon of garlic powder with the salt before dry-brining.
What to Do with Your Leftovers
A rotisserie chicken is the gift that keeps on giving, especially when you have leftovers.
Shred the remaining meat to make incredible chicken salad, or add it to a pot of simmering soup for instant, rich flavor.
If You Don’t Have a Rotisserie
No rotisserie attachment? You can still achieve a similar result using a roasting pan and your oven’s convection setting.
Place the prepped bird on a V-rack in a roasting pan, which will allow the heat to circulate, mimicking the rotisserie’s effect, though you’ll miss that signature rotation.
Rotisserie Chicken Recipe
Description
There are few delights that rival the skin of a rotisserie chicken—thin, deeply bronzed, and crisped up in the bird's own slowly rendering fat. This recipe delivers juicy, flavorful meat with perfectly crisp skin by using a dry brine, strategic poking of holes to help fat render, and basting with butter for rich browning. Ideal for grilling enthusiasts looking for foolproof, restaurant-quality rotisserie chicken at home.
Ingredients
Instructions
-
Dry Brine and Air-Dry Overnight
Pat the chicken dry with paper towels. Sprinkle kosher salt all over the outside and inside the cavity. Place the chicken on a wire rack set over a rimmed baking sheet and refrigerate uncovered overnight (8–24 hours). -
Prepare the Bird for Rotisserie
Using a metal or bamboo skewer, poke holes all over the chicken—especially in fatty areas like the thighs—to help fat render during cooking. Tuck the wings underneath and truss the legs together with butcher twine. Run the rotisserie spit through the cavity and secure with forks. -
Set Up Grill and Cook
Light 1 full chimney of charcoal. When coals are ashed over, arrange them in two piles on either side of the grill grate. Place a foil drip pan in the center. Add an additional ¼–⅓ chimney of coals to each pile and wait until fully lit. Mount the spit on the rotisserie, then brush the chicken all over with melted butter. Cover the grill and cook at 425–450°F (220–230°C) until the skin is deeply browned and an instant-read thermometer inserted into the thickest part of the breast reads 155–160°F (68–71°C), about 30–45 minutes. -
Rest and Serve
Remove the chicken from the grill and let it rest for 10 minutes before removing from the spit. Carve and serve immediately.
Nutrition Facts
Servings 4
Serving Size 1/4 chicken
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 8g40%
- Cholesterol 130mg44%
- Sodium 650mg28%
- Potassium 350mg10%
- Total Carbohydrate 1g1%
- Protein 40g80%
- Calcium 20 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Dry-brining tip: Do not rinse the chicken after dry brining—just cook as-is for maximum flavor and crisp skin.
- Extra-crispy skin: For deeper browning, use lump charcoal or briefly increase heat during the last 5–10 minutes, watching closely for flare-ups.
- Butter substitute: You can use ghee or clarified butter for basting if you prefer milk solids removed.
- Serving idea: Pair with grilled vegetables, garlic mashed potatoes, or a simple green salad.
Frequently Asked Questions
Can I use this method with a gas grill?
Yes! Set your gas grill for indirect medium-high heat (425–450°F). Use a rotisserie attachment if available, and place a drip pan below the chicken. Baste with butter and rotate as usual.
How do I store leftovers?
Refrigerate cooked chicken in an airtight container for up to 4 days. Reheat gently in the oven at 325°F (160°C), wrapped in foil with a splash of broth to retain moisture.