For those of you that have visited my site before you will know I love my Weber Rotisserie. I have had it for around 16 months now and it gets regular use for a variety of meat (and more recently veg). Although it is relatively simple doing a whole chicken using the rotisserie it is still one of my favourite meats to cook.
I have played around quite a bit with BBQ chicken on the rotisserie. On the rare occurrence that I do it in the oven, I will put a lemon in the cavity which I think helps keeps the chicken moist. It doesn’t need it on the rotisserie as the constant rotation keeps it beautifully juicy.
The other thing I have played with is different coatings and rubs on the chicken. There are lots of options here:
- Butter or olive oil with a rub covering the skin
- Using a rub both on and under the skin
- Just butter or olive oil on the skin
- No added ingredients
All of this methods are great but personally, I like it ‘Eau natural’. I always add some wood chunks (typically cherry) which gives the skin a lovely colour and adds some great smokiness to the chicken.
The recipe / method below is for plain and simple chicken. I would encourage you to experiment and find what you like. I guarantee you cannot go wrong cooking on the rotisserie.
BBQ Rotisserie Chicken
- Prep Time5 min
- Cook Time1 hr
- Total Time1 hr 5 min
Ingredients
Ingredients for the Chicken
- 1 x Whole Chicken
- Favourite Rub (optional)
Method
About 45 minutes before you are ready to cook take the chicken out the fridge and let it start to come up to room temperature.
Light your BBQ and set it up for indirect cooking. Get the temperature to around 200°C. When it has come up to temperature add your chicken and start the rotisserie. At this point I add 4 wood chunks (cherry being my favourite for chicken).
The cook time will vary depending on the size of your chicken, and also how warm the internal temperature of your BBQ is. I typically find it takes 50-70 minutes. However, you should make sure you have an instant-read thermometer so you can monitor the temperature accurately. It is ready when the internal temp reaches 75°C.
Once the chicken reaches 75°C (I usually take the temp in the breast) remove the chicken from the BBQ and let it rest for 10 minutes before carving.
