Harissa Rose Rotisserie Chicken


Chicken on the Rotisserie

One of the best BBQ accessories I have ever bought is the Rotisserie for my Weber GBS. It is expensive, but the cooks you can easily produce really make it worthwhile. Regardless of which BBQ’s I own in the future; it will NEED to have a Rotisserie attachment.

Cooking a whole chicken on the Rotisserie is a pretty regular thing for me. I frequently do it for a Sunday Roast, but I decided to do one midweek, and use some Middle-Eastern / Northern African inspired flavours.

Preparation and the Cook

After mixing all the marinade ingredients together, I poured them over the chicken before putting it in the fridge for 8 hours.

I set the Weber GBS up in the normal way. I placed my ash baskets to each side of the BBQ, so the Rotisserie spit would sit over an indirect zone where I placed a foil tray. The foil tray will stop fat dripping into your BBQ bowl, but if you are doing a Sunday roast any fat dripping can be added to your gravy – it adds great flavour.

I usually aim to get the BBQ in the 180-200°C range before starting the cook. Just before I add the spit, I place 3-4 wood chunks on the coals to generate some extra smokiness.

The time the chicken takes varies but I don’t take off until the internal temperature hits 75°C in the breast. Once off the BBQ, I’ll remove it from the spit (usually burning my fingers) and wrap the chicken in foil for 15-20 minutes to let it rest.

The Verdict

The great thing about cooking on a Rotisserie is it never fails to produce a great cook. This was no exception. The chicken always comes out so tender and juicy. I also really liked the flavour on this one. There was a nice hint of spice but it was just at the right level.

I also served this with Saffron Yogurt which complimented it so well.

What I am going to try next time is the same marinade (and Saffron Yogurt) but on chicken thighs cooked on the Rotisserie and served in flatbreads.

Harissa Rose Rotisserie Chicken

This Harissa Rose Rotisserie Chicken has some lovely flavours with a little heat. Cooked on the Rotisserie it comes out super juicy.
Servings 4 people
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes


  • 1 Whole Chicken
  • 2 tbsp Harissa Rose
  • 1 tbsp Sumac
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Lemon Extract
  • 2 Garlic Cloves
  • ½ cup Olive Oil
  • 30 ml Lemon Juice


  • Mix all the ingredients together in a bowl and stir well.
  • Make some cuts in the chicken and pour over the marinade, rubbing it in as you go. I would wear food gloves got this – it's messy!
  • Place the chicken in the fridge for 8 hours (or overnight).
  • Set up your BBQ for indirect cooking, with the charcoal baskets pushed to each side. Once it is ready to cook (180°C) add the chicken to the spit and place on the BBQ. Put a foil tray directly under the chicken to prevent any fat from dripping into the BBQ bowl.
  • Add 3-4 wood chunks and then cook the chicken until the internal temperature is 75°C (in the breast).
    Harissa Rose Rotisserie Chicken Cooking
  • Remove from the BBQ and take the chicken off the spit, and wrap it tightly in foil for 15-20 mins.
  • Whilst your chicken is resting, prepare your side dishes. We just had this with Tilda Basmati & Quinoa Rice (lazy I know) and Saffron Yogurt.
    Harissa Rose Rotisserie Chicken
Course: Main Course
Cuisine: Mediterranean, North African
Keyword: Harissa, Juicy, Rotisserie, Spit

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