Best Rotisserie Chicken

    1 hour 45 min

    This homemade rotisserie chicken is tender and flavoursome. It's perfect for a simple dinner. Roast the chicken on either a rotisserie set up on an outdoor barbecue or in a rotisserie oven.

    446 people made this

    Serves: 6 

    • 1 (1.35kg) whole chicken
    • 1 pinch salt
    • 50g butter, melted
    • 1 tablespoon salt
    • 1 tablespoon paprika
    • 1/4 tablespoon ground black pepper

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie set up on a barbecue or in a rotisserie oven. Set the heat to high. Cook for 10 minutes.
    2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the barbecue/rotisserie oven down to medium and baste the chicken with the butter mixture. Close the lid/oven and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 83 degrees C when taken in the thigh with a meat thermometer.
    3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (225)


    Basic recipe is ok, but it omits some very important steps. You must tie the legs and wings with twine to prevent them over cooking. And the most important detail, don't cook directly over the flame. Cook with indirect heat according to the directions of your BBQ. On my 3 burner Weber, I turn off the middle burner that lies under the chicken. You can also place a pan of seasoned liquid under the chicken to catch the fat and moist season the food. I recommend wine, apple juice, etc.  -  21 Jun 2007  (Review from Allrecipes US | Canada)


    This was a total disaster. So why did I rate it five stars? Because I take the blame for the problems I had. Although the recipe did not state it, I knew to tie up the drumsticks and wings to keep them from flapping as the rotisserie turned, thus turning to carbon. I also knew that, when basting with a butter or oil based flavoring, you will have flare-up. I thought about putting foil under the chicken, but thought previous postings that said "do not deviate from the recipe" knew something I did not. Maybe it would be crispier. When I went to put the second basting on, there was smoke streaming out from under the lid. The skin was black. A lot of the meat was overcooked. The stuff in the middle was cooked perfectly, but I sent my daughter out to the store to get a pre-cooked one. I will eat the meat I salvaged for lunch tomorrow ;-). So, tie the legs, tie the wings, put down foil, and you will probably love this. I loved the smell of the sauce. Live and learn. I hope you learn from my mistake. Updated: Another option is to turn off the burner under the chicken and cook it with indirect heat. (I have three burners.)  -  31 May 2007  (Review from Allrecipes US | Canada)


    Excellent! I had some doubts on this recipe, but this turned into the rotisserie taste that I pay premium bucks for at market. I followed the recipe exactly, basting only once. I cooked a 3 1/2 lb. chicken for two hours at 300-325 degrees. It came out absolutely PERFECT. Make NO changes. Trust this recipe. It is the real deal.  -  21 Mar 2006  (Review from Allrecipes US | Canada)