Making rotisserie chicken at home is far easier than it looks and the payoff is huge. This recipe delivers everything people love about store-bought rotisserie chicken, but fresher, juicier, and more flavorful. Slow rotation over the grill allows the chicken to baste itself while a simple seasoned butter glaze creates beautifully crisp skin and tender, moist meat all the way through.
If you have a grill with a rotisserie attachment, this is one of the most satisfying ways to cook a whole chicken. It’s impressive enough for guests, yet simple enough for a relaxed family dinner.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6
Why This Rotisserie Chicken Is So Good
- Constant rotation: Self-bastes the chicken for even cooking
- Butter basting: Locks in moisture and boosts flavor
- Simple seasoning: Lets the natural chicken flavor shine
- Crispy skin + juicy meat: The gold standard of rotisserie cooking
Ingredients
- 1 (3-pound) whole chicken
- 1 pinch salt (for the cavity)
Butter Baste
- ¼ cup butter, melted
- 1 tablespoon salt
- 1 tablespoon paprika
- ¼ tablespoon ground black pepper
Step by Step Instructions
1. Prepare the Grill
Preheat an outdoor grill to high heat. Lightly oil the grates. Set up the grill for rotisserie cooking according to the manufacturer’s instructions.
2. Season & Secure the Chicken
Season the inside of the chicken cavity with a pinch of salt.
Tie the legs together with kitchen twine and secure the wings tightly against the body to prevent burning. Attach the chicken firmly to the rotisserie spit, ensuring it’s balanced.
3. Start Rotisserie Cooking
Place the rotisserie over the hot grill and cook for 10 minutes on high heat to begin crisping the skin.
4. Make the Butter Baste
While the chicken begins rotating, mix melted butter, salt, paprika, and black pepper in a small bowl until well combined.
Reduce the grill heat to medium and brush the chicken generously with the butter mixture.
5. Cook Low & Steady
Close the grill lid and continue cooking over medium heat, basting occasionally with the butter mixture.
Cook until the chicken is deeply golden and the internal temperature reaches 180°F (83°C) in the thickest part of the thigh. Total cook time is typically 1 to 1½ hours, depending on grill temperature and chicken size.
6. Rest & Carve
Remove the chicken from the rotisserie and transfer to a cutting board. Let rest for 10–15 minutes before carving—this keeps the juices locked in.
How to Serve Rotisserie Chicken
- Classic combo: French fries and coleslaw
- Light meal: Green salad and grilled vegetables
- Comfort sides: Mashed potatoes, corn on the cob, or baked beans
- Finish with lemon wedges for brightness
Carving Tips
- Let the chicken cool slightly before cutting
- Remove legs first, then wings
- Slice breast meat off the breastbone in clean strokes
- Save the carcass for homemade stock
Storage & Reheating
Refrigerator:
Store leftover rotisserie chicken in an airtight container for up to 4 days.
Reheating Options:
- Oven: Cover with foil and reheat at 400°F with a splash of broth
- Air fryer: 350°F for 3–4 minutes for crispy skin
- Microwave: Cover with a damp paper towel to prevent drying
Nutrition (Per Serving)
- Calories: 357
- Fat: 25g
- Carbohydrates: 1g
- Protein: 31g
This Rotisserie Chicken is proof that simple seasoning, proper technique, and patience can create extraordinary results. Crispy, buttery skin and juicy meat make it a standout main dish and once you try it, store-bought rotisserie chicken may never compare again.
Rotisserie Chicken
Ingredients
Method
- Preheat grill to high heat and lightly oil the grate.
- Season chicken cavity with salt; secure on rotisserie.
- Cook on high for 10 minutes.
- Reduce heat to medium and baste with butter mixture.
- Continue cooking, basting occasionally, until internal temperature reaches 180°F.
- Rest chicken 10–15 minutes before carving.
