Grilled Rotisserie Chicken - National Rotisserie Chicken Day!

Celebrate National Rotisserie Chicken Day - June 2nd

Mark your calendars because June 2nd is National Rotisserie Chicken Day, and we have the perfect recipe to help you celebrate in style. Introducing mouthwatering Grilled Rotisserie Chicken—a delicious blend of flavors that will leave you and your guests craving more.

This rotisserie chicken is cooked perfectly on a gas grill, producing the juiciest and most flavorful chicken that keeps you licking your fingers clean. The secret lies in the easy cooking method, rub, and refrigeration, which brings out the best in each bite and dries the skin.

Unlike traditional rotisserie chicken recipes that require an overnight marinade or brining, this Grilled Rotisserie Chicken is fuss-free and can be prepped in just a few simple steps. You only need a simple rub of your favorite organic poultry seasoning, onions, and lemon.

We recommend using a gas grill like the Alturi to ensure your chicken is perfectly cooked. With its heavy-duty rotisserie attachment, 40-lb motor rating, and 12,000 BTU infrared back burner, you can trust that your chicken will be evenly cooked and crispy on the outside while remaining juicy and tender on the inside. (For more tips using the rotisserie with your grill, check out Winter Grilling with the Rotisserie.)

This Grilled Rotisserie Chicken is delicious and sets you up to celebrate National Rotisserie Chicken Day with your own BBQ party! So gather your friends and family, fire up the grill, and let the aroma of our succulent chicken fill the air.

Serves 4

Grilled Rotisserie Chicken Ingredients

  • 1 3 1/2 to 4-pound whole chicken
  • 2 teaspoons fine sea salt
  • 2 teaspoons of your favorite organic poultry seasoning (Used Watkins Organic Poultry Seasoning)
  • 1 lemon
  • 1 1/2 pounds baby potatoes or fingerlings
  • 2 medium onions cut into wedges

Grilled Rotisserie Chicken Directions

  1. Pat the raw chicken dry with paper towels, and remove any giblets from inside the cavity. Use your fingers to loosen the skin so you can work the salt and seasoning underneath it. Evenly distribute the salt throughout the bird, rubbing into the meat and skin. Then, evenly distribute the seasoning throughout the bird. Put on a plate, and leave uncovered in the refrigerator for at least 4 hours, up to overnight.
  2. Pat the chicken dry again, and insert the spit through the cavity.
  3. Truss the chicken on the spit using butcher's twine. You'll want to cut the piece of string 4x longer than the bird's length.
  4. After trussing, sink the first spit fork into the thighs. Slide the second spit fork onto the spit and push it into the bird's breast meat just above the wings. Keep pushing until the bird is squeezed between both forks.
  5. Ensure the bird is centered on the spit, then tighten the second fork to lock the bird in place. Squish one half of the lemon into the cavity. You'll have to work around the spit forks.
  6. When your whole chicken is securely on the spit, insert it into the grill on the highest rotisserie placeholder. Place an aluminum pan with your potatoes and onions directly underneath the chicken. Sprinkle vegetables with salt and pepper.
  7. Turn the rear infrared burner of your gas grill to high (that’s how we get the crispy skin!), and start the rotisserie. It should rotate freely.
  8. Sear on high, with the cover open, for 30 minutes. Then, poke a few holes in the skin to gently let the juices start running out of it, giving the skin what it needs to become extra crispy. Cook on high for 20 more minutes, then turn off the infrared burner. Use a spatula to mix the potatoes and onion, coating them in the juices and fat that drip down from the chicken. Do this several times throughout the cooking process.
  9. Turn the left and right burners on low and close the lid, keeping the rotisserie on. Cook the chicken at around 300-325 degrees F until the internal temperature of the thickest part of the breast is around 165 degrees F.
  10. To finish crisping the skin, turn the side burners off and the infrared rotisserie back on until the skin is deep golden brown and the temperature of the thickest part of the breast is 180 degrees F.
  11. Let rest for 20 minutes off the grill. Then remove from spit and carve.


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