Do you buy a rotisserie chicken from the market on a weekly basis like me? Well, now you can make it at home and ensure the most Perfect Rotisserie Chicken that's 1: flavorful, 2: juicy and moist and 3: better than anything store bought!
Table of Contents
Why I Love This Recipe
Growing up my dad would make Rotisserie Chicken at least twice a month on the weekends. It was always a special night when he'd bring the chickens to the table, perfectly carved and my mom would make a cucumber salad and some rice or pasta. It's my dream weekend meal and NOW I can do it myself! I recently got a Pellet Grill which is truly heaven. I know many of us think Pellet Grills can be intimidating but I'm here to tell you that it legit couldn't be easier.
First, you can hook it up to your phone if you want to keep and eye on temp while you're inside. Second, the flavor that comes from pellet grilling is exceptional. This rotisserie chicken blows all store-bought chickens out of the water and it was beyond easy. Don't mind me, just recreating my childhood favorite one day at a time over here!
Ingredients & Substitutions
- Paprika
- Garlic salt
- Kosher salt
- Freshly cracked black pepper
- Roasting chickens (4 pounds each)
- Butter
- Full Rotisserie Chicken ingredient list and measurements below**
How to Make
- Preheat the Pellet Grill with rotisserie attachment to 500 degrees F and pat the chicken dry with a paper towel.
- Mix together the paprika, garlic salt and pepper. Divide the mixture in half. Use half to spread evenly over the entire surface of the chickens. Use the other half to mix into the melted butter and set aside.
- Carefully place the chickens on the rotisserie spit.
- Start the rotisserie and cook the chicken for 1 hour and 15 minutes. 25 minutes into roasting, reduce the heat to 350 degrees F and baste the chicken with the spiced melted butter. Repeat the basting process every 15 minutes with the remaining butter until you've used it all.
- Once the Rotisserie Chicken is done, a meat thermometer should register at 165 degrees F and the juices should run clean. Keep in mind that if your chickens or a bit smaller or larger, you'll need to adjust cooking time so it's best to have a meat thermometer to ensure the chickens are done. Remove from the rotisserie and tent with tin foil for 10 minutes before carving and serve.
Tips & Tricks
A few things to keep in mind when you're making a rotisserie chicken!
- Trussing the chicken isn't mandatory but it certainly helps keep things compact and clean. You can tie up the legs with a piece of kitchen twine.
- Basting is a critical step while you're cooking the chicken. This keeps the skin moist so don't skip it!
- Adjusting the amount of chickens won't affect the cooking time on the pellet grill. Just make sure they are evenly spaced out so they are getting the hot air / smoke all around them.
- If you want to save time on clean up, make sure you place a disposable tray under the Rotisserie Chicken to catch any drippings. These can easily be tossed when you're done. If you get a LOT of drippings, you can make that into a gravy.
FAQ's
How do you know when a whole chicken is done?
A meat thermometer should register at 165 degrees F and the juices should run clean. Keep in mind that if your chickens or a bit smaller or larger, you'll need to adjust the cooking time so it's best to have a meat thermometer to ensure the chickens are perfectly cooked.
Is rotisserie chicken healthy or unhealthy?
Rotisserie chicken can be a super healthy choice, as it is a good source of lean protein and it's being cooked on a rotisserie rather than in oil.
How do you make a rotisserie chicken at home?
Season the chicken with salt, pepper, and your desired spices. Place the chicken on a rotisserie spit and secure it tightly. Preheat your grill or oven to the appropriate temperature. Cook the chicken on the rotisserie for the recommended time based on the weight of the chicken. Ensure the internal temperature reaches 165°F for safe consumption. Let the chicken rest for a few minutes before carving.
Similar Recipes
The Perfect Rotisserie Chicken
Ingredients
- 4 tablespoons paprika
- 4 teaspoons garlic salt
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 roasting chickens 4 pounds each
- ½ cup butter melted
Instructions
- Preheat the Searwood Pellet Grill with rotisserie attachment to 500 degrees F and pat the chicken dry with a paper towel.
- Mix together the paprika, garlic salt and pepper. Divide the mixture in half. Use half to spread evenly over the entire surface of the chickens. Use the other half to mix into the melted butter and set aside.
- Carefully place the chickens on the rotisserie spit.
- Start the rotisserie and cook the chicken for 1 hour and 15 minutes. 25 minutes into roasting, reduce the heat to 350 degrees F and baste the chicken with the spiced melted butter. Repeat the basting process every 15 minutes with the remaining butter until you've used it all.
- Once done, a meat thermometer should register at 165 degrees F and the juices should run clean. Keep in mind that if your chickens or a bit smaller or larger, you'll need to adjust cooking time so it's best to have a meat thermometer to ensure the chickens are done. Remove from the rotisserie and tent with tin foil for 10 minutes before carving and serve.
Can you please give instructions on how to adapt this for cooking in the oven? Thanks
of course! https://whatsgabycooking.com/paprika-roasted-chicken/
This looks absolutely stunning and too good to eat!!! But I look forward to making this!!
My oven doesn’t have a rotisserie attachment, whats the best way to mimic one?
here you go! https://whatsgabycooking.com/paprika-roasted-chicken/