Lemon Pepper Rotisserie Chicken

September 27, 2009

Why would anyone take their time to make rotisserie chicken at home when they can go to their local supermarket or fast food chicken "market" and get rotisserie chicken.  Well... because this is a grilling website, and we looove to grill.  Plus, you can put all kinds of twists and options on it if you do it at home to make it even better.


1 whole chicken, fresh (not frozen), 3 to 4 pounds

2 tablespoon olive oil

1 tablespoon fresh chopped oregano (or 1/2 tablespoon dry)

1 lemon

salt and pepper

lemon pepper spice


1Remove the stuff from the cavity of the chicken (what is a giblet anyway?). Wash inside and outside of chicken with running water.

2At this point, you have options. You could brine with your favorite brine. Or marinade for a few hours. Or, as in this recipe, I just went safe with a lemon pepper chicken.

3Pat dry. Rub inside and out with oil.

4Salt and pepper lightly, again inside and out. Sprinkle with oregano and then use the lemon pepper very generously, again inside and out. Cut the lemon in half and put them in the cavity.  Bag the chicken and throw it in the refrigerator while you get the grill set up.

5Following the grill’s instructions for using the rotisserie. In my case, I remove the grates and attach the rotisserie motor. Heat the grill on high, bringing the temperature to 450 degrees.  I added a pan of water to catch the drippings (prevents flair ups) and keep the chicken moist.

6Add the chicken to the skewer (pierce the lemon halves if you have to). Tie that bad boy down with a cotton string (don't use nylon, nothing good can come from that). Make sure you tie the wings so they don't dip down into the flames. Tie the legs as well.

Rotisserie Chicken Tied Up

1Put the chicken on the grill and add the weight. Adjust it until the chicken spins freely and is in balance.

2Close the cover and rotate the chicken over indirect medium high heat until the juices run clear and the temperature is 180° in the thickest part of the thigh, about 1 to 1 1/2 hours.  Don't peak too often or you'll let the heat out. Check after about 30 minutes to make sure the pan still has water and that the skin isn't browning too fast (if it is, just turn the grill down a bit).  Remember, all of this will vary depending on your grill and the size of your bird.

3Once done, carefully remove from the grill with big cooking mitts.   Let the bird rest for about 10 minutes before carving it up.

Mine came out quite yummy, and even moister than the store bought rotisserie chicken.  Next time I'm gonna try this with a brine and then baste with a barbecue sauce.  I've got a new bbq sauce I've been dying to try.  But more on that later.


1 Review


November 24, 2015

Simple and delicious

All fields and a star-rating are required to submit a review.