Rotisserie Chicken… what’s better than a rotisserie chicken? It’s an easy weeknight dinner you can pick up from the supermarket and can be used in tons of different ways – chopped up on a pizza, in a taco, in a chicken pot pie, served next to side dishes… it’s so versatile!
While I love a good store-bought rotisserie, if I have the time, I make my own. They have way less salt (store-bought ones are injected with salt for flavoring) and smell so good when cooking.
Now, I do recognize making this homemade can be a LOT of work, so think of this more as a fun thing to do on a weekend when you have the time. Don’t put the pressure on yourself! Store-bought really is great. Homemade, like many things, is fun and tasty too.
If you make this, let me know in the comments below! Happy cooking!
Homemade Rotisserie Chicken
- 1 (3 pound) whole chicken
- 1 pinch + 1 tablespoon salt, divided
- ¼ cup butter, melted
- 1 tablespoon ground paprika
- ¼ tablespoon ground black pepper
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Season chicken cavity with a pinch of salt. Tie legs together with kitchen string; then tie wings to the bird. Secure chicken on a rotisserie attachment (I like to do this over the sink so it’s less cleanup).
- Place rotisserie over the preheated grill and cook for 10 minutes.
- Meanwhile, quickly mix together butter, 1 tablespoon of salt, paprika, and pepper. Turn the grill down to medium and baste chicken with butter mixture.
- Close the lid and cook over medium heat, basting occasionally, until chicken is cooked through and the internal temperature reaches 180 degrees F (83 degrees C), 1 to 1 1/2 hours.
- Remove chicken from the rotisserie and let rest for 10 to 15 minutes. Once slightly cooled, remove string and and carve.
- Serve with fresh lemon, herbs and sides of your choosing. Enjoy!