Rotisserie · Recipe
The whole rotisserie chicken you'll make every single weekend
Crispy skin, ridiculously juicy meat, and that slow-spin magic that does all the work while you crack open a cold one. This is the recipe that converts people to rotisserie BBQ.
Why rotisserie beats everything else
The constant rotation bastes the bird in its own juices the entire time it cooks. No flipping, no basting, no hovering. The fat renders out evenly, the skin gets crispy all the way around, and the breast meat stays as juicy as the thighs. It's a bit of a cheat code, honestly.
ChefPro tip
Truss the bird tightly before you skewer it. If the legs and wings flap around, they'll cook unevenly and you'll lose that beautiful shape. Butcher's twine is your friend here.
What you'll need
How to do it
- 1Dry the bird. Pat the chicken completely dry with paper towels — inside and out. Moisture is the enemy of crispy skin. If you've got time, leave it uncovered in the fridge overnight.
- 2Make your rub. Mix the olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper into a paste. Rub it all over the chicken — under the breast skin too if you can get in there.
- 3Stuff and truss. Squeeze the lemon halves inside the cavity and tuck in the crushed garlic. Truss the legs together with butcher's twine and tuck the wings tight against the body.
- 4Skewer it up. Thread your ChefPro rotisserie spit through the centre of the bird lengthways and tighten the forks so it's secure. Give it a spin by hand — it should rotate evenly without wobbling.
- 5Cook over indirect heat. Set up your BBQ for indirect heat at around 190°C. Lock the spit in place, switch the rotisserie motor on, and close the lid.
- 6Rest before carving. When the internal temp hits 75°C at the thickest part of the thigh, pull the spit off and rest the chicken for 10 minutes before carving. This step is non-negotiable.
What to serve it with
Honestly? This chicken is the star — keep the sides simple. A big green salad, some roasted kumara, or a loaf of good bread to mop up the juices. The drippings that collect under the bird make an incredible sauce base if you're feeling fancy — just deglaze the tray with a splash of white wine and you're done.
Level it up
Swap the chicken for a butterflied leg of lamb rubbed with harissa, cumin, and fresh mint — same method, cook to 65°C internal for medium. It's a showstopper.