How to Cook a Rotisserie Chicken: Step-by-Step Guide

Introduction

Rotisserie chicken…… What a wonderful thing! It hits all the pleasure zones. We’re talking crispy. We’re talking perfectly golden skin, and we’re talking juicy and tender meat on the inside. Don’t get us started on the divine smell. It will be wafting through the backyard as it slowly turns over the coals, and your guests will be powerless to resist. Whether cooking for a big crowd, a corporate shindig, or just treating yourself, rotisserie chicken is a classic that busts out the big guns.

You don’t need a grand spit or a fancy deli setup to make this happen. With a bit of kit and some know-how, you can conjure up an incredible rotisserie chook at home. This guide will walk you through everything you need to know. So, let’s grab a cold one and get it rolling.

What You’ll Need

Equipment:

Before you set off on your quest for deliciousness, here’s the basic gear we think you should have to hand:

• Rotisserie spit – you could use a grill attachment or a dedicated rotisserie setup.
• Heat source – you have a few choices, we go into more detail here, but briefly, you want charcoal (for that classic smoky flavour) or gas (for convenience and control).
• Charcoal chimney – this is an excellent help for lighting coals easily and evenly.
• Lighter and firelighters – to get things going with minimal effort.
• Heatproof gloves – protect your hands when handling the spit.
• Tray and aluminium foil – for resting the chicken post-cooking. A clean tea towel to drape over the foil is a good shout too.
• Butcher’s twine – this is to truss the bird and help keep things tidy and cooking evenly.
• Meat thermometer – I know we talk about these regularly, there is a good reason for that! This will ensure you get an accurate cook, preventing both over- and undercooking.
• Sharp knife and carving board – for that final cheffy moment when all eyes are on the prize, you don’t want your knives to let you down.

Ingredients:

Here’s what we think are the classics that you’ll need to get started while you figure out your own preferences and style:

• Whole chicken (1.2–1.8 kg)
• Olive oil and/or melted butter
• Salt and pepper
• Optional flavour boosters:
  • Garlic powder
  • Paprika
  • Rosemary
  • Lemon
  • Mixed herbs or spice rubs

1. Prepping the Chicken

When we’re talking rotisserie cooking, there is one rule. PREP. Good prep will get you a long way down the road. Let’s talk about how to get your chook ready for the spit.

Dry the Bird

Make sure that you pat your chicken dry thoroughly with a paper towel. Dry skin = crispy skin. Wet skin…… not so much.

Trussing: Why It Matters

Trussing helps ensure that your bird is cooking evenly and stays secure on the spit. If you don’t truss your bird, you’ll find that the wings and legs can flop about. Trussing gives you a nice, neat, compact shape. This means better rotation.

How to Truss:

This is not a thing to be frightened of; we know it sounds tricky, but it is a quick and easy (and satisfying) process. If you get your chicken from a butcher, you could always ask them to do it.

1. Cut a long piece of butcher’s twine (around 80–100cm).
2. Place the chicken breast-side up.
3. Tuck the wings under the body.
4. Loop the twine under the legs and cross them over each other.
5. Pull the twine tight and tie a firm knot close to the body.
6. Wrap the twine around the body and tie again near the neck to secure everything.

Tip: This YouTube tutorial shows the technique step-by-step if you prefer visuals.

Another tip: Chooks from the supermarket often come trussed to keep them tidy inside the packaging. You can’t use this truss to cook with as it has plastics, but that is the pattern we recommend you follow.

Seasoning Options:

• Super Simple Deliciousness: Olive oil, salt, and pepper.
• Herb & Lemon Rub: Olive oil, lemon zest, rosemary (dry or fresh), thyme, garlic.
• BBQ Rub: Paprika, garlic powder, onion powder, brown sugar, a pinch of chili.

Rub the seasonings all over the bird—don’t forget inside the cavity and get some of it under the skin if you can.

2. Setting Up the Rotisserie

Now you’re ready to get the show on the road. Let’s talk about getting your spit set up and ready.

Gas Grill or Electric Rotisserie Setup:

• Preheat your grill to medium indirect heat. This is about 175–190°C, much like a medium oven.
• Set up the spit attachment according to your BBQ model’s instructions.

Charcoal Setup:

• Use a charcoal chimney to light a full load of charcoal.
• Once the coals have ashed over, you want to arrange them in two piles on either side of your grill base.
• Set your chicken to a height where you can hold your hand over the coals for about 5-6 seconds, before it gets too hot. That’s about a medium heat.

Skewering the Bird:

• The rotisserie rod needs to pass through the cavity of the whole bird, from the neck to the tail end.
• Use the rotisserie forks to secure the bird at both ends. Tighten the screws so there is no movement while you’re cooking.
• Make sure the chicken is centered and balanced on the rod. Even rotation is key.

Start the Rotisserie:

Turn it on and let it start rotating away. You’re on your way to chicken perfection!

3. Cooking the Chicken

What you want in rotisserie cooking is the low and slow method. You’ll need a bit of patience and a watchful eye.

Ideal Cooking Temp:

Aim for a steady 175–190°C. You can check this with a grill thermometer or use the old-school “hand method”: if you can hold your hand above the coals for about 5–6 seconds before it gets too hot, you’re in the correct zone. Any less and it is too hot, any more and it needs more heat.

Estimated Cook Time:

Plan for about 15–20 minutes per 500g. That means:

• 1.2kg = ~35–40 minutes
• 1.5kg = ~45–60 minutes
• 1.8kg = ~60–75 minutes

Remember, cooking time can vary. This will depend on your heat source, the temperature outdoors, how often you open the lid, etc, etc. So be sure to keep an eye on things! This is a key reason we recommend meat thermometers – no guesswork required.

When Is It Done?

Don’t guess—go by internal temperature. Stick a meat thermometer into the thickest part of the thigh (without touching bone). You’re aiming for 75°C.

Other ways to check:

• The juices should run clear when pierced. Be patient with this – give it a few seconds and try a few places.
• The skin should be golden and crisp to the touch.
• The drumsticks should wiggle freely.

Basting (Optional Magic)

Want extra flavour and shine? Every 20 minutes, you could brush the chicken with melted butter mixed with lemon juice, garlic, or your favourite herbs.

4. Resting and Carving

Let It Rest

We can’t stress this enough. Give the bird a rest! Once you have taken it off the heat, put it on a tray, cover it loosely with foil (and maybe a tea towel too), and let it rest for 20–30 minutes. This allows the muscles to relax and gives the juices time to redistribute throughout. All of which makes for deliciously tender meat.

Carving Made Easy

1. Remove the twine and gently slide the bird off the spit.
2. Slice between the legs and body to remove thighs and drumsticks.
3. Cut along the breastbone and downwards to remove the breast meat.
4. Optional: finish by cutting the wings and slicing the breast pieces.

Need help visualising? This carving tutorial shows it all step-by-step.

Flavour Variations

So now you’ve nailed the basics, why not get creative? Chicken is a very forgiving meat that can handle a lot of different flavour profiles. Here are a few tasty yet simple twists to try when you’re ready to expand your repertoire:

• Lemon Herb Chicken – Rub with garlic, rosemary, oregano, thyme, lemon zest, and olive oil. Blitz it all up in a mini blender or stick blender, and you’re done.
• Tip: Make in big batches and freeze in ice cube trays so you have plenty for the next time you want something fresh, but don’t have the time or ingredients.
• Spicy BBQ Rub – Paprika, cayenne, garlic powder, brown sugar, and cumin.
• Tip: There are many ways to make a great BBQ rub – if you’re thinking about ‘theming’ your event or meal, look up the country that inspired your theme. Personal fave at the moment is Brazil, but Mexico has a lot to say about spice blends, as does pretty much the whole of the south of the USA.
• Garlic Butter Chicken – Baste with butter infused with minced garlic and parsley throughout the cook. Don’t mess with a classic!
• Peri Peri Style – Mix chili, lemon zest, smoked paprika, oregano, and a splash of vinegar for a Portuguese-inspired vibe.
• Tandoori Vibes – you could go simple and buy a jar of paste, or if you’re into going your own way.

Serving Suggestions

You’ve cooked a masterpiece—now let’s plate it up right. Here are a few winning pairings:

• Chimichurri sauce – adds zingy, herbaceous punch.
• Roasted potatoes – crispy edges and fluffy centres- are a perfect and crowd-pleasing match.
• Grilled corn – sweet, smoky, and slathered in butter.
• Fresh coleslaw or salad – to balance the richness.
• Flatbread or wraps – for DIY chicken wraps with sauce and veggies.

Leftovers? Don’t let them go to waste:

• Make chicken sandwiches with slaw and aioli.
• Toss into a salad with feta and avocado.
• Roll up in a wrap with some hummus and greens. Gyros style!

Conclusion

Rotisserie chicken at home isn’t just doable—it’s downright addictive. With the proper setup, prep, and a few easy techniques, you’ll turn out juicy, golden birds that’ll rival any takeaway chook with added legend points.

So, get to it, fire up that spit, grab your favourite rub, and give it a whirl. Whether you stick with the classic lemon herb or spice things up with peri peri, rotisserie chicken is your ticket to backyard BBQ greatness.