Rotisserie Chicken on a Charcoal Grill

Rotisserie Chicken on the Grill
Serves 4-8

Ingredients Amount
Whole Chickens 1-2
Herb Butter:
1 stick of butter, room temperature
fresh parsley, fresh thyme, fresh rosemary – roughly chopped.
Mix fresh herbs together.  Blend 1 Tblsp. of herb mixture into the room temperature butter.
Kosher salt 1 – 2 Tblsp.
Fresh ground black pepper 1 – 2 tsp.
Granulated Garlic 1 tsp.
Vegetable oil 1 Tblsp.


  1.  Prepare grill for indirect medium heat.
  2. Wash and dry chickens.  Loosen the skin away from the chicken breast.  Spread 1/2 of the butter mixture under the breast skin, the thighs and legs equally.
  3. Truss (tie) the chicken legs together.  Continue to truss the wings to the body of the chicken so you have a nice tight package.  This is an important step as it will allow the chicken to cook evenly.
  4. Put the chickens on your rotisserie spit and then smear the vegetable oil all over the chicken and season with the salt, pepper, and granulated garlic liberally.
  5. Grill until the chicken temperature in in the breast is 165 degrees and 175 degrees in the dark meat.  This will take about 45 – 60 minutes.  I start checking the temperature at the 30 minute mark and continue checking the temperature every 10-15 minutes until done.
  6. Remove the chickens to a large platter or baking sheet with sides.  Cover with foil and let rest for 15 minutes.  Another critical step to ensure a juicy chicken when you carve it.
  7. This is such a simple recipe but truly the best chicken you’ll ever eat!