Classic Rotisserie Roasted Chicken

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They’re classics for a reason: they never go out of style, never get tired or drab.

I think they started roasting pterodactyls back in the Stone Age, though I’d hate to have been the one to clean the giant grill afterwards. Now that we’ve got chickens and a slightly smaller grill, let’s not get so caught up in what’s new and fancy that we forget to celebrate how great the simple things can be.

CB's Classic Rotisserie Roasted Chicken

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 4 servings

Serving Size: ~

Calories per serving: ~

Fat per serving: ~

Rotisserie cooking is basic and timeless technique of rotating meat over an open fire or hot coals and most likely practiced since the invention of fire...


  • 1 lb whole fryer chicken
  • Good salt & freshly ground pepper to taste
  • Your favorite basting sauce to glaze the chicken


  1. Rinse chicken and pat dry.
  2. Combine all dry ingredients in a small bowl and whisk together to evenly distribute. In a large bowl or in a clean sink, use your hands to apply the rub to the surface of the chicken, making sure to concentrate on areas that will be eaten like the legs, thighs and breast.
  3. Mount the chicken on the rotisserie per the manufacturer’s instructions.
  4. Place the rotisserie in place as appropriate to your grill and cooking recommendations when using a rotisserie - with drip pan beneath the chicken.
  5. Baste occasionally with sauce of your choice.
  6. When chicken internal temperature reaches just under 160°F, remove spit from mounts and remove chicken from spit, place in shallow dish and tent with foil to rest and continue to cook from internal temperature until leg-thigh is approximately 165-175°F degrees.


This recipe created by Barry 'CB' Martin, Chief Grilling Officer of Char-Broil®

10 thoughts on “Classic Rotisserie Roasted Chicken

  1. Only one serving? A whole chicken and it is only one serving? Also, what temperature is best for spinning a chicken?

    1. Ken,

      I guess it COULD be one serving…depending on who is eating it. 😀 A whole chicken is usually 4 servings when quartered. The recipe has been updated to reflect this.

      Also, if you are going to spin or rotisserie cook a chicken, I would recommend cooking between 300F 350F.

      Thanks for your comment!


    1. Chris – you pose an oft-asked question and it’s kinda one of those answers that is evasive but not intentionally meant to be frustrating for you. – you make an excellent point. Because there are so many different gills with regard to size, shapes and burner/heat systems, etc. It’s difficult to write a recipe that is a one-size-fits-all type. And that’s one more reason to jump on the Char-Broil LIVE Community Forums (link at the top of this page) and either find tips and answers to questions you have about your grill or sign up (free!) and post your questions.

      As for hood up or down, it depends! The weather is a factor and the type of meat you are cooking is too. With most common gas and charcoal grills, hood down is a general rule to ensure hot air is trapped inside and make up for the uneven heating of the cooking grates.

      With the Char-Broil TRU-Infrared grill cooking systems, the hood up or down is not as important – both for reasons of the exceptionally high heat that may be generated (up to and more than 700°F degrees on the grates!) and the even coverage of heat across the entire cooking surface (no hot or cold spots on the grate). AND because infrared energy “turns to heat when it hits the meat” so the meat is cooking from the heat generated on the surface, and not hot air passing by that needs to be trapped.

      There are still times when cooking with the hood down makes sense, for instance when using wood chunks or chips on the grates to generate wood smoke that uses the trapped air to infuse the surface of the meat with tasty outdoor cooking flavors.

      I hope this helps!

      ~ Welcome to the Cookout! Barry ‘CB’ Martin

  2. how long would a3-4 lbs chicken take cooking it with the rotisserie. Or how many minutes per pound will it take!Thank you!

    1. Marie – This is a great question. When using a rotisserie to cook a chicken we recommend keeping the grill at a temperature between 300 to 350 degrees Fahrenheit. At this temperature, chicken should take about 20 to 30 minutes per pound to cook. So your total cook time will be about 2 hours. Hope this helped. Let us know how everything turns out. Happy grilling! – Dustin

    1. Tom – You sure can! That can definitely help with larger items on the spit rod. Just keep in mind of the weight limit of your spit rod. You don’t want that thing bending in the middle! Let us know how that works out for you. Happy grilling!

  3. I have a Char Broil RED infrared grill and I want to rotisserie cook some chickens.
    Because of the infrared method of cooking, will using a drip pan under the chicken affect the heat transmission or can I skip the drip pan?

    1. Jerry – Rotisserie chicken is delicious on a TRU-Infrared grill. Depending on the size of the drip pan, this should not have a negative impact. However, the juices will drip down directly onto the infrared emitter trough so a drip pan is not needed. – Dustin

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