Ever tried rotisserie chicken? If you're a die-hard BBQ'er, it's definitely something you need to do at least once. There’s nothing quite like a perfectly seasoned chicken spinning over the coals. With the right rotisserie attachment, you can easily turn your BBQ into a spit roast. Handy, right? And insanely delicious!

Preparing Rotisserie Chicken

Good prep is half the battle. A quality chicken is essential for a great result — but you probably already knew that. Take the chicken out of the fridge ahead of time and make sure your butter is at room temperature. Mix the butter with your BBQ rub to create a kind of spiced butter. We love using rubs from No Rubbish,  but feel free to use your favorite or even mix your own!

Now we’re going literally 'under the skin'. Gently loosen the skin from the meat by sliding your fingers in from the open end. You won’t be able to reach every spot, and don’t force it, because the skin must stay intact! Spread the butter-rub mixture under the skin as far as you can, and rub the rest generously over the outside of the chicken. Set aside for now.

Cooking Rotisserie Chicken

Fire up your BBQ and aim for a temperature of around 150°C (indirect heat). Once it's stable, slide the chicken onto the spit, lock it in place with clamps, and set it on the BBQ. Switch on the rotisserie. Optional: add some wood chunks for smoke, totally up to you. Let the chicken cook for about 75 minutes, checking the internal temperature along the way. First target: 65°C. Reached it? Grab your BBQ sauce and a basting brush, and slather the chicken all over. Close the lid again and continue until the chicken hits a core temperature of 72°C. Remove from the spit, let it rest for about 10 minutes, and you’re done. Crispy, juicy rotisserie chicken,  easy does it!

ENJOY!
> Order Whole Chicken