Basic recipe is ok, but it omits some very important steps. You must tie the legs and wings with twine to prevent them over cooking. And the most important detail, don't cook directly over the flame. Cook with indirect heat according to the directions of your BBQ. On my 3 burner Weber, I turn off the middle burner that lies under the chicken. You can also place a pan of seasoned liquid under the chicken to catch the fat and moist season the food. I recommend wine, apple juice, etc.
This was a total disaster. So why did I rate it five stars? Because I take the blame for the problems I had. Although the recipe did not state it, I knew to tie up the drumsticks and wings to keep them from flapping as the rotisserie turned, thus turning to carbon. I also knew that, when basting with a butter or oil based flavoring, you will have flare-up. I thought about putting foil under the chicken, but thought previous postings that said "do not deviate from the recipe" knew something I did not. Maybe it would be crispier. When I went to put the second basting on, there was smoke streaming out from under the lid. The skin was black. A lot of the meat was overcooked. The stuff in the middle was cooked perfectly, but I sent my daughter out to the store to get a pre-cooked one. I will eat the meat I salvaged for lunch tomorrow ;-). So, tie the legs, tie the wings, put down foil, and you will probably love this. I loved the smell of the sauce. Live and learn. I hope you learn from my mistake. Updated: Another option is to turn off the burner under the chicken and cook it with indirect heat. (I have three burners.)
Excellent! I had some doubts on this recipe, but this turned into the rotisserie taste that I pay premium bucks for at market. I followed the recipe exactly, basting only once. I cooked a 3 1/2 lb. chicken for two hours at 300-325 degrees. It came out absolutely PERFECT. Make NO changes. Trust this recipe. It is the real deal.
Great recipe! This was my first time using my rotisserie attatchment for my BBQ grill. I was a little nervous but it turned out wonderful. Make sure you use the drip pan or you will be in for a big mess. Also tie up the legs and wings so they don't flap all over the place. This was a great recipe to start my rotisserie carrer. I will be cooking this again very soon.
I really enjoyed this recipe! I added some rosemerry and I used olive oil insted of butter. It was wonderful, and so juicey!!!
This chicken turned out fantastic. We followed the ingredients list exactly and the cooking times were followed exactly. Thanks to the other reviews, made sure we tied the legs/wings with string and used an old 13x9" cake pan as a drip pan. We have always really enjoyed the grocery store rotisserie chickens, but now we will be making our own. Yum! The reviewer who added garlic powder has a great idea, as I am sure that would be tasty!
This is the BEST!!!!!! If you're looking for a really great rotisserie chicken recipe believe me this is the one. By far. I've tried many others from here and other sites and they can't touch this one. A must try.
My husband has been after me for years to find a great rotisserie chicken recipe and this is it! I did decrease the amount of salt used the second time I made this chicken and it was delicious! I will definitely be using this recipe for a long time!
We loved this one. It is so easy and so good. I did it in my Baby George Rotisserie. Quick and easy supper!
The chicken came out moist beautiful but it wasn't a hit -- way too salty. One of my kids couldn't even eat the leg because it was so salty. I will definitely cook it again but with perhaps 1/2 teaspoon of salt.
