Rotisserie Chicken Recipes

Stop horsing around, try our tested rotisserie chicken recipes!

Some key things to remember regardless which recipe you are using:

Use water-based rubs, not oil-based. If you soak the chicken in olive oil then oil will slowly drip into the charcoal tray creating many flare ups.

For juiciest results keep your chicken(s) overnight in water with 1 tablespoon of sugar and 1 tablespoon of salt!

If you are experimenting keep in mind that as a rule the chicken flavor will benefit from something which is capable of releasing flavor slowly, such as a lemon placed inside the chicken. 

We would love to hear about your trials! If you have an original recipe please email it to us, we have a dream to compile a book of recipes for the Rotisserie Barrel! 

TEX MEX CHICKEN

1medium size whole chicken

1 lime

Rub:

1tsp Salt

1tsp Paprika

1tsp Onion powder

1tsp Garlic powder

1tsp Cumin

0.5tsp Chili pepper

Mix all ingredients together and rub the chicken inside the cavity, under the skin and over the skin.

Leave in the fridge for 2 hours. Wash one lime and prick it with a fork. Insert inside the chicken.

Roast on the spit about 45min. Sprinkled with lime juice and serve.

DIJON CHICKEN

1 medium size whole chicken

1 lemon

2-3 cloves of garlic

3 tbsp Dijon mustard

Salt

Black pepper

Cut lemon in half and squeeze lemon juice in a bowl. Mix with crashed garlic and remaining ingredients.

Rub the mixture inside chicken cavity and under the skin. Do not rub over the skin- it will burn.

Insert lemon halves inside the chicken and let marinate in the fridge for 2 hours. Rub the skin with salt

and pepper and roast on the spit for 45 min.

Chicken with herbs and lemon

1 medium size whole chicken

1 lemon (zest and juice)

1 whole lemon

2-3 cloves of garlic

Fresh thyme

Fresh rosemary

Black pepper

Salt

In a food processor chop garlic, fresh herbs and lemon zest. Add lemon juice. Rub inside the chicken and

under the skin. Leave in the fridge for 2-4 hours. Prick whole lemon with a fork and insert inside the

chicken. Rub chicken with salt and pepper. Roast for 45 min.

Orange chicken

1 whole chicken

1 small orange

1 orange (zest and juice)

2 tbsp onion soup mix

1 tbsp orange jam

Mix the juice of one orange with onion soup mix, jam and zest. Rub chicken inside and under the skin.

Let marinate for 2-3 hours. Prick the small whole orange with a fork and insert inside the chicken. Rub

chicken with salt and pepper. Roast for 45 min.

ITALIAN CHICKEN

1 whole chicken

1 medium tomato

1 tbsp chopped Fresh basil

1 tbsp chopped Fresh parsley

2 crashed garlic cloves

2-3 shelled walnuts

1tsp dry oregano

Salt, pepper

Blend fresh herbs, garlic and walnuts in food processor. Rub the mixture inside chicken cavity and under

the skin. Rub dry oregano, salt and pepper over the chicken skin. Leave in the fridge for 2 hours. Insert

the whole tomato inside the cavity. Roast for 45 min.

SALT AND VINEGAR CHICKEN

1 whole chicken

1 cup white vinegar

2.5 cups cold water

1 large onion cut into chunks

1 medium whole onion, peeled

1 tsp Salt

1 tsp black pepper

Prepare the solution of water and vinegar, salt and pepper. Place whole chicken, whole onion and onion

chunks in a large ziplock bag. Carefully pour the solution over, close and marinate in the fridge

overnight. Discard the liquid and chopped onions. Insert whole onion into the chicken cavity. Roast for

45 min.