Rotisserie chicken on gas grill recipes - Whole chicken

Author: Bruno Coldiron  

This is the way I do my rotisserie chicken on my outdoor grill, and I most always do two or three whole chickens, you may use a larger roaster chicken in place of the fryers or even a small turkey but cooking time will need to be increased, I have stated to cook until internal temperature reaches 180 degrees, I most always remove slightly before that as the chicken/s will continue to cook after removing, I use seasoned salt but white salt will do just fine :) Using 5 spice in a sweet and savoury marinade makes this rotisserie chicken one of the best I have eaten outside of a restaurant! Grill Master Randy whips up a delicious cajun rotisserie chicken with roasted mixed vegetables on a DCS Gas Grill.

Kittencal's Rotisserie Chicken for the Grill (Or Small Turkey)

This is the way I do my rotisserie chicken on my outdoor grill, and I most always do two or three whole chickens, you may use a larger roaster chicken in place of the fryers or even a small turkey but cooking time will need to be increased, I have stated to cook until internal temperature reaches 180 degrees, I most always remove slightly before that as the chicken/s will continue to cook after removing, I use seasoned salt but white salt will do just fine :)
Provided by: Kittencalrecipezazz
Total time: 680 minutes
Cook time: 660 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 7

Ingredients:

• 1 whole chicken (about 3-1/2-pounds or a small turkey)
• 1 -2 tablespoon oil
• 1/3 cup melted butter
• 2 teaspoons white salt (I use seasoned salt)
• 1 teaspoon garlic powder
• 1 tablespoon paprika
• 1/2 teaspoon fresh coarse ground black pepper (to taste)

Nutrition:

• Calories: 895.1 calories
• Fat: 71.9 grams
• Saturated Fat: 25.3 grams
• Cholesterol: 284.4 milligrams
• Sodium: 1526.5 milligrams
• Carbohydrate: 1.7 grams
• Fiber: 0.7 grams
• Sugar: 0.2 grams
• Protein: 57.8 grams

How to cook:

1. In a small bowl combine melted butter or margarine with oil, 2 teaspoons seasoned salt, garlic powder paprika and black pepper.
2. Wash the chicken inside and out with cold water, then pat dry using a paper towel.
3. Lightly salt the inside cavity with seasoned salt or white salt and black pepper.
4. Tie the legs and wings together securely with cotton butchers twine, then tie string around the body of the chicken in two places.
5. Set grill to high heat.
6. Thread the chicken on the rotisserie spit, then place on the rotisserie grill.
7. Cook chicken for 10 minutes on high heat.
8. After 10 minutes on high heat REDUCE the grill heat to medium then baste the chicken all over with some of the melted butter mixture (leave some to baste with during cooking time).
9. Close the lid and cook for 1 to 1-1/2 hours basting occasionally or until the chicken is cooked through and internal temperature reaches 180 degrees F when taken with a meat thermometer.
10. Cooking time will vary just slightly depending on the size of the chicken.
11. Remove the chicken from the rotisserie and place on a large plate.
12. Cover loosely with foil and let stand for about 15 minutes before slicing.

Notes: Cajun Rotisserie Chicken with Roasted Mix Vegetables on a DCS, Grill Master Randy whips up a delicious cajun rotisserie chicken with roasted mixed vegetables on a DCS Gas Grill. SERVES 4, PREP 20 minutes, COOK 1 1/2

Tags:

rotisserie chicken on gas grill rotisserie chicken for the grill or small turkey roasted mixed vegetables on a dcs gas grill rotisserie chicken with roasted mixed vegetables on a dcs kittencals rotisserie chicken for the grill or small turkey

Simple Steps to the Perfect Rotisserie Chicken

Put down that grocery store rotisserie chicken and learn how easy it is to make your own on the
Duration: 5:31

Rotisserie Chicken on the Napoleon Gas Grill

Rotisserie Chicken Recipe on the Napoleon Gas GrillFor more barbecue and grilling
Duration: 15:12

Rotisserie Chicken on the Gas Grill

Back to basics with this rotisserie chicken on the gas grill recipe. Share this juicy and delicious Duration: 15:08

BBQ 5 Spice Rotisserie Chicken

Using 5 spice in a sweet and savoury marinade makes this rotisserie chicken one of the best I have eaten outside of a restaurant!
Provided by: Karlynn Johnston
Total time: 100 minutes
Cook time: 90 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Chinese
Number of ingredients: 6

Ingredients:

• one 3-4 pounds whole chicken
• 2 teaspoons onion powder
• 3 tablespoon minced garlic
• 1 cup soy sauce
• 1/3 cup sesame oil
• 1 tablespoon five spice powder

Nutrition:

• Calories: 143 kcal
• Carbohydrate: 4 g
• Protein: 4 g
• Fat: 12 g
• Saturated Fat: 1 g
• Sodium: 2161 mg
• Serving Size: 1 serving

How to cook:

1. Combine the marinade ingredients together, whisking until combined. Place the chicken in an over-sized Ziploc. Pour the marinade over the chicken, coating well.
2. Marinate for 2-3 hours if time is short, overnight is the best however.
3. Remove the chicken and place on your rotisserie skewers. Pre-heat your BBQ to 350 °.
4. Place the chicken on the rotisserie according to your individual rotisserie gear.
5. Cook the chicken for 60-90 minutes on the rotisserie until the internal temperature reaches 185° when taken in the thigh with a meat thermometer. Remove and let the chicken sit for 10 minutes, then serve.

Notes: Rotisserie Chicken on the Gas Grill, Back to basics with this rotisserie chicken on the gas grill recipe. Share this juicy and delicious Duration: 15:08

Cajun Rotisserie Chicken with Roasted Mixed Vegetables on a DCS Gas Grill

Grill Master Randy whips up a delicious cajun rotisserie chicken with roasted mixed vegetables on a DCS Gas Grill.
Provided by: Randy Watson
Total time: 140 minutes
Cook time: 120 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Cajun
Number of ingredients: 11

Ingredients:

• 3-5 lbs. Free Range Chicken
• 1 stick of Unsalted Butter (melted)
• 4 Cloves of Garlic
• 1 Red and Green Pepper (each)
• 1 Large Red Onion
• 1 5 lbs. Bag of Red and Gold Mixed Potatoes
• 3 Carrots
• 1 Tbsp Kosher Salt
• 1 Tbsp Black Pepper
• 1 ½ Tbsp Cajun Seasoning
• Thyme Sprigs for Basting

Nutrition:

How to cook:

1. Large chop the peppers, carrots, onion, and potatoes and fine mince the garlic.
2. Whisk together all the marinade ingredients.
3. Mix together half of the melted butter, half of the garlic, salt and pepper, and all of the vegetables, and toss into large mixing bowl until evenly coated.
4. Remove chicken from packaging and discard innards.
5. Rinse chicken with cool water, then pat dry.
6. Truss the chicken tightly with twine then season the entire chicken including the cavity with the Cajun seasoning.
7. If possible, you can even gently lift the skin of the chicken and apply some seasoning under that as well.
8. Skewer the chicken with the rotisserie rod, and secure with the rotisserie forks.
9. Now start preheating your rotisserie burner on medium to high heat for about 15 min and remove the grill grates.
10. Once preheated, pour vegetables in large roasting pan and place pan on the layer below where the grates were.
11. Attach the rotisserie rod to the motor and set to rotate at a medium pace.
12. Cook with grill lid down.
13. Heat the rest of butter and garlic in a sauce pan.
14. I used the handle end of a wooden spoon and tied thyme sprigs to that end, using this as a basting brush.
15. After the first 30 min of cooking, baste the chicken, and every 15 minutes after.
16. Rotate the roasting pan at the 45 minute mark for evenness of cooking.
17. For the last 20 minutes of cooking, turn on the lower burners of the grill to low to help finish cooking the vegetables.
18. With a meat probe, check the temperature of the chicken at the thickest part.
19. Once the temperature reaches 165 degrees, it is done.
20. Serve and enjoy!

Notes: Rotisserie Chicken, Brined Rotisserie chicken - Gas Grill · Simple Steps to the Perfect Rotisserie Chicken | Weber Duration: 10:06

Rotisserie Chicken

Juicy and so flavorful, this is much better than the ones from the supermarkets! This is totally a must make for summer grilling...
Provided by: Francine Lizotte @ClubFoody
Total time: 95 minutes
Cook time: 90 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Canadian
Number of ingredients: 8

Ingredients:

• 4 - 5 pound(s) whole chicken, trussed
• 2 tablespoon(s) canola oil (substitute grapeseed oil)
• 1 tablespoon(s) garlic powder
• 1/2 tablespoon(s) za'atar
• 1 teaspoon(s) hot paprika
• 1 teaspoon(s) ground himalayan sea salt, or to taste
• 1 teaspoon(s) freshly ground black pepper, or to taste
• 1/2 cup(s) bbq sauce for chicken

How to cook:

1. Place an aluminum drip pan in the center of the grill. Position the rotisserie fork slightly off center on the barbie. Preheat BBQ to 375 to 400ºF, turning on the outside burners.
2. In a small bowl, add oil, garlic powder, za’atar, paprika, salt and black pepper; whisk to combine and set aside.
3. Rinse chicken under cold water, remove any giblets, pat dry and truss legs together as well as wings. Insert the spit rod through the bird cavity. Place the other fork on spit rod and insert firmly so the chicken stays in place when turning. Place chicken over a large stainless steel bowl and brush on the rub, covering the entire bird with it.
4. Transfer chicken to the BBQ, start the rotisserie motor, close the lid and roast on indirect heat for 1:15 hours to 1:30 hours or until the internal temperature reaches 175ºF. After 30 minutes of roasting, brush on BBQ Sauce for Chicken and repeat every 15 minutes until done.
5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=2A52oDKiTFI

Notes: No-Fuss Rotisserie Chicken on the Grill, The easiest recipe for juicy rotisserie chicken on the grill, no brining or overnight marinade! Wait until you taste the extra crispy skin.