Twin Eagles Partner Heartbeet Kitchen’s No-Fuss Rotisserie Chicken on the Grill
Twin Eagles Partner Heartbeet Kitchen knows a thing or two about perfecting homemade recipes, and today she teaches us how to cook up an easy, juicy yet crispy rotisserie chicken on her 36” Twin Eagles Outdoor Gas Grill. No overnight marinade or brining, just a simple dry rub and refrigeration for a few hours to dry out the skin for added crispiness. The skin turns out crackly and golden brown thanks to the rear infrared burner of the 36” Outdoor Gas Grill, rendering the fat slowly and basting itself with each revolution of the rotisserie.
1 (3 1/2 to 4 lb) whole chicken
2 teaspoons fine sea salt
2 teaspoons poultry seasoning
1 1/2 pounds baby potatoes, or fingerlings
2 medium onions, cut into wedges
How to Season a Rotisserie Chicken
Chicken can be so moist and flavorful on its own, that Heartbeet Kitchen suggests keeping the seasonings simple. First, season generously with salt, then your favorite poultry seasoning, rubbing it into the meat and outer skin. Stick half a lemon into the cavity, and that’s it!
Measuring Cook Time
Cooking a rotisserie chicken on the grill is measured by how long it takes to reach an end temperature of 180°F, which also depends on the size of the bird. A larger bird will take longer. The bird being used here is around 3 1/2 to 4 lbs.
How To Prep a Chicken for the Rotisserie
Important steps in making a rotisserie chicken on the grill including trussing it and attaching it to the spit. The bird has to be trussed into a tight package and secured to avoid floppy wings and wobbly legs that will pull the bird loose from the spit forks.
Pat the raw chicken dry with paper towels, and remove any giblets from inside the cavity. Use your fingers to loosen the skin so you can work the salt and seasoning underneath the skin. Evenly distribute the salt throughout the bird, rubbing into the meat and skin. Then evenly distribute the seasoning throughout the bird. Put on a plate, and leave uncovered in the refrigerator for at least 4 hours, up to overnight.
Pat the chicken dry again, and insert the spit through the cavity.
Truss the chicken using butcher’s twine while it is on the spit. Cut the piece of string 4x longer than the length of the bird.
After trussing, sink the 1st spit fork into the thighs. Slide the second spit fork on to the spit and push the fork into the bird’s breast meat just above the wings. Keep pushing until the bird has been squeezed between both forks.
Make sure the bird is centered on the spit, then tighten the second fork to lock the bird in place. Work around the spit forks to squish one half of the lemon into the cavity.
When your whole chicken is securely on the spit, insert into the grill on the highest rotisserie place holder. Place an aluminum pan with the potatoes and onions directly underneath the chicken. Sprinkle vegetables with salt and pepper.
Cooking a Rotisserie Chicken on the Grill
When the whole chicken is securely on the spit, insert it into the highest rotisserie place holder.
Turn the rear infrared burner of your Twin Eagles Grill to high for crispy skin, and start the rotisserie by pushing the button on the right hand side of the grill. It should rotate freely.
Sear on high with the cover open for 30 minutes. Poke a few holes in the skin to let the juices start running out of it gently. Cook on high for 20 more minutes then turn off the infrared burner.
Turn the left and right burners on low and close the lid, keeping the rotisserie on. Cook the chicken at 325°F until the internal temperature at the thickest part of the breast is around 165°F.
To finish crisping the skin, turn the side burners off and the infrared rotisserie back on, until skin is a deep, golden brown.
Let rest for 20 minutes off the grill, then remove from spit and carve.