Smoky Mesquite Rotisserie Chicken on the Arteflame Grill

Introduction

There is something primal and deeply satisfying about watching a whole chicken spin slowly over an open fire, the skin turning a deep, golden mahogany while the juices drip onto the coals below, sending plumes of aromatic smoke back up into the meat. Cooking a rotisserie chicken on the Arteflame grill transforms a simple weeknight staple into a backyard event. The unique design of the Arteflame allows for perfect heat distribution, ensuring the bird cooks evenly without the flare-ups common in traditional grilling.

For this recipe, we are keeping things classically bold with McCormick Grill Mates Mesquite Seasoning. This blend offers that quintessential Southwestern smokiness that pairs beautifully with the natural wood fire of the Arteflame. Whether you are hosting a summer barbecue or just want to elevate your Sunday family dinner, this recipe delivers restaurant-quality results with minimal effort. The combination of the crispy, seasoned skin and the incredibly moist meat creates a flavor profile that is indistinguishable from professional pitmastery, yet easy enough for any home cook to master.

Ingredients

• 1 Whole Chicken (approximately 4-5 lbs)
• 1/4 cup McCormick Grill Mates Mesquite Seasoning
• 2 tbsp Olive Oil or Melted Butter (to help seasoning adhere)
• Fresh herbs (rosemary, thyme) for stuffing the cavity (optional)
• 1 Lemon, halved (optional, for cavity)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to establish a solid bed of coals before you begin cooking.
2. If you are using the rotisserie attachment, ensure the fire is built centrally so the heat radiates upward directly to the spit.
3. Let the fire burn down slightly so the flames are licking the area where the chicken will sit, but not engulfing it. Aim for a consistent ambient temperature.

Step 2: Prepare the Chicken

1. Remove the chicken from its packaging and pat it completely dry with paper towels. Dry skin is the secret to crispy skin.
2. Rub the entire chicken with olive oil or melted butter. This acts as a binder for the spices.
3. Generously coat the bird with McCormick Grill Mates Mesquite Seasoning. Ensure you get the spices into every crevice, under the wings, and even slightly under the skin of the breast if possible.
4. If desired, stuff the cavity with the lemon halves and fresh herbs for internal steaming and flavor.

Step 3: Truss and Spit

1. Truss the chicken tightly with kitchen twine. This keeps the wings and legs close to the body, ensuring even cooking and preventing flop while spinning.
2. Slide the rotisserie rod through the cavity of the chicken. Secure the bird with the rotisserie forks, tightening the thumb screws firmly so the chicken does not slip when the rod turns.
3. Test the balance by holding the rod in your hands; it should not swing heavily to one side.

Step 4: The Cook

1. Place the rotisserie rod into the motor slot on the Arteflame and switch it on.
2. Cook the chicken for approximately 1 to 1.5 hours. The time will vary based on the size of your fire and the wind conditions.
3. Maintain the fire by adding small logs occasionally, keeping the heat consistent.
4. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, not touching the bone.

Step 5: Rest and Serve

1. Carefully remove the spit from the grill using heat-resistant gloves.
2. Slide the chicken off the rod and onto a cutting board.
3. Tent loosely with foil and let the meat rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat.
4. Carve and serve immediately.

Tips

Achieving the perfect rotisserie chicken requires a little bit of patience and attention to detail. One of the most critical tips is to trust your meat thermometer rather than the clock. Outdoor cooking variables like wind, ambient temperature, and wood type can drastically change cooking times. Always aim for an internal temperature of 160°F to 162°F before pulling the bird off, as the internal temperature will rise another 5 to 10 degrees while resting, bringing it to the safe and juicy 165°F mark perfect for consumption.

Another vital tip involves the trussing process. If you skip trussing, the wings and legs will flop around as the rotisserie spins. This not only looks messy but can cause those thinner parts to burn before the breast meat is cooked through. A tight truss creates a uniform cylinder shape, which is the key to even cooking. Finally, do not be afraid to baste. While the chicken self-bastes with its own rendering fat, brushing on a little extra butter or herb oil during the last 20 minutes can add an incredible sheen and an extra layer of flavor complexity.

Variations

While the bold, smoky flavor of McCormick Mesquite is a crowd-pleaser, the beauty of rotisserie chicken on the Arteflame is its versatility. You can easily adapt this technique to suit different palates or dietary preferences. If the mesquite smoke is too intense, you can opt for a lighter, herbal approach or go for a spicy kick. Changing the wood you use for the fire can also subtly alter the flavor profile; try fruitwoods like apple or cherry for a sweeter finish. Here are a few flavor variations to try using the same cooking method:

• Lemon Herb Butter: Swap the Mesquite seasoning for a rub of lemon zest, fresh chopped rosemary, thyme, garlic powder, and kosher salt.
• Spicy Cajun: Use a Cajun spice blend and inject the meat with a mixture of butter and hot sauce before cooking.
• Asian Fusion: Glaze the chicken in the last 15 minutes with a mix of soy sauce, honey, ginger, and sesame oil (watch closely to prevent burning sugar).
• Garlic Parmesan: Rub the bird with garlic paste and Italian herbs, then dust with grated parmesan right after removing it from the fire.
• Classic BBQ: Use a standard dry rub and brush with your favorite BBQ sauce during the final 10 minutes of spinning to tack up the glaze.

Best pairings

A smoky, juicy rotisserie chicken deserves sides that complement its robust flavor without overshadowing it. Since you are already cooking on the Arteflame, it makes perfect sense to utilize the flat-top plancha surface to prepare your sides simultaneously. The juices from the chicken are delicious, but you want fresh, vibrant flavors to cut through the richness of the meat and the smoke. Think about textures and colors that will make the plate pop. Grilled vegetables are a natural choice, taking on a charred sweetness that mirrors the main dish.

Consider these pairings for a complete meal:

• Plancha-Seared Asparagus: Tossed with lemon juice and shaved parmesan.
• Charred Corn Salad: Grill the corn on the Arteflame, cut off the cob, and mix with lime, cilantro, and cotija cheese.
• Smashed Potatoes: Par-boil small potatoes, smash them flat, and crisp them up in butter on the grill griddle.
• Grilled Peaches: For a sweet contrast, grill peach halves and serve with a drizzle of balsamic glaze.
• Fresh Coleslaw: A vinegar-based slaw provides a crunchy, acidic counterpoint to the smoky, fatty chicken skin.

Conclusion

Mastering the art of rotisserie chicken on the Arteflame grill is a rite of passage for any outdoor cooking enthusiast. The combination of the visual spectacle, the unparalleled aroma of mesquite smoke, and the unbeatable flavor of the finished dish makes it a recipe you will return to time and time again. It bridges the gap between primitive cooking and modern culinary convenience, resulting in a meal that feels special enough for guests but simple enough for a Tuesday night.

By using McCormick Mesquite seasoning, you ensure a consistent, bold flavor profile that penetrates deep into the meat, while the Arteflame's unique heat properties guarantee juicy, tender results. Whether you serve it with elaborate grilled sides or a simple fresh salad, this chicken is sure to be the star of the show. So, light your fire, truss your bird, and get ready to enjoy one of the best chickens you have ever tasted.