Rotisserie chicken is a show-stopper dish that's as juicy and flavorful as it is visually stunning. Using the Arteflame grill’s optional rotisserie attachment, we’ll achieve perfectly golden, crispy skin with juicy, tender meat. The key is consistent, indirect heat and a touch of smoky flavor from your firewood. Follow this step-by-step guide to prepare an unforgettable rotisserie chicken.
Ingredients
- 1 whole chicken (4-5 lbs) / you can fit 3 whole chickens on the spit.
- 2 tbsp butter, softened
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 lemon, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Kitchen twine for trussing
Instructions
Fire Up the Arteflame Grill
- Pour vegetable oil onto three paper napkins, stack them in the grill, and place firewood on top.
- Light the napkins to ignite the wood. In about 20 minutes, the grill will be ready for cooking.
Prepare the Chicken
- Rinse and pat the chicken dry with paper towels.
- Rub the softened butter all over the chicken, including under the skin where possible.
- Mix the salt, pepper, smoked paprika, garlic powder, and onion powder. Generously season the chicken inside and out.
- Stuff the cavity with lemon halves, rosemary, and thyme.
- Truss the chicken with kitchen twine to ensure even cooking on the rotisserie.
Rotisserie Setup
- Secure the chicken onto the Arteflame rotisserie spit, ensuring it is tightly fastened.
- Mount the spit on the rotisserie attachment over the grill.
Cooking the Chicken
- Allow the chicken to rotate over indirect heat for 1.5 to 2 hours, or until the internal temperature reaches 160°F in the thickest part of the breast and 175°F in the thigh.
- Baste the chicken every 20-30 minutes with the juices that collect in the drip tray.
- Remove the chicken from the grill once the desired temperature is reached. Let it rest for 10-15 minutes before carving.
Tips
- Use a meat thermometer: It ensures perfect doneness without overcooking.
- Perfect Heat: Move the spit with the chickens up or down if needed to ensure even cooking.
- Enhance the flavor: Add wood chips to the fire for an extra smoky aroma.
- Keep the heat steady: Maintain a consistent fire by adding small logs as needed.
- Try compound butter: Mix herbs and minced garlic into the butter for a flavor boost.
Conclusion
Rotisserie chicken on the Arteflame grill is a crowd-pleasing recipe that’s both easy and rewarding. With crispy skin and succulent meat, it's perfect for family dinners or backyard gatherings. Pair it with grilled vegetables or a fresh salad for a complete meal.
5 Variations
1. Lemon Herb Rotisserie Chicken
- Substitute rosemary and thyme with parsley and oregano. Add zest from two lemons for a citrus-forward flavor.
2. Garlic Parmesan Rotisserie Chicken
- Combine butter with minced garlic and grated Parmesan cheese. Rub this mixture under the skin and on the chicken surface.
3. Spicy Cajun Rotisserie Chicken
- Use a Cajun spice blend in place of the seasoning mix for a bold, smoky kick.
4. Mediterranean Rotisserie Chicken
- Season with olive oil, za’atar, and sumac. Stuff with garlic cloves and a sliced orange.
5. Honey Mustard Rotisserie Chicken
- Mix mustard and honey with butter for a sweet and tangy glaze to baste the chicken.
Best Pairings
- Grilled Vegetables: Use the flat top griddle to grill zucchini, bell peppers, and asparagus.
- Herbed Potatoes: Roast them on the flat top griddle alongside the chicken.
- Fresh Salad: A light arugula and feta salad complements the richness of the chicken.
