Rotisserie Chicken with Butternut Tahini Purée

Transform your grilling experience with this Rotisserie Chicken and Butternut Tahini Purée recipe, cooked on the Arteflame Grill. It's a perfect blend of savory chicken and smooth, flavorful purée.

Cooked on the Arteflame Grill

Serves: 4, with leftover chicken

Ingredients:

• 2 tablespoons olive oil, divided
• 1 2-lb. butternut squash, halved and seeds removed
• Kosher salt and freshly ground pepper
• 2 garlic cloves, unpeeled
• ¼ cup tahini
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• 2 tablespoons lemon juice, plus lemon wedges for serving
• 1 3½–4-lb. chicken
• Fresh cilantro leaves with tender stems, for serving

Which Grill is best for you?

Find the Perfect Grill

Are you looking for a new charcoal grill or a griddle insert for you existing grill?

XXL 40" CHARCOAL GRIDDLE GRILL

Looking for a grill for a large family and entertaining

Shop XXL 40" Grills

XL 30" CHARCOAL GRIDDLE GRILL

Looking for a medium grill for a family

Shop XXL 30" Grills

L 20" CHARCOAL GRIDDLE GRILL

Looking for a grill for up to 4 people

Shop L 20" Grills

GRILL ACCESSORIES

Looking of a griddle insert for my existing grill

Shop Grill Accessories

Instructions:

1. Prep and Cook the Squash:

   • Heat up the Arteflame Grill with the side plancha. Season the butternut squash with salt and pepper, and place it cut side down on the oiled plancha, along with the garlic cloves.
   • Grill until the squash is tender, about 45–50 minutes. Let cool, then peel the garlic and scrape the flesh from the squash. Mash the garlic and squash together in a large bowl.

2. Make the Butternut Tahini Purée:

   • To the squash mixture, add tahini, cumin, paprika, and lemon juice. Season with salt and pepper to taste.

3. Prepare the Chicken for Rotisserie:

   • Season the chicken all over with salt and pepper. Attach it to the rotisserie skewer and set it on the Arteflame Grill over the center grate. Start the motor.

4. Rotisserie Cook the Chicken:

   • Baste the chicken a few times with its own juices. Cook until the thickest part of the thigh registers 165°F on an instant-read thermometer, about 45–50 minutes. Let rest for 10 minutes before carving. Reserve 4 oz. chicken for leftovers.

5. Serve:

   • Serve the carved chicken with the butternut-tahini purée and lemon wedges. Garnish the purée with cilantro leaves.

Enjoy a delightful meal of rotisserie chicken paired with a unique butternut tahini purée, all cooked to perfection on the Arteflame Grill.