Thanksgiving Rotisserie Chicken on the Arteflame Grill

Introduction

If you're looking for a quicker, smaller alternative to turkey this Thanksgiving, a rotisserie chicken on the Arteflame is perfect. Cooking the chicken on a rotisserie keeps it moist while creating a beautifully crispy skin infused with flavors of herbs and spices. The Arteflame's high heat provides an even, golden-brown finish that’s sure to make this dish a showstopper for your holiday table.

Ingredients

1 whole chicken (4-5 lbs). Note: up to 3 chickens fit on the rotisserie.
1/4 cup butter, softened
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
1 lemon, zested and juiced
Salt and pepper, to taste

Optional Basting Mixture

2 tbsp melted butter
1 tbsp olive oil
1 tbsp lemon juice

Instructions

Prepare the Arteflame Grill
Set up your Arteflame grill by placing three vegetable oil-soaked paper napkins at the center, stacking firewood over them, and lighting it. Let the grill heat up for about 20 minutes. Attach the rotisserie setup to the grill.
Season the Chicken
- Pat the chicken dry with paper towels. In a bowl, combine the softened butter with garlic, rosemary, thyme, sage, lemon zest, lemon juice, salt, and pepper.
- Carefully loosen the skin around the breast area and rub some of the butter mixture under the skin. Rub the remaining butter mixture evenly over the outside of the chicken.
Truss and Skewer the Chicken
- Truss the chicken by tying the legs together with kitchen twine and tucking the wings under to secure it on the rotisserie rod.
- Skewer the chicken onto the rotisserie rod and secure it tightly with the prongs.
Rotisserie Grill the Chicken
- Place the rotisserie rod onto the Arteflame’s rotisserie setup and start the rotation.
- Grill the chicken for 1.5 to 2 hours, basting occasionally with the melted butter, olive oil, and lemon mixture. Grill until the internal temperature of the thickest part of the chicken breast reaches 160°F and the thigh reaches 175°F.
Rest and Serve
- Carefully remove the chicken from the rotisserie and let it rest for 15 minutes before carving. This allows the juices to redistribute for maximum flavor.

Tips

Baste for Extra Flavor: Basting with the butter and lemon mixture gives the skin a golden-brown, crispy finish.
Check for Doneness: Use a meat thermometer to monitor the temperature, ensuring juicy, fully cooked meat without overcooking.
Serve with Thanksgiving Sides: Rotisserie chicken pairs well with grilled sides like maple bacon Brussels sprouts, charred green beans, and cinnamon-spiced sweet potatoes.