Easiest Rotisserie Chicken Recipe Ever
Do you want to make the Easiest Rotisserie Chicken Ever? It’s really easy. This simple meal is set and forget, so you don’t have to worry about it. Chicken is a staple in many houses, and roasted chicken can be easily turned into just about anything. Make a couple of chickens using this recipe and you can eat one bird that day, and cut the rest up for meals later in the week, for the freezer, or both!
- 1 whole chicken
- 2 tsp. salt
- 2 tsp. pepper
- 2 tsp. rosemary
- 2 tbsp. olive oil
- 1 1/2 cups dry white wine
- 1 Napoleon Rotisserie Kit
- Remove the warming rack from your grill. Place the rotisserie motor on the mounting bracket. Turn the rear burner of your Napoleon on to high temperature typically between 450°F-500°F.
- Remove the giblets and any excess fat from the chicken. Rinse and pat dry with paper towels.
- Pour the oil over the bird then sprinkle it with the salt, pepper, and rosemary. Rub the seasonings into the meat and make sure that it’s spread out evenly. Using butcher’s twine, tie the bird up so that those wings and legs aren’t flopping all over the place.
- Slide one rotisserie fork onto the spit rod, just a little more than halfway, tighten the thumbscrews so that they stay in place.
- Slide the spit rod into the chicken and press the chicken into the forks already on the spit rod. Slide the other set of forks onto the spit rod and push the sharp points into the meat, then tighten the thumbscrew so that everything stays in place.
- Place the whole set up on to the grill, making sure that the bird is centered on the rear burner. Turn on the rotisserie motor. Place a drip pan under the bird and add the wine.
- You want to brown the chicken for about 15 minutes, or until the bird is crispy looking on the outside. Turn down the grill so that the internal grill temperature lowers to about 350°F. Grill the chicken for 20 minutes per pound until an instant-read thermometer reads 165°F.
- Remove the whole set up from the grill, while wearing heatproof gloves, to a plate. Cover it with foil, leaving the spit rod in place, and rest the chicken for 10 to 15 minutes before carving. Use this time to make gravy from the wine and drippings.
- When you’re ready to carve, carefully remove the spit rod and forks from the chicken, and carve how you would usually. Serve with your favorite veggies, potatoes, and don’t forget the gravy.
Time To Enjoy
If you want to make something for dinner, and don’t know what to do, this recipe for the Easiest Rotisserie Chicken Ever is just for you. You can easily make more than one ahead of time and have extras for leftovers, lunches, quick dinners, and all the things you need chicken to do. Not sure how to use the rotisserie kit with your grill? The video on this recipe will help you out. What’s the go-to grill recipe that is super easy and can give you leftovers for later?