Rotisserie Chicken

Who doesn’t like the flavor of a freshly cooked Rotisserie Chicken? This recipe is great as a main dish for family dinners and goes with my different side dishes like French Fries and Cole Slaw.

FAQ Q: What is the best way to ensure the chicken is cooked through and juicy? A: The key to ensuring the chicken is cooked through and juicy is to simmer it in chicken stock and the right spices. The added flavor from the garlic, paprika, oregano, salt and pepper really take it to the next level, and make sure it’s full of flavor!

Q: How long should I let the chicken rest after cooking? A: After you remove the chicken from the skillet, it’s important to let it rest for a few minutes so the juices have a chance to redistribute back into the chicken. This is key for achieving that perfect juicy Rotisserie Chicken!

Rotisserie Chicken

Recipe by Addrecipes
3.0 from 6 votes
Course: DinnerCuisine: AmericanDifficulty: Easy


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Calling all chicken lovers! This recipe brewed up by your friendly chef is exactly what you need to make your inner fire burn. Our Rotisserie Chicken is made with the best of ingredients you can find at any local grocery store. The result? A juicy and tender chicken that melts in your mouth. So what are you waiting for? Let’s start cooking!


  • 1 (3 pound) whole chicken

  • 1 pinch salt

  • 1/4 cup butter, melted

  • 1 tablespoon salt

  • 1 tablespoon paprika

  • 1/4 tablespoon ground black pepper


  • Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
  • During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
  • Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

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