Here is our rotisserie chicken recipe to make the perfect and best rotisserie chicken. This recipe yields a crispier and succulent rotisserie chicken packed with irresistible smoky and barbecue flavors. Rotisserie is also known as spit-roasting. This is a very simple recipe. It requires only a few ingredients to roast the whole chicken. I used a wooden spit to skewer the whole chicken and cooked the chicken over a campfire.

In medieval cuisine and early modern kitchens, the manual rotisserie mechanism was the preferred way of cooking meat in a large household. The chicken was slow cooked to get a crispier outer and succulent interior; packed with delicious flavors. In the modern rotisserie chicken recipes, electric motor-driven rotisseries are used to roast the whole chicken.

To roast the chicken, I prepared the charcoal by burning the woods. Watch the complete video to follow all steps easily. If you plan to go on a picnic you can enjoy rotisserie chicken with this simple primitive rotisserie method. TRY it & ENJOY your party.

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Rotisserie Chicken Recipe : Step by Step with Pics and Video

This recipe is going to be a very special one. Let’s see which items we need to make this dish special. Also, we’ll see how to make it easier in the open air over a campfire or at home. I made it outdoors in the natural environment, on the stove of stones, wooden fuel, and with a wooden spit.

Rotisserie Chicken Seasoning

To prepare rotisserie chicken seasoning or spice rub, combine the following ingredients:

garlic cloves or garlic paste
fresh green chili
whole black pepper
salt
lemon juice or vinegar
mix spices powder (garam masala)
cooking oil

Rotisserie Chicken Rub

Now we’ll prepare the fresh rotisserie chicken rub or seasoning for the chicken. Take small size garlic cloves 24 to 25. You can use 1 and ½ tbsp garlic paste instead of the garlic cloves. Fresh green chilis 2 to 3, whole black pepper 1 and ½ tsp, salt 2 tsp or to taste. Add lemon juice 4 tbsp or you can use vinegar as a substitute. Add mix spices powder (garam masala) 1 tsp to it.

Grind all these items well with a mortar and pestle and add ¼ cup of cooking oil. Mix all these things well with the help of a spoon. You may postpone lemon juice and cooking oil to a later stage.

Now take the whole chicken weighing 1 kg to 1200 grams. I took 1 kg chicken for this recipe. Remove its giblets and wash thoroughly. Dry the chicken by tapping it with paper towels, then apply cuts with a knife on the whole chicken at a distance of 1 inch. Ensure deep cuts so that the spices mixture may absorb well till the interior of the chicken.

Season the chicken evenly and generously on all sides as well as inside the cuts. Marinate it for half an hour.

Sauce (Chutney) for Rotisserie Chicken

Now we’ll prepare the sauce (chutney) for the rotisserie chicken. Take a mortar and pestle. Chop a ¼ bunch of fresh coriander and ¼ bunch of fresh mint with a knife. Add ¼ tsp salt. Grind all these things well. Add 1 and ½ cup yogurt and mix all the items well. The delicious sauce is ready now.

Primitive Manual Rotisserie

How to Truss a Chicken for Rotisserie

Watch my video if you want to make a manual rotisserie. Prepare 4 wooden sticks of 8-9 inches in length. Make a cross by tying up two sticks together with a string. We’ll use two crosses, one cross at each side of the skewers. Now tie one wooden cross at one side of the spit.

Meanwhile, we’ll prepare charcoals by burning the wood inside the furnace of stones. You can purchase coal from the market.

After marination, mount the chicken on the spit. Truss the chicken with a string so that it could not move around the stick while cooking. Now tie the second cross at a suitable distance on the other side of the spit.

Modern Rotisserie

You can use an electric rotisserie. Follow the rotisserie manufacturer’s instructions to roast the chicken. If you want smoky and barbecue flavors, roast the chicken on charcoal.

Basting and Roasting

Place the chicken over the glowing hot charcoal. Place it at least 8 to 10 inches above the charcoal. Keep in mind that this is a low-heat recipe. Slow-cooking is a secret here to get a crispier outer and juicy interior. We will roast the chicken at medium heat. On high heat, the chicken may burn from outside and remains raw from inside. Rotate the chicken after every 2 to 3 minutes. The chicken will take almost 2 hours to 2 and ½ hours to be cooked through.

Note: If you have not used cooking oil and lemon juice in the seasoning mixture for basting purposes, then take 7 to 8 tbsp of cooking oil and add lemon juice 2 to 3 tbsp to enhance the taste. Mix both of these items well. Paint the chicken with oil by using a cooking brush. After oiling, cook it for another 10 to 15 minutes. Now our rotisserie chicken is ready. Shift the spitted chicken to the dish.

Untruss the chicken by cutting the thread with the help of a knife to free it and dismount it from the skewer and shift it to your serving dish. You will have a tender and yummy roasted chicken ready for you and for your family and friends to enjoy till the last bite. So, give it a try at your home or enjoy outdoor cooking like me.

Rotisserie Chicken Tips

After washing, dry the chicken completely. Then give the deep cuts to the breast of the chicken so that it can absorb the seasoning masala well.
While cooking, keep the chicken 7-8 inches above the burning coals to let it cook through from inside.