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barbecue Chicken Summer Rotisserie Main course Outdoor cooking

A whole chicken on the barbecue is a classic that never gets old. Letting it turn on a spit cooks it evenly all around and continuously bastes the meat with its fat. No dry spots, no burned bottom—just a crispy crust and a juicy interior. For the best result you need the right barbecue accessories and then the barbecue does the rest. Fire it up, sit back and enjoy the aroma.

x_ckl_recipe_markerSpit-roasted whole chicken with herb butter A whole chicken on the spit, turning above hot coals until it's perfectly golden brown and juicy. This is how chicken should really taste. How do you make a spit-roasted whole chicken with herb butter? Main course International 4 people 20 min 10 min 120 min

Mix the soft butter with the garlic, rosemary, thyme, lemon zest, salt and pepper until you have a smooth herb butter.
Pat the chicken dry with kitchen paper. Rub the herb butter generously under the skin and over the outside of the chicken.
Place the lemon wedges and the crushed garlic cloves in the chicken cavity for extra aroma.
Tie the legs and wings tightly with kitchen twine so it stays compact and spins evenly on the spit.
Skewer the chicken onto the spit and make sure it's well centered. Clamp the spit forks firmly so the chicken doesn't shift while turning.
Bring the barbecue to indirect heat at about 180 to 200 degrees Celsius. Place the spit and start the motor.
Let the chicken turn for about 75 to 90 minutes. After 75 minutes check the internal temperature at the thickest part of the thigh. It should be at least 75 degrees Celsius.
Remove the chicken from the spit and let it rest for 10 minutes under aluminum foil. That keeps all the juices in the meat.
Carve the chicken at the table and serve with a fresh salad or roasted potatoes. Enjoy.

barbecue Chicken Summer Rotisserie Main course Outdoor cooking 1 whole chicken (approx. 1.5 to 1.8 kg) 80 g soft butter 3 garlic cloves, finely crushed 1 tbsp fresh rosemary, finely chopped 1 tbsp fresh thyme, finely chopped Zest of 1 lemon 1 tsp coarse sea salt 1 tsp freshly ground black pepper 1 lemon, in wedges (for the cavity) 3 garlic cloves, crushed (for the cavity) Barbecue (kamado or similar) Rotisserie spit with motor Meat thermometer Kitchen twine Mixing bowl Basting brush Aluminum foil Sharp knife Cutting board Chopping Board chopping-board Meat Knife meat-knife Steak cutlery steak-cutlery BBQ Accessories bbq-accessories Blackwell Barbecue & Grill Box XL – BBQ Tools/Accessories Gift Blackwell BBQ set Blackwell Knife Set (Chef's knife + vegetable knife + office knive) ) - Japanese style - 67 layers damask steel - VG10 - 3 piece Blackwell Messenset Roman Candles: stuffed sausages with mozzarella and Serrano ham foodies-roman-candles-gevulde-worst-met-mozzarella-en-serrano-ham Poke Bowl Tuna foodies-poke-bowl-tonijn Sticky spareribs van de BBQ foodies-sticky-spareribs-van-de-bbq Poke bowl met zalm foodies-poke-bowl-met-zalm

Recipe

Spit-roasted whole chicken with herb butter

A whole chicken on the spit, turning above hot coals until it's perfectly golden brown and juicy. This is how chicken should really taste.

Course	Main course
Kitchen	International
Servings	4 people

Preparation time

Preparation time	20 min
Stiffen up min.	10 min
Total	120 min

Equipment

Barbecue (kamado or similar)
Rotisserie spit with motor
Meat thermometer
Kitchen twine
Mixing bowl
Basting brush
Aluminum foil
Sharp knife
Cutting board

Ingredients

1 whole chicken (approx. 1.5 to 1.8 kg)
80 g soft butter
3 garlic cloves, finely crushed
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
Zest of 1 lemon
1 tsp coarse sea salt
1 tsp freshly ground black pepper
1 lemon, in wedges (for the cavity)
3 garlic cloves, crushed (for the cavity)

How do you make a spit-roasted whole chicken with herb butter?

Mix the soft butter with the garlic, rosemary, thyme, lemon zest, salt and pepper until you have a smooth herb butter.
Pat the chicken dry with kitchen paper. Rub the herb butter generously under the skin and over the outside of the chicken.
Place the lemon wedges and the crushed garlic cloves in the chicken cavity for extra aroma.
Tie the legs and wings tightly with kitchen twine so it stays compact and spins evenly on the spit.
Skewer the chicken onto the spit and make sure it's well centered. Clamp the spit forks firmly so the chicken doesn't shift while turning.
Bring the barbecue to indirect heat at about 180 to 200 degrees Celsius. Place the spit and start the motor.
Let the chicken turn for about 75 to 90 minutes. After 75 minutes check the internal temperature at the thickest part of the thigh. It should be at least 75 degrees Celsius.
Remove the chicken from the spit and let it rest for 10 minutes under aluminum foil. That keeps all the juices in the meat.
Carve the chicken at the table and serve with a fresh salad or roasted potatoes. Enjoy.

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The secret to a perfect spit chicken is patience and the right temperature. Always use an internal thermometer—pricking and guessing won't do. At 75 degrees in the thigh you know the chicken is cooked and still juicy. The herb butter under the skin melts slowly into the meat while the chicken turns. That's the moment the kitchen smells like summer.

Vary the herb butter to your taste. Add some smoked paprika for extra depth, or try a mix of miso and ginger for an Asian twist. The technique stays the same, the flavor is different each time. That way the rotisserie chicken quickly becomes a regular favorite at your barbecue nights.

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