Rotisserie Chicken

Serves 5


2 c. wood chips, soaked for 20 minutes

4.5 lb. roasting chicken (organic, free range does taste better!)

2 tsp. salt

2 tsp. chili powder


  1. Remove chicken from package, rinse thoroughly and pat dry with paper towel.
  2. Loosen skin around breast, legs and back using your fingers.
  3. Poke four holes in the bottom (i.e. back) of the chicken in the fat deposit. Poke holes in the fat deposits on the breast.
  4. Mix salt and chili powder together. Rub between breast and skin. Sprinkle an additional amount on the chicken.
  5. Tie wings of chicken down with twine.
  6. Place chicken in fridge for 1 hour, uncovered.
  7. Drain soaked chips and place in foil package. Poke four holes in the package.
  8. Preheat BBQ/grill with both main burners on high and foil package on top of burners for 15 minutes.
  9. Thread chicken onto middle of rotisserie skewer. Clamp in place, making sure to hold legs in place.
  10. Light rotisserie burner and leave on high.
  11. Place chicken on rotisserie, turn on, moving the foil package if necessary. Ensure chicken turns freely.
  12. Roast for 2 hours until the thigh registers 180F and the breast 170F.
  13. Remove from grill, allow to rest 10 minutes and carve.