The Best Homemade Rotisserie Chicken

Posted By: americanbbqsystems, 27th April 8:29pm Category: Recipes
best rotisserie chicken

It’s finally grilling season in the Midwest so we thought we’d share a favorite recipe of ours! Read on to learn how to make the best homemade rotisserie chicken, fresh herb brine and all!

For starters, you’ll need a rotisserie. Those of you that want the ease of a gas grill for majority of your cooking, but still enjoy the occasional mouthwatering benefits of grilling with charcoal, we think you’ll find barbecue heaven with this Pit-Boss model! You can cook a rotisserie chicken in the oven, but we’re a little partial to an actual rotisserie for obvious reasons. We wouldn’t make rotisseries if we weren’t completely obsessed with them! If you choose to cook your chicken in the oven, you’ll still get the flavor of the added seasonings and brine. However with a rotisserie, you’ll achieve a more rich and flavorful chicken.

The fresh herb brine recipe we are sharing with you today will take about 1 hour to make, and 3 hours to chill. So you’ll want to plan to make your brine a day ahead of time, or at minimum that morning, in order for your brine to be ready to soak your chicken. You’ll want to brine your chicken because it helps maintain moisture during the cooking process, as well as adds in additional flavor.

Brine Ingredients:

3 QuartsWater
3 TablespoonsKosher Salt
3/4 CupSugar
1/4 CupFreshly Chopped Rosemary
1/4 CupFreshly Chopped Oregano
1/4 CupFreshly Chopped Sage
2 TablespoonsFreshly Chopped Chives
6Garlic Cloves

Basting Marinade Ingredients:

1/4 Cup Unsalted Butter
1 TablespoonSalt
1 TablespoonPaprika
1/4 TablespoonGround Black Pepper


Make the Brine

In a 6 quart pan, bring all ingredients to 200 degrees; making sure sugar and salt are dissolved. Turn off heat and let steep for 45 minutes before straining. Refrigerate for 3 hours. Once the brine has chilled, you’re ready to start injecting or soaking. For best results, soak or inject your chicken with the brine, and let it sit overnight in the refrigerator.

Prep the Chicken

When you’re ready to cook the chicken, prep your charcoal. While you’re waiting for the charcoal to heat up, take your chicken out of the brine, and drain any liquid from the cavity. Pat the chicken dry.

Next, truss the chicken with cooking twine. This process ensures proper cooking and helps reduce burning on the limbs, as well as on inside of the chicken. Secure both legs together tightly, and make sure the wings are as close to the body as possible.

Cook the Chicken

Once your charcoal is ready, lightly coat the skin of the chicken with olive oil and allow to cook to an internal temperature of 165 degrees Fahrenheit. While the chicken is roasting, make the basting marinade by melting the butter and seasonings. Then baste with the marinade occasionally about every 10-20 minutes.

Once the chicken reaches 165 degrees, remove from the rotisserie, serve, and enjoy! We hope this homemade rotisserie chicken is the best you’ve ever tasted, because it’s sure one of our favorites!