A whole chicken on the spit is the king of BBQ. By rotating slowly, the chicken cooks evenly, stays deliciously juicy and gets a perfect golden brown, crispy skin. Impressive AND delicious!
Preparation
Step 1: Prepare the Chicken
Remove the chicken from fridge 1 hour before cooking. Remove any giblets and pat the chicken dry. Remove excess fat. Season with salt and pepper, including inside.
Step 2: Make the Herb Butter
Mix the soft butter with pressed garlic, lemon zest, finely chopped rosemary and thyme, honey, salt and pepper. Rub the chicken with this under the skin and everywhere else. Also stuff the cavity with lemon pieces and herbs.
Step 3: Prepare the BBQ
Light the BBQ with indirect heat (150-180°C). For rotisserie you need a stable, medium temperature. Add apple or cherry wood for subtle smoke flavor. Place a drip pan under the spit to catch fat.
Step 4: Attach and Roast
Secure the chicken firmly on the spit. Make sure it's balanced – this is crucial for even cooking. Start the rotisserie motor and close the lid. Roast 60-90 minutes until core temperature is 75°C and juices run clear.
Step 5: Finish and Serve
Let the chicken rest 10 minutes on the spit. Then carve and serve with the collected drippings as jus.
Tips from the BBQ Chef
- Balancing is key: Test the spit before you start – the chicken shouldn't lean to one side.
- Start with cold water in the drip pan to prevent fat from flaring up.
- For extra crispy skin: brush with more herb butter in the last 10 minutes.