When it comes to flavor, it doesn’t get much better than Homemade Rotisserie Chicken. Not only is it better than store-bought, but it’s actually pretty easy to make, and with the right equipment, this juicy and delicious bird can be on your table in about an hour.

Two rotisserie chickens on only fire weber attachement rod on white platter.

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Easier (and far better) than you’d ever imagine…

I know what you’re thinking – why deal with the hassle of making homemade rotisserie chicken when I can grab one at the store?

My answer – this homemade rotisserie chicken is the best you will ever have, and as long as you’ve got the rotisserie, it’s actually pretty easy and mostly hands-off cooking.

It takes about an hour for the chicken to roast on the rotisserie, which is essentially set it and forget it – and during that time, you can prepare some simple sides to enjoy with the chicken, like my tortellini pasta salad,rice pilaf, or crispy roasted potatoes. The green sauce I use for my Peruvian chicken is also fantastic with this rotisserie chicken or you could use that marinade for this recipe.

And since the rotisserie attachment holds 2 chickens, you can make one for dinner and save the other to break down into other dishes like Waldorf chicken salad or NY deli-style chicken salad.

But truly, the best thing about making homemade rotisserie chicken is the look of pure amazement you’ll get from your friends and family as they watch you present them with the ultimate, glistening, best-tasting rotisserie chicken they’ve ever had.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: salt, paprika, garlic powder, onion powder, black pepper, and a whole chicken.

Chicken. A whole young chicken is best for rotisserie chicken. They usually run about 4-5 pounds. While this recipe is for 1 chicken, you can definitely double it and make 2 chickens since the rotisserie holds 2. I try to buy chickens on the smaller side since the larger ones tend to be tough and sometimes woody.
Seasoning. I’m using a mixture of Diamond Crystal kosher salt, paprika, onion powder, garlic powder, and black pepper.

See the recipe card for full information on ingredients and quantities.

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How to make rotisserie chicken with the only fire weber attachment

Each number corresponds to the numbered written steps below.

Note: I am using the only fire weber rotisserie attachment for the most common Weber grill size of 22″ (often labeled 22.5″) but many makes have attachments for other size grills and gas grills.

Mix the rub ingredients and spread evenly all over the chicken and into the cavity. If you can get some of the rub under the skin, that would be great too.
Start by taking a 3-foot length of butcher’s twine under the chicken and crisscross it over the point of the breast.

Recipe process shot collage group one showing seasoning the whole chicken with spice rub, trussing the chicken, and placing the chicken on a wire rack.

Pull the string tight and wrap it back under the legs. Secure the legs together with a knot and cut off the excess. The wings can be secured with another piece of string. Once the chicken is secured, you can either place it on a wire rack lined baking sheet and set it in the fridge overnight, or allow it to sit with the spice at room temperature for 1 hour. Note: You can truss the chicken and hold the wings in one shot by starting with the string under the neck area, wrapping the wings, and moving on to this step.
While this recipe is for 1 chicken, it’s easy to do 2 chickens at once, and I’ve done it several times. Though I haven’t tried it yet, I’m pretty sure 3 chickens would just fit.
Pictured is the ring, which attaches to the top of the kettle and the rod and prong clamps.
If you dry-brined the chicken overnight, remove it from the fridge 1 hour before cooking. Slide one clamp with prongs on the handle side of the rotisserie rod. Insert the non-clamp side of the rod through the chicken and then slide the other pronged clamp onto the rod. Center the chicken, then insert the prongs into the chicken to secure it and prevent it from moving during the cooking process. Make sure to tighten the clamps so that they don’t move. Since I’m using 2 chickens in these photos, I just press the chickens together, and they hold well during the cooking process.

Collage two showing the Only Fire Weber attachment ring and rod with prongs, sliding the chickens onto the rod, placing the wireless thermometer probe into the breast meat, and the chicken roasting over the rotisserie.

If using a wireless thermometer, insert the probe into the thickest part of the breast. In the photo, it’s reading 49°F internal, which is about right for a chicken that has been out of the fridge for 1 hour.
Prepare the charcoal grill by removing the grate and heating a large chimney of Kingsford briquette coal (about 4.5 pounds). Once the coal is almost grayed out toward the top of the chimney (about 15 minutes), dump the coal into the grill. Spread the coal into two sections, leaving room for a drip pan in the center. Pour 1 cup of water into the pan. Place another 7 unheated briquettes on each side of the two sections of coal, making sure the unheated briquettes are in contact with the hot coals. Place the rotisserie ring onto the grill.
Slide on the wired turning attachment and plug it in. Place the secured rod with the chicken onto the ring and slide the end of the rod into the wired attachment box and turn it on.
Immediately cover the grill.

Collage three showing the rotisserie chicken turning on the weber attachment, covering the grill, showing the bottom damper, and the finished fully cooked rotisserie chicken.

The goal is to cook at 350-400°F covered. To do this, adjust dampers as required. If the temp is running too hot, decrease the amount of oxygen by turning the bottom damper to the left. If the temp is still running too hot after about 15 minutes, almost close the top damper.
Once the chicken reaches 160°F, turn off the rotisserie and, with heat-proof gloves, remove the chicken and transfer it to a cutting board. Let the chicken rest for 10 minutes before removing the clamps and sliding it off the rod. The chicken can be broken down for just meat or enjoyed whole.

Top tips

The coal. I strongly recommend using Kingsford briquettes as they heat more evenly. I’ve used both lump coal (above pics) and briquettes and prefer the briquettes for sure. Lump is better for when you need higher heat, as it runs hotter but also dies out quicker than briquettes. Save the lump for when you make a grilled tomahawk ribeye.
The tools. In addition to the grill and rotisserie attachment, a wireless thermometer is essential here if you want a true set it and forget it rotisserie chicken. Otherwise, you’ll need to keep checking the temp with an instant-read probe thermometer. You’ll also need a drip pan filled with a cup of water, which serves as a vessel to catch the drippings from the chicken, but also helps to keep the chicken moist as it acts as a heat sink to lower the coal temperature. Get even more use out of it by omittin the water and placing some chunks of potatoes tossed with olive oil, salt, pepper, and 1/2 cup of chicken stock in the pan to roast as the chicken spins on the rotisserie. The drippings will further flavor the potatoes.
The heat. The bottom and top dampers of your grill serve to regulate the heat. Just be sure not to close them entirely, as the lack of oxygen will extinguish the coal. If you find the grill is running at a temp higher than 450°F, almost close both dampers to lower the heat, leaving them slightly cracked to still allow the flow of oxygen. The target temp for cooking the chicken is 350-400°F.

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