Rotisserie Chicken on Gas Grill: Easy Step-by-Step Guide

There’s something irresistible about a perfectly roasted rotisserie chicken, with its crispy skin and moist, tender meat. While this dish might seem daunting to some, ...

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Calvin Lamb

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Rotisserie Chicken on Gas Grill Featured

There’s something irresistible about a perfectly roasted rotisserie chicken, with its crispy skin and moist, tender meat. While this dish might seem daunting to some, with the right equipment and technique, you can easily achieve restaurant-quality results right in your backyard.

In this article, we will walk you through the step-by-step process of rotisserie chicken on a gas grill, unlocking the secrets to achieving a flavor-packed, succulent chicken every time.

As a food blogging expert, I can confidently say that rotisserie chicken on gas grill is one of my all-time favorite dishes to prepare and enjoy. The taste of succulent chicken, infused with the subtle smokiness from the grill, is simply unmatched. Whether you’re a seasoned griller or a beginner, this dish is perfect for impressing guests or simply indulging in a homemade gourmet meal.

Recommended Cooking Equipment and Effective Usage

To make the most of your rotisserie chicken on a gas grill, you’ll need the following equipment:

  1. Gas Grill with Rotisserie Attachment: Ensure your gas grill comes with a rotisserie feature or has the option to attach one. This accessory allows the chicken to rotate evenly, ensuring even cooking and that coveted crispy skin.
  2. Spit and Forks: The spit is the metal rod that holds the chicken in place, while the forks secure it. Opt for high-quality, stainless steel spit forks to prevent any mishaps during the cooking process.
  3. Infrared Rear Burner (optional): Some gas grills come with an infrared rear burner that adds extra heat for searing the chicken skin, enhancing its crispiness.

Rotisserie Chicken on Gas Grill: The Comprehensive Recipe

Yield: 4

Rotisserie Chicken Recipe

rotisserie chicken on a gas grill

The Comprehensive Rotisserie Chicken Recipe" evokes a sense of culinary nostalgia. The slow turning of the chicken over a gas grill, allowing it to baste in its juices, is both an art and a testament to patience. The golden, crisp skin contrasted with tender meat beneath reaffirms why this method remains a timeless favorite in grilling.

Prep Time 15 minutes
Cook Time 2 hours
Marinating Time 2 hours
Total Time 4 hours 15 minutes


  • 1 whole chicken (3 to 4 pounds), giblets removed
  • 2 tablespoons of fine sea salt
  • Your favorite dry rub or marinade (homemade or store-bought)
  • 1 lemon, cut in half
  • Spit forks


    1. Preparation and Trussing:

    • Rinse the chicken under cold water and pat it dry with paper towels.
    • Truss the chicken to ensure even cooking and to keep the wings and legs close to the body.

    2. Dry Rub or Marinade:

    • Generously season the chicken with fine sea salt and your chosen dry rub or marinade. Make sure to coat both the outside and inside of the chicken for maximum flavor.

    3. Chill Time:

    • Place the seasoned chicken in a large resealable bag or a covered dish and refrigerate for at least 2 hours or, ideally, overnight. This helps the flavors penetrate the meat and tenderize it.

    4. Preparation for Grilling:

    • Preheat your gas grill to medium-high heat (around 350-375°F).
    • Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking.

    5. Setting up the Rotisserie:

    • Slide the spit through the cavity of the chicken, ensuring it is centered.
    • Secure the chicken in place using the spit forks, making sure it is tightly held.

    6. Grilling Process:

    • If your gas grill has a rear infrared burner, turn it on to high heat. Otherwise, keep the main burners on medium-high.
    • Place a drip pan filled with water or an aluminum pan below the chicken to catch any dripping fat.

    7. Rotisserie Cooking:

    • Insert the spit into the grill and turn on the rotisserie motor to start rotating the chicken.
    • Grill the chicken with the lid closed for approximately 1.5 to 2 hours, or until the thickest part of the breast registers 165°F on a meat thermometer.

    8. Basting (Optional):

    • If you prefer an extra flavorful and crispy skin, baste the chicken with your chosen marinade or melted butter every 30 minutes during the grilling process.

    9. Resting and Carving:

    • Once the chicken reaches the desired temperature, turn off the grill and carefully remove the spit.
    • Allow the chicken to rest for 10 minutes before carving to retain its juices.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 250Total Fat: 12gCarbohydrates: 0gFiber: 0gProtein: 32g

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    Serving Suggestions and Suitable Side Dishes:

    Rotisserie chicken pairs perfectly with a variety of side dishes. Here are some delicious options to consider:

    1. Potatoes and Onions: Toss baby potatoes and sliced onions with olive oil, salt, and pepper, and grill them alongside the chicken for a flavorful and complementary side.
    2. Grilled Vegetables: Asparagus, zucchini, bell peppers, or any of your favorite veggies can be lightly brushed with olive oil and grilled to perfection.
    3. Green Salad: A fresh green salad with a zesty lemon vinaigrette adds a refreshing touch to balance the richness of the chicken.
    4. Corn on the Cob: Grill fresh corn on the cob, slathered with butter and sprinkled with salt, for a classic summer side.

    Useful Tips and Common Mistakes to Avoid:

    1. Brining or Overnight Marinade: For even more succulence and flavor, consider brining the chicken in a liquid brine or marinating it overnight before grilling.
    2. Chill Time and Trussing: Don’t skip the chill time, as it enhances the flavors. Additionally, trussing the chicken ensures even cooking.
    3. Monitoring Grill Temperature: Keep an eye on the grill temperature to avoid overcooking or undercooking the chicken.
    4. Proper Basting: If basting the chicken, do it quickly and avoid opening the grill for extended periods to retain heat.


    Rotisserie chicken on a gas grill is a culinary adventure that results in a deliciously crispy and tender meal that will impress both family and friends. With the right techniques, your chicken will have that perfect golden-brown skin and mouthwatering flavor. Whether you’re a seasoned griller or a newbie, this guide equips you with the knowledge and confidence to create a memorable and delightful rotisserie chicken experience right in your backyard. So, fire up your gas grill, follow these steps, and savor the irresistible taste of rotisserie perfection!

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    Can you rotisserie on a gas grill?

    Yes, many gas grills come with a rotisserie attachment or have an option to add one. Rotisserie cooking on a gas grill offers even heat and constant rotation, ensuring uniformly cooked and juicy meat.

    How to cook a rotisserie chicken on a Weber gas grill?

    For a Weber gas grill, first set up the rotisserie attachment. Preheat the grill, ensuring burners are set to indirect heat. Place the chicken on the spit, secure with forks, and cook with the lid closed until the chicken reaches an internal temperature of 165°F.

    What is the best temperature for rotisserie chicken?

    The optimal temperature for rotisserie chicken is between 350-375°F. Maintaining this temperature ensures the chicken is cooked thoroughly while remaining juicy and tender inside with crispy skin outside.

    How to cook chicken on a gas grill?

    For general grilling on a gas grill, first preheat the grill. Season your chicken pieces, place them on the grill over medium heat, and cook, turning occasionally, until they reach an internal temperature of 165°F.

    Can I use a marinade instead of a dry rub?

    Absolutely! A marinade adds more depth of flavor and keeps the chicken juicy. Just ensure that it’s not too thick to avoid drips into the grill.

    Do I need to remove the giblets from the chicken before grilling?

    Yes, remove the giblets from the chicken’s cavity before seasoning and grilling.

    Do I need to remove the giblets from the chicken before grilling?

    Yes, remove the giblets from the chicken’s cavity before seasoning and grilling.

    Can I grill vegetables alongside the chicken?

    Definitely! Grilling vegetables alongside the chicken is a great idea and adds a tasty complement to your meal.

    How do I know when the chicken is done?

    Use a meat thermometer to check the internal temperature. The thickest part of the breast should read 165°F.

    What’s the best way to carve a rotisserie chicken?

    Start by removing the spit and then carve the chicken by separating the legs, thighs, and wings. Slice the breast meat against the grain for tender slices.

    Can I cook other meats using the rotisserie on a gas grill?

    Absolutely! The rotisserie attachment works well with other meats like pork roasts, lamb, and even whole fish.

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