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Rotisserie Chicken Recipe

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This recipe for Rotisserie Chicken, by , is from Margaret's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Margaret Black


1 5 lbs chicken
4 Tbsp canola oil
1 Tbsp onion powder
1 tsp garlic powder
1/4 cup ketchup
2 tsp brown sugar
1 tsp thyme
1/2 tsp each ground ginger, paprika, and dry mustard
1/4 tsp each savory and allspice
2 tsp Kosher salt or to taste (divided)

Preheat your grill to medium-hot (350-375 degrees F.)

In a medium bowl mix together all the ingredients to make a paste, except
the chicken.

Rinse the chicken and pat dry. Sprinkle 1 tsp. of Kosher salt into the cavity of the chicken.

Truss the chicken and insert the rotisserie skewer.

Place an aluminum foil pan full of water on the grill under where the
chicken will be on the rotisserie. Replenish the water as needed during the
cooking process. This will help keep your chicken moist and juicy. It will also
help reduce grease flare-ups.

Place the chicken on the rotisserie.

Using about 1/3 of the paste brush it all over the chicken.

Keep the lid closed to maintain a constant temperature.

After 30 minutes brush another 1/3 of the paste on the chicken.

Wait another 45 minutes and brush the remaining paste onto the chicken.

Continue to cook the chicken until you have an internal temperature of 165
degree F in the thigh.

Preparation Time:
Preparation Time:
2 hours




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