There are hundreds of different ways of roasting a rotisserie chicken. I am not bold enough to say that I have the best rotisserie chicken recipe at this point but I do have a nice starting point for you!
A perfect rotisserie chicken is going to be moist and flavorful on the inside with beautiful crispy skin on the outside. I do not bother with marinades or fancy paste rubs as they never really penetrate through the meat. To make my rotisserie chicken juicy I simply cheat by injecting it with a little under a cup of liquid the night before grilling. My favorite injection at the moment is Fat Free Creole Butter by Cajun Injections. Seriously great stuff that works wonders on pork loins as well. You can inject the breast in a couple places, the thighs, legs and even the wings. This bird had no choice other than to be exploding with flavor.
For a rub I use a simple mix of black pepper and Lawry’s seasoned salt. After the bird is injected and rubbed, get the bird on the spit, insert the forks deeply and truss the guy up. Don’t let the idea of trussing a bird freak you out; it is NOT hard. I use four pieces of butchers twine; one to tie the legs together, two to hold the wings against the breasts and one to snug up the legs/thighs. Trussing only takes about three minutes and makes a HUGE difference in how your bird turns out.
The next trick is figuring how how to set the burners on your Weber Genesis. I have tried many different configurations and what works best for me is to have the front and back burner set to Medium with the middle burner off.
If I have both burners set to High the skin gets burnt before the chicken is done. I have had pretty good luck just using the back burner set on High and the other two burners off but it takes about an hour longer.
Once you are set up, simply close the lid and let the bird spin for an hour and a half. I pull the chicken when it reaches an internal temperature of 170F in the breast.
Using a Weber rotisserie is a ton of fun. A rotisserie transforms an ordinary grilling session into a social event. How could anybody not love meat that has been skewered on a spit and slowly roasted on a grill?
This site is a resource guide to get you started with your rotisserie grilling adventures! This site covers the equipment and techniques you will need to get started. This site also has a ton of ideas for fun things you can grill with your Weber rotisserie.Weber Rotisserie Ribs
The Weber gas grills have been produced in a ton of different sizes so there is no such thing as a “universal” rotisserie for Weber gas grills. Heck, there are even different rotisseries for the Weber Genesis depending upon when yours was made. No problems though, this post will walk you through the gear you need to add a rotisserie to your Weber gas grill.
There has been a lot of progress with Weber kettle rotisseries in the past few years. There are now two excellent rotisseries kits available for the 22.5 inch kettle; Weber and Cajun Bandit. If I were buying a new rotisserie for my Weber kettle I would probably go with the Cajun Bandit. Here is a comparison of the Weber kettle rotisseries. Cajun Bandit also makes the only Weber 26.75 rotisserie on the market.
Whether your rotisserie is on a gas grill or a Weber kettle then one piece of grill bling you need to examine is the Rib-O-Lator. This is the add-on that lets you use your rotisserie for wings, burgers or vegetables.
Using a Weber rotisserie is pretty simple but there are some tips and tricks for making sure you will safely have a great rotisserie experience. Most of this stuff is common sense but all the same I thought folks might enjoy having five simple tips for using a rotisserie.
Don’t be fooled into thinking that the only thing you can do with a rotisserie is roast chickens! Here is a great collection of Weber rotisserie recipes. You can use your Weber rotisserie for ribs, pork loins, tri-tip, chicken wings and just about anything! If it can be cooked on a grill it can be cooked with a rotisserie!