Garlic-Lemon Rotisserie Chicken

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 12/3/21
Garlic-Lemon Rotisserie Chicken

Will Heap / Getty Images
Prep: 15 mins
Cook: 100 mins
Total: 115 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
767 Calories
45g Fat
17g Carbs
74g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 767
% Daily Value*
Total Fat 45g 57%
Saturated Fat 12g 59%
Cholesterol 284mg 95%
Sodium 572mg 25%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 74g
Vitamin C 74mg 371%
Calcium 91mg 7%
Iron 6mg 35%
Potassium 888mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Why spend a lot of money buying store-made rotisserie chicken when you can make it yourself at low cost with big, bold flavors? There's no need to buy precooked chicken if you follow our easy recipe for deliciously succulent garlic-lemon chicken. You'll need two fresh ingredients (lemon and garlic), good quality olive oil, and a trip to your spice aisle: Our flavorful dry rub is what injects the chicken with amazing flavors. Cumin, coriander, ginger, and paprika, among other more common spices, like salt and pepper, make for a delicious, easy rub. And other dried herbs can be added to taste to complement the overall flavor. Thyme, rosemary, and dried oregano are perfect additions to this rub. This recipe requires a few minutes of preparation and then it's mostly hands-off, with a few checks on the cooking process to ensure juicy and delicious meat.

Rotisserie chicken is an amazing dish to master as it makes wonderful lunches and dinners that often leave you with plenty of leftovers to repurpose into other filling and nutritious recipes. Use leftovers in sandwiches, wraps, salads, and casseroles. Even if you don't need a whole chicken or aren't feeding a large family, making this recipe is a good deal for many meals. It's fit for any occasion and can be served with roasted potatoes and salad or paired with classic mashed potatoes and coleslaw.

When buying a whole chicken, take into consideration a few details before making your purchase. First, look at the best-by date to ensure that the chicken still has at least three days of shelf-life (frozen chickens have a longer shelf life). Secondly, be sure to choose chickens that are pink with white or yellowish fat; dull and gray looking ones are likely to be old and tough. Finally, check the breast size and look for chickens that look plump with flesh that bounces back when you press into it. If it looks dry, with wrinkly skin, or is off in color or smell, skip it. For this recipe, you will need a grill spit attachment to secure the chicken before grilling it.

Ingredients

  • 1 (3 1/2 to 4-pound) whole chicken

  • 1 head garlic, cut in half, divided

  • 1 lemon, cut in half, divided

  • 2 tablespoons olive oil

For the Rub:

  • 2 teaspoons sweet paprika

  • 2 teaspoons sea salt

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon ground ginger

  • 1 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Preheat grill for high heat and arrange for rotisserie cooking. Remove fat found in the chicken cavity.

  3. Rub chicken with half of the garlic and then with half of the lemon.

  4. Combine the ingredients for the rub and apply some of it onto the outside of the chicken.

  5. Place the remaining lemon half and remaining garlic half inside the chicken.

  6. Truss the chicken.

  7. Brush the chicken's outside with oil.

  8. Add the remaining rub mixture on the outside.

  9. Securely place the chicken onto the spit.

  10. Cook the chicken until skin is a deep golden-brown color and meat is cooked through, for about 75 to 90 minutes. The internal temperature of the chicken should be between 165 F to 170 F/75 C when an instant-read thermometer is inserted in the thickest part of the thigh away from the bone.

  11. Transfer the chicken to a large platter and cover it loosely with aluminum foil. Allow chicken to rest for 5 to 7 minutes before carving.

  12. Enjoy.

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