Rotisserie cooking is a fantastic way to add versatility to your grill, whether you cook on charcoal or gas. Most grills have a rotisserie option and most current ones are equipped with special rotisserie burners. Whichever way you grill, rotisserie cooking is the perfect way to cook larger items such as whole chickens, roasts, or legs of lamb.
The rotisserie method helps meats remain moist because the turning action bastes the meats in their own juices. Give your rotisserie a try with one of these great recipes.
01 of 10
Along the East Coast of the United States, particularly in the Washington DC area, a culinary phenomenon was launched with this Peruvian roasted chicken recipe. Although this isn't a 100-percent traditional Peruvian recipe, the flavors are bold and the meat is juicy and tender.
Marinate the whole chicken in cumin, paprika, garlic, oil, and lemon juice for at least 2 hours. If you have the time, leave the chicken in the marinade for longer, but no more than a day. Roast on your grill for 1 hour and 30 minutes and check the temperature for doneness (175 F in the thigh). Ready in 1 hour and 30 minutes plus 2 hours of marinating time.
02 of 10
This pork roast gets a double dose of flavor. First, a rub soaks into the meat overnight before it hits the spit. Then once the meat is on the rotisserie, it is basted low and slow with an incredible sweet bourbon sauce.
For this recipe, you need a 1-to-6 lb roast pork shoulder. To get the best results, the night before, apply a dry rub made from a mixture of sugar, peppercorns, mustard, paprika, garlic, and onion powder. A roasting time on the grill of 3.5 to 4 hours will give you a tender, perfectly cooked meat. Mop every 20 minutes with a mixture of bourbon, sugar, ketchup, mustard and corn syrup. Ready in 4 hours plus marinating time with the dry rub.
03 of 10
We've all probably picked up a rotisserie chicken at the store because they make a convenient and quick meal. Well, this is the better version of that chicken, so juicy and tender, with crispy skin and all the right seasonings without the extra saturated fats.
A simple mixture of honey, lime, salt, pepper, and paprika is all that it takes to make something special out of a chicken. Baste your chicken with the sauce and cook for 50 minutes at 400 F. Ready in 1 hour.
04 of 10
The wine and herb marinade for this leg of lamb enhances the natural flavors and gives the meat amazing moisture and flavor. Save some of the marinade for basting the leg while it cooks, and present to the dinner table a beautiful leg of lamb that is tender inside with a crusty and chewy outer layer.
You'll need a 7 lb leg of lamb, which you have to marinate for 2 hours in a mixture of olive oil, herbs, beef stock, seasonings, and several herbs and spices. Cook your lamb on the rotisserie spit for 20 to 30 minutes per pound. Rest the meat for 15 minutes before slicing. Ready in approximately 2 hours plus marinating time.Continue to 5 of 10 below.
05 of 10
This flavorful and underrated cut of meat is a budget-friendly alternative for when you have many guests. Our eye of round roast cooked on the rotisserie spit is simply perfect. You'll end up with juicy meat that you can serve with potatoes and salad, or make it part of a sandwich bar with different sauces, vegetables, and types of bread.
Make a marinade with oil, celery seeds, garlic, salt, thyme, pepper, rosemary, and sage. Leave the meat to rest in the fridge overnight and for up to a day. Roast for about 1 hour and 30 minutes, basting with a sauce made out of the cooked marinade. Rest the meat for 10 minutes and slice against the grain. Ready in 1 hour and 40 minutes plus the marinating time.
06 of 10
Boneless or not, this is one of the best ways to cook a prime rib. The self-basting of the rotisserie keeps it from drying out while the roast cooks to perfection; the meat you'll serve is tender, flavorful, and the perfect shade of pink. This preparation doesn't need to marinate; you just have to rub the meat with a combination of spices, herbs, olive oil, vinegar, and seasonings.
Place the meat on the spit and cook until the internal temperature reaches 120 F for rare and 140 F for medium. Ready in 4 hours and 20 minutes for a 4-to-5 lb roast.
07 of 10
Greeks know how to cook their lamb, and this recipe is here to prove it. The classic herby Greek flavors hit all the right tastebud spots with this magnificent recipe. A zesty marinade of lemon juice, spices and herbs cover the meat for 6 hours. Once on the rotisserie spit, the leg cooks for approximately 2 hours, providing juicy inner meat and a crusty and delightful outer layer.
Make a herby dressing with oregano, lemon juice, thyme, olive oil, salt and pepper, and serve it on the side for guests to pour it on top of their meat. Ready in 2 hours and 25 minutes for a 4 lb leg.
08 of 10
Most people cook their holiday turkeys in the oven but don't miss out on the possibility of making a rotisserie turkey for your next family gathering. If you have sturdy and resistant rotisserie equipment, this is the recipe you were looking for.
Mix seasonings and herbs and rub your turkey the night before. Leave to rest in the fridge. Stuff the turkey cavity with apples, onions and carrots and secure it to the rotisserie spit. The cooking times are similar to those for a turkey that's in a 350 F oven, so for a stuffed 12 lb turkey, you're looking at 4.5 to 5.5 hours on the spit.Continue to 9 of 10 below.
09 of 10
This flavorful and tender pork is perfect on the rotisserie, where it can baste in its own juices, keeping it moist and tender. You'll need 2 whole pork tenderloins, or about 1.5 lbs of meat. Marinate them in garlic, herbs, oil, seasonings and chili powder for at least 2 hours and up to 12.
Once you have secured them on the rotisserie spit, cook them for approximately 30 minutes or until the inner temperature reaches 160 F. The meat should rest for at least 10 minutes before slicing. Ready in under 1 hour.
10 of 10
You can get away with simply warming up your ham before serving, but by putting it on the rotisserie you have the opportunity to add flavor and let the heat of the grill form a perfect sugar crust.
Depending on the size of your ham, you're looking at 13 minutes per pound of ham for it to be ready. Make a glaze with honey, cloves, cinnamon and lemon juice and glaze the ham for the last 15 minutes of cooking time to help build a crunchy, sweet crust. Sprinkle brown sugar to make an even harder outer layer.