The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 19, 2009
Very messy but well worth it! It is so moist and tastes like a pro made it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 12, 2009
This was fantastic! Very moist. I just tasted the skin since I pull the skin off. Very tasty! Will make this again.
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Photo by Denise D
Living In: Wyandotte, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 17, 2009
I followed the tips for tying the legs and wings, this was my first rotisserie experience and it couldn't have turned out better! I got rave reviews from company and looked like I was a gourmet cook!! Always a treat!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 9, 2009
Great recipe! I made it pretty much exactly as written, then used the rotisserie attachment on my grill. I did tie the legs and wings with kitchen twine, as suggested, and the wings still came out crispy and delicious, but not burnt. I also used apple wood chips in a smoker box which complemented nicely. Even my picky 17-year-old bro-in-law thought it was "wicked". How's that for a complement?
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Cooking Level: Intermediate

Living In: Almonte, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 8, 2009
My husband made this in our rotisserie and it was awesome! We used olive oil instead of butter. The kids loved it!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 7, 2009
Excellent!! Used several of the suggestions to make mine unique. My cooking time was about 20 minutes less with a rotisserie burner at the back on my grill. I checked it at 1:15 and it was at 194. Still very juicy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 31, 2009
This was excellent, but I made several changes: 1/2 olive oil and 1/2 butter, added garlic powder, onion powder, lemon pepper instead of black, used the salt and paprika, stuffed chicken with onion and lemon wedges, and filled the drip pan with white wine and lemon juice. Easy recipe and amazing flavor.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 11, 2009
This is simply delicious!! I added some garlic and onion powder to the melted butter. The skin got perfectly crispy and the meat was wonderfully moist. I made 2 chickens at once and everyone loved them.
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Cooking Level: Intermediate

Home Town: New London, Wisconsin, USA
Living In: Appleton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 9, 2009
Fantastic and uber simple!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 3, 2009
Great recipe, added my own twist to it. To the recipe above I added; 1Tbs ground rosemary 1Tbs Garlic powder 3Tbs Olive oil As well as the added ingredients, I also filled a drip pan with white wine and put it under the rotating chicken. Very moist and delicious chicken.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 28, 2009
This was just ok for me. My husband liked it, but I didn't think it was worth all the money and time it took to make it. Store bought is much better and cheaper by far! All flavor was in the skin-which i don't eat. Meat was bland and I had to dip it in bbq sauce.
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Cooking Level: Intermediate

Home Town: Cedaredge, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 24, 2009
I will NEVER prepare a whole chicken any other way. This is SO good.
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Cooking Level: Expert

Home Town: Yuba City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 18, 2009
Great recipe just perfect everyone loves it don't change anything mouth watering Thanks !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 14, 2009
My first attempt at using the rotisserie on our new gas grill. What a delicious chicken, so moist and tender! Followed suggestions of tying string around legs and wings...thank goodness! Would have been disaster otherwise! Basting sauce is delicious! Try this recipe - you won't be disappointed!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 13, 2009
Mine came out just perfect! It was very tender and juicy. Will make it again for guests anytime.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 12, 2009
amazing! turned out perfect! thanks! i found 350 was best(all 3 burners on low). make sure you tie up the legs/wings. i would recommened adding some liquid in the drip pan BEFORE you start cooking as well. i used some cheap beer :) in addition to the wonderfully simple recipe..... i stuffed the cavity with lemon wedges, garlic and various herbs. i HIGHLY recommend doing this. kept the bird nice and juicy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 4, 2009
We recently got a new gas grill & rotisserie.This was the first recipe we tried, and it was scrumptious!! The second time, I omitted the salt & added 1/2tsp. garlic powder, 1tsp. onion poweder and 1tsp. lemon pepper. To the melted butter, I added 1/2 cup lemon juice. Wonderful!! We will use this recipe many times this summer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 26, 2009
This recipe was so easy, my husband (who doesn't cook) was able to make this almost entirely by himself. He thought that salt, pepper, paprika and butter sounded too dram though, so he used lemon pepper, oregano and garlic too! This recipe is great as a blank canvas and you can add whatever flavors you like.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 20, 2009
Was very good. I used two four pound chickens. I put a drip pan down and used the 2 outside burners plus the sear machine in our grill set up for our Rotisserie. I also tied the legs and wings together like other reviewers. My only complaint was it was a little dry but that was mostly our fault because we don't think we seared properly (first time using!!lol) It smells WONDERFUL cooking! Will definately try again. Thank you for the recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 19, 2009
Absolutely loved this recipe. I used a 7lb chicken and took the advise of other reviewers and added 1 tsp of garlic powder and combined olive oil with the melted butter. I made sure I had a drip pan below the chicken and only used the outside burners. I also used wire to tie the bird securely and cooked it about 2 hours. Everything else I followed exactly as the other reviewers said. The skin came out cripy brown and the meat was so juicy it fell apart with a fork. I used a 9" cake pan for the drip pan and started out with about 1/2 of water to prevent any grease fire. During the 2 hours I basted frequently and had to add about 1 pint of water to refill the pan. This will be my recipe for rotisserie chicken for a long time. It is a make again in my house.
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