Grilled Whole Chicken on a Spit

Ingredients

• 4 lb whole chicken
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 4 cloves garlic
• 1 tsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 1 whole lemon

Instructions

1. 1

   Pat the 4 lb chicken dry with paper towels. In a small bowl, mix 3 tbsp olive oil, 2 tsp smoked paprika, 4 minced garlic cloves, 1 tsp dried oregano, 1 tbsp salt, and 1 tsp black pepper into a paste.

2. 2

   Rub the paste all over the chicken, including under the skin and inside the cavity. Halve the 1 lemon and stuff both halves into the cavity. Let it sit at room temperature for 30 minutes.

3. 3

   If using a rotisserie, thread the chicken onto the spit, tying the wings and legs close to the body with kitchen twine. If using a vertical roaster, place the chicken over the center cone.

4. 4

   Preheat your grill to medium-high (about 375°F). Set up for indirect heat: place a drip pan under the chicken and arrange coals or burners on the sides.

5. 5

   Place the chicken on the grill over the drip pan. Cover and cook, turning the spit every 15 minutes if not motorized, until the skin is deeply golden and charred in spots, about 1 hour 15 minutes.

6. 6

   Check doneness: the thickest part of the thigh should reach 165°F, and juices should run clear when pierced. If the skin browns too fast, lower the heat to medium.

7. 7

   Rest the chicken on a cutting board for 15 minutes before carving. This lets the juices redistribute—don't skip it. Carve and serve with any pan drippings.

8. 8

   Optional: sprinkle with fresh herbs or a squeeze of lemon before serving, if you have them.

Tools you’ll need

• rotisserie spit or vertical roaster
• grill with lid
• instant-read thermometer
• kitchen twine
• small bowl
• cutting board

More recipes like this

• 

  Avocado Tomato Quinoa Salad

  30 min

• 

  Baked Pasta with Broccoli

  30 min

• 

  Arugula and Feta Bruschetta

  20 min

• 

  Beet and Fruit Salad with Goat Cheese

  50 min