Easiest Rotisserie Chicken Recipe Ever

1. Remove the warming rack from your grill. Place the rotisserie motor on the mounting bracket. Turn the rear burner of your Napoleon on to high, typically between 450°F-500°F (232°C and 260·°C).
2. Remove the giblets and any excess fat from the chicken. Rinse and pat dry with paper towels.
3. Brush your chicken with oil, then sprinkle it with generous amounts of salt, pepper, and dried herbs, making sure that the chicken is evenly coated on all sides.
4. Using butcher's twine, truss the bird so that the wings and legs won't flop all over the place on the rotisserie.
5. Slide one rotisserie fork onto the spit rod, just a little more than halfway, and tighten the thumb screws so that they stay in place. Slide the spit rod into the chicken and press the chicken into the forks already on the spit rod. Slide the other set of forks onto the spit rod and push the sharp points into the meat, then tighten the thumb screw so that everything stays in place.
6. Place the whole setup onto the grill, making sure that the rotisserie chicken is centered on the rear burner. Turn on the rotisserie motor. Place a drip pan under your chicken and add the wine – use whatever you are drinking with the chicken.
7. You want to brown the chicken for about 15 minutes, or until it’s crispy on the outside. Turn down the grill so that the temperature lowers to about 350°F (177°C). Cook the chicken on the rotisserie for 20 minutes per pound until an instant-read thermometer reads 165°F (74°C).
   PRO TIP: Add smoke to this meal by placing a smoker tube, box, or a foil packet with wood chips over a burner set to low.
8. Using heat-resistant BBQ gloves, remove the chicken on the rotisserie from the grill. Place it on a board and remove the spit rod and forks. Cover with foil and maybe a towel, then rest the chicken for at least 10 minutes before carving. Use this time to make gravy from the wine and drippings.
9. When you're ready to carve, remove the twine and then cut around the leg and thigh, push the leg-quarter down until flat against the board, then carefully insert the knife into the hip joint and pop it out. Repeat on the other side. Then, remove the breast by following the meat down from the keel, and carving around the wishbone. You can come in close and leave the wings off, or on per your preference. Cut the breast meat into slices and separate the leg from the thigh meat. Serve everything with your favorite seasonal sides, potatoes, and don't forget the gravy.
10. Generally speaking, white wine goes with chicken, so try a white Burgundy, oaked chardonnay, or even a Beaujolais (available in red, rosé, and white). If beer is preferred, a light-bodied pilsner is refreshing and will contrast the flavors, while an English Ale’s malty sweetness and balanced bitterness will complement the dish.

How to Make Perfect Gravy:

1. To make the perfect gravy, melt your choice of fat in a saucepan over low to medium low heat. Whisk in an equal amount of flour.
2. Using about ¼ cup or less at a time, whisk in your liquid, whether it’s stock, drippings, or vegetable cooking water. Keep adding until you have the perfect gravy texture – whether you like it thick or thin.
3. Season to taste with salt and pepper.
   PRO TIP: If your gravy is too thick, add liquid to thin it out. If the gravy is too thin, bring it to a gentle simmer and allow it to reduce until you get the ideal texture.

Serve your rotisserie chicken up with the best seasonal sides, a glass of chilled Chardonnay or a crisp pilsner, and don’t forget the rich, silky gravy made from the drippings. One bite, and this will be your go-to Sunday roast! Maybe even your any-day-of-the-week roast. It’s also easy to mix things up with different herbs and spices, too! How do you jazz up this simple rotisserie chicken recipe? Share your BBQ chicken recipes, ideas, and photos on our social media pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!