I love exploring new flavors, and these rotisserie chicken recipes are some of my favorites! From the classic herb and garlic to the exotic Moroccan spiced, there’s something for everyone.

Discover how lemon pepper, barbecue smoked, and even Peruvian-style rotisserie chickens can transform dinner into an unforgettable experience. Let’s savor each delicious bite together!

The 12 Best rotisserie chicken recipes

1. Classic Herb and Garlic Rotisserie Chicken

Classic Herb and Garlic Rotisserie Chicken features a whole chicken flavored with olive oil, minced garlic, sea salt, black pepper, fresh thyme, and rosemary. It’s an aromatic and mouthwatering dish cooked to perfection.

Ingredients

1 whole chicken (about 4-5 pounds)
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped

Instructions

1. Preheat your rotisserie or prepare your grill for indirect cooking with the rotisserie attachment.

2. In a small bowl, mix together the olive oil, minced garlic, sea salt, black pepper, thyme, and rosemary to form a paste.

3. Pat the chicken dry with paper towels and rub the herb and garlic paste all over the chicken, making sure to coat it evenly.

4. Truss the chicken and place it securely on the rotisserie spit. Cook the chicken over indirect heat until internal temperature reaches 165°F (about

1.5 to 2 hours), basting occasionally with any remaining herb mixture. Rest before carving.

2. Lemon Pepper Rotisserie Chicken

Lemon Pepper Rotisserie Chicken combines succulent whole chicken with zesty lemon pepper seasoning, fresh lemon, and crushed garlic, all enhanced with olive oil and a sprinkle of salt and black pepper for a flavorful delight.

Ingredients

• 1 whole chicken (about 4 pounds)
• 2 tablespoons lemon pepper seasoning
• 1 lemon, halved
• 3 cloves garlic, crushed
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat your rotisserie oven according to the manufacturer’s instructions.

2. Rub the chicken inside and out with olive oil, lemon pepper seasoning, crushed garlic, salt, and black pepper.

3. Stuff the cavity of the chicken with the halved lemon.

4. Secure the chicken on the rotisserie spit and cook in the rotisserie oven for about

1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Let the chicken rest for 10 minutes before carving.

3. Barbecue Smoked Rotisserie Chicken

Barbecue Smoked Rotisserie Chicken is a deliciously smoky and flavorful dish featuring a whole chicken seasoned with smoked paprika, garlic powder, onion powder, and cayenne pepper, slowly cooked on a rotisserie.

Ingredients

1 whole chicken (about 4-5 pounds)
2 tablespoons olive oil
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
Salt and black pepper to taste

Instructions

1. Preheat your grill or smoker to 300°F (150°C) and set it up for indirect cooking.

2. Rinse the chicken inside and out, then pat dry with paper towels. Rub the entire chicken with olive oil.

3. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub this spice mixture all over the chicken, ensuring even coverage.

4. Secure the chicken on the rotisserie spit and tighten the forks. Place the spit onto the grill or smoker and let it cook slowly, closing the lid. Smoke the chicken for about

1.5 to 2 hours or until an internal temperature of 165°F (74°C) is reached in the thickest part of the meat. Let it rest before carving.

4. Honey Mustard Glazed Rotisserie Chicken

Honey Mustard Glazed Rotisserie Chicken is a simple, delicious dish featuring a store-bought rotisserie chicken enhanced with a homemade glaze of honey, Dijon mustard, olive oil, lemon juice, and garlic powder.

Ingredients

• 1 whole rotisserie chicken
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, garlic powder, salt, and pepper until well combined.

3. Place the rotisserie chicken in a baking dish. Brush the honey mustard glaze over the entire chicken, ensuring it is evenly coated.

4. Bake in the preheated oven for about 15-20 minutes, or until the glaze is caramelized and the chicken is heated through. Remove from oven and let it rest for a few minutes before serving.

5. Cajun Spiced Rotisserie Chicken

Cajun Spiced Rotisserie Chicken is a succulent whole chicken infused with olive oil, Cajun seasoning, garlic powder, onion powder, and smoked paprika, delivering bold flavors perfect for a delicious homemade rotisserie experience.

Ingredients

1 whole chicken (3-4 pounds)
2 tablespoons olive oil
3 tablespoons Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste

Instructions

1. Preheat the rotisserie or grill for medium-high heat. Pat the chicken dry with paper towels.

2. Rub the whole chicken with olive oil, ensuring it’s coated evenly. Season the chicken generously with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper.

3. Secure the chicken onto the rotisserie spit, ensuring it is tightly fastened. Cook the chicken on the rotisserie for about

1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.

4. Remove the chicken from the rotisserie and let it rest for 10-15 minutes before carving and serving.

6. Peruvian-Style Rotisserie Chicken

Peruvian-Style Rotisserie Chicken is a savory, aromatic dish featuring a whole chicken marinated in a blend of olive oil, soy sauce, lime juice, garlic, cumin, and paprika, then cooked until perfectly crispy and juicy.

Ingredients

• 4-pound whole chicken
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 5 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon paprika

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Instructions

1. In a bowl, mix olive oil, soy sauce, lime juice, minced garlic, ground cumin, and paprika to create a marinade.

2. Rub the marinade evenly over the chicken, ensuring it is well coated both under the skin and inside the cavity. Let it marinate in the refrigerator for at least 4 hours, preferably overnight.

3. Preheat the rotisserie or oven to 375°F (190°C). Place the chicken on the rotisserie spit or in a roasting pan. Cook for

1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.

4. Let the chicken rest for 10 minutes before carving. Serve with your choice of sides.

7. Thai Coconut Curry Rotisserie Chicken

Thai Coconut Curry Rotisserie Chicken combines succulent pre-cooked shredded chicken with creamy coconut milk, aromatic Thai red curry paste, and a touch of savory fish sauce, garnished with fresh basil leaves for a delightful meal.

Ingredients

• 1 whole rotisserie chicken, pre-cooked and shredded
• 1 tablespoon vegetable oil
• 2 tablespoons Thai red curry paste
• 1 can (1

  3.5 oz) coconut milk

• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Fresh basil leaves, for garnish

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Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the Thai red curry paste and sauté for about 1 minute until fragrant.

2. Stir in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.

3. Add the shredded rotisserie chicken to the skillet, stirring to ensure it’s thoroughly coated with the curry sauce. Simmer for 5-7 minutes until the chicken is heated through.

4. Garnish with fresh basil leaves before serving. Enjoy your Thai Coconut Curry Rotisserie Chicken with steamed rice or noodles!

8. Greek Lemon and Oregano Rotisserie Chicken

Greek Lemon and Oregano Rotisserie Chicken is a savory dish featuring a whole chicken marinated in olive oil, lemon juice, dried oregano, and garlic. It’s a simple yet flavorful recipe perfect for any occasion.

Ingredients

• 1 whole chicken (about 4 to 5 pounds)
• 1/4 cup olive oil
• Juice of 2 large lemons
• 2 tablespoons dried oregano
• 4 cloves garlic, minced
• Salt and pepper to taste

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Instructions

1. In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper to create a marinade.

2. Rub the marinade all over the chicken, including under the skin and inside the cavity. Allow the chicken to marinate in the refrigerator for at least 2 hours or overnight for best results.

3. Preheat the rotisserie to medium-high heat. Secure the marinated chicken onto the rotisserie spit, making sure it is balanced.

4. Cook the chicken on the rotisserie for approximately

1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (75°C). Let rest for a few minutes before carving and serving.

9. Harissa Marinated Rotisserie Chicken

I introduce harissa-marinated rotisserie chicken as a flavorful fusion of spicy harissa paste, olive oil, garlic, and cumin. This dish pairs a succulent whole chicken with a fragrant blend enhanced by lemon juice.

Ingredients

• 1 whole chicken (about 4 lbs)
• 3 tablespoons harissa paste
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. In a small bowl, mix harissa paste, olive oil, garlic, lemon juice, ground cumin, salt, and pepper to form a marinade.

2. Pat the chicken dry with paper towels and rub the marinade all over the chicken, ensuring it gets under the skin and inside the cavity. Let it marinate in the refrigerator for at least 2 hours, preferably overnight.

3. Preheat your rotisserie. Place the marinated chicken on the spit, securing it well, and cook on medium-high heat for about

1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).

4. Let the chicken rest for 10 minutes before carving and serving.

10. Maple Bourbon Rotisserie Chicken

Maple Bourbon Rotisserie Chicken combines a whole chicken with a savory-sweet marinade of maple syrup, bourbon, olive oil, soy sauce, garlic, and smoked paprika, resulting in a deliciously glazed, flavorful roasted dish.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 1/4 cup pure maple syrup
• 1/4 cup bourbon
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika

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Instructions

1. In a bowl, mix together the maple syrup, bourbon, olive oil, soy sauce, minced garlic, and smoked paprika to create a marinade.

2. Place the chicken in a large resealable bag or container and pour the marinade over it. Seal and refrigerate for at least 4 hours or overnight.

3. Preheat the rotisserie to medium heat. Remove the chicken from the marinade and reserve the marinade for basting.

4. Secure the chicken on the rotisserie spit and cook, basting occasionally with the reserved marinade, for about

1.5 to 2 hours or until the internal temperature reaches 165°F. Let it rest for 10 minutes before serving.

11. Szechuan Peppercorn Rotisserie Chicken

Szechuan Peppercorn Rotisserie Chicken is a dish featuring a whole chicken seasoned with Szechuan peppercorns, garlic, soy sauce, Shaoxing wine, sesame oil, and salt, creating a flavorful and aromatic culinary experience.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons Szechuan peppercorns
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon sesame oil
• 1 teaspoon salt

Instructions

1. Toast the Szechuan peppercorns in a dry pan over medium heat until fragrant, then grind them to a coarse powder using a mortar and pestle or spice grinder.

2. In a small bowl, combine the ground Szechuan peppercorns, minced garlic, soy sauce, Shaoxing wine, sesame oil, and salt to form a marinade.

3. Rub the marinade all over the chicken, including under the skin and inside the cavity. Let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight.

4. Preheat your rotisserie to a medium heat of about 375°F (190°C). Roast the marinated chicken on the rotisserie until the internal temperature reaches 165°F (74°C), which should take about

1.5 to 2 hours. Let the chicken rest for 10-15 minutes before carving and serving.

12. Moroccan Spiced Rotisserie Chicken

Moroccan Spiced Rotisserie Chicken features a whole chicken infused with aromatic spices like cumin, coriander, smoked paprika, and cinnamon. Olive oil blends these flavors into a delightful, aromatic dish ready for the rotisserie.

Ingredients

Whole chicken (about 3-4 pounds)
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
Salt and pepper, to taste

Instructions

1. In a small bowl, mix the olive oil with cumin, coriander, paprika, cinnamon, salt, and pepper to create a spice paste.

2. Rub the spice paste all over the chicken, ensuring it is evenly coated inside and out. Allow the chicken to marinate for at least one hour, or overnight in the refrigerator for more intense flavor.

3. Preheat your rotisserie to medium-high heat. Place the chicken securely on the rotisserie spit. Cook the chicken on the rotisserie for about

1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C).

4. Once cooked, remove the chicken from the rotisserie and let it rest for 10 minutes before carving and serving.