Rotisserie on a Weber Kettle 26″ Grill

1 Whole Roasting Chicken (skin on)

1 tbps. Kosher Salt

1/2 tsp. Garlic Powder

1/2 tsp. Black Pepper Powder

1/2 tsp. Cayenne Pepper

1 tsp. Paprika Powder

1 tsp. Cajun Seasoning (Tony’s works great)

1 tbsp. Olive Oil

Directions

Marinate:

1. Dry the chicken with paper towels and add olive oil and rub throughout chicken.
2. Combine all ingredients and rub on to the chicken until it sticks to the chicken like a light paste.
3. Marinate refrigerated overnight or on the counter for at least 3-4 hrs.

BBQ:

1. Prep charcoals until they are white and fully lit.
2. Use 2 flat skewers to truss the chicken legs tightly like below.
   
3. Setup 2 zones fully lit using the charcoal baskets.
   
4. Lay the skewer across an open fire without it touching the grates.
5. Turn skewers every 5-10 minutes until a brown color is achieved on all sides of the chicken and the internal temperature of the thighs reach 165F.
6. Serve with sumac onions, fresh parsley, or hummus.

Tips

• For best results marinate overnight in refrigerator.
• Smaller chickens will be better for this method and are easier to rotate.
• Dry brining overnight will also give a much more crispier chicken if you prefer that on your rotisserie chickens.
• Coals should be white and ashed over, not on fire or unlit.
• I used skewers about 1/2″ in diameter and around 30″ long to be supported on the 26″ Weber. Using a secondary larger skewer can help if the chicken needs to be supported while turning as well.
• This method worked great without spending a small fortune on a rotisserie kit which doesn’t exist anymore for the 26″ kettle anymore.