Lemon, Rosemary, Paprika Rotisserie Chicken

by katerina on July 1, 2011

The sun is hot, the beer is cold and I am feeling motivated to grill things that require a low amount of intervention. Summer is all about relaxing and taking it slow, so what could be better for a big holiday weekend then a chicken cooked on a rotisserie?

Besides briefly setting this chicken on fire, I must say that my first attempt at using the rotisserie attachment for our barbecue was quite successful. The key was to heat up the barbecue, and then once it was hot, to turn off the main burners and only use the back burner to cook the chicken.

Lemon Zest, Paprika and Garlic

What made the chicken great was the crispy and flavourful skin with a moist and juicy flesh. I recommend serving this as a meal with a few easy salads which can be prepare ahead of time like the cold asparagus salad and grilled corn salad.

Print Recipe

Lemon, Rosemary, Paprika Rotisserie Chicken

(serves 4)

1 large spear rosemary (~1/4 cup leaves)
1 lemon
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon hot paprika
2 tablespoons butter
salt and pepper
1 chicken

Remove the leaves from the rosemary and zest the lemon. In a mortar and pestle bruise the rosemary and lemon zest and incorporate in the garlic. Transfer to a small microwavable bowl and add in paprika and mustard. Cut the lemon in half and add the juice of one half. Add butter and microwave on high for 30 seconds. Stir to fully emulsify. Add a healthy pinch of salt and a few grinds of freshly ground black pepper.

Remove the neck and any gizzards from the chicken. Pat dry. Sprinkle salt and pepper all over the inside and outside.

Heat up your grill until it is hot then turn off all the burners. Attach the chicken to your rotisserie and put your rotisserie burner on medium high for 10 minutes. Reduce the heat down to medium and start basting with the mixture. Baste every 30 minutes and start checking the temperature with a thermometer at the 1 hour mark. Cook until 165F or high internally. Allow to rest for 10 minutes before slicing.

Prep Time: 5 minutes | Cooking Time: 65 minutes | Total Time:70 minutes
Calories(approximate per serving): 400

{ 3 comments… read them below or add one }

Carole in Queens July 1, 2011 at 9:04 am

Love roasted chicken on the BBQ. I do it all the time right in a roasting pan as my rotisserie unit broke on my last Broilmaster after a very short life so I never replaced it with my new one. I love the rub you are using on this though and will try it very soon. Turning off some of the jets is essential as you direct here. Enjoy your chicken.


katerina July 1, 2011 at 10:00 am

@Carole – thats an awesome tip on how to do it without a rotisserie! Thanks so much.


Vik July 2, 2011 at 3:01 pm

Poor chicken if he only knew that Katia was going to cook … i mean burn him do death.


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