Rotisserie chicken that’s delicious, juicy, and easy to prepare!
Prepping this dijon rotisserie chicken was quite simple. It takes only a couple of minutes to prepare the mustard mixture, then some of the mixture is placed inside the chicken cavity along with lemon wedges, and the rest is brushed on the chicken skin.
Although the mustard mixture doesn’t have many ingredients, the end result is incredibly flavourful. We absolutely love cooking rotisserie!
For this recipe we used Maille original prepared dijon mustard. This isn’t a partnership or collaboration and we’re not being payed to mention them. We just love their product!
Is it hard to cook rotisserie?
It’d not hard at all to cook rotisserie chicken! Once you figure out a system that works for you, it ‘s very easy. A few things I’ve learned over time:
- Keep the temperature consistent through-out the cook. Every BBQ is different, so play around with the burners until you find your BBQ’s groove. That means, adjust the temperature of your centre, end, and back burners until you find the perfect combination to cook evenly without burning the skin. It may take a few adjustments, but once you’ve got it you’ll know what the best combination is for your BBQ. Regardless, you’ll need to check on it throughout and make minor tweaks as necessary. For this recipe we used our Broil King Baron 590 (not a paid sponsorship).
- The back burner’s flame is the closest to the chicken, and the size of the chicken plays a factor in this too, so you may need to adjust the back rotisserie burner, occasionally, to prevent the skin from burning.
- Use clean baking sheets to work with the raw chickens. I wash them right away and then use them again to place and tent the cooked chickens. This reduces mess and keeps your other surfaces clean. Baking sheets are easy to wash.
- If you don’t already have a pair, purchase heavy duty heat resistant gloves to help you handle the hot spit after the chicken is cooked. I have an amazing pair of gloves that I got from Broil King.
- Don’t skip the tenting step! It’s easy to get excited and want to cut into the chicken right away. If you do this, most of the juices will be released onto your cutting board. By tenting the chicken, the juices redistribute back into the meat so you get a juicier chicken. Rotisserie goals!
- At first, it used to take me a while to get things going and I was left with a giant mess in the kitchen. Now I have s system that makes it super easy to cook up a couple of chickens with minimal mess. Find a process that works for you, and tweak it until you have a set of easy steps to get things cooking and keep your work space clean. Why not start with this dijon rotisserie chicken.
Isn’t outdoor grilling season over?
Maybe for some. For me personally BBQ season is year-round. I love cooking outside because there’s less mess in the kitchen and the food tastes amazing.
At this time of the year, I place a small shovel outside our back sliding door. I use it to shovel my way to the BBQ after heavy snow falls.
Also, that large stack of fresh snow on the BBQ shelf makes a great beer cooler. It’s a funny photo op too. 😂
Don’t let the weather stop you from enjoying a delicious meal from the grill.
🎼 🥁 🎤 Oh the weather outside is frightful, but the dijon rotisserie chicken’s delightful. And since we’ve no place to go… let it snow… let it snow… let it snow… 🎼 🥁 🎤 and make today yummy, friends!
- 2 whole chickens roughly 1.5 kg or 3.3 lbs each
- 1 1/2 tbsp kosher salt
- 2 tsp freshly ground black pepper
- 1/2 cup dijon mustard
- 1 tbsp smoked paprika
- 1 lemon cut in 6 wedges
- 1 lemon for squeezing over the chicken just before serving
Connect your rotisserie attachment to the barbecue.
Remove the centre cooking grids/grates from the barbecue.
Turn on all the barbecue burners (including the rotisserie burner), close the lid and heat until the bbq reaches between 400 ºF and 450 ºF.
Reduce the temperature of the centre burners to their lowest temperature (we have 5 burners, so we reduce the temp of the middle three burners).
Increase the two end burners to high and set the rotisserie to medium to help maintain the BBQ temperature.
Centre a drip or roasting pan on the middle heat covers, positioning it so it’s beneath the centre of where the chickens will be rotating.
Add a few cups of water to the roasting pan.
Close to the lid to make sure the temperature continues between 400 and 450 ºF. In a bowl, mix together the salt, black pepper, mustard and smoked paprika. Remove the chickens from the fridge.
Place them on a baking sheet to avoid touching multiple surfaces with the chickens.
With clean hands, insert about 1 tablespoon of the mustard mixture and 3 lemon wedges in each chicken cavity.
Open the barbecue lid and fit the spit into the rotisserie motor end and then rest the other end of the spit on the opposite end of the barbecue. Follow your barbecue manufacturer’s instructions for this step.
Use gloves or a brush to slather on the remaining sauce mixture all over the surface of the two chickens. Make sure to get all around the wings and legs.
Turn on the rotisserie motor, close the lid and cook between 1 hour and 15 minutes and 1 hour and 30 minutes. The time may very depending on the size of the chickens and the outdoor temperature. A thermometer inserted between the thigh and the breast should read 165 ºF.
Keep an eye on the BBQ temperature and adjust the burners as needed to maintain the cooking temperature.
Stop the rotisserie motor and remove the spit using protective gloves.
Loosen and remove the first spit fork. Slide both chickens onto a roasting pan to keep your food prep area clean.
Tent aluminum foil over the chickens and let rest for 10 minutes.
Cut the chickens into quarters or eighths and place the pieces on a serving dish.
Squeeze fresh lemon juice over the cooked chicken just before serving.
Serve the chicken with roasted potatoes, mashed potatoes, fries, salad or any other favourite side. Enjoy!
Try to keep the cooking temperature between 400 ºF and 450 ºF. To do this adjust the burners throughout the cooking process. If the chicken starts to colour too much within the first 30 minutes, reduce the rotisserie burner temperature to avoid burning the skin before the chicken is cooked on the inside.