Recipes / Smoked Rotisserie Chicken

Smoked Rotisserie Chicken

Smoked Rotisserie

Apr 27, 22

Smoked Rotisserie Chicken

Smoked Rotisserie Chicken

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This week I try making my own rotisserie chicken using the Mini ChudBox. The combination of juicy rotisserie chicken flavor and direct heat barbecue smoke was absolutely fan-taste-tic!


  • 1 whole chicken
  • Kosher salt
  • Butcher's twine
  • Oil of choice
  • Rub of choice (e.g., 1 part 16-mesh black pepper, 1 part paprika, 1 part garlic powder)


-Start by removing the whole chicken from its packaging and pat it dry with paper towels.

-Place the chicken on a baking sheet and generously sprinkle kosher salt over all sides of the chicken. Let it sit uncovered in the refrigerator overnight for a dry brine. (This step is optional but recommended if you have enough time.)

-Tie up the chicken using butcher's twine. Start by going under the back and around the drumsticks to ensure a tight hold. Then, flip the chicken over and go underneath the wings. Flip it back over and tie it tightly.

-Before seasoning the chicken, apply some oil all over the bird to help the rub stick. Use any oil of your choosing.

-Sprinkle the rub of your choice, avoiding excessive salt. For example, you can use a mix of 1 part 16-mesh black pepper, 1 part paprika, and 1 part garlic powder. Combine the ingredients and evenly coat the chicken on all sides.

-Fire up your pit.

-Set up your chicken skewer and place the bird on the rotisserie spit. Secure it in place.

-Plug in the rotisserie motor and make sure the chicken is spinning smoothly. Close the lid of your pit or smoker.

-Let the chicken cook for a couple of hours at around 300 degrees Fahrenheit (150 degrees Celsius). Monitor the internal temperature using a meat thermometer. When the chicken reaches an internal temperature of 165-175 degrees Fahrenheit (74-79 degrees Celsius), it is ready to come off the rotisserie.

-Remove the chicken from the rotisserie and let it rest. Wrap it in aluminum foil and let it rest for about 20 minutes.

-Once rested, remove the butcher's twine from the chicken and carve it into desired portions.

Serve the delicious smoked rotisserie chicken and enjoy!

Note: Cooking times may vary depending on the size of the chicken and the heat of your pit or smoker. Adjust accordingly and ensure the chicken reaches a safe internal temperature.

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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