Vermont Castings

Mesquite Rotisserie Chicken

This is a delicious Summer Chicken recipe that goes great with any side dish.

Prep Time
15 to 30 minutes
Easy to do
Cook Time
45 to 60 minutes



    1. Take the giblets and remove the neck from the chicken. Keep for later use if desired. Wash the chicken inside and out and let drain. Place on a platter and sprinkle with the McCormick Mesquite seasoning inside and out. Depending on how much flavor you want use a little or a lot. Cover with plastic wrap and let sit in the refrigerator 45 minutes.
    2. Preheat the grill to a steady 350 degrees, you'll end up with all of the burners on low during the cooking time.
    3. Use small metal skewers to secure the wings and legs to the body. These are the kind of skewers that are used to tie up the turkey to close the openings and keep the stuffing in the bird. Then put the chicken on the rotisserie rod and secure the forks. Make sure that the chicken is secure and will not rotate on the rod. The forks need hold the chicken in place so make sure they are secure. Place rod in the motor and cook for 1 to 1 1/2 hours depending on the size of the chicken.
    4. Monitor the chicken and the grill temperature as it cooks. I don't feel the need to place a pan of water under the chicken to keep the fat from flaring up. The flames add to the flavor and brown the chicken. Once the chicken is done (juices run clear) carefully remove the rotisserie rod from the grill with hot pads or oven mitts. Place the chicken on a clean platter. Use pliers to turn the screws to get the forks off. Remove the chicken from the rod and forks and carve the breast meat. Remove the legs and wings and serve.

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