I have waited way too long, and I have no excuse why I have not started cooking rotisserie chicken sooner. This may have been the juiciest, most flavorful chicken I have ever cooked.
I cooked this chicken on my newest grill, another Weber Performer. I used this Rotisserie which fits right on top of my Weber charcoal grill.
I brined the chicken first. Brining helps ensure the chicken stays moist. Its basically water, salt, sugar, and I also added garlic. I then put that in a big ziploc bag and let it sit in the fridge for a few hours.
I set the grill up for indirect heat by putting the coals in side trays. I also put a tin foil pan under the chicken. That catches any drips and keeps my grill cleaner.
Now you also need to truss the bird with butchers twine. My trussing technique needs some practice. I used probably twice as much twine than I should have used. Next time I will do a little research on this first.
Once the bird was trussed and on the grill I sprayed it with olive oil using my sprayer. I then seasoned it with kosher salt and fresh ground black pepper.
I set the grill temp to 350 degrees and left the bird spinning for less than an hour. I removed the chicken when the breast temp hit 160 degrees. I then foiled it and let it rest about 15 minutes while I got the rest of the meal ready.
The chicken temp will continue to rise while the bird rests under foil. If you leave it on the grill until it hits finished temp you may end up with a drier, overcooked bird. Mine came out perfectly. And the entire chicken was fully cooked.
If you have not cooked rotisserie chicken yet, you should. If you are waiting for some unknown reason, like I did, to get a rotisserie, stop waiting. I have used it a number of times already and I will probably wear that thing out! Its not just for chicken, I cooked a great roast beef on it too.