Rotisserie BBQ: Spit-Roasted Chicken and Poultry for a Crispy Crust
A golden chicken turning slowly on a spit: rotisserie cooking is a practical technique for whole chicken and other poultry. Rotation exposes the surface to the heat in turn. A suitable setup, dry skin and careful checks for doneness determine the result; juicy meat and crisp skin are not automatically guaranteed.
How does a BBQ rotisserie work?
Spit forks secure the chicken to a metal spit turned by a motor. Heat may come from charcoal arranged at the sides, a purpose-built burner or another suitable setup. Rotisserie cooking is therefore not necessarily exclusively indirect: follow the instructions for your barbecue and spit.
Secure the chicken firmly, tie loose wings and legs with suitable kitchen string where necessary, and check that the spit turns freely and is balanced. Stay within the motor's load limit. Use a drip tray where appropriate and prevent dripping fat from causing sustained flames.
How do you get crisp skin?
Rotation can help the skin brown evenly, but fat running over it does not automatically make it progressively crisper. Moisture needs to evaporate. Pat the skin dry, avoid a thick, wet coating of seasoning and do not spray unnecessarily.
If you choose a hotter finish, keep it brief and controlled, within your equipment's limits. Watch for flames and darkening spices. More heat is not always better: a burnt exterior can conceal an undercooked centre.
Checking spit-roasted chicken for doneness
Use a meat thermometer and check several places, including the thickest part of the breast and thigh, without touching bone. Before removing the chicken, make sure the areas checked have reached at least 74°C. Skin colour or the colour of the juices is not a reliable substitute for measuring.
Cooking time depends on weight, shape, starting temperature and your setup. Stop the spit safely according to the instructions before using a handheld thermometer. Only use a rotating thermometer or cable arrangement explicitly suitable for rotisserie cooking. Handle the hot spit with heat-resistant gloves and place cooked meat on a clean dish.
Which rub suits rotisserie chicken?
Memphis BBQ Rub offers a sweet, smoky flavour direction. Sugar, if present, can contribute colour but can also burn quickly under strong direct heat. An even, thin coating and controlled cooking matter more than adding as much sugar as possible.
For a spicier variation, try Smoky Spicy Tex-Mex BBQ Rub. Allow for salt already in the mix and check the label for ingredients and allergens.
More traditions using skewers and spits
Other cuisines also use skewers and spits, but not every skewer rotates on a motor or uses the same heat arrangement. Brazilian churrasco and Greek souvlaki encompass different meats and cooking methods; they are not limited to beef or lamb.
Read more about Brazilian churrasco and Greek BBQ culture and souvlaki.