Prep Time: 20 Min
– 1 whole chicken (approximately 4 pounds) – 2 tablespoons olive oil – 2 teaspoons paprika – 1 teaspoon salt – 1/2 teaspoon garlic powder – 1/2 teaspoon onion powder – 1/2 teaspoon dried thyme – 1/2 teaspoon dried rosemary – 1/4 teaspoon black pepper
Cook Time: 1 hr 20 Min
Remove the giblets and excess fat from the chicken cavity.
In a small bowl, mix together the olive oil, paprika, salt, garlic powder, onion powder, thyme, rosemary, and black pepper.
Rub the spice mixture all over the chicken, making sure to coat it evenly.
If using a rotisserie grill, secure the chicken onto the spit and make sure it's balanced.
Preheat the grill to medium-high heat.
Place the spit onto the rotisserie attachment and turn on the grill.
Cook the chicken for about 1 1/2 to 2 hours, or until the internal temperature of the thickest part of the chicken reaches 165°F.
Let the chicken rest for 10-15 minutes before carving and serving.
Use a rotisserie attachment: A rotisserie attachment for your grill or oven is the best way to get that classic rotisserie flavor and texture. Make sure to follow the manufacturer's instructions for setting it up and using it.
Use a meat thermometer: The best way to know if your chicken is fully cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken (not touching bone) and make sure it reads at least 165°F (74°C).
Baste frequently: Basting the chicken with a flavorful liquid (like melted butter or chicken broth) will help keep it moist and add extra flavor. Brush the chicken every 15-20 minutes while it cooks.