Three Pepper Rotisserie Style Chicken

Three Pepper Rotisserie Style Chicken
Three Pepper Rotisserie Style Chicken. Iain Bagwell/Getty Images
  • 3 hrs 40 mins
  • Prep: 10 mins,
  • Cook: 3 hrs 30 mins
  • Yield: Serves 8 to 10
Ratings (4)

This is a fork tender, delicious three pepper and herb rotisserie chicken.  You can adjust the amount of cayenne pepper used in this recipe of substitute with a mild chili powder.  

What You'll Need

  • 2 (4-pound/1.8 kg) whole chickens
  • 2 onions, quartered
  • 4 teaspoons/20 mL salt
  • 2 teaspoons/10 mL paprika
  • 1 teaspoon/5 mL white pepper
  • 1 teaspoon/5 mL dried thyme
  • 1 teaspoon/5 mL onion powder
  • 1/2 teaspoon/2.5 mL black pepper
  • 1/2 teaspoon/2.5 mL garlic powder
  • 1/2 teaspoon/2.5 mL cayenne pepper

How to Make It

Mix together paprika, salt, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small mixing bowl. Remove giblets from chicken and discard. Rinse chicken cavity thoroughly, and pat dry. Rub chickens both inside and out with the spice rub, and place 1 onion into the cavity of each. Place in resealable bags and refrigerate for 4 to 6 hours.

Preheat grill, truss chickens and secure onto rotisserie rod.

Cook chickens for 3 1/2 to 4 hours over indirect medium-low heat, or until internal temperature reaches between 165 to 170 degrees F/75 degrees C. Remove chickens and let stand for 10 minutes before carving.