Herb-Infused Rotisserie Chicken

Rotisserie chickens on the Engel Master

Today, we’ll make delicious rotisserie chicken on the Engel Master BBQ grill and fireplace. Easily expand the recipe to accommodate up to 8 medium-sized chickens on the rotisserie for larger events.

Prep time: 15 mins
Cooking time: 
90-120 mins


1 whole rotisserie chicken (approximately 4–5 pounds)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh sage
Zest of 1 organic lemon
4 cloves garlic, minced
Salt and freshly ground black pepper to taste


  1. Preheat Your Engel Master: Fire up your outdoor cooker, allowing the wood-fired flames to reach their optimal temperature. The crackling sound of the logs and the intoxicating aroma will set the stage.
  2. Prepare the Chicken: Pat the rotisserie chicken dry with paper towels.
  3. Mix the olive oil, chopped rosemary, thyme, sage, lemon zest, minced garlic, salt, and pepper in a small bowl. This herb-infused oil will enhance the flavors of the chicken.
  4. Herb Massage: Gently loosen the skin of the chicken without tearing it.
  5. Rub the herb mixture generously under the skin, ensuring it reaches every nook and cranny. The fragrant herbs will infuse the meat as it cooks.
  6. Secure the Chicken on the Rotisserie: Place the seasoned chicken onto the rotisserie spit, securing it tightly with your forks.
  7. Let the rotisserie do its magic as the chicken rotates gracefully over the open flames. The wood-fired heat will crisp up the skin and infuse the meat with smoky goodness.
  8. Baste with Lemon Butter: Prepare a lemon butter to baste by melting 2 tablespoons of butter with the juice of half a lemon.
  9. Baste the chicken every 20 minutes during the cooking process. The lemony richness will add a luxurious touch.
  10. Cook to Perfection: Roast the chicken on the rotisserie for approximately 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C). The skin should be golden brown and crispy.
  11. Rest and Serve: Remove the chicken from the rotisserie and rest for 10 minutes. This allows the juices to be redistributed.
  12. Carve the chicken into portions, drizzling any remaining lemon butter over the top.
  13. Serve with grilled seasonal vegetables, wild rice pilaf, or a delicate arugula salad.

Bon appétit!

Wine Pairing:

If you want to add a lovely wine, pair this wood-fired rotisserie chicken with a well-chilled glass of Chardonnay from a boutique Napa Valley vineyard.

Note: Engel Fires recommends sourcing organic, locally raised chickens for the ultimate farm-to-fire experience.

Shopping Cart
Scroll to Top

Don’t miss out on our Live Fire mouth-watering recipes and BBQ tips.