Grilled Rotisserie Chicken with Charcoal Infused Spice Rub

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy rotisserie chicken grilled over charcoal with a savory spice rub that imparts smoky, tender flavors reminiscent of classic Kentucky BBQ. This American-inspired barbecue recipe, ready in about 105 minutes, pairs whole chicken, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 90 min Serves 6 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 1 tbsp kosher salt, 1 tsp black pepper, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp dried thyme to form the spice rub.
  2. Step 2: Pat the 3.5 lbs whole chicken dry with paper towels and rub 2 tbsp olive oil all over the skin to help the spices stick.
  3. Step 3: Evenly coat the entire chicken with the spice rub, making sure to rub under the skin where possible.
  4. Step 4: Prepare your grill with charcoal briquettes until they reach medium heat (about 350°F). Set up for indirect grilling by placing coals on one side.
  5. Step 5: Mount the chicken on a rotisserie spit, secure it tightly, and place it over the grill, rotating continuously. Grill for approximately 1.5 hours, or until the internal temperature in the thickest part of the thigh reads 165°F.
  6. Step 6: Remove the chicken and let it rest for 15 minutes before carving to allow juices to redistribute.

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