This is the simplest of rotisserie recipes to cook on your Big Green Egg – nothing more than chicken, oil and salt, plus some optional herbs or herb butter. Cook to temperature not time to avoid inedible undercooked or sadly dried-out meat.

Serves: 6 people
EGG set up: Rotisserie direct
EGG target temperature: 180℃ – 200℃
Cooking time: 1 hour and 10 minutes, or until you reach an internal temperature of 72℃ for the legs and 63℃ for the breasts.
Recommended charcoal: Premium 100% Natural Oak & Hickory Lumpwood Charcoal

Ingredients

2 whole medium-to-large free range chickens
6 sprigs of rosemary
A handful of sage
A handful of thyme
Rapeseed oil
Sea Salt

Method

Set up your EGG

Set up your EGG for direct rotisserie cooking, with the Rotisserie Ring in place and the motor unit plugged in.

Make sure the giblets are removed from the chicken, then pat the skin dry. Remove the top fork from the spit. Place the first chicken on the spit, threading from the rear to the neck. Securely skewer the bird onto the bottom fork, making sure there are no loose limbs. Add the second chicken and skewer it with the top fork, then tighten the wing screws. Make sure the birds are placed in the centre of the spit, allowing it to turn in the rotation grooves.

Add your sage, thyme and rosemary sprigs into both chicken cavities. If you’re feeling adventurous, make your own herby butter and stuff it under the skin. Thyme, rosemary, garlic and parsley are always winners.

Get the Rotisserie Turning

Cover the chicken all over with the oil. With EGG Mitts on, place the spit into the Rotisserie motor.

Turn on the motor and watch the birds rotate. After a full rotation, check that the chickens are secure, season them evenly with salt as they turn, then close the Dome.

For an average-sized chicken, the cook time is about an hour. You are looking for an internal temperature of 72℃ for the legs and 63℃ for the breasts using a cooking thermometer which can be found here.

10 . 04 . 2025