• The 2006 Weblog Awards

      Design by

Rotisserie Chicken and Veggie Grill

It’s been awhile since I’ve posted a recipe, so I thought I’d share a most recent meal we had, all prepared on our backyard grill:

Rotisserie Chicken


1 whole chicken (mine was around 3 to 3.5 pounds)
extra virgin olive oil
salt, pepper, thyme, any seasoning you enjoy on chicken (I like McCormick’s Montreal Steak Seasoning)

(below is the basting liquid)
1 bottle of Apple Cider Vinegar
Several cloves of garlic, crushed
1-2 cups of chicken stock (you can use water, if desired)
1 stick of butter, cut into pats
seasonings to taste (I used thyme, a couple of bay leaves, salt and pepper, red pepper flake)


Heat the grill for 15 minutes on high heat. Feed the bird onto the rotisserie rod, ensuring the wings and legs are either tied or tucked so they don’t fall away from the bird. Lightly coat the chicken in olive oil and rub the seasonings lightly into the skin of the bird on all sides. In a rotis pan (a pan that would fit on your grill, under the chicken on the rotisserie), combine the remaining ingredients. What’s cool is that you can pretty much personalize this basting liquid to your own flavorings. One great example would be to throw in some lemon juice to make more of a lemon-pepper flavoring. You could also toss in some BBQ seasoning or some hickory flavored salt to add new flavors - the possibilities are endless! Once you have put the ingredients into the rotis pan, use a whisk to combine. Place on the grill, then connect the rotisserie iron to the grill’s rotisserie motor. Cook for one and a half hours (approximately), basting every 15-20 minutes. The rotis pan should NEVER become dry. If the fluids are cooking away, you can reguarly add more chicken stock and/or water. The bird’s juices will drip into the pan, allowing for further flavor throughout basting.

About 45 minutes before the bird is done, you will want to assemble your veggie packet, which will need about 25-30 minutes on the grill. Again, you can personalize this however fits your lifestyle and your taste. Here’s what I used in the above meal:

Veggie Grill


3 ears of corn, husked and cut into 3 pieces each
2 cups fresh green beans
1 cup fresh sliced carrot (or baby carrots)
1 container of mushroom caps, cleaned and chopped in half
1 pound of red potatoes (I used a small size), halved or quartered
1 red bell pepper, cut into 1-inch pieces
1-2 tbsp extra virgin olive oil
1 packet of onion soup mix (I use Mrs. Grass)
thyme, salt and pepper to taste
2-3 tbsp butter, cut into pats


In very large bowl, mix all ingredients except the butter. The veggies should all be evenly coated. Place in a foil pouch, spreading out the butter pats on top of the veggies. When creating the pouch, it should be made of two layers of extra heavy aluminum foil (double-fold all edges, allowing space for steam during cooking). At about 30 minutes before the bird will be ready (at the hour mark), place the veggie pouch on the grill. All of the veggies should be fully cooked and ready to eat withn a half an hour at high heat on the grill.