Garlic Rotisserie Chicken Recipe

This Garlic Rotisserie Chicken recipe combines fresh garlic, fragrant basil, lemon juice and olive oil to create a tender, juicy whole chicken with beautifully browned, flavourful skin. Featured on License to Grill with Rob Rainford, this easy rotisserie recipe uses an aromatic garlic-basil mixture tucked directly under the skin before the chicken is slowly roasted on the grill.

The Inspiration

Rotisserie chicken is one of the most satisfying ways to cook a whole bird on the grill. As the chicken slowly turns over the heat, it cooks evenly while the skin gradually develops a rich golden-brown colour. In this recipe from License to Grill, Rob Rainford takes that classic grilling technique and builds additional flavour by placing a fresh garlic and basil mixture directly underneath the chicken skin.

The flavour combination is simple but highly effective. Garlic provides a bold savoury foundation, while fresh basil contributes a fragrant herbal character. Lemon juice adds brightness and acidity, and olive oil helps bring the ingredients together into a smooth mixture that can be spread directly over the meat.

Featured in the Nothing But Chicken episode of License to Grill, this recipe demonstrates why rotisserie cooking remains such a popular grilling technique. It turns an everyday whole chicken into a beautiful centerpiece with minimal hands-on cooking once the bird is secured to the spit.

Ingredients

1- 3 ½ pound whole chicken
4 cloves of garlic
3 tablespoons of snipped fresh basil – (45ml)
1/3 teaspoon of salt – (3.75ml)
1 tablespoon of olive oil – (15ml)
1 tablespoon of lemon juice – (15ml)

Methods

In a bowl combine garlic, basil, salt, olive oil and lemon juice and set aside.
Staring at the neck on 1 side of the breast, slip your fingers between skin and meat, loosening the skin as you go work towards the tail end. Once your entire hand is under the skin, fee the skin around the thigh and leg area up to but not around, the tip of the drumstick. Repeat on the other side of the breast.
Rub garlic-basil mixture under skin directly on to meat. Cover refrigerate for 4 hours.
Using butchers twine, truss the chicken so that is holds together. It will also cook the meat evenly.
For gas grill – turn the front and the rear burners on high and leave the middle burner off and preheat to a temperature of 325°F – (180°) placing the drip pan in the center.
Place the chicken onto the spit according to the rotisserie manufacture direction.
Cook until the skin of the chicken is generously brown and the flesh is cook through. Ever 20 minutes or so baste the chicken with juices that accumulate on the drip pan.
When cooked the chicken internal temperature will be 180°F – (90?C) Remove chicken from rotisserie, cover with foil and let stand for 10 minutes before carvings.
Serve and enjoy!

Serving Suggestions

For a classic barbecue meal, serve the chicken alongside grilled corn, coleslaw, potato salad or a fresh tomato and cucumber salad. The smoky character from the grill works beautifully with the fresh basil and garlic seasoning, while lighter vegetable sides help balance the richness of the roasted chicken.

The chicken is also excellent for a family-style meal. Carve the bird into pieces and arrange them on a large serving platter, allowing everyone to choose their preferred cut. Surround the chicken with roasted or grilled vegetables for a colourful presentation that works especially well for casual entertaining.

For a more substantial dinner, serve the chicken with rice, couscous or another favourite grain alongside seasonal vegetables. The garlic and lemon flavours are versatile enough to work with both hearty and lighter accompaniments.

Final Thoughts

This Garlic Rotisserie Chicken recipe is a beautiful example of how a few fresh ingredients and a well-executed grilling technique can transform a simple whole chicken into an impressive meal. Fresh garlic, basil, lemon juice and olive oil create a vibrant seasoning mixture that is applied directly underneath the skin, allowing the flavour to develop close to the meat as the chicken cooks.

Find more recipes from License to Grill here!