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Rotisserie BBQ Chicken

Servings: 4

Servings: 4
Ingredients
  • 1 whole chicken
  • 1 brown onion
  • 1 lemon
  • salt
  • pepper
  • dry rub
Steps
  1. Heat kamado to 180 degrees. Intake about 2cm, Exhaust about ½ open.
  2. Wash out the chicken well with cold water, and then pat dry with paper towels.
  3. Quarter the lemon and brown onion. Stuff the chicken with the lemon and onion.
  4. Skewer the chicken onto the rotisserie spit and lock into place.
  5. Rub chicken all over with olive oil, and then layer rubs on top of the oil.
  6. Cook for between 45 mins and 1 hour until Meater registers 66 degrees on the breast, and then leave uncovered to rest until temperature has risen to 70 degrees.
Notes
  • Edited: 17/0½0. Already changed temperatures after last cook. Try the above temps without further change.
 

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