Rotisserie Chicken Rub Recipe

Without the right rotisserie chicken rub recipes, your dishes will lack taste and succulence. These recipes don’t just show you the rubs, but also how to cook the chicken as well.

Rotisserie Chicken with Spices


4 lbs of chicken
1 garlic head (halved)
1 lemon (cut in half)
1 tsp of olive oil

For the rub:

2 tsp of sea salt
1 tsp of ground ginger
2 tsp of ground coriander
2 tsp of sweet paprika
1/3 tsp of freshly ground black pepper


Prepare the grill for rotisserie cooking. Take out the chicken fat. Wash it. Dry it. Put some of the rub around the chicken. Stuff the lemon and garlic in it. Truss the meat. For this rotisserie chicken rub recipe, you need to apply oil to the meat. Apply in the remaining rubs on the meat.

Put the chicken on the spit. Cook the meat until it turns brown. This will take about 90 minutes. The internal temp will be set around 175 degrees F. Let it rest for 7 minutes before serving.

Rotisserie Chicken with Beer


4 lb chicken
1 lemon (cut in half)
1 12 ounce can of beer
1 tbsp of olive oil
For the rub:
1 tsp of salt
2 tsp of sweet paprika
1 tsp of ground pepper
2 tsp of ground cumin
2 tsp of ground coriander


Combine the rotisserie chicken rub recipe ingredients in a bowl. Put it aside. Wash the chicken and remove the giblets. Flavor it with garlic. Apply some lemon and oil too. Throw away half the beer can’s contents. Pour the rub in the can. Set the chicken on the can. Heat the grill.

Put the beer can and chicken on the grill. Grill using indirect heat for 2 hours. If you’re using a meat thermometer keep grilling until the temp reaches 180 F. Let it rest for 10 minutes.

Rotisserie Chicken with Cayenne Pepper


3 lbs of chicken
2 tbsp of olive oil
1 tsp of paprika
1 tbsp of garlic (minced)
1 tsp of cayenne pepper
2 tsp of ground coriander
½ tsp of cayenne pepper
Some salt and pepper


Start this rotisserie chicken rub recipe by mixing all the seasonings with the olive oil in a bowl. Cut the meat and place the rub there. Put the meat in a sealed bag. Store it in the fridge for four hours.

Heat the grill. Place the meat on high heat for 20 minutes. Afterwards, reduce heat to medium. Cook until the internal temp reads 165 degrees. Allow it to rest for 15 minutes before carving up.


It’s best if you use a digital meat thermometer when cooking. This will allow you to get an exact reading of the temp. If you have the time, keeping the marinade in the fridge overnight is a good idea. Four hours is okay, but overnight will bring out more flavors.

These rotisserie chicken rub recipes are the secrets for a great tasting chicken. Using these as a template, you can make other tasty rubs.

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