🔥Rotisserie Chicken on the Weber🔥🐓

Looking for a delicious and easy way to cook a rotisserie chicken on your Weber grill? Look no further! In this video, we'll show you how to perfectly cook a juicy and flavorful chicken using your Weber rotisserie attachment.
First, season your chicken with your favorite rub or seasoning blend. Then, secure the chicken onto the rotisserie spit, making sure it is centered and balanced. We then inject the chicken with butter and BBQ sauce! Next, attach the spit to the motor and turn on the rotisserie function of your Weber grill.
Cook the chicken over indirect heat, maintaining a temperature of around 350-375°F, for approximately 1-1.5 hours, or until the internal temperature of the chicken reaches 160°F.
Once the chicken is fully cooked, carefully remove it from the rotisserie spit and let it rest for a 20 minutes before carving and serving. Enjoy your delicious and perfectly cooked rotisserie chicken straight from your Weber grill!
‪@KosmosQ‬ BBQ Rub and Sauce kosmosq.com/
‪@GrillwithWeber‬ Grill www.weber.com/US/en/home/?
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[@exploringourwaterways]

Wow 😮

[@1tepid]

Bird noises are on point! Gonna try this soon as I just got the Weber rotisserie for my B-day.

[@krackscountrycooking]

Years of research and development

[@janl9061]

Thanks for sharing this vid. ive been trying to figure out the best method to lay out charcoal for rotisserie. is the way you lay your charcoal the best for cooking a bird? Ive tried having two charcoal baskets to the side but charcoal dies quick and doesnt get hot enough, usually stays around 350f using two baskets, so the skin doesnt render properly

[@krackscountrycooking]

This works well for skinless. I've had good luck with two baskets. What charcoal are you using try B&B or jealous devil. They crank out some heat over the Kingsford

[@janl9061]

@@krackscountrycooking I’ll keep an eye out for either of those thanks for the suggestion. I’m usually using the original kingsford and occasionally lump if I have any . I’ll mess around with my vents next time i rotisserie, usually I’ll leave both vents wide open and not mess with it

[@stardate869]

wrong wrong wrong, don't remove the skin

[@krackscountrycooking]

Normally I wouldn’t but on this style you wouldn’t even notice