BBQ Rotisserie Chicken


1 Whole Chicken
1 Lemon
1 teaspoon peppercorns
1 teaspoon salt
500 ml water (or enough to soak your entire chicken)
1 teaspoon sugar
Any meat rub of your choice

We start like any good chef and begin by cleaning our chicken. Remove any and all excess fat and skin if not necessary. We like to use the excess skin to make crispies later! Split the chicken down the middle and remove any additional carcass remains from the inside and make sure you’re all good to go.

For the brine:
You can make brine however complex you’d like, but we like to keep it simple. Add the salt and sugar to the water and heat it on a low flame till it dissolves to become a clear solution. Add the lemon wedges and peppercorns to a plastic container of your choice.

Now it’s time to put in your chicken! Leave the chicken in for a day to help enhance the flavor of the meat and bring out its natural taste.

After it has been in the brine overnight, drip dry the chicken and make sure it doesn’t have any spots that are still wet, otherwise any rub or flour you use tends to go on patchy and doesn’t spread out evenly.

Now, fire up your spit with some charcoal. We like to use Mallee Root Charcoal. It lights easy and has a long lasting burn to it. add some Mesquite wood smoking chunks for that extra smoky flavor. This is starting to sound good already!

After you’re done lighting up the fire, it should take about 10 mins to start getting to a point where you can start spit roasting your chicken.

You can put your chicken on the Olympian Spit Roaster, let your chicken cook on a low flame.

In about an hour and half or two, the charcoal will need a topping up and you can check on your chicken. At this point, the outer crust will start to get a cooking, but we might need a little bit more fire power to crank up the cooking. Here we use Honeybrix charcoal to help get the fire going to the next level.

Keep a constant look out on your chicken and always ensure the charcoal still has enough heat to it. It’s important to keep poking at the fire and ensuring you have enough charcoal at all time for a consistent burn. Otherwise you might have a perfectly cooked chicken on one side and then something raw on the other, and we don’t want that.

In about 4 hours, you chicken should be ready to go!

The meat should be succulent and tasty, especially after the brine you soaked it in.

For any other recipes or more details on what kind of charcoal you need or what kind of spit you might need, you can check out or website.

Additionally, you can get in touch with us for questions of queries you might have by giving us a call at 1800 349 995.