Skip to content
Chicken wings, drumsticks or just the fillet? Everything about chicken tastes wonderful and is a good alternative to steak for your next BBQ. That's why you should know the best way to grill a whole chicken , because a grilled chicken on a rotisserie is not only an eye-catcher, but also a taste experience and we'll show you how to do it.
No more KFC: Grill whole chickens, here's how!
No more KFC: Grill whole chickens, here's how!
Always choose free-range chicken and bring it to room temperature before grilling. Use marinades to tenderize the meat. You always need a core temperature of 80 - 85 °C and both an indirect and direct zone on the grill. If you prepare the whole chicken on a rotisserie , you need to grill it indirectly at a temperature of 160 to 180 °C (depending on the size of the chicken ) for 45 - 60 minutes. The chicken breast fillet, pollo fino and chicken wings should always be grilled quickly and then cooked indirectly for 15 - 20 minutes.
Grilling chicken - this marinade has it all
To ensure that the chicken turns out well on the grill, you should season it before it goes on the grill. Depending on your taste, you can vary the spices and create a unique mixture . You can simply rub the marinade in and use it to refine the poultry . To release the spices optimally, we recommend using a mortar.
Start with some sea salt to give the meat a great seasoning, then add paprika to create a pleasant heat. A touch of thyme gives the marinade an extra kick and provides an intense flavor experience. Marinating makes the meat tender and juicy, while the flavors of the spices penetrate deep into the poultry.
Alternatively, you can make a marinade out of onions and oil . This is easy because you don't have to make your own spice mix or use one. At the same time, it retains the flavor of the meat and maintains the effect of tenderizing the chicken. You can find out more about this here.
Grilling chicken - which preparation is the best?
When it comes to grilled chicken , there are various methods to achieve the perfect result. Whether on a kettle grill, gas grill or the so-called "beer can chicken" (chicken on a beer can), there is a suitable preparation method for every taste.
kettle grill
When grilling with a kettle grill, you can place the chicken directly over the coals and let it cook slowly at a low temperature. This method ensures that the chicken stays juicy and tender on the inside, while the skin becomes nice and crispy on the outside.
gas grill
If you use a gas grill, you can set the temperature precisely and grill the chicken at high temperatures in a short time. This makes the skin crispy and the chicken stays juicy. You can also use the rotisserie for this.
beer can
But the most exciting method is grilling chicken on a beer can. The chicken is placed over a half-full beer can and grilled indirectly for around 60 - 90 minutes at 170 °C. The beer evaporates during grilling and ensures that the chicken stays juicy on the inside. At the same time, the beautifully crispy skin gets an aromatic taste. As soon as it has reached a core temperature of 80 to 85 °C, it is ready.
Grilling chicken - directly from the rotisserie
Crispy chicken on a rotisserie can be so easy. The most important points first, you need:
- preferably a gas grill
- a rotisserie with motor
- a whole chicken
- a grill thermometer
- indirect heat
- some time
- spices and oil for a marinade
However, it will only be really good if you know how to do it correctly and we will explain that now.
selection of the chicken
First of all, we obviously need a good chicken . Make sure you choose a free-range chicken. This has a particularly intense flavor. So always buy your meat from the butcher. That way you can be sure that you can expect high quality standards. We only have free-range chickens from Label Rouge in our range. They are antibiotic-free, live for at least 81 days, are fed only natural feed and live in the forest - strong, right? You can find out more about it here.
temperature
Bring your chicken to room temperature before putting it on the grill. Always set up a direct and indirect zone on the grill so that you can cook the chicken in a controlled way. In this case, we're using a rotisserie and letting the chicken grill in the indirect area. So have a grill thermometer ready. If you don't have one, that's okay, we'll go into more detail in this post or you can watch this video. If you have rear burners on the grill, that's a big advantage. The burners can still give off a little direct heat, so that the chicken's skin gets nice and crispy.
Spices
Now it's time to season - you can be as creative as you like. Maybe a little olive oil, garlic, thyme or rosemary, paprika, salt and pepper? There are no set rules, just try out what you like. A marinade is also possible. And if you like the classic way, just spread butter on the chicken.
skewering
Now comes the exciting part, skewering. Make sure that the chicken is well balanced on the skewer. After all, you want it to brown evenly and not burn on one side. Then leave the chicken to marinate for a few hours. This will allow it to marinate properly and the meat will be tender and delicious.
grilling
And then comes the moment we've all been waiting for: grilling on the rotisserie . Of course, you have to prepare and preheat your grill accordingly. Whether you use a gas or charcoal grill - that's a matter of taste. The important thing is that it shouldn't be too hot, otherwise the chicken will turn dark too quickly and won't be cooked through on the inside.
cooking time
Depending on the size, the chicken needs between 45 and 60 minutes at 160 °C to 180 °C. It is ready when the core temperature reaches 80 - 85 °C. You can also tell when it has crispy skin.
Grilling chicken - this is how to make Pollo Fino, chicken breast and co.
Pollo Fino - deboned chicken thighs (drum sticks)
Pollo Fino are boned chicken thighs made into steaks. They are therefore also suitable as breaded chicken schnitzels .
The chicken steaks must be grilled on both sides before they are placed on the indirect surface to finish cooking. The cooking time is around 15 to 20 minutes at a temperature between 180 and 200 °C. The recommended core temperature is 80 - 85 °C. When the meat juices come out, the steaks are ready. But let them rest for a few minutes before you cut the steaks. This will allow the steaks to relax and the meat juices will be evenly distributed again, making the Pollo Fino juicy .
You can either marinate Pollo Fino with a delicious marinade made from olive oil, lemon juice, garlic and other spices, or use a good rub and rub it into the chicken steaks. It is also possible to use a marinade made from just oil and onions to preserve the intense meat flavor - rely on your personal preferences.
chicken breast fillet
Chicken breast fillet is one of the most popular cuts of poultry. And because of that, you should only treat yourself to high-quality meat. So always make sure that you buy the meat from the butcher and make sure that it is free-range chicken. This type of farming ensures an even more intense flavor and supports passionate farmers. We have poultry from Label Rouge . This is antibiotic-free chicken that is at least 81 days old. In addition, the chickens have a whole forest to themselves. You don't believe that? Then click here .
Grilling chicken breast fillet is a common method of preparing this versatile meat. Before cooking, the chicken breast fillet should be carefully seasoned or marinated to enhance the flavor and prevent the meat from drying out on the grill. Popular marinades often contain citrus fruits, garlic, herbs and spices. Marinades also make the meat more tender. In terms of taste, however, it is up to you whether you want a heavily seasoned marinade or a simpler one.
When grilling, it is important to control the temperature to ensure that the chicken is cooked through without burning. A meat thermometer can be helpful here. When the core temperature is 80 - 85 °C, the fillet is ready. You can also tell this by the meat juices coming out of the surface of the fillet (the steak is weeping).
It is also important to turn the meat regularly while grilling to ensure an even cooking temperature. Therefore, always set up a direct and indirect zone on the grill so that you can sear the fillet first and then continue cooking indirectly . This takes about 15 to 20 minutes at medium heat. The grill should have a temperature between 160 and 180 °C.
chicken wings
When it comes to grilling chicken pieces , chicken wings are a must. They are very versatile. Juicy meat and crispy skin - then the chicken wings are simply perfect. Whether directly on the grill or breaded and fried in fat , chicken wings are always a good choice.
But always make sure that you buy the meat from the butcher and make sure that the chickens are free-range. This type of farming ensures an even more intense flavor and supports passionate farmers. We have poultry from Label Rouge . This is antibiotic-free chicken that is at least 81 days old. In addition, the chickens have a whole forest to themselves. You don't believe it? Then click here .
Before you put the meat on the grill, however, you need to consider a few things: It burns very quickly. That's why we have a short list for you here.
The chicken wings:
- bring to room temperature
- either rub with a rub or marinate
- Fry briefly and then continue cooking indirectly at 160 to 180° C
- bring to a core temperature of 80 - 85 °C
- let it rest briefly
- and enjoy with side dishes such as fries or potato salad
For more information on this topic, we have a great video for you here .
Grill until crispy, then place on the indirect surface for 15 - 20 minutes.
A whole chicken takes about 45 minutes.
160 - 180 °C
Check the heat and grill indirectly, brushing with butter if necessary.
Because there is still too much liquid in the chicken and it was not cooked evenly.
Conclusion
When grilling chicken, you must make sure that you always buy your meat from the butcher . Go for free-range chicken or, better yet , Label Rouge . Before you put your chicken on the grill and either prepare it whole on the rotisserie or decide to use the pieces such as chicken breast fillets, pollo fino and chicken wings, you must always bring the meat to room temperature. Marinades and rubs can be useful, especially if you want to add other flavors to the chicken. Marinades also make the meat tender. It is always important that you reach a core temperature of 80 - 85 °C for the meat. This works best if you first grill the pieces quickly and then let them cook over indirect heat. This takes about 15 - 20 minutes. Things are different with chicken from a rotisserie: you have to grill it indirectly from the start and, depending on the size, it takes 45 - 60 minutes at a heat of 160 to 180 °C. If you follow all of these points, you will easily be able to prepare a perfect grilled chicken .
