Countertop Oven Rotisserie Barbecue Chicken Recipe

Rotisserie barbecue chicken can be made indoors in any countertop oven that has a rotisserie spit. The whole bird is trussed onto the spit with kitchen twine, rubbed with a seasoning of your choice and turned slowly at 350°F until an instant-read thermometer in the thickest part of the thigh registers 165°F.

Allow about 20 minutes per pound, or roughly 1 hour 20 minutes for a 4-pound chicken, and use that time to prepare the side dishes. Countertop ovens differ in power and in how close the bird turns to the heating elements, so the thermometer, not the clock, tells you when the chicken is done.

Give the cooked chicken 10 to 15 minutes of rest before carving so the juices stay in the meat instead of running out and leaving it dry. Carving starts with the wings and legs, which come off whole, and moves on to slicing the thigh and breast meat. Leftover slices are well suited to sandwiches.

Countertop Oven Rotisserie Barbecue Chicken

A whole chicken trussed onto the rotisserie spit of a countertop oven, rubbed with seasoning and roasted at 350°F for about 20 minutes per pound, until the thigh registers 165°F.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 whole chicken 3 1/2 to 4 1/2 pounds
• 1 tablespoon vegetable or olive oil optional
• 2 to 3 tablespoons dry rub or seasoning blend of your choice see notes for a simple barbecue rub

Method

 

1. Set the countertop oven to 350°F, using its rotisserie setting if it has one, with the drip pan in place. Prepare the chicken while the oven heats.
2. Unwrap the chicken and take the neck and giblets out of the cavity. Pat the skin dry with paper towels. Note the weight on the package, or weigh the bird, to estimate the cooking time. Wash your hands and anything the raw chicken touched.
3. Push the spit rod lengthwise through the middle of the chicken. Slide the forks onto the rod from both ends, press them firmly into the bird and tighten them, so it is centered and cannot slip as it turns.
4. Tie the legs together and bind the wings tight against the body with plenty of cotton kitchen twine, so nothing flaps loose or brushes the heating elements.
5. Rub the skin with the oil, if using, then coat the chicken generously all over with the seasoning.
6. Fit the spit into the oven and start the rotisserie. Roast for about 20 minutes per pound, or about 1 hour 20 minutes for a 4-pound chicken, and begin checking the temperature after about 15 minutes per pound.
7. The chicken is done when an instant-read thermometer pushed into the thickest part of the thigh, close to but not touching the bone, reads 165°F. Check the thickest part of the breast too; it should also read 165°F or higher.
8. Lift the spit out of the oven, set the chicken on a cutting board and remove the forks and twine. Let it rest for 10 to 15 minutes, then carve: take off the wings and legs first, then slice the thigh and breast meat.

Notes

Equipment: a countertop oven with a rotisserie spit and forks, cotton kitchen twine and an instant-read thermometer. Check the oven’s manual for the largest chicken its spit can turn; many countertop models take a bird of about 4 to 5 pounds.

Timing guide at 350°F: about 1 hour 10 minutes for a 3 1/2-pound chicken, 1 hour 20 minutes for 4 pounds and 1 hour 30 minutes for 4 1/2 pounds. Some countertop ovens run slower and need up to 25 minutes per pound, so always confirm doneness with the thigh temperature.

Simple barbecue rub for one chicken: 1 tablespoon paprika, 1 tablespoon brown sugar, 1 1/2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper and a pinch of cayenne. If your seasoning blend contains no salt, add about 1 1/2 teaspoons salt to it.

Leftovers: refrigerate within 2 hours and use within 3 to 4 days, or freeze for up to 3 months. Reheat until 165°F, or serve the sliced breast and thigh meat cold in sandwiches.