GBBBQ Bunting
Westin Gourmet: Grillers Pack

Ginger and garlic rotisserie chicken

This chicken is moist and delicious, melting in the mouth. Perfect with salad, warm pitas, and garlic infused baked potatoes. 

Ginger and garlic rotisserie chicken
  • 1hr30 mins
  • 15 mins
  • Main
  • 4-6
  • Easy


  • 1 chicken (whole)
  • 1 fresh lemon (halved)
  • 1 lime (halved)
  • 6 garlic cloves (peeled)
  • 60ml lemon juice
  • 60ml olive oil
  • 1 tbsp fresh ginger (finely grated)
  • 1 tsp curry powder
  • 1 tsp red pepper flakes (crushed)
  • ½ tsp salt
  • ½ tsp black pepper


  • With your fingers lift some of the skin away from the meat of the bird to allow maximum marinade penetration. Wash the bird inside and out and pat dry with paper towels.
  • Slice the lemon and lime in half and peel 3 cloves of garlic. Insert these into the cavity of the bird using one of the lemon pieces to seal off the opening. Re-truss the chicken legs together to keep the "stuffing" inside and maintain a uniform shape while on the rotisserie.
  • Mix the rest of the ingredients in a glass jar with a tight fitting lid to make the marinade. Shake the marinade well. Allow to sit for 10 or 15 minutes for the flavours to blend. Put the chicken in a re-sealable plastic bag if possible (or use a glass bowl). Shake the marinade again to re-mix, pour the marinade over the bird and seal the bag (or bowl). Place the chicken in the refrigerator for at least 3 hours or up to overnight to marinate.
  • Assemble the rotisserie motor and brackets to your grill according to the manufacturer's directions. Set up the grill for indirect heat and place a disposable aluminium pan half-filled with water over the burners. You will probably have to remove all the grates to give the bird enough room to spin freely in the bbq. Preheat the grill to medium-high (170C - 180C) With 1 set of rotisserie prongs on the skewer insert the skewer in one end of the bird and out the other making sure none of the "stuffing" is pushed out. Insert the first set of prongs into the end of the bird and tighten on the skewer. Slide the second set of prongs along the skewer, insert in the other end of the bird and tighten. You'll have to readjust the position of the bird on the skewer rod once you install it on your BBQ.
  • Install the chicken rotisserie in the grill on the rotisserie motor. Follow the manufacturer's directions to ensure that it is properly balanced. Make sure the aluminium pan is under the bird. It should be big enough that any dripping goes into the pan. Close the lid.
  • Check the bird occasionally to ensure that it is spinning freely. Use an instant read thermometer in the thigh area or breast, making sure the thermometer is not touching a bone. The chicken is cooked when the internal temperature of the breast meat reaches 170F, and the juices run clear (not pink).
  • Remove the rotisserie skewer and cover the bird with aluminium foil. The temperature will continue to rise to the safe internal temperature of 80C - 85C. Allow the chicken to rest for 10 - 15 minutes before carving. Enjoy!