Rotisserie Chicken on the Big Green Egg or Kamado Joe

Rotisserie Chicken on the BIg Green Egg or Kamado Joe
Rotisserie chicken cooked with the JoeTisserie attachment on the Big Green Egg or Kamado Joe

Today I’m eating rotisserie chicken on the Big Green Egg or Kamado Joe using the Joetisserie attachment.

The Joetisserie, which allows you to make fantastic rotisserie chicken on the Big Green Egg or Kamado Joe is one of the coolest attachments for your kamado cooker.

Everyone loves the grocery store rotisserie chicken, but it can be inconsistent with limited flavors and options. They are selling to the masses, not for your BBQ palate.

That’s why getting a rotisserie attachment at home can be the best investment you make for your grill. And the rotisserie isn’t limited to chicken – you can do wings, picanha, roasts and more.

Let’s get started.

Prep the Rotisserie Chicken

This is perhaps the easiest part: prep the chicken however you want with whatever seasonings you want and whatever fillings you want. It’s all up to you. I’m just using a simple poultry rub mixture of equal parts salt, pepper, rosemary, thyme, garlic and paprika. This is a pretty standard AP rub that produces great color and results. It also doesn’t burn, which is a risk if using a BBQ rub with sugar in it.

Season the chicken on all sides, then tie the legs and wings together so all parts cook evenly.

Next, tet the JoeTisserie outer ring and motor set up on the Big Green Egg or Kamado Joe. Leave the rod and forks for later.

Finally, light the coals in the center and allow the grill to come to 375-400 degrees for direct cooking. Temperatures lower than 375 will not allow the skin to crisp.

While the grill is coming to temperature, stick the rotisserie rod through the chicken cavity and out trough the neck hole. Position the chicken so it slightly toward the point side of the rod and not in the dead middle so it sits over the coals when you attach the rod to the motor.

Slide the forks onto the rod and into the chicken, making sure they are snug without smashing the chicken. Tighten the screws to keep the forks in place. Now you’re ready to cook.

The Cook: Rotisserie Chicken using the Joetisserie Attachment

Once the grill is up to temperature, slide the rod into the motor and the point end into the slot on the Joetisserie ring. Turn the motor on and ensure the rod spins properly.

Next, shut the lid and cook untouched for about 45 minutes, maintaining the temperature between 375-400 degrees.

After 45 minutes, begin checking the temperature and basting, if desired, with BBQ sauce. The finished temperature in the thigh will be about 165-170.

The Eat

When the rotisserie chicken is up to temperature, remove from the grill using heat protective grill loves. Allow the chicken to rest for 15 minutes before removing the forks and rod to slice and serve.

Serve with whatever sides you like and enjoy!

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Rotisserie Chicken on the BIg Green Egg or Kamado Joe

Rotisserie Chicken on the Big Green Egg or Kamado Joe

  • Author: Man Who Eats
  • Total Time: 1 hour 10 minutes
  • Yield: 1 chicken 1x


Nothing beats a rotisserie chicken that you’ve made yourself, with your own rub, on your own grill, using the best kamado cooker attachment available, the Joetisserie.


  • 1, 4-5 pound chicken
  • 1/4 cup poultry seasoning
  • Joetisserie attachment


  1. Liberally season the chicken on all sides with your favorite poultry rub.
  2. Tie the legs together and wrap kitchen twine to pin the wings to the body of the bird.
  3. Insert Joetisserie rod through the cavity of the chicken and out the neck hole. Slide the forks into either side of the chicken so they are snug, then secure them in place by tightening the screws on the fork.
  4. Prepare the grill by putting the Joetisserie ring on the base of the kamado cooker and light the coals. Heat to 375-400 degrees.
  5. Once the grill is up to temperature, insert the rod into the motor and slide the point end into the slot on the opposite side of the ring.
  6. Close the lid and cook for 45 minutes.
  7. After 45 minutes, check the internal temperature using an instant read internal thermometer. The bird is finished when it registers 165-170 internal temperature between the thigh and the breast. Depending on the size of the chicken, the cooking time could take more than an hour.
  8. Remove from the grill and let rest for 15 minutes before removing the rod and slicing and serving.
  • Prep Time: 10
  • Cook Time: 60
  • Category: Chicken
  • Method: Rotisserie, Grilling
  • Cuisine: American

Keywords: rotisserie chicken, rotisserie, chicken, joetisserie

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