Butter Basted Rotisserie Chicken

Big Green Egg × Rotisserie
Butter Basted Rotisserie Chicken spinning on the Big Green Egg

Butter Basted Rotisserie Chicken

Serves 4
Prep 10 min
Cook ~1 hour
BGE Temp 300°F / 149°C
Setup Direct / Rotisserie
Target 165°F / 74°C

The Big Green Egg rotisserie is one of the most rewarding ways to cook a whole chicken. Spinning slowly over live lump charcoal, the bird continuously bastes itself in its own juices — then every 10 minutes you hit it with a herb-loaded butter that builds up in golden, lacquered layers across the skin. The result is the kind of roast chicken that stops conversation at the dinner table.

The key is patience and the baste. Sweet & Smoky seasoning on the outside, rosemary and thyme butter going on throughout — the BGE's consistent, all-around heat does the rest. No flipping, no fussing, no dry breast meat.

"Every 10 minutes with the butter. Don't skip a baste — that's where the layers of flavour come from."

— Big Green Egg Australia
Equipment required:  Big Green Egg Rotisserie attachment

Ingredients

1. The Chicken

1 whole Chicken
2 tbsp Big Green Egg Sweet & Smoky seasoning (or your favourite BBQ rub)
1 tbsp Olive oil
  1. 1 Pat the chicken dry thoroughly with paper towels — removing surface moisture helps the seasoning adhere and the skin crisp during the rotisserie cook.
  2. 2 Mix the Sweet & Smoky seasoning with the olive oil to form a thick paste. Rub this evenly all over the chicken, getting under the skin on the breast if possible.
  3. 3 Thread the chicken onto the rotisserie spit, securing tightly with the forks so it spins evenly without wobbling.
BGE Tip

Truss the legs and tuck the wings before skewering. A compact bird spins more evenly on the rotisserie and cooks more uniformly, especially at the thigh joint.

2. Herb Butter Baste

½ cup Salted butter
1 sprig Rosemary
1 sprig Thyme
3 cloves Garlic, minced finely
1 tsp Salt
  1. 1 Combine butter, rosemary, thyme, garlic and salt in a small saucepan.
  2. 2 Melt over low heat, stirring gently. Do not let it boil — keep it warm and liquid throughout the cook so it's ready for each baste.
BGE Tip

Set your saucepan on the side shelf of your EGG Modular Nest or nearby on a low burner. You want the butter warm and liquid for every baste — cold butter won't coat the skin evenly.

Rotisserie Method & Serving

  1. Stabilise the Big Green Egg at 300°F (149°C) for direct cooking. Install the Rotisserie attachment and ensure the motor is secure.
  2. Pat the chicken dry, coat all over with the BBQ seasoning paste, and thread firmly onto the rotisserie spit. Secure the forks tightly.
  3. In a small saucepan, melt together the butter, rosemary, thyme, garlic and salt. Keep warm on low heat throughout the cook.
  4. Mount the spit on the BGE and start the motor spinning. Close the lid and cook for approximately 1 hour total.
  5. Every 10 minutes, open the lid and brush the chicken generously all over with the herb butter baste. Close the lid and continue spinning.
  6. After 1 hour, check the internal temperature at the thickest part of the thigh (avoiding the bone). The chicken is done when it reads 165°F (74°C).
  7. Remove the spit carefully and rest the chicken for 10 minutes before carving — this lets the juices redistribute through the meat.
  8. Carve and serve immediately. Spoon any remaining herb butter over the top to finish.
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