Spit-roasting chickens on the grill ensures an evenly juicy bird.

Martha Stewart Living, October 1998


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat a grill until the coals are ninety percent white and no flame remains.

  • Wash chickens inside and out under cold running water; pat dry with paper towels. Trim and discard excess fat. Rub with olive oil, and season inside and out with salt and pepper. Tie the legs together, and thread the chickens onto the spit through the cavities.

  • Place spit above coals, and begin rotating. Grill chickens until legs move loosely at joints and juices run clear when pierced with a fork, 50 to 60 minutes. During the final 15 minutes, baste with barbecue sauce. Remove from grill. Let stand 15 minutes, and carve.

Cook's Notes

If you dont have a rotisserie, use a covered charcoal grill: Let coals burn until they are 90 percent white and no flame remains. Divide coals in half; move half to the right and half to the left, leaving center empty. Place prepared chickens in center of grill rack; cover. Proceed to step 3.