Step By Step Guide to Grilling a Chicken on a Rotisserie

Rotisserie Chicken & Root Vegetables on the Kamado Joe JoeTisserie

There’s something primal and satisfying about cooking over a fire — and when you combine that with the slow rotation of a rotisserie and the ceramic heat retention of a Kamado Joe, you get one of the juiciest chickens you’ve ever had. Add root vegetables beneath to soak up those flavorful drippings, and now we’re really talking.

What You’ll Need

Equipment:

• Kamado Joe Classic
• Kamado Joe JoeTisserie attachment
• Rotisserie rod and forks
• Drip pan or roasting pan for veggies
• Charcoal (we love lump for this)
• Heat deflectors (optional depending on setup)

Ingredients:

For the chicken:

• 1 whole chicken (3.5 to 4.5 lbs)
• Olive oil
• Kosher salt
• Freshly ground black pepper
• Garlic powder
• Smoked paprika
• Lemon (optional, for cavity)
• Fresh herbs like rosemary or thyme (optional)

For the root vegetables:

• Carrots, cut into chunks
• Potatoes (Yukon golds or reds), halved or quartered
• Sweet potatoes, cubed
• Red onion, quartered
• Olive oil
• Salt & pepper
• Garlic cloves (optional)

Step 1: Prep the Chicken

Pat the chicken dry (very important!). Rub all over with olive oil, then apply your seasoning mix generously. For extra flavor, stuff the cavity with lemon wedges and herbs. Truss the bird tightly so it spins evenly on the spit. Mount it securely onto the JoeTisserie rod and forks.

Step 2: Prep the Kamado Joe and the JoeTisserie

• Fill your firebox with lump charcoal and light it.
• You’re aiming for a steady dome temp of around 325–350°F.
• Insert the JoeTisserie ring and mount the motor.
• Let the Joe heat up with the lid closed — the JoeTisserie lid gap won’t stop this grill from building solid radiant heat.
• Set the rotisserie rod in place once temp stabilizes.

💡 Tip: A heat deflector on one side of the grill can help shield direct heat if needed, but many let the indirect heat of the rotisserie do its thing naturally.

Step 3: Prep the Root Veggies

While the Joe is heating up and your bird is getting happy on the spit, toss your chopped root veggies with olive oil, salt, pepper, and garlic. Place them in a heavy roasting pan or drip tray and set it directly under the bird.

🥕 Those drippings = flavor gold. The vegetables will slowly roast and caramelize in that smoky chicken essence.

Step 4: Cook and Spin

Let the rotisserie do its magic. Close the lid (it stays slightly ajar with the JoeTisserie ring, which is normal) and keep an eye on your temps. The bird will rotate continuously, self-basting as it spins.

• Roast for 60–90 minutes, depending on size.
• You’re looking for an internal breast temp of 160–165°F and 175°F+ in the thigh.
• The skin should be golden brown, crisp, and crackling.

Step 5: Rest, Carve, and Serve

Pull the chicken once it hits temp, then let it rest for 10–15 minutes before carving. Meanwhile, give the veggies a stir — they should be tender with some crispy edges.

Carve up that bird, plate it with the roasted veggies, and enjoy a next-level backyard feast.

Final Thoughts

Cooking rotisserie chicken with the JoeTisserie on the Kamado Joe isn't just about the food — it's about the process. The sizzle, the aroma, the anticipation of watching that bird slowly spin while your veggies roast in the juices — this is what BBQ dreams are made of.

🔥 Got leftovers? That chicken makes insane sandwiches, tacos, or even a quick chicken soup base.

Would you like me to turn this into a blog post draft for your site, a YouTube video script for “My Kamado Journey,” or both?