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Rotisserie Jamaican Jerk Chicken | World on the Grill

Rotisserie cooking keeps the chicken self-basting while the jerk spice blend builds deep, warm heat. Finishing with a sweet-tangy jerk BBQ glaze balances the spice and delivers a glossy, restaurant-quality finish.

Rotisserie cooking keeps the chicken self-basting while the jerk spice blend builds deep, warm heat. Finishing with a sweet-tangy jerk BBQ glaze balances the spice and delivers a glossy, restaurant-quality finish.

Ingredients

Chicken
1 whole chicken (4–5 lb)
Olive oil, as needed
Jerk Dry Rub
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sugar
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon ground cinnamon
½ teaspoon ground clove
½ teaspoon paprika
¼ teaspoon ground allspice
¼ teaspoon ground cumin
Jerk BBQ Sauce
1¼ cups ketchup
¼ cup apple cider vinegar
¼ cup apple juice
⅛ cup soy sauce
3 tablespoons honey
1 tablespoon brown sugar
1 tablespoon prepared jerk rub (from above)
Juice of ½ lemon

Instructions

Ⅰ. Prepare the Chicken
1. Remove giblets and pat the chicken dry with paper towels.
2. Truss the chicken by tying the legs together and securing the wings tightly against the body. This promotes even cooking on the rotisserie.
3. Lightly coat the entire chicken with olive oil.
Ⅱ. Season
4. Combine all dry rub ingredients in a bowl.
5. Generously season the chicken on all sides, pressing the rub into the skin.
Ⅲ. Mount the Rotisserie
6. Slide the chicken onto the rotisserie rod. Do not fully tighten the forks yet.
7. Install the rotisserie rod onto the grill, centering the chicken over the middle burners.
8. Once positioned, fully tighten the forks to lock the chicken in place.
9. Touch up any areas where seasoning may have rubbed off.
Ⅳ. Grill Setup & Cooking
10. Preheat the grill for rotisserie cooking:
-Turn outside burners to low.
-Leave center burners off.
11. Start the rotisserie motor and close the lid.
12. Slowly adjust the outside burners until the grill temperature stabilizes between 350–375°F.
Ⅴ. Make the Jerk BBQ Sauce
13. While the chicken cooks, combine all BBQ sauce ingredients in a saucepan.
14. Bring to a gentle simmer over medium heat, stirring frequently.
15. Remove from heat once slightly thickened. Set aside.
Ⅵ. Glaze & Finish
16. Cook the chicken for 75–90 minutes, or until the breast reaches 150–155°F.
17. Brush the chicken generously with the jerk BBQ sauce.
18. Continue cooking for 10–15 minutes, glazing once more, until the breast reaches 160–162°F.
Ⅶ. Rest & Serve
19. Remove the chicken from the grill and loosely tent with foil.
20. Rest for 15 minutes. Carryover heat will bring the final internal temperature to a safe 165°F.
21. Carve and serve.

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