DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Rotisserie

    Rotisserie Chicken With Fennel, Coriander, and Red Pepper Spice Rub

    Published: Jan 22, 2013 · Modified: Feb 28, 2017 by Mike Vrobel · This post may contain affiliate links · 5 Comments

    Jump to Recipe
    Rotisserie Chicken With Fennel, Coriander, and Red Pepper Spice Rub
    Rotisserie Chicken With Fennel, Coriander, and Red Pepper Spice Rub

    A reader emailed me a question from my Rotisserie Grilling cookbook.
    *You know about the cookbook, right? Available in e-book and paperback editions? Just checking.She loved the rotisserie chicken…except for getting it off the spit. Her question was - how do I handle two chickens? What do I do to get them off the spit without making a complete mess?

    I started to reply: "Look at how I do it in the video." Then I remembered…I don't have a video of that.

    The video is taking longer to edit than I thought; it should be posted in a couple of days. To entertain you while you wait, here's the rotisserie chicken recipe from the video.

    This is a simple chicken, rubbed with my current favorite spice rub. The rub is an Italian mix of coarsely ground fennel and coriander, with black pepper and a pinch of hot pepper flakes to give it some kick.

    I know it's January, I know it's cold, and I know I was whiny about shoveling my deck last weekend. (Sorry about the whiny bit.) That doesn't mean you shouldn't grill this weekend - get out there and fire something up!

    Video

    Recipe: Rotisserie Chicken With Fennel, Coriander, and Red Pepper Spice Rub

    Equipment

    • Grill with Rotisserie attachment (I used a Weber Summit with an infrared rotisserie burner. Here is the current version of my grill.)
    • Aluminum foil drip pan (9“x13”, or whatever fits your grill. I use an enameled steel roasting pan or Weber Extra-Large aluminum foil drip pans.)
    • Butchers twine
    • Instant Read Thermometer
    • Spice grinder or mortar and pestle
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Rotisserie Chicken With Fennel, Coriander, and Red Pepper Spice Rub


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Mike Vrobel
    • Total Time: 2 hours
    • Yield: 8-12 1x
    Print Recipe
    Pin Recipe

    Description

    Rotisserie Chicken With Fennel, Coriander, and Red Pepper Spice Rub recipe - rotisserie chicken with a crunchy spice crust.


    Ingredients

    Scale
    • 2 (4 pound) chickens

    Spice Rub

    • 2 tablespoons kosher salt (1 tbsp per bird)
    • 2 teaspoon fennel seed (1 tsp per bird)
    • 2 teaspoon coriander seed (1 tsp per bird)
    • 1 teaspoon red pepper flakes (½ tsp per bird)
    • 1 teaspoon fresh ground black pepper (½ tsp per bird)

    Instructions

    1. Season and spit the chicken: Put the fennel, coriander, and red pepper flakes in a spice grinder or mortar and pestle. Coarsely grind the spices, then mix in the salt and pepper. Sprinkle the chicken with the spice rub inside and out, patting it onto the chicken to help it stick. Lift the skin over the breast and and rub some of the spice rub directly on the meat. Fold the wingtips back underneath the wings, then truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Let the chicken rest at room temperature while the grill pre-heats.
    2. Set up the grill for indirect high heat: Set the grill up for indirect high heat with the drip pan in the middle of the grill grate.
    3. Rotisserie cook the chicken: Put the spit on the grill, and start the motor spinning. Make sure the drip pan is centered beneath the chicken. Close the lid and cook until the chicken reaches 160*F in the thickest part of the breast, about 1 hour.
    4. Serve: Remove the chicken from the rotisserie spit and transfer to a platter. Be careful - the spit and forks are blazing hot. Remove the twine trussing the chicken. Let the chicken rest for 15 minutes, then carve and serve.
    • Prep Time: 1 hour
    • Cook Time: 1 hour
    • Category: Rotisserie
    • Cuisine: American

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

     

    Seasoned, trussed, and spit
    Seasoned, trussed, and spit

     

    Ready for the grill
    Ready for the grill

     

    Done, ready to carve and serve
    Done, ready to carve and serve

     

    Notes:

    • If you have the time, use the spice rub as a dry brine. Rub the chickens the night before cooking, and refrigerate overnight. One hour before cooking, remove the chickens from the refrigerator, and continue with trussing and spitting them.
    • No rotisserie? No worries. Set your grill up for indirect high heat, put the drip pan under the grill grate, put the grate back on the grill, then put the chickens breast side down over the drip pan. Grill with the lid closed for 30 minutes, then open the lid, flip the chickens breast side up, and grill for another 30 minutes, or until they reach 160°F internal temperature in the breast.
    • This recipe was originally titled "...with Rosemary, Fennel, and Coriander Rub. That is, until I forgot the rosemary. It's a good addition - add a teaspoon of fresh rosemary leaves, and grind them up with the other spices in the spice grinder.

    What do you think? Questions? Other ideas? Leave them in the comments section below.

    Related Posts:

    Video: Rotisserie Grilling: Two Chickens
    List of my other rotisserie recipes


    Check out my cookbook, Rotisserie Grilling.

    Everything you could ask about the rotisserie,
    plus 50 (mostly) new recipes to get you cooking.

    Available in paperback, or as a Kindle e-book so you can download it and start reading immediately!


    *Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, link to this post from your blog, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Rotisserie

    • Rotisserie Turkey Breast browning on a grill
      Rotisserie Turkey Breast, Dry Brined with Italian Spices
    • Rotisserie Sirloin Roast | DadCooksDinner.com
      Rotisserie Sirloin Roast
    • A boneless ribeye roast cooking on a gas grill rotisserie
      Rotisserie Ribeye Roast with Herb Crust
    • Rotisserie Duck with Drip Pan Potatoes | DadCooksDinner.com
      Rotisserie Duck With Drip Pan Potatoes

    Sharing is caring!

    Comments

    1. joan r says

      September 12, 2015 at 4:51 pm

      do you think i could rub the birds with the fennel/corriander mixture and then cook them tomorrow? thanks

      Reply
      • joan r says

        September 12, 2015 at 4:54 pm

        oops i just saw that you did recommend it! sorry....going to try this, as I love fennel/corriander together! I will report on this soon. Best,
        Joan

        Reply
    2. Mike V @ DadCooksDinner says

      January 26, 2013 at 5:07 pm

      You're welcome. I'm glad you liked it!

      Reply
    3. jonathan says

      January 26, 2013 at 3:44 pm

      Really tasty recipe, Mike. Thanks.

      I made it last night and the entire family picked the bird clean. The fennel, in particular, really adds a great flavor.

      In retrospect, I wish i had brined the chicken overnight in liquid like i had done before but the rub worked beautifully. Thanks again for the pointer on this.

      Reply
    4. Chris Lukowski says

      January 22, 2013 at 1:41 pm

      Glad to see you're feeling better this week. Can't wait to see the video!

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    4 shares
    • 1