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 Knob Creek Maple Glaze and Drip Pan Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Mike Vrobel
  • Total Time: 9 hours
  • Yield: 4-6 1x


Rotisserie Chicken with Knob Creek Maple Glaze and Drip Pan Potatoes recipe - Sweet glaze on crispy rotisserie chicken, with potatoes cooking in the chicken drippings.


  • 1 (4 pound) chicken
  • 1 tablespoon kosher salt (or 2 teaspoons fine sea salt)
  • 1 1/2 pounds red skin potatoes, cut into 1/2 inch slices
  • 1 teaspoon kosher salt

Knob Creek Maple Glaze

  • 1/4 cup maple syrup (Grade B if you can find it; it’s darker and has more flavor)
  • 1/4 cup Knob Creek (preferably Smoked Maple)
  • 1/2 teaspoon chipotle powder (optional, or substitute cayenne pepper)


  1. Dry brine the chicken: Season the chicken with 1 tablespoon salt, inside and out. Refrigerate for at least eight hours, preferably overnight.
  2. Truss and spit the chicken: One hour before cooking, remove the chicken from the refrigerator. Fold the wingtips 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.
  3. Set up the grill for indirect high heat (450°F or higher): Set the grill up for indirect high heat with the drip pan in the middle of the grill.
  4. Simmer the Knob Creek Maple Glaze: While the grill is preheating, put the maple syrup, Knob Creek, and chipotle powder in a small saucepan. Simmer over medium heat until reduced by half, about ten minutes.
  5. Rotisserie cook the chicken and potatoes: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the chicken. Close the lid and start cooking the chicken.
  6. Toss the potatoes with 1 teaspoon of salt in a microwave safe bowl. Cover the bowl with plastic wrap and microwave for eight minutes to par-cook the potatoes. The potatoes should be mostly cooked; if they need more time, toss them, re-wrap the bowl, and microwave for a few more minutes. Set the potatoes aside until the chicken has been cooking for 30 minutes, then remove the plastic wrap and pour the potatoes into the drip pan under the chicken in an even layer. Close the lid and cook the potatoes with the chicken.
  7. The chicken is done when it reaches 160°F in the thickest part of the breast, and the potatoes are done when they are browned and crispy on the top; both should take about 30 more minutes.
  8. During the last 15 minutes of cooking, brush the chicken with the Knob Creek glaze every five minutes to build a crust of glaze on the bird.
  9. Summary: The total cooking time is about one hour. The potatoes go in after the chicken has cooked for 30 minutes, and start brushing the glaze on the chicken after 45 minutes.
  10. Serve: Remove the chicken from the rotisserie spit and remove the twine trussing the chicken. Be careful - the spit and forks are blazing hot. Remove the drip pan and use a slotted spoon to transfer the potatoes to a platter. Let the chicken rest for 15 minutes, then carve the chicken. Drizzle any remaining glaze over the chicken and serve.


For trussing instructions, see my Rotisserie Grilling: Two Chickens video.

  • Prep Time: 8 hours
  • Cook Time: 1 hour
  • Category: Rotisserie
  • Cuisine: American