Peruvian Rotisserie Chicken Recipe | Grilling

[Photograph: Joshua Bousel] To keep my grilling addiction in check, I allow myself to buy one large equipment purchase each spring, and this year, the Weber rotisseries attachment is in my sights. But I was beaten to the punch, receiving...

Grilled Butterflied Chicken

For the best grilled chicken, start it off on the cooler side of a two-zone grill. Finish it off directly over the coals to crisp up the skin until crackly and charred.

How to Roast a Perfect Chicken

The techniques and gear you need to know for perfect roast chicken, including a recipe for a picture-perfect bird with juicy meat and golden, crispy skin.

Grilled Chicken Under a Brick With Lemon, Garlic, and Rosemary

Placing a brick atop a butterflied chicken results in an evenly browned and slightly crisp skin, a great start to an excellent bird. Brush chicken with garlic and rosemary mixture for the perfect marriage of texture and flavor.

The Best Barbecue Chicken

Smoky barbecue chicken with perfectly juicy meat and a sweet, sticky glaze.

Roast Chicken

Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy perfection. Juicy on the inside, and served with liquid gold pan juices loaded with flavour, this is THE Roast Chicken recipe you'll make over and over again!

Spatchcocked (Butterflied) Roast Chicken

Spatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here's how.

Rotisserie Turkey

Smoked turkey has exquisite flavor, but the skin is often tough and leathery. To get an extremely flavorful bird with delicious skin, all you need is a great rub and a rotisserie.

Roasted Bone-in Chicken Breast

Our incredibly simple recipe gives you juicy, tender, and flavorful roasted chicken breast. The trick is cooking it on the bone.

Mojo-Marinated Grilled Chicken

On a quest to duplicate my one of my favorite chickens of all time, I finally hit the nail on the head—mojo sauce! A base of sour orange mixed with oil, garlic, oregano, and cumin serves as a marinade and baste for this bird, and what comes off the rotisserie in the end is a sight for sore eyes and a party for the tastebuds.