Smoked Rotisserie Chicken Recipe



1 whole chicken (1.3 – 2.5kgs)
4 kg bag
Lemon pepper seasoning


  1. Place whole chicken in the bag filled with cold water and 1 cup lemon pepper seasoning.
  2. Seal and place in an aluminium tray and refrigerate overnight to brine.
  3. Remove chicken from brine, rinse with water, and pat dry.
  4. Generously season chicken inside and out with dry lemon pepper seasoning.
  5. Skewer chicken onto the rotisserie accessory for the MES 400 Series.
  6. Put rotisserie into place, flip it on, and turn on Grill + Finish element accessory to high.
  7. Set Custom smoke to level 3 and cook for 1½ to 2 hours or until internal temperature has reached 75°C.

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