There’s something magical about the aroma of jerk chicken sizzling over an open flame—smoky, spicy, and irresistibly fragrant. If you’ve ever thought that achieving this level of culinary perfection requires a fancy setup, think again. With a Weber Kettle 22” and the OnlyFire rotisserie attachment, you can create restaurant-quality jerk chicken right in your backyard, but rotisserie style. Today, I’m sharing my tried-and-true rotisserie jerk chicken recipe, along with tips to help you harness the full potential of your Weber Kettle.
Why the Weber Kettle is a Game-Changer
The Weber Kettle 22” is the ultimate backyard workhorse. Its versatility is unmatched—whether you’re grilling, smoking, barbecuing, or, in this case, rotisserie cooking, the Weber Kettle delivers consistent results. Paired with the OnlyFire rotisserie attachment (available on Amazon), this classic grill transforms into a rotisserie machine fueled by only the best charcoal from B&B. The even heat distribution and steady rotation ensure your chicken cooks perfectly, with crispy skin and juicy, flavorful meat.
The Perfect Rotisserie Jerk Chicken Recipe
Ingredients:
– 1 whole chicken (4-5 lbs)
– 3-4 tbsp of my signature Dry Jerk Seasoning (available on my website)
– 1 stick butter
– 3 tbsp Jamaican Jerk Marinade (Get It Here)
Instructions:
- Prep the Chicken: Pat the chicken dry with paper towels. Loosen the skin gently with a spoon or spatula to ensure we get seasoning under the skin.
- Season Generously: In a small bowl, mix the wet jerk marinade, and the butter to make a butter paste. Place this mixture under the skin and inside the cavity. Let it marinate for at least 2 hours (or overnight for maximum flavor).
- Set Up the Rotisserie: Attach the OnlyFire rotisserie to your Weber Kettle 22″. Secure the chicken onto the rotisserie spit, ensuring it’s balanced to rotate evenly.
- Fire Management: Light your charcoal and arrange it for indirect heat. For precise fire control, check out my book, Wrangling Fire, where I break down the art of managing heat for perfect cooks every time. Aim for a steady temperature of 350°F-375°F.
- Cook to Perfection: Place the spit on the rotisserie and as it starts to turn, dust the bird with some dry jerk seasoning. Then let the chicken cook for 1.5 to 2 hours, or until the breast meat reaches an internal temperature reaches 165°F.
- Rest and Serve: Once done, remove the chicken from the spit and let it rest for 10-15 minutes. Carve and serve with your favorite sides—think fried plantains, rice, and peas, or a fresh salad.
Why This Recipe Works
The rotisserie method ensures even cooking and self-basting, producing incredibly moist meat with a crispy, flavorful crust. The dry jerk seasoning—a blend of allspice, thyme, garlic, and a hint of heat—creates that authentic Jamaican flavor profile. And with the Weber Kettle’s precise heat control, you can nail this cook every time.
Elevate Your Grilling Game
If you’re serious about mastering fire management, my book, Wrangling Fire, is your ultimate guide. From low-and-slow smoking to high-heat searing, it’s packed with tips and techniques to help you become a grill master. And don’t forget to stock up on my Dry Jerk Seasoning—it’s the secret weapon behind this recipe and so much more.
The Weber Kettle 22” is more than just a grill; it’s a canvas for culinary creativity. Whether you’re a seasoned pitmaster or a backyard beginner, this setup will help you achieve rotisserie perfection. So fire up your grill, grab your OnlyFire rotisserie attachment, and let’s make some magic happen.
Happy grilling!
P.S. Don’t forget to check out my book, Wrangling Fire, and my Dry Jerk Seasoning on my website. Your taste buds will thank you!
