Gather all ingredients. Preheat your gas grill to high heat (around 450°F) and lightly oil the grate to prevent sticking.

Pat the chicken dry with paper towels. Rub with salt, pepper, and any preferred spices (garlic powder and paprika work wonders).

Skewer the chicken onto the rotisserie spit, securing the legs and wings so it spins smoothly. Create an indirect heat zone by turning off one burner.

Place the spit on the grill, close the lid, and let it rotate. Every 15–20 minutes, brush melted butter or olive oil onto the skin to boost crispiness.

Once the thickest part of the thigh reaches 165°F (74°C), remove the chicken. Tent with foil and let it rest for 10 minutes before carving.