Truss it and don't rush it.

Truss it and don’t rush it.

Yes, but you have to set yourself up right. The rotisserie does the turning; you still need to balance the bird and control the heat.

First, truss the chicken tight. Tuck wing tips under, tie legs together, and wrap the body snug with kitchen twine. Loose bits flop and burn unevenly. Second, balance it on the rod – stick the skewer through the center of the bird, tighten the forks, and give it a spin by hand. If it wobbles, adjust.

Set your grill up for indirect heat. Put a drip pan under the chicken, aim for 350°F zone. Too hot and the skin burns before the thighs are done. Too low and it dries out. Cook until the breast hits 155°F, then rest it (carryover will take it to 160-165). Thighs should be 175-180°F.

Trust the process, not the timer.