Rotisserie chicken

Mediterranean Rotisserie Chicken

Bring the taste of the Mediterranean to your backyard with this tasty Mediterranean Rotisserie Chicken recipe using a SABER grill and rotisserie.

This dish was written for SABER Grills by Chef Chris Koetke of Let’s Dish.

Mediterranean cuisine varies greatly depending on where in the Mediterranean you find yourself. You can have a Mediterranean Italian dinner with pizza or risotto, or you can make a Mediterranean Spanish dish of Paella. Regardless, Mediterranean foods include a few staples – bread, olives, wheat, pasta and wine. And, this Mediterranean Rotisserie Chicken recipe definitely uses olives as the base of the flavor.

Olives tend to have a briny flavor, but with the seasonings in this Mediterranean Rotisserie Chicken recipe, you’ll find that the flavor evens out.

Serve with rosemary mashed potatoes, rice or pasta with a side of garlic bread. For the adults in the house, make it a true Mediterranean meal with a glass of white wine.

This is an easy recipe for your SABER® grill using the SABER rotisserie kit and rod. The SABER® rotisserie is ideal for small or large groups because you can cook more than one chicken at a time, if you need to. The motor will smoothly turn up to 20-pounds of food.

Tip: When using a rotisserie, center the food on the spit rod. This will help the rotisserie motor run smoothly. And, if you’re cooking two or three chickens at once, make sure to center all as best as possible.


  • 1 4-6 lb. roasting chicken
  • 2 heads garlic, separated into individual cloves, unpeeled
  • 3 Tablespoons extra virgin olive oil
  • 1/3 cup Kalamata olives, finely chopped
  • 1 1/2 teaspoons fresh rosemary, minced
  • 1 clove raw, unpeeled garlic
  • 1 Tablespoon parsley, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • Preheat oven to 350°.
  • Wrap the unpeeled garlic and olive oil in a sheet of aluminum foil. Place on a baking sheet and bake in oven for 1 - 1 1/2 hours or until the garlic has taken a light brown color and is very soft. Remove from oven and let cool.
  • Squeeze the roasted garlic from the skins. In a bowl, combine the roasted garlic cloves with the remaining olive oil. Mash the garlic until it becomes a smooth paste.
  • Add olives, rosemary, raw garlic, parsley, salt and pepper to the paste.
  • Attach the chicken to a spit. Be sure that the legs and wings are well-secured so that they will not fall out of the cages during grilling.
  • Grill using the rotisserie over moderate heat until reaching an internal temperature of 165° in the thickest part of the thigh.
  • When done, remove the chicken from the grill and slide it off the spit onto a serving platter. Let it rest for 5 minutes before carving and enjoying.

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