Rotisserie Chicken Seasoning Recipe

I love a rotisserie chicken as much as the next person, so I decided to create the perfect rotisserie chicken seasoning that skips all the preservatives and lets the chicken really shine.

This seasoning blend was made for rotisserie chickens, but it's also great on grilled chicken, grilled fish, and any kind of roasted vegetable. See more homemade seasoning blends here.

An overhead shot of rotisserie chicken seasoning ingredients on a white plate.
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I’ll admit it: I’m always up to the challenge to figure out the best way to make a popular food even more delicious when it’s made at home, and I really think I nailed it with this seasoning blend for chicken.

There are no fillers, flours, or sugars—just a pure spice blend that you can mix up and store in your pantry whenever the craving for rotisserie chicken strikes—which in my house is at least once a week.

I can’t compete with the grocery stores; I read that Costco sells almost 60 million chickens a year! But I can get the satisfaction that I’m cooking my own food and  controlling the ingredients I use…what could be healthier than that?

Besides that, testing out this seasoning blend was so fun; the results are always delicious when you cook rotisserie chicken at home, and the house smells amazing, too.

Making big jars of rotisserie chicken seasoning to give away as gifts? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re gifting—the recipe does the math for you, it’s that easy.

What is Rotisserie Chicken Seasoning?

It may seem like a top-secret recipe, but the simple truth is that it’s a blend of paprika, thyme, salt, pepper, garlic, and onion powder. Of course, it’s not the only seasoning blend that will yield delicious chicken; it’s just the recipe that gives chicken that irresistible rotisserie chicken flavor.

If you’re thinking about making rotisserie chicken in the oven, this is the seasoning recipe to use. My recipe for How to make Rotisserie Chicken starts with it.

Once you learn how to make rotisserie chicken at home, with crispy skin and juicy meat, you won't be tempted to grab a bird at the store ever again!

How to make Rotisserie Chicken Seasoning:

In a small bowl, mix together the paprika, garlic powder, onion powder, and dried thyme. Add salt and freshly ground black pepper to taste.

Is Rotisserie Chicken Seasoning gluten free?

This homemade rotisserie seasoning blend is gluten-free, sugar free, and soy free, but I can’t guarantee other store bought versions are. Read those labels carefully, or just make this version.

What are the ingredients of a grocery store rotisserie chicken?

I looked at the label the last time I was at Costco: whole chicken, water and seasonings (salt, sodium phosphate, modified food starch, potato dextrin, carrageenan, sugar, dextrose, spice extractives). The chickens are also injected with saline to keep them juicy (and add to the sodium content.)

How do you use Rotisserie Chicken Seasoning?

This recipe is good for one 4-pound to 5-pound chicken or about 5 pounds of assorted chicken pieces such as breasts, thighs, or quarters.

Look for bone-in, skin-on chicken for best results. However, the seasoning blend is also great applied to boneless, skinless chicken if that's more your style.

I like to brush a little olive oil on the chicken before applying the rub; it helps it adhere to the chicken while it cooks.

How to make Rotisserie Chicken in an oven:

I often make two chickens at a time, because it doesn't take that much work to make twice the amount of food.

  1. Truss the chicken if desired. Place in a shallow roasting pan over oven-safe skillet.
    At first glance it may seem unnecessary, but trussing a chicken for roasting ensures delicious, evenly-cooked poultry that looks as good as it tastes. Here I’ll show you how to truss a chicken using twine, to make your best roast chicken yet. 
  2. Next, brush the skin with a little olive oil and generously dust the chicken with the seasoning.
    Once you learn how to make rotisserie chicken at home, with crispy skin and juicy meat, you won't be tempted to grab a bird at the store ever again!
  3. Then, cook the chicken at 425 degrees for 70-80 minutes, until the internal temperature of the chicken reaches 165 degrees.
    Once you learn how to make rotisserie chicken at home, with crispy skin and juicy meat, you won't be tempted to grab a bird at the store ever again!

How to make Rotisserie Chicken in a crock pot:

Making rotisserie chicken in the crockpot is easy and completely delicious, but the skin likely won't be as crisp as it is when made in the oven.

  1. After rinsing the chicken and patting it dry with paper towels, brush the skin with a little olive oil and generously dust the chicken with the seasoning.
  2. Place the prepared chicken in the slow cooker and cook on HIGH for 3-4 hours, or LOW for 6-8 hours.

What is paprika, and what can you use instead of paprika?

Paprika is the fourth most consumed spice in the world, usually made from less pungent, shiny and dark red color variety of chilis. It often appears in spice rubs, marinades, stews, and chilis. Depending on the variety of pepper and how it is processed, the color can range from bright red to brown and the flavor from mild to spicy.

Most of the paprika sold in grocery stores is simply labeled "paprika." It may come from Hungary, California, or South America. Basic paprika tends to be neither sweet nor hot, and adds color to anything it is sprinkled on.

Smoked paprika is definitely more smoky and woodsy in flavor and would be a nice substitution for regular paprika in this seasoning blend. However, if you're just having trouble finding paprika, try a mild chili powder in its place.

5 from 1 vote

Rotisserie Chicken Seasoning Recipe

I love a rotisserie chicken as much as the next person, so I decided to create the perfect rotisserie chicken seasoning that skips all the preservatives and lets the chicken really shine.
Course Main Course
Cuisine American
Keyword Rotisserie Chicken, Seasoning
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 7kcal
  • 2 teaspoons paprika
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and freshly ground black pepper
  • Whisk all dried ingredients and spices together in a small bowl. Use immediately or store in an airtight jar in the pantry for future use.

Recipe Notes

A little olive oil brushed on the chicken will help the seasoning stick to the chicken as it roasts. 

Nutrition

Calories: 7kcal

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  1. Jessica

    About how much salt & pepper do you put in your chicken? And, can you add it to the other dry rub ingredients ahead of time & store it or do you put it on the chicken separately? Thanks!

    1. meggan

      Hi Jessica, sorry for the delay in getting back to you. I like 2 teaspoons salt and 1/2 teaspoon pepper. You can definitely make a batch of the seasoning and store it for later use so you can pull it out whenever you want to roast a chicken. If you make a big batch, just use about 2 tablespoons of the seasoning per chicken. I hope that helps! If you need anything else, please let me know! Thanks. -Meggan

  2. Jessica

    About how much salt & freshly ground pepper do you recommend? And, can you add those to the other dry rub ingredients & store it or do you sprinkle those on separately before roasting? Thanks!

    1. meggan

      Hi Jessica, sorry for the delay in getting back to you. I like 2 teaspoons salt and 1/2 teaspoon pepper. You can definitely make a batch of the seasoning and store it for later use so you can pull it out whenever you want to roast a chicken. If you make a big batch, just use about 2 tablespoons of the seasoning per chicken. I hope that helps! If you need anything else, please let me know! Thanks. -Meggan

  3. Gloria Hulsether

    chicken should not be rinsed as it can spray small amounts of bacteria all around the sink area.

    1. meggan

      Hi Gloria, I 100% agree with you. Sometimes I find things on my site and I’m like – who works here, who wrote that! LOL. You could never possibly wash away all the bacteria on a chicken anyway, it needs to be cooked off, and yes, in the process you’ll just make a mess and end up with chicken bacteria all over the place. Thanks for pointing that out; I’m fixing the post right now. -Meggan

  4. Pat Wilson

    Can’t find guide on how to make seasonings to give as gifts and/or increasing the amount of ingredients as noted in your post.

    1. meggan

      Hi Pat, sorry about that. There’s a little slider if you hover over the number of servings (find the orange # 6 next to servings and put your mouse over that). A blue bar will pop up and you can drag that to the left or the right to adjust the quantity, and all the amounts in the recipe card should update. Please give that a try and let me know if it works for you. Sorry for the confusion! Thank you for letting me know. -Meggan

  5. Hello, I was giving up on a new way to cook chicken. You changed my mine. This is the only way my family loves there chicken . I even sprinkled on cut up plain chicken ,chicken burgers. .loving it  an everything is in the cabinet. Thanks. This is a 10 star.5 stars

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