Fire Roasted Rotisserie Chicken

At Dungarees, we know that hard work can build up an appetite and nobody works harder than our customers! That’s why we teamed up with Chef Jonathan Collins to bring you this delicious Fire Roasted Rotisserie Chicken recipe. Break out this recipe on your next camping trip and let us know what you think!





Whole Chicken – rinsed, drained, and pat dry – 2pc

Fresh Thyme – rinsed – 8pc

Fresh Rosemary – rinsed – 8pc

Orange – sliced and seeded – 1pc

Clover Honey – to taste

Jerk Seasoning – to taste

Flaked Sea Salt – to taste

Fresh Ground Black Pepper – to taste

Butcher’s Twine – as needed



  1. Season chicken cavity with salt and pepper, stuff with thyme, rosemary, and orange slices
  2. Lightly coat the chicken in olive oil, generously rub with jerk spice, season with salt and pepper
  3. Truss chicken snugly for uniform cooking and to keep ingredients in the cavity
  4. Tie a length of string firmly to the chicken legs, tie the string to the center of a tripod over the fire
  5. Use a stick between the strings to separate the chickens so they don’t touch
  6. Gently spin each chicken a couple dozen times in opposite directions
  7. The inertia from the string unwinding will rewind the string in the opposite direction
  8. When the movement stops, simply spin the chickens again to wind them up
  9. Cook until an instant read probe thermometer reads 165°F inserted in the thigh, not touching bone
  10. Remove string, allow to rest for 5-10 minutes, serve



Brown Sugar – 2tbsp

Ground Allspice – 2tbsp

Ground Garlic – 1tbsp

Ground Onion – 1tbsp

Ground Cinnamon – 1tbsp

Fine Sea Salt – 1tbsp

Ground Cayenne Pepper – 1tsp

Ground Cloves – 1tsp

Ground Nutmeg – 1tsp

Fresh Ground Black Pepper – 1tsp



  1. Combine all ingredients, store in an air-tight container


Looking for even more ways to kick up your camping experience? Don’t forget to checkout our full Camping Guide at Dungarees!

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