Q&A for How to Cook a Chicken in a George Foreman Rotisserie

You don't have to wait, but the longer you let the chicken marinate, the better it will taste.

Anything that your rotisserie can hold. The grill should have a basket, a spit, and two sizes of forks, allowing you plenty of cooking methods. In the basket, you can cook various vegetables.

No. Chicken breasts cook faster. If you cook them even a few minutes too long, they will be too dry.

Yes, vegetable oil is an acceptable substitute for olive oil in this recipe.

The chicken breast should face down and then flipped. Cook it until the temp has reached 160ºF.

The George Foreman rotisserie is designed to roast up to a 5-pound chicken. I have cooked some a little larger, but they have to be wrapped up really tight with bakers twine. Cook for 25 minutes per pound.

You don’t need to preheat. The rotisserie oven is small and it heats up immediately.

No, that is not safe. By the time it is safely cooked and looking like a charred mess, you could have microwave defrosted it and started to cook it properly. When you freeze a chicken, have it trussed and ready so you have less work and mess. Defrost one day in the fridge, then marinate it the next day and spice and leave overnight to cook the next day. (However, do not use an acidic marinade like lemon juice for more than a couple of hours.)