Sunday Supper on the Summit: Rotisserie Chicken with Grilled Peaches & Lowcountry Sides

The Weber Summit is a serious piece of equipment. Rotisserie burner, main burners, sear station, infrared broiler — it's an outdoor kitchen condensed into a single grill. But most Summit owners use maybe two of those features on any given cook.

This recipe uses all four. It's designed as a Sunday supper — the kind of meal where you spend a lazy afternoon outside, cooking slowly, sipping something cold, and letting the grill do the work. By the time you sit down, the chicken has been spinning for an hour, the peaches are caramelized and dripping with honey, the corn is charred and buttered, and the biscuits are golden.

Everything cooks on the Summit. Nothing goes inside.

Serves 4-6

• 1 whole chicken, 4–5 lb, patted dry
• 4 tablespoons butter, softened
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 4 cloves garlic, minced
• 1 lemon, zested
• 1 teaspoon smoked paprika
• Kosher salt and black pepper
• Kitchen twine

Start with the herb butter: mix softened butter with rosemary, thyme, garlic, lemon zest, smoked paprika, and a generous pinch of salt. Gently loosen the skin over the chicken breasts and thighs with your fingers — don't tear it, just create a pocket. Spread most of the herb butter under the skin directly on the meat. Rub the remaining butter over the outside of the bird. Season the entire surface with salt and pepper.

Truss the chicken. Tie the legs together with twine and tuck the wing tips under the body. This isn't just for looks — a trussed bird spins evenly on the rotisserie without flopping or catching.

Thread the chicken onto the rotisserie spit. Center it and secure with the forks. Slide the spit into the Summit's rotisserie mount.

Set the Summit for indirect rotisserie cooking: light the rear rotisserie burner to medium-high (about 375°F at the dome thermometer). Leave all front burners off. The rotisserie burner provides consistent heat from behind while the bird spins, creating even browning without hot spots.

Cook for approximately 60-75 minutes, or until a thermometer inserted in the thickest part of the thigh reads 165°F. The rotating motion bastes the bird in its own juices continuously — this is why rotisserie chicken is juicier than any other method. The skin will be deeply golden and crackling.

During the last 10 minutes, use the Summit's infrared broiler to add extra crispness to the skin. The broiler sits behind the rotisserie and generates intense direct heat — it's like having a restaurant salamander built into your backyard grill. Keep the bird spinning while the broiler runs so the crisping is even.

Rest the chicken on a cutting board for 10 minutes before carving. Collect the drippings — they're liquid gold.

4 ripe but firm peaches, halved and pitted 2 tablespoons olive oil 2 tablespoons honey Fresh thyme sprigs Flaky sea salt

While the chicken is in its last 20 minutes of cooking, prepare the peaches.

Fire up the Summit's sear station. This dedicated burner reaches temperatures above 900°F — far hotter than the main grates. It's designed for intense, brief contact cooking that caramelizes surfaces without cooking through.

Brush the cut side of each peach half with olive oil. Place cut-side down on the sear station grate. Grill for 90 seconds to 2 minutes — you want deep caramel grill marks and softened flesh without turning the peach into mush. The high heat of the sear station creates those marks faster than the main grates would, so the interior stays firm.

Transfer to a serving plate. Drizzle with honey, scatter fresh thyme leaves, and finish with a pinch of flaky sea salt. The sweet-savory-herbal combination is one of those simple things that tastes far more complex than the effort involved.

6 ears fresh corn, husked 3 tablespoons butter, melted 1 lime, zested and juiced 1 tablespoon fresh cilantro, chopped (optional) Pinch of cayenne Kosher salt

About 30 minutes before the chicken finishes, fire up two of the Summit's main burners to medium-high heat.

Place the husked corn directly on the grates over the lit burners. Grill for 10-12 minutes, turning every 2-3 minutes with tongs. You want charred spots on each side — not blackened, but genuinely charred with some kernels popping and caramelizing.

While the corn grills, mix melted butter with lime zest, lime juice, cayenne, and a pinch of salt.

When the corn comes off the grill, brush each ear with lime butter and sprinkle with cilantro if using. Serve hot — the lime cuts through the butter's richness, and the char adds a smoky sweetness you can't get any other way.

2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon sugar 6 tablespoons cold butter, cubed 3/4 cup cold buttermilk 2 tablespoons melted butter for brushing

This is the show-off move: baking biscuits on the grill. It works beautifully on the Summit because the main burners create an even, oven-like environment when the lid is closed.

Mix flour, baking powder, salt, and sugar. Cut in cold butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Add buttermilk and stir until just combined — don't overmix. The dough should be shaggy and a little rough.

Turn the dough onto a floured surface. Pat into a 3/4-inch thick rectangle. Fold in thirds like a letter, pat flat again, and repeat once more. This creates flaky layers. Cut with a 2.5-inch biscuit cutter — press straight down, don't twist.

Place biscuits touching each other in a cast iron skillet — a Smithey No. 10 is perfect for this. The touching edges force the biscuits to rise upward instead of spreading out.

Set up the Summit for indirect baking: two outside burners on medium (aiming for 425°F at the dome), center burners off. Place the skillet in the center of the grate over the unlit burners.

Close the lid and bake for 18-22 minutes until the tops are golden brown. Brush with melted butter the moment they come off the grill.

This is the beauty of cooking on a Summit — multiple cooking zones operating simultaneously mean everything comes together at the same time.

2 hours before serving: Prep the herb butter and truss the chicken. Mix biscuit dough and cut rounds.

75 minutes before serving: Start the rotisserie. Light the rear burner, load the chicken, close the lid, and walk away.

30 minutes before serving: Fire up two main burners and start grilling corn.

20 minutes before serving: Set up indirect baking zone and put the biscuit skillet on the grill.

15 minutes before serving: Fire up the sear station and grill peach halves.

10 minutes before serving: Engage the infrared broiler to crisp the chicken skin. Remove corn and brush with lime butter.

5 minutes before serving: Pull the chicken off the rotisserie and rest on a cutting board. Pull the biscuits from the grill.

Serving: Carve the chicken at the table. Serve family-style with the peaches, corn, biscuits, and a simple green salad. Pour sweet tea or a cold rose and enjoy a meal that was cooked entirely on one grill, using every feature it was built with.

Most grills can do one thing well. The Weber Summit can do four things simultaneously — and that's not a marketing claim, it's a practical reality.

The rotisserie creates a cooking method that's genuinely different from anything else: constant rotation means constant self-basting, which means juicier meat with crispier skin. The main burners provide the steady, even heat needed for baking and grilling. The sear station delivers restaurant-level heat for quick caramelization. And the infrared broiler adds a finishing technique that professional kitchens use daily.

When you use all four in a single meal, you understand why the Summit exists at the top of Weber's lineup. It's not about having more features — it's about having more cooking methods available on demand, right there in your backyard.

The Weber Summit is the kind of grill you need to stand in front of to appreciate. The weight of the lid, the precision of the controls, the size of the cooking area, the feel of the rotisserie mechanism — these things don't translate through a screen.

Visit Terrace + Tide at 71 Lighthouse Road on Hilton Head Island to see the Weber Summit alongside our full selection of grills, outdoor kitchens, and cooking accessories. We'll walk you through every feature and help you decide if the Summit is the right fit for how you cook.