Rotisserie Herb Chicken

Rotisserie Herb Chicken
Rotisserie Herb Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 - 4

    -5 Lb whole chicken

  • 1/2

    - yellow onion (cut in half)

  • 1/2

    - lemon (cut in half) + zest

  • 1

    tablespoon – rosemary, chopped + a sprig

  • 1

    tablespoon – thyme, chopped + a sprig

  • 1

    tablespoon – sage, chopped + a sprig

  • 1

    teaspoon – granulated garlic

  • 1/2

    teaspoon – sea salt

  • 1/2

    teaspoon – fresh ground black pepper

Directions

1. - Prepare grill for indirect high heat cooking. 2. - Remove giblets from chicken, if present, rinse the chicken and pat dry. 3. – Stuff the onion pieces in the cavity of the chicken 4. - Zest the lemon and set aside the zest. Stuff the 2 lemon pieces in the cavity of the chicken 5. – Stuff a sprig each of rosemary, sage, and thyme into the cavity of the chicken 6. – Make the rub by placing the chopped rosemary, sage, and thyme into a mortar and pestle along with the lemon zest, granulated garlic, salt, and pepper. Mash until ingredients are well combined into a moist rub. 7. – Work a finger between breast skin and breast meat of each breast to separate the two. Apply half the rub mixture under the skin. 8. – Truss the chicken with butchers string and tuck the wing tips under. 9. – Brush the chicken with a thin coat of olive oil and apply the remaining rub to the outside. 10. – Secure the chicken to the spit with spit forks and attached spit to prepared grill. Turn on rotisserie motor and cook for approximately 45 minutes to an hour (internal temperature of the chicken at the thickest part of the breast should be 155°F-160F°) 11. – Remove the spit from the grill and remove chickens from the spit (skewer) as soon as possible. This will prevent the heat in the spit from continuing to cook the chicken. Be sure to wear 2 very good BBQ mitts to do this to prevent burning your hands, as the spit will be very hot at this point. 12. – Let the chicken rest 10-15 minutes, carve and serve.

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