Grilled Rotisserie Chicken
How to Make Grilled Rotisserie Chicken
- Option #2
Mix together Mrs. Dash, olive oil and paprika. The amount of olive oil you use depends on how wet you want your rub.
- Brine chickens overnight in your favorite brine. I used paprika, lemon juice, fresh dried thyme and coarse sea salt.
- Cut a X on one side of your lemons, then a slit in the other side opposite of the X, this will allow the rotisserie rod to slide through the lemon easily. Place your prong on the rod, then the chicken and two lemons depending on which direction your chicken in facing. You want the lemons to slide inside the chicken cavity. Now place your other prong on and repeat. I like to place my chickens facing each other so the breasts are in the middle of the grill. Place on grill and cook at 300°-350° indirect heat, approximately 20-30 min. per pound. Internal temp should be between 170-180° in thickest part of chicken (breast or thigh). Here's a guide I use: deejayssmokepit.net/...mperature.pdf
- You can spray with apple juice during cooking if desired.