Rotisserie Grilled Chicken


Rotisserie Grilled Chicken

Supermarket rotisserie chicken is pretty tasty but you can’t beat home cooking. At home you can use whatever flavors you want and save a few coins in the process. So if you have a rotisserie or are thinking about buying one for your gas grill, check out this butter herb chicken recipe. Combine this with some smoke from a pellet tube and you have juicy smokey butter delicious chicken dinner on the way. Winner Winner!

Ingredients

  • 1 whole chicken
  • 1 lemon
  • 2 sticks butter
  • 1 tablespoon herbes de Provence
  • 1 cup half and half
  • 1 teaspoon kosher salt

First, melt half a stick of butter in one cup or small container. Next, usa a mortar and grind ½ teaspoon of herbes de Provence until a fine powder builds up. Place a sieve over the cup of melted butter then pour the contents into the cup. This will remove the big chunks of herbs and make everything play nice with your injector. Stir this mixture well then inject the butter herb mixture everywhere into the chicken. Inject the breast meat, thighs, legs and even the wings.

Next, allow one stick of butter to soften on the countertop or warm it on low in the microwave. When the butter softens, combine it with a ½ teaspoon of herbes de Provence. Using your hand, loosen the chicken skin over the breast and thigh meat. Use a spoon and deliver the butter herb mixture under the chicken skin. Use your fingers to hold the butter mixture under the skin as you slowly pull the spoon back out. Use the remaining butter herb mixture to coat the outer skin of the chicken. If needed, make a second batch of softened butter herb mixture.

Next, using a knife, stick the lemon several times creating slices to release juices. Slide the lemon over the rotisserie spit and place it in the center. Next, slide the rotisserie stick through the chicken cavity and out the neck hole until the lemon is inside the chicken cavity. Use the fork ends of the rotisserie to pin in the legs and wings to hold them in place. You will need to pierce both the drumsticks and wing tips for the best hold. Next, sprinkle kosher salt and more herbes de Provence on the chicken.

Preheat your grill on medium, then turn the burners down to low. Shut off the center burner, if you have one. This will prevent fire flare ups that will happen due to the melting butter and chicken fat. Install the rotisserie spit onto the grill but do not install the motor. Let the spit rotate freely so that the heavy part of the chicken is facing down. Now simply pull your balance counterweight upward and tighten it in place. This will now balance the rotisserie spit and help prevent motor burnout. Now install the motor, and insert the spit into the motor. Power the motor on and start cooking!

If you have a tube pellet smoker, load it up with enough pecan pellets for an hour and half of cook time.

Every 20 minutes brush on melted butter. The chicken will cook for at least 1 hour before reaching proper temperatures. The chicken will be ready when the breast meat reaches 165 F and the thighs reach 175 F.

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