Recipe by ellie_
This is the first time I ever used the rotisserie on my grill and it worked out perfectly. I use a charcoal grill and also only used one chicken but wish I used two chickens as indicated in the recipe. Recipe source: Bon Appetit (July 2007)
Top Review by ~Nimz~
Excellent rotisserie chicken. I was able to find the herbes de provence with lavender and it was so good. (First time trying lavender) The chicken was moist and tender with a wonderful flavor. I marinaded my for 2 days in the refrigerator (because company arrived late and I was too tired to cook) I cooked mine for exactly one hour and it was perfect. Golden brown on the outside and tender and juicy on the inside. Thanks so much ellie for sharing a great chicken recipe.
- 2 tablespoons butter, room temperature
- 2 tablespoons dried herbes de provence
- 1 tablespoon kosher salt
- 2 (3 1/2 lb) whole chickens
Directions See How It's Made
- In a small cup or bowl place butter, herbes de Provence and salt.
- Mash with a fork until blended into a paste.
- Starting at the neck end of the chicken, run your finger under the skin of the breasts to loosen.
- Starting at each end of the cavity, run your fingers under the skin of the thighs to loosen.
- Run the herb/butter mixture under the loosened skin and on the outside of the chicken.
- Truss chicken by tying legs together and tying wings close to the sides.
- Put chicken(s) in extra large zip-lock baggies and chill for at least 6 hours or up to one day.
- While preparing grill, let chicken(s) stand at room temperature for at least 30 minutes before cooking.
- Remove spit from rotisserie attachment and prepare barbecue to medium-high heat.
- Thread chicken onto spit, pushing them close to the center.
- Reattach spit to motor.
- Place disposable foil pan(s) under chicken(s) for drips. I used pie pans that come with frozen pie crusts which worked out perfectly for me.
- Close grill and start motor. The original recipe said to use an instant read temperature to monitor temperatur but I didn't have one but I did test the chicken with a meat therometer when I thought it was done.
- Temperature inside grill should stay about 400 degrees Fahrenheit.
- You may need to open or close vents to maintain temperature.
- Cook chickens until meat thermoter registers 170 degrees approximately 40 to 50 minutes. Mine was cooked in about 40 minutes.
- Turn off grill (as I used a charcoal grill I removed the chickens to a platter).
- Let chickens rest for 10 minutes in a covered grill.
- Slide chickens off spit and onto platter (see step above).
- Cut chicken into 6-8 pieces.