Rotisserie Chicken

Total Time: 56 mins Preparation Time: 6 mins Cook Time: 50 mins

Ingredients

• 2 tablespoons butter, room temperature
• 2 tablespoons dried herbes de provence
• 1 tablespoon kosher salt
• 2 (3 1/2 lb) whole chickens

Recipe

• 1 in a small cup or bowl place butter, herbes de provence and salt.
• 2 mash with a fork until blended into a paste.
• 3 starting at the neck end of the chicken, run your finger under the skin of the breasts to loosen.
• 4 starting at each end of the cavity, run your fingers under the skin of the thighs to loosen.
• 5 run the herb/butter mixture under the loosened skin and on the outside of the chicken.
• 6 truss chicken by tying legs together and tying wings close to the sides.
• 7 put chicken(s) in extra large zip-lock baggies and chill for at least 6 hours or up to one day.
• 8 while preparing grill, let chicken(s) stand at room temperature for at least 30 minutes before cooking.
• 9 remove spit from rotisserie attachment and prepare barbecue to medium-high heat.
• 10 thread chicken spit, pushing them close to the center.
• 11 reattach spit to motor.
• 12 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.
• 13 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.
• 14 temperature inside grill should stay about 400 degrees fahrenheit.
• 15 you may need to open or close vents to maintain temperature.
• 16 cook chickens until meat thermoter registers 170 degrees approximately 40 to 50 minutes. mine was cooked in about 40 minutes.
• 17 turn off grill (as i used a charcoal grill i removed the chickens to a platter).
• 18 let chickens rest for 10 minutes in a covered grill.
• 19 slide chickens off spit and platter (see step above).
• 20 cut chicken into 6-8 pieces.