Rotisserie Chicken

Directions for cooking a rotisserie chicken on a gas grill with rotisserie attachment.

Ingredients

• 1 Whole broiler chicken, about 3 pounds

• pinch Kosher salt

• pinch ground black pepper

• 1 whole lemon

• ¼ cup Extra virgin olive oil

• 1 T Kosher salt

• 1 T Paprika

• ¼ t Ground black pepper

Preparation

Prepare grill for rotisserie cooking and preheat to high (450-500°F).

Remove giblets from chicken cavity, if present. (You can use them to make gravy or to feed your cat.)

Season cavity with a pinch of Kosher salt and a pinch of black pepper.

Tie up or skewer legs and wings close to the chicken's body.

Thread the lemon onto the center of the rotisserie rod.

Thread the chicken onto the rotisserie rod so the lemon goes inside the cavity.

Put a aluminum drip pan in the middle of the grill, under where the chicken will be.

Put rotisserie rod into the grill, turn on the motor, close cover, and let cook for 10 minutes.

Combine olive oil, salt, paprika, and pepper.

Turn down grill to medium (325-250°F).

Open grill cover and baste chicken with olive oil mixture.

Close cover and let cook for ¾ hour.

Open grill cover and baste chicken with drippings plus any leftover olive oil mixture.

Close cover and let cook for ½ hour.

Open grill and check temperature with a meat thermometer at the thighbone If it is not 180°F, close cover and continue cooking for a 5-10 minutes. Repeat this until 180°F is reached.

Remove rotisserie rod from the grill, carefully remove chicken to avoid spilling and burns, and let chicken rest for 15 minutes before serving.

•	1	Whole broiler chicken, about 3 pounds
•	pinch	Kosher salt
•	pinch	ground black pepper
•	1	whole lemon
•	¼ cup	Extra virgin olive oil
•	1 T	Kosher salt
•	1 T	Paprika
•	¼ t	Ground black pepper

	Prepare grill for rotisserie cooking and preheat to high (450-500°F).
	Remove giblets from chicken cavity, if present. (You can use them to make gravy or to feed your cat.)
	Season cavity with a pinch of Kosher salt and a pinch of black pepper.
	Tie up or skewer legs and wings close to the chicken's body.
	Thread the lemon onto the center of the rotisserie rod.
	Thread the chicken onto the rotisserie rod so the lemon goes inside the cavity.
	Put a aluminum drip pan in the middle of the grill, under where the chicken will be.
	Put rotisserie rod into the grill, turn on the motor, close cover, and let cook for 10 minutes.
	Combine olive oil, salt, paprika, and pepper.
	Turn down grill to medium (325-250°F).
	Open grill cover and baste chicken with olive oil mixture.
	Close cover and let cook for ¾ hour.
	Open grill cover and baste chicken with drippings plus any leftover olive oil mixture.
	Close cover and let cook for ½ hour.
	Open grill and check temperature with a meat thermometer at the thighbone If it is not 180°F, close cover and continue cooking for a 5-10 minutes. Repeat this until 180°F is reached.
	Remove rotisserie rod from the grill, carefully remove chicken to avoid spilling and burns, and let chicken rest for 15 minutes before serving.