Rotisserie Chicken on the Grill by
Ingredients
3 1/2-4 lb chicken
1T peperika
1t dry thyme
1t red pepper rushed flakes
1t dry oregano
2t coarch sea salt
1 1/2 t sugar
4 sprigs rosemary
4 springs thyme
2 med yellow onions. chopped
1 lemon (zest and juice)
5-6 garlic gloves, chopped
2 stalks of celery, chopped
2 green bell peppers, chopped
4Textra olive oil
5T extra Olive Oil
Instructions
Rub chicken inside and out with 4T oil.
Put wing inside bird (make a slit on the side)
Let it rest.
Stuff bird with veggies & 4 sprigs
Truss (tie) the chicken with 3-4ft
http://www.youtube.com/watch?v=JApbg2TIsks
Cook chicken on med-high for 1.5 hrs
Close lid.
Check in 1hr 15 mins...should be about 158 degrees so 15-20mins more.
When bird is 172 degress it's good and ready.
Rest for 10-15 mins.
Put wing inside bird (make a slit on the side)
Let it rest.
Stuff bird with veggies & 4 sprigs
Truss (tie) the chicken with 3-4ft
http://www.youtube.com/watch?v=JApbg2TIsks
Cook chicken on med-high for 1.5 hrs
Close lid.
Check in 1hr 15 mins...should be about 158 degrees so 15-20mins more.
When bird is 172 degress it's good and ready.
Rest for 10-15 mins.