Instructions
- Attach the rotisserie motor to the rotisserie bracket. Remove the center grates and place a foil pan with 1 cup of water on top of the Flavorizer bars. Prepare the grill for indirect medium heat (375°–425°F). Preheat for 15 minutes and brush the grill grates clean.
- Place the rotisserie ring on top of the bowl of the grill and attach the rotisserie motor to the bracket. Prepare the grill for indirect medium heat (375°–425°F). Light a full chimney of charcoal and arrange the coals on either side of a foil pan in the center of the grill filled with 1 cup of water. Preheat for 15 minutes and brush the grill grates clean.
- Attach the rotisserie motor to the rotisserie bracket. Set the grill to 400°F. Preheat for 15 minutes and brush the grill grates clean.
- Remove the wing tips from the chicken and trim any excess fat around the neck. Remove any giblets from inside the cavity. Pat the chicken dry and season with 1 tsp of the kosher salt, inside and out. Truss the chicken with butcher’s twine.
- Mix the softened butter, garlic, rosemary, thyme, the remaining salt, granulated garlic, and black pepper together in a small bowl.
- Carefully work your hand between the chicken breast and the skin. Take about 1/3 of the butter mixture and smear it evenly under the skin of the breast.
- Melt the remaining butter mixture in a small pot over low heat. Stir in the 2 tbsp vegetable oil.
- Secure the chicken in the middle of the rotisserie spit. Insert the spit into the motor and turn it on, making sure that the chicken is centered above the water pan.
- Secure the chicken in the middle of the rotisserie spit. Insert the spit into the motor and turn it on, making sure that the chicken is centered above the water pan.
- Secure the chicken in the middle of the rotisserie spit. Insert the spit into the motor and turn it on.
- Cook the chicken for 25 minutes with the lid closed. After 25 minutes, baste the chicken with the melted garlic butter mixture.
- Continue basting every 10–12 minutes until the chicken is a deep golden brown, and the internal temperature is 162°F when measured at the breast (the temperature will continue to rise to 165°F while resting). This will take about 1 1/2–2 hours total, depending on the size of your chicken.
- Remove the spit from the chicken and let it rest for at least 10 minutes before carving.
Special Equipment
- butcher's twine
- rotisserie
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