Tranform Your Grilling Game With This Rotisserie Chicken Recipe

Welcome to a new culinary adventure where simplicity meets flavor in the most delightful way! Today, I’m excited to share with you my recipe for grilled rotisserie chicken-a dish that transforms an ordinary bird into a succulent, juicy masterpiece bursting with smoky, grilled goodness.
Whether you’re hosting a summer barbecue, preparing a family dinner, or simply craving a delicious meal with minimal fuss, this recipe has you covered. With just a few simple ingredients and a bit of time on the grill, you can achieve that perfect rotisserie-style chicken right in your backyard.
Say goodbye to dry, flavorless chicken and hello to a meal that will have everyone asking for seconds. Let’s get started on this journey to grill perfection!
• 1 whole chicken (3-4 pounds)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lemon, halved
• 4 garlic cloves, crushed
• Fresh herbs (such as rosemary, thyme, and parsley), optional
Instructions:
1. Prepare the Chicken:
• Rinse the chicken inside and out under cold water, then pat dry with paper towels.
• Rub the chicken all over with olive oil.
2. Season the Chicken:
• In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary.
• Rub the seasoning mix all over the chicken, including the inside cavity.
3. Stuff the Chicken:
• Stuff the cavity with the lemon halves, crushed garlic cloves, and fresh herbs (if using).
4. Prepare the Grill:
• Preheat your grill for indirect grilling. If using a gas grill, light half of the burners. If using a charcoal grill, arrange the coals on one side.
• Set up the rotisserie attachment according to the manufacturer’s instructions.
5. Grill the Chicken:
• Secure the chicken onto the rotisserie spit, making sure it is balanced.
• Place the spit on the grill and start the rotisserie motor.
• Close the lid and grill the chicken over indirect heat for 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
6. Rest and Serve:
• Carefully remove the chicken from the rotisserie and let it rest for 10-15 minutes before carving.
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