My husband, Eric, wanted to expand his culinary "grilling" repertoire this past weekend. My main domain is the kitchen, but Eric's domain is the barbecue. He has been itching to use the rotisserie spit that came along with his grill and so I let him prepare dinner this past Friday night. Together we planned a perfect dinner for the two of us - I would be busy prepping dessert and the side dishes and all the while Eric would cook the main entree. Eric was going to prepare the chicken using my marinade using herbs and citruses from the garden, but he decided on this spice rub to avoid "dry" chicken that occasionally occurs - but only if you overcook it. He some serious time preparing the grill, setting up the rotisserie, and making the spice rub. You can prepare this chicken in the oven as well, but I highly recommend grilling it. The smoky flavor is delicious!
Adapted from Sunset
1 cup mesquite chips
6 cloves of garlic
1 tablespoon of Penzeys BBQ 3000 or use 1 tablespoon of chili powder
1/3 cup fresh rosemary, chopped
1/3 cup fresh oregano, chopped
1/4 cup olive oil
1 tablespoon salt
1 tablespoon freshly ground pepper
1 whole roasting chicken - about 4 to 5 pounds
1. In a small bowl, cover the wood chips in water - let it soak at least 30 minutes prior to use. Drain before using.
2. In a food processor, combine garlic, BBQ 3000, oregano, rosemary, olive oil, salt, and pepper. Process until mixture forms a paste.
3. Rinse chicken inside and out; remove giblets and other parts from chicken’s cavity - pat it dry. Press down on the breastbone of the chicken to flatten the bird slightly; rub the paste evenly over all the skin. Let it rest for at least an hour or more before you grill the chicken.
4. Prepare your rotisserie attachment for the barbecue grill. Place all the chips in the metal smoking box directly on the heat in a corner. Heat the grill on high until it creates smoke and reduce to medium-high heat.
5. Force the spit all the way through the bird lengthwise. Slide the tail-end prong onto the spit and firmly over the body of the chicken, and do the same on the other side. Truss the chicken so the legs and wings are firm.
6. Insert the ends of the spit into the sockets of your rotisserie, turn on the rotisserie and grill to medium for 1 to 1½ hours. Use a meat thermometer to test if the meat has been thoroughly cooked, about 170°.
7. Place the chicken on the cutting board and let it cool for 10 minutes before serving. This will help seal the juices. Carve to serve.