Ingredients
-
1
-
1 - 2
-
1/3
-
2
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Kittencal’s Rotisserie Chicken for the Grill (Or Small Turkey),Fantastic. We did have a little trouble when we were trying to tie her up.All we had was crochet yarn so at the very lest, she was colorful. The taste was excellent, we will never purchase those storebought hens again.
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Steps
|
1
Done
|
In a Small Bowl Combine Melted Butter or Margarine With Oil, 2 Teaspoons Seasoned Salt, Garlic Powder Paprika and Black Pepper. |
|
2
Done
|
Wash the Chicken Inside and Out With Cold Water, Then Pat Dry Using a Paper Towel. |
|
3
Done
|
Lightly Salt the Inside Cavity With Seasoned Salt or White Salt and Black Pepper. |
|
4
Done
|
Tie the Legs and Wings Together Securely With Cotton Butchers Twine, Then Tie String Around the Body of the Chicken in Two Places. |
|
5
Done
|
Set Grill to High Heat. |
|
6
Done
|
Thread the Chicken on the Rotisserie Spit, Then Place on the Rotisserie Grill. |
|
7
Done
|
Cook Chicken For 10 Minutes on High Heat. |
|
8
Done
|
After 10 Minutes on High Heat Reduce the Grill Heat to Medium Then Baste the Chicken All Over With Some of the Melted Butter Mixture (leave Some to Baste With During Cooking Time). |
|
9
Done
|
Close the Lid and Cook For 1 to 1-1/2 Hours Basting Occasionally or Until the Chicken Is Cooked Through and Internal Temperature Reaches 180 Degrees F When Taken With a Meat Thermometer. |
|
10
Done
|
Cooking Time Will Vary Just Slightly Depending on the Size of the Chicken. |
|
11
Done
|
Remove the Chicken from the Rotisserie and Place on a Large Plate. |
|
12
Done
|
Cover Loosely With Foil and Let Stand For About 15 Minutes Before Slicing. |
