The Perfect Rotisserie Chicken

CHICKEN

MARINADE/FILL

• 1/4 cup fresh thyme
• 1/4 cup fresh rosemary
• 1/4 cup fresh parsley
• 1/4 cup olive oil
• 2 tbsp. minced garlic
• 1 tsp crushed red pepper
• 1 tbsp. kosher salt
• 1 tbsp. black pepper
• 2 whole quartered lemons
• 2 whole quartered onions

CHICKEN

• Rinse chicken with cold water and pat dry then gently massage

MARINADE

• Combine ingredients for marinade in a bowl and mix well
• Stuff marinade in the pockets between the skin and the meat
• Put extra filling in the cavities of the chicken
• Truss (tie) chickens with twine and place covered in fridge
• Allow the chickens to marinate for 4-12 hours

COOKING

• Preheat your smoker or grill to 350F/177C or use the quick-set button
• Remove cooling rack and attach rotisserie motor
• Set one of the forks onto the rod as a base to hold the chicken
• Slide chickens down the spit and press into the bottom fork
• Put birds opposite of each other (breast up, back up)
• Insert rotisserie rod into motor and set handle in cradle bracket
• Cook the chickens for 2 hours(20min per pound) until internal is 170F / 77C