The sun is hot, the beer is cold and I am feeling motivated to grill things that require a low amount of intervention. Summer is all about relaxing and taking it slow, so what could be better for a big holiday weekend then a chicken cooked on a rotisserie?
Besides briefly setting this chicken on fire, I must say that my first attempt at using the rotisserie attachment for our barbecue was quite successful. The key was to heat up the barbecue, and then once it was hot, to turn off the main burners and only use the back burner to cook the chicken.
What made the chicken great was the crispy and flavourful skin with a moist and juicy flesh. I recommend serving this as a meal with a few easy salads which can be prepare ahead of time like the cold asparagus salad and grilled corn salad.
Lemon, Rosemary, Paprika Rotisserie Chicken(serves 4)
Remove the leaves from the rosemary and zest the lemon. In a mortar and pestle bruise the rosemary and lemon zest and incorporate in the garlic. Transfer to a small microwavable bowl and add in paprika and mustard. Cut the lemon in half and add the juice of one half. Add butter and microwave on high for 30 seconds. Stir to fully emulsify. Add a healthy pinch of salt and a few grinds of freshly ground black pepper.
Remove the neck and any gizzards from the chicken. Pat dry. Sprinkle salt and pepper all over the inside and outside.
Heat up your grill until it is hot then turn off all the burners. Attach the chicken to your rotisserie and put your rotisserie burner on medium high for 10 minutes. Reduce the heat down to medium and start basting with the mixture. Baste every 30 minutes and start checking the temperature with a thermometer at the 1 hour mark. Cook until 165F or high internally. Allow to rest for 10 minutes before slicing.