Ingredients
Method
- Begin by preheating your outdoor grill to high heat, making sure to lightly oil the grate.
- Next, sprinkle the inside of the chicken with a pinch of salt. Using kitchen string, securely tie the legs together, and then fasten the wings close to the body. Attach the chicken to the rotisserie setup.
- Set the chicken on the grill and allow it to roast for 10 minutes over high heat.
- While the chicken begins its initial cooking, prepare the basting sauce by combining the melted butter with a tablespoon of salt, the paprika, and black pepper in a small bowl.
- After the initial 10 minutes, reduce the grill's heat to medium. Generously apply the butter mixture to the chicken, coating it evenly.
- Close the grill lid and let the chicken cook on medium heat. Continue to baste the chicken periodically, ensuring it cooks evenly and develops a golden, crispy skin.
- Cook until the internal temperature of the thickest part of the chicken reaches 180 degrees Fahrenheit (83 degrees Celsius), which should take about 1 to 1½ hours.
- Once fully cooked, remove the chicken from the rotisserie and let it rest for 10 to 15 minutes. This allows the juices to redistribute throughout the meat, ensuring it is moist and flavorful when carved.
Notes
For a really tasty chicken, try soaking it in the butter mix overnight before you cook it. This makes the chicken even more flavorful and tender. When you grill the chicken, keep the heat steady to cook it evenly without any flare-ups. It’s also important to let the chicken rest for about 10-15 minutes after grilling. This helps the juices spread out inside the chicken, making it juicier and tastier when you cut into it. Feel free to add different herbs to the butter to make it just how you like. Enjoy your meal!