Rotisserie Chicken

I got an idea in my head that I HAD to have a rotisserie for our grill so I could make chickens on it.  I found one at the hardware store that was "Universal" which turned out with me taking a grinder to the grill but whatever.  First try crashed and burned in 10 minutes........

Try number two of the night seems to be turning out much better with much lower heat and some minor equipment adjustments.

Ingredients

	1 whole chicken fryer cleaned and innards removed
	4 tablespoons course salt
	3 cloves Garlic minced
	1 tablespoon fresh rosemary finely diced
	0.5 lemon quartered
	2 teaspoons fresh thyme finely diced
	3 tablespoons olive oil
	1 Ground Pepper to taste
	1 medium onion quartered McCormick rotisserie seasoning or your own blend

Wash and dry the chicken. Place a basting pan underneath the rotisserie on your grill. Light the rotisserie burner.

Meanwhile, skewer the chicken with your rotisserie skewer. Attach cages tightly. Stuff the chicken with quartered lemon, 1 sprig of rosemary, and onion. Baste the chicken lightly with olive oil.

Next, make the salt rub. Combine course salt, freshly ground pepper, herbs and garlic to make a rub. Rub the entire chicken generously. Tie off chicken legs and thighs securely -- you''ll be surprised just how much force the slow turning of the rotisserie generates as it cooks.

Start chicken on turning and after ten minutes of grill time begin application of rotisserie seasoning.  Coat evenly and heavily.   Check regularly and re-apply when needed.  I poured some beer on it every once in a while just because it seemed manly at the time (Flex)  and I thought it needed it then re-applied  as needed. 

Roast until meat thermometer reads 160 in the thigh, about 2 hours, depending upon the size of the bird. Turn off heat, close lid and let it continue to turn, until the thermometer reads 170. Remove from grill, cover with foil, and let rest another 15 minutes.