Rotisserie Chicken and Baby Roasted Potatoes
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2 whole chickens about 5 pounds each (2.2 kg each) |
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In a bowl add paprika, garlic powder, onion powder, cayenne, dry mustard, thyme, brown sugar and salt and pepper. Mix together. Coat the chickens with the rub mixture and then place them onto a tray, cover with plastic wrap and place into the refrigerator for 3 hours.
Remove the chicken from the refrigerator. Place the whole bulb of garlic and the lemon quartered into the cavity of each chicken. Add the fresh thyme and ginger as well. Truss the chickens using butcher twine. Next mount the birds onto a rotisserie spit following manufacturers directions.
Prepare the barbecue for indirect grilling. Preheat the grill to 220F/110C. Turn the left burner off and place a drip pan to catch the drippings while the chickens rotate. Add white wine and a few rosemary sprigs to the drip pan
Place the spit with the chickens onto the barbecue and using indirect heat slow grilling them for 2 to 2.5 hours or until juices run clear or temperature on thermometer in the thickest part (leg or breast) reaches 165F.
Remove the chickens from the grill and while placing them onto a baking sheet, remove the spit. Tent the chickens with foil for 10 minutes to allow the juices to infuse into the meat. Ready to carve and serve.
Yields: 6-8 servings
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