Directions for: Lemon Chicken on a Spit
Ingredients
MarinadeJuice of 4 lemons
1 cup frozen lemonade from concentrate
1 Tbsp garlic finely chopped
cup fresh cilantro or fresh basil
cup vegetable oil or any neutral flavored oil
Chicken2 x 3-4 lbs. whole chickens rinsed and patted dry
Oil for brushing
2 Tbsp room temperature unsalted butter
Directions
Marinade1. In a small bowl combine the lemon juice, lemonade, garlic, cilantro (basil), vegetable oil, salt and pepper.
Chicken1. Place chicken in a large sealable baggie and pour the marinade over the chicken. Toss to evenly coat the chicken in the marinade. Refrigerate for 30 minutes. Refrigerate for 30 minutes.
2. Preheat barbeque to medium low temperature 325F.
3. Remove chicken from the marinade. Rub under and over the skin of the chicken with room temperature butter and season with salt and pepper.
4. Truss the chicken so it doesnt flop about.
5. To prepare spit for cooking, slide one of the prongs onto the far end of the spit facing the center; next, slide on the chicken running the spit through the cavity of the chicken (legs first). Secure the legs to the prong.
6. Slide the second chicken on headfirst. Lodge chickens together tightly. Slide on the final prong to attach to the chicken legs.
7. Reposition chicken to the center of the spit. Tighten bolts on the prongs. Secure counter weight. Adjust if necessary.
8. Place 1-2 drip pan(s) on the centre grill rack. Attach spit to the motor and turn on the power.
9. Close the barbeque lid and cook the chicken for 1-2 hours or when an instant read thermometer inserted in the thickest part of the bird reads 165F
10. Baste the chicken with the pan drippings frequently.
11. Remove chicken from the grill and let rest, covered in foil, for 15-20 minutes.
12. Use heatproof barbeque gloves to unscrew the bolts.
13. Carve into desired portions and serve.
See more: Main, Barbeque, Poultry, Grill, Chicken, Citrus, BBQ