I served it with grilled corn on the cob.
The ingredient amounts are estimated. I like to throw things together until they look right. 🙂 If you think you need more or less, do it based on your instincts.
3 lb whole chicken – gizzards removed
1 c olive oil
5 T lemon juice
1 1/2 T dried rosemary
3 cloves garlic, pressed or finely minced
Salt & pepper, to taste
Preheat grill to medium heat. Before you put the chicken on, turn off the middle burner and turn the sides to low – on my grill it kept the temp around 375-350. You want to try to avoid direct heat.
Soak a piece of string, about 2-3 feet long, in water for about 15 minutes. (Unless you have the grilling twine that won’t burn.)
In a small bowl, mix all ingredients (except the chicken).
I seasoned the chicken by injecting some of the lemon/rosemary mixture into the breasts, thighs and legs of the chicken. Then I just used my hands and rubbed the rest of it all over the chicken, outside and in, and under the skin.
Truss the chicken using the soaked string. Place a whole lemon on the rotisserie, then slide the chicken onto the rotisserie, so that the lemon goes inside the rotisserie (the chicken will soak up some of that lemon flavor, plus the lemon helps the chicken stay in place). Place the chicken on the grill and turn on the rotisserie.
Grill for about 1 hour 15 minutes to 1 1/2 hours. Chicken is done when internal temp reaches 165 and skin is golden brown (check the temp in the thigh area).
Let the chicken sit for about 20 minutes under some tented aluminum foil, to allow the juices to redistribute.
Carve the chicken, and enjoy!! Save the leftovers for pastas, salads, burritos, enchiladas or many other various meals. 🙂