* 1 (3 pound) whole chicken
* 1 pinch salt
* 1/4 cup butter, melted
* 1 tablespoon paprika
* 1/4 tablespoon ground black pepper
Mix the seasonings together in a small bowl. Wash and pat the bird dry lightly sprinkle about 1/2 tsp seasoning inside the bird, skewer onto a rotisserie, tie the wings and legs with twine, which will keep them from overcooking and place in a hot grill on high for 10 minutes. We slide a cheap tinfoil pan underneath to catch the drippings and prevent the grill from flaring up & burning the chicken. Be sure that you are using low enough indirect heat, you don't want flames kissing the yumminess of your chicken goodbye!
Mix the butter and seasonings together and baste the chicken well, using ALL of the seasoned butter. Close the lid, reduce the heat to med-low and cook about an hour & a half, basting occasionally.
Remove from the rotisserie carefully and allow it to rest 10 minutes before serving. This goes great with coleslaw and grilled potatoes!
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