Servings 4
Ingredients
- 1 whole chicken
- 2 tbsp Hank's KC Royale Rub (or any other rub you prefer)
Instructions
- Take the bird out of the packaging and pat it dry with a paper towel.
- Apply the rub evenly on all sides of the bird, including inside the wings and chicken thighs.
- Start the grill and prepare it for direct, but low heat. I usually run it at 140°-160° C / 280° - 310° F.
- Now mount the bird on the spit. Make sure the legs are tied in with some butcher's yarn so they don't go flopping about when rotating. The wings I leave as-is.
- Place the spit on the grill and start the motor. Let it run for 1-1.5 hours. It depends on both size of the bird as well as grill temperature. It's done when the meat in both the thighs and chicken breast measure 70° C / 158° F.
- Bring the bird in and serve it on a cutting board.