This recipe is designed for rotisseries that don't sit directly over the flames. If your rotisserie does sit over the flames (or if you don't have a rotisserie), use the indirect grilling method described in the note below.
Ingredients
6–8 servings
Preparation
Step 1
Place butter, herbes de Provence, and salt in small bowl; mash with fork until blended to thick granular paste. Starting at neck end of each chicken, carefully run fingers under skin of breasts to loosen. Starting at each side of main cavity, carefully run fingers under skin of thighs to loosen. Rub herb-seasoned butter on chicken under loosened skin and on outside of each chicken. Truss chickens by tying legs together and tying wings flush to sides. Enclose chickens in extralarge resealable plastic bags. Chill at least 6 hours. DO AHEAD Chickens can be prepared 1 day ahead. Keep refrigerated. Let chickens stand at room temperature about 30 minutes before cooking.
Step 2
Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to center. Reattach spit to motor. Place shallow disposable foil pan(s) under chickens for drips. Close grill, inserting stem of instant-read thermometer through hole in hood of grill to monitor temperature. Maintain temperature at around 400°F by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted into thickest part of thigh registers 170°F, about 50 minutes. Turn off grill, but do not open. Let chickens rest in covered grill 10 minutes.
Step 3
Slide chickens off spit and onto platter. Cut each chicken into 6 or 8 pieces and arrange on platter.
To Grill a Whole Chicken Without a Rotisserie:
Step 4
If using a charcoal grill,arrange coals on either side of a disposable aluminum baking pan, dividing coals equally. If using a three-burner gas grill, light burners on left and right, leaving center burner off. If using a two-burner gas grill, light burner on side opposite disposable pan. Insert an instant-read thermometer into top vent of grill or place oven thermometer inside grill on grate over pan. Bring temperature to 350°F to 375°F. Place chicken on grate above pan. Close grill. Adjust grill vents or heat setting as needed to maintain temperature.
This dried herb mixture can be found in the spice section of supermarkets and specialty foods stores. If unavailable, use a mix of dried thyme, basil, savory, and fennel seeds.
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Reviews (22)
Back to TopPerú has been recognized as the 3rd country for culinary destination. We produce the Authentic and Exclusive flavor for the well known "Pollo a la Brasa". You don't need to add anything else! Now here in USA! Our "Peruvian Rotisserie Marinade Sauce" is Made 100% in Peru. Visit us: http://www.PeruvianRotisserieChicken.com or for more information about how to get the best "Peruvian Rotisserie Chicken" go to: http://peruvianrotisseriechicken.com/assets/peruvian-rotisserie-sauce-peruano.pdf
peruano
Lima, Peru
10/22/2015
Best. Chicken. Ever. I stuff the inside with 1-2 cut up lemons and instead of butter use a lemon infused olive oil. OMG. And make sure to use pan drippings for gravy.
apryls
Los Altos, CA
5/11/2014
This was by far the best chicken I've ever made or eaten! And my family and friends all agreed. I brined three chickens first, only because I always do, but otherwise followed the directions exactly. The flavor was wonderful, and the meat was very tender. Well worth the effort.
Anonymous
Nashville, TN
11/4/2011
Moist, flavorful and easy... especially if you do the prep the night before. Breast meat actually had a great flavor.
JRLL
10/6/2011
My kids and husband really enjoyed this recipe. It is quick and easy. I just used thighs and drumsticks.
Anonymous
7/7/2011
My husband's comment says it all, " I never had chicken until I had this chicken".
Anonymous
Nashville, TN
11/28/2010
This recipe was very good and easy. I cooked the chickens for about 1 hour using the grill's rotisserie burner and one lower burner (to maintain heat). The temp stayed around 325 and the birds were juicy and flavorful.
Anonymous
Potomac, MD
9/6/2010
This recipe is where food memories start. It was delicious and my husband and i are still talking about the night we had the roasted chicken on the balcony!
Anonymous
regina
7/27/2010
We used one 6-pound chicken in place of two smaller birds, and cooked it for 1 and 1/2 hours. Otherwise, we followed the recipe as written. It was so flavorful and tender - the meat fell off the bone. Fabulous!
QDottie
Southern CA
7/4/2010
This recipe is amazingly easy, delicate, and simple to please anyone. Being a fresh college student from the city, the idea of cooking is very challenging as well as a bit terrifying without the aid of another cook (or mom). But by easily glancing at the ingredients required in this recipe it becomes very hard to consider this meal difficult, yet the outcome is so very very delicious. The ingredients and preparations were exactly followed and copied throughout my trial with this dish. However I was unaware that this needed to marinade for around 6 hours at least, so next time I will try that but it was still very good with 2 hours. Another thing that was different as to how I've cooked my chicken was that I used my Halogen Convection Oven to cook. It's my preferred method simply because it keeps the meat moist and simple to use.
mtrami
Los Angeles, CA
2/25/2010
Delicious!! I thought it could use just a little less salt, but the whole family thought it was perfect. This will be a regular for us. So easy too.
Anonymous
High Point, NC
1/1/2010
Incredibly tender and wonderful. I used fresh herbs from the garden. I used a 6 lb bird and it took about 1 1/2 hours. Perfect for an early Fall evening.
Anonymous
Denver, CO
9/27/2009
Outstanding!
marcath
7/26/2009
This is without a doubt the easiest backyard party success material. Don't change a thing - just do it!
michaelrsale
Indianapolis, IN
7/3/2009
I think the reviewer from Marin didn't put a disposable aluminum pan under the chickens to catch the drips like it stated. Hence, flareups.
kimbees
San jose, CA
5/12/2008
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