My wife’s gal-pal Sheila A. got us a Weber Rotisserie attachment as a house warming gift.
A suitable grilling recipe seemed in order — and to have her over to treat her to the dish.
So off to the Weber recipe guide – which is very expansive. Original link here
The Dry Brine
Finely grated zest of 2 large oranges (around 3 tablespoons of zest)
1 tablespoon coarsely ground black pepper
2½ teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon Old Bay® Seasoning
1 whole free-range chicken, about 4 pounds, neck, giblets, wing tips, and excess fat removed
Extra-virgin olive oil
½ teaspoon freshly ground black pepper
In a small bowl combine the dry brine ingredients. Pat the chicken dry with paper towels. Brush the chicken all over with olive oil and season evenly, inside and outside, with the dry brine.
Refrigerate, uncovered, for 24 to 36 hours.
Next day – Rinse the chicken briefly under cold running water to remove most of the dry brine.
Pat the chicken dry with paper towels and season with the pepper.
Prepare your grill for indirect cooking over medium heat (350° to 450°F).
Truss the chicken: Slide a four-foot length of butcher’s twine under the legs and back. Lift both ends of the twine and cross them between the legs. Then run one end under one drumstick. Run the other end under the other drumstick and pull both ends to draw the drumsticks together. Bring the twine along both sides of the chicken so that it holds the legs and wings against the body.
Tie a knot in the ends between the neck and the top of the breast. If necessary, push the breast down a little to expose more of the neck.
Following the grill’s instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and turn on the motor.
Place a large disposable foil pan underneath the chicken to catch the drippings.
Cook the chicken over indirect medium heat, with the lid closed, until the surface is a deep golden brown and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone), abut 1¼ to 1½ hours. Make sure you use a digital thermometer – and make sure you achieve these internal temperatures! Food safety!
When the chicken is fully cooked, turn off the rotisserie motor and remove the spit from the grill.
Tilt the chicken upright over the foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Transfer the chicken to a platter and tent loosely with aluminum foil. Let rest for 5 to 10 minutes (the internal temperature will rise 5 to 10 degrees during this time).
The chicken was melt-in-your-mouth tender, juicy and gently fragrant with the sublime influence of the spice rub and brine. We served this wonderful chicken dish with pasta salad and BBQ corn on the cob (about 10 minutes on the grill while the chicken rested) – apply a garlic butter mix to the cobs while turning every two minutes. Serve with the beverage of your choice; beer, wine, fruit juice, tropical cocktails, or whatever you like.
And Enjoy! This chicken could have easily served 6 – 8 people with various sides.