This is the recipe my friends and family ask me to make every time to make when they come over. And the reason is very simple. It’s just so good.
And it isn’t very difficult to make. I am going to show you how so you can surprise your friends the next time they come over.
- 1 whole chicken
- 2 tablespoons of yellow mustard
- a bunch of fresh flat leave parsley
For the chicken seasoning
- 1 part fleur de sel
- 1 part paprika powder
- ½ part turmeric
- 1/16 part Cayenne pepper (optional)
- ¼ part onion powder
- ¼ part garlic powder
For the butter basting sauce
- 150 grams or Butter
- a handful of fresh oregano leaves
- a handful of finely cut chives
- 2 finely cut cloves of garlic
- 1 tsp or salt
- Cut your chicken in half by using poultry scissors. First, cut out the backbone and then cut through the breast bone.
- Mix the rub and brush some mustard on the chicken halves. Then sprinkle on an even layer of rub on all sides.
- Fire up your grill with an indirect temperature of 120°C (248F) and some smoke wood.
- Skewer the chicken on the rotisserie and place the device in your grill. Let the chicken come up to a temperature of 70°C (158F)
- In the meantime, you make the butter basting sauce by melting the butter in a pan. Mix in the oregano leaves, chives, garlic and the salt.
- When the chicken reaches 70°C you brush on the basting sauce with the parsley used as a brush.
- The chicken is ready when it reaches a core temperature of 75°C (167F). Take them of the skewers and split the chickens in breasts, legs, wings and drumettes.
Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
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