Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
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Butter Basted Rotisserie Chicken
Chicken & Poultry
Rotisserie
Ingredients
- 1 whole chicken
- 2 tbsp Big Green Egg Sweet & Smoky seasoning (or your favorite BBQ rub)
- 1 tbsp olive oil
- ½ cup salted butter
- 1 spring rosemary
- 1 sprig thyme
- 3 cloves garlic, minced finely
- 1 tsp salt
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Big Green Egg Rotisserie
Directions
- Stabilize the Big Green Egg at 300°F (149°C), direct, with the Rotisserie attachment.
- Pat the chicken dry with paper towels then skewer it onto the spit.
- Mix together the BBQ seasoning and olive oil to make a paste, the evenly coat the chicken.
- In a small saucepan, place the butter, herbs, garlic, and salt then melt it.
- Place the chicken on the Big Green Egg and spin for 1 hour, or until it hits an internal temperature of 165°F (74°C).
- While the chicken cooks, baste it with the melted herb butter every 10 minutes.
- Serve hot and enjoy!
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