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Pat the raw chicken dry with paper towels, and remove any giblets from inside cavity. Use your fingers to loosen the skin so you can work the salt and seasoning underneath the skin. Evenly distribute the salt throughout the bird, rubbing into the meat and skin. Then evenly distribute the seasoning throughout the bird. Put on a plate, and leave uncovered in refrigerator for at least 4 hours, up to overnight.
Pat the chicken dry again, and insert the spit through the cavity.
We watched this video to learn how to truss the chicken, and did so while it was on the spit using butchers twine. You'll want to cut the piece of string 4x longer than the length of the bird.
After trussing, sink the 1st spit fork into the thighs. Slide the second spit fork on to the spit and push the fork into the bird’s breast meat just above the wings. Keep pushing until the bird is squeezed between both forks.
Make sure the bird is centered on the spit, then tighten the second fork to lock the bird in place. Squish one half of the lemon into the cavity. You'll have to work around the spit forks.
When your whole chicken is securely on the spit, insert into the grill on the highest rotisserie place holder. Place an aluminum pan with your potatoes and onions directly underneath the chicken. Sprinkle vegetables with salt and pepper.
Turn the rear infrared burner of your Twin Eagles Grill to high (that's how we get the crispy skin!), and start the rotisserie by pushing the button on the right hand side of the grill. It should rotate freely.
Sear on high, with the cover open, for 30 minutes. Then poke a few holes in the skin to let the juices start running out of it gently, and giving the skin what it needs to become extra crispy. Cook on high for 20 more minutes, then turn off the infrared burner. Use a spatula to mix the potatoes and onion, coating them in juices and fat that drip down from chicken. Do this several times throughout the cooking process.
Turn the left and right burners on low, and close the lid, keeping the rotisserie on. You'll cook the chicken at around 300-325 degrees F, until the internal temperature the thickest part of the breast is around 165 degrees F.
To finish crisping the skin, you'll turn the side burners off and the infrared rotisserie back on, until skin is deep golden brown and the temperature of the thickest part of the breast is 180 degrees F.
Let rest for 20 minutes, off the grill. Then remove from spit and carve.