Lemon Chicken on a Spit

Yield: 2 Whole Chickens

Ingredients

• 2 x 3-4 lbs. whole chickens rinsed and patted dry (1.36-1.81kg)
• Oil for brushing
• 2 tablespoons room temperature unsalted butter (30ml)

Marinade:

• Juice of 4 lemons
• 1 cup frozen lemonade from concentrate (250ml)
• 1½ tablespoons garlic finely chopped (20ml)
• ½ cup fresh cilantro or fresh basil (125ml)
• ½ cup vegetable oil or any neutral flavored oil (125ml)
• Salt and pepper to taste

Directions

1. In a small bowl combine the lemon juice, lemonade, garlic, cilantro (basil), vegetable oil, salt and pepper.
2. Place chicken in a large sealable baggie and pour the marinade over the chicken. Toss to evenly coat the chicken in the marinade.
3. Refrigerate for 30 minutes.
4. Preheat barbeque to medium low temperature 325°F (162°C).
5. Remove chicken from the marinade.
6. Rub under and over the skin of the chicken with room temperature butter.
7. Season with salt and pepper
8. Truss the chicken so it doesn’t flop about.
9. To prepare spit for cooking, slide one of the prongs onto the far end of the spit facing the center; next, slide on the chicken running the spit through the cavity of the chicken (legs first). Secure the legs to the prong.
10. Slide the second chicken on headfirst.
11. Lodge chickens together tightly. Slide on the final prong to attach to the chicken legs.
12. Reposition chicken to the center of the spit. Tighten bolts on the prongs.
13. Secure counter weight. Adjust if necessary.
14. Place 1-2 drip pan(s) on the centre grill rack.
15. Attach spit to the motor and turn on the power.
16. Close the barbeque lid and cook the chicken for 1-2 hours or when an instant read thermometer inserted in the thickest part of the bird reads 165°F (73°C).
17. Baste the chicken with the pan drippings frequently.
18. Remove chicken from the grill and let rest, covered in foil, for 15-20 minutes.
19. Use heatproof barbeque gloves to unscrew the bolts.
20. Carve into desired portions and serve.