Ease of preparation rating: Easy
Yield: 8 servings
INGREDIENTS:
Marinade
Juice of 4 lemons
1 cup (240 ml) frozen lemonade from concentrate
1 ½ tablespoons (25 ml) garlic finely chopped
½ cup (120 ml) fresh basil
½ cup (120 ml) vegetable oil or any neutral flavored oil
Salt and ground black pepper
2 x 3-4 lbs (1.4-1.8 kg) whole chickens, rinsed and patted dry
¼ cup (60 ml) unsalted butter, room temperature
2 tablespoons (30 ml) herbes de provence
4 lemon wedges
4 sprigs of fresh thyme
METHOD:
In a small bowl combine the lemon juice, lemonade, garlic, basil, vegetable oil, salt, and ground black pepper.
Place chicken in a large sealable baggie and pour the marinade over the chicken. Toss to evenly coat.
Refrigerate for 30 minutes.
Preheat barbeque to medium-high temperature 375-400 F (190-205 C).
Remove chicken from the marinade, shaking off excess liquid.
Mix butter with herbes de provence. Rub butter mixture under and over the skin of the chicken.
Season with salt and ground black pepper. Sprinkle with herbes de provence.
Truss the chicken.
Insert lemon wedges and thyme sprigs into the chicken cavities.
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. Slide the second chicken on headfirst.
Lodge chickens together tightly. Slide on the final prong to attach to the chicken legs.
Reposition chicken to the center of the spit. Tighten bolts on the prongs.
Secure counter weight. Adjust if necessary.
Place 1-2 drip pan(s) on the centre grill rack.
Attach spit to the motor and turn on the power.
Close the barbeque lid and cook the chicken for 1 hour 45 minutes-2 hours. A thermometer, inserted in the thickest part of bird, should read 165 F (74 C).
Baste the chicken with the pan drippings frequently.
Remove chicken from the grill. Use heatproof barbeque gloves to unscrew the bolts.
Let chicken rest, covered in foil, for 15-20 minutes.
Carve and serve.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.