Directions: |
Directions:Remove the neck and giblets from the cavity of the chicken and rinse the chicken with cold water. Trim any excess skin from the neck area. Set aside.
In a large stock pot or bowl, add the 1/2 cup of kosher salt and 1/2 cup of granulated sugar to the pot. Bring 1 cup of water to a boil and pour over the salt and sugar and stir vigorously until it dissolves. Add enough cold water to the pot to cover the chicken and add the bay leaves and peppercorns. Place the chicken in the pot and refrigerate for 4 hours up to 12 hours or overnight.
Prepare the grill on high. Remove the chicken from the brine and rinse the chicken with cold water, then pat dry. Season the inside of the cavity generously with kosher salt.
Toss the red onion, lemons, garlic cloves and fresh herbs with a drizzle of olive oil and kosher salt and freshly ground pepper. Stuff the mixture into the cavity of the chicken. Rub olive oil over the skin and season with kosher salt and freshly ground black pepper.
Insert the rod through the chicken and attach the prongs, being sure to affix them tightly. Tie the chicken legs together with twine and fold the wings under the chicken breasts.
Put the chicken on the grill/rotisserie attachment and start the rotisserie. If you have multiple burners, turn off the middle burner and leave the sides on so the chicken cooks over indirect heat. Check the temperature of the chicken often and if it seems to be cooking too fast or too slow on either side, adjust accordingly. Cook for 1 1/2 to 2 hours or until the thickest part of the thigh registers 165 degrees F. |
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