Step 2: Place chicken on plate/platter and coat evenly with olive oil on all sides of chicken.
Step 3: Generously season all surfaces of the chicken with the spice rub.
Step 4: Insert the Rotisserie spit rod through chicken and secure with rotisserie forks
Step 5: Setup grill for indirect cooking by placing drip pan underneath chicken, and turning on the burners on high farthest from the chicken. If your grill has a temp gauge, you want a temperature range of 350 - 400 degrees. Next place spit rod into the rotisserie motor on grill, and turn on the motor. If you have a rotisserie burner, turn it on high and run for the first 15 minutes. After 15 minutes, turn the rotisserie burner on low, and monitor chicken every 30 minutes to make sure you are not burning the skin. To check for doneness, use an instant read thermometer and you are looking for an internal temperature of 160 - 170 degrees. Let chicken rest for about 10 minutes before serving to let juices settle back into the meat.
Pre-heat oven to 400 degrees. Place oiled and seasoned chicken into oven safe roasting pan. Place in the middle of the oven and bake for 15 minutes. Reduce oven temperature to 350 degrees and cook for an additional 60 - 90 minutes, depending on how large the chicken is. Be sure to check doneness with an instant read thermometer.
Spice Rub Recipe:
1/2 cup of Organic Brown Sugar
1/4 cup of Bourbon Barrel Foods Smoked Paprika
4 tablespoons of Bourbon Barrel Foods Smoked Salt
3 tablespoons of Bourbon Barrel Foods Smoked Pepper
2 teaspoons of onion powder
2 teaspoons of garlic powder
2 teaspoons of parsley flakes (optional)
1 teaspoon of Ancho Pepper - Ground
This rub recipe will make more than needed, so you can reduce amounts accordingly to make less rub.
Step 1: Add all ingredients to bowl and stir to incorporate. Put in sealed container to keep fresh.