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1
In a small cup or bowl place butter, herbes de Provence and salt.
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2
Mash with a fork until blended into a paste.
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3
Starting at the neck end of the chicken, run your finger under the skin of the breasts to loosen.
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4
Starting at each end of the cavity, run your fingers under the skin of the thighs to loosen.
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5
Run the herb/butter mixture under the loosened skin and on the outside of the chicken.
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6
Truss chicken by tying legs together and tying wings close to the sides.
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7
Put chicken(s) in extra large zip-lock baggies and chill for at least 6 hours or up to one day.
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8
While preparing grill, let chicken(s) stand at room temperature for at least 30 minutes before cooking.
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9
Remove spit from rotisserie attachment and prepare barbecue to medium-high heat.
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10
Thread chicken onto spit, pushing them close to the center.
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11
Reattach spit to motor.
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12
Place disposable foil pan(s) under chicken(s) for drips. I used pie pans that come with frozen pie crusts which worked out perfectly for me.
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13
Close grill and start motor. The original recipe said to use an instant read temperature to monitor temperatur but I didn't have one but I did test the chicken with a meat therometer when I thought it was done.
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14
Temperature inside grill should stay about 400 degrees Fahrenheit.
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15
You may need to open or close vents to maintain temperature.
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16
Cook chickens until meat thermoter registers 170 degrees approximately 40 to 50 minutes. Mine was cooked in about 40 minutes.
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17
Turn off grill (as I used a charcoal grill I removed the chickens to a platter).
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18
Let chickens rest for 10 minutes in a covered grill.
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19
Slide chickens off spit and onto platter (see step above).
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20
Cut chicken into 6-8 pieces.
