- 1 whole roaster chicken
- 2 tablespoons Derek Wolf Lemon Chili Rye Blend
- 4oz rye whiskey
- 2 tablespoons canola oil
Honey Herb Butter Glaze
- 3 tablespoons butter
- 2 tablespoons honey
- 1.5 teaspoons cilantro, chopped
- 1 teaspoons scallions, chopped
- 1 teaspoon garlic, minced
In a food safe bowl, add your chicken. Next, add your Lemon Chili Rye Seasoning, rye whiskey and canola oil. Mix together then place the chicken in the fridge to marinate for only 2.5 hours.
After marinating time is over, preheat your fire to a medium high temperature of 350F. Create it using a 3 zone cooking method with the rotisserie between the two fires.
Pull out your chicken and skewer onto the rotisserie spike. Secure and truss the chicken over the legs and wings. Make sure to go back and thoroughly season your chicken with more Lemon Chili Rye seasoning on all sides.
Add your chicken to the rotisserie and begin cooking for about 2 hours or until the internal temperature of the chicken reaches 165F at the thickest part. Once the chicken is done, pull off and let cool for 5 minutes.
While cooling, heat up a basting skillet over medium heat. Add all your ingredients for the Honey Herb Butter Glaze and stir. Let simmer for 1-2 minutes, then pull off the heat.
Once the chicken is done resting, cover in the Honey Herb Butter. Slice, serve and enjoy!