Page 102 - Barbecue Chicken Made Easy

Rotisserie chicken
If you must cook a bird whole, rotisserie is another great idea. Season the exterior and interior, and as the surface alternates between the hot burner and the cool “shady” side the skin crisps beautifully.
You should try to make sure the bird is evenly balanced. If you can find the basket type rotisserie like the one here, that’s the best, but they are hard to find. Most use a spear with a fork on each end. You will need to pin or tie the wings and legs to the body to keep them from flopping around. Also put foil on their tips to keep them from burning. The best rotisseries have a counterweight that balances the load sorta like the way they balance your car tires. If your grill doesn’t have a special rotisserie burner, then set things up so the infrared radiation is not directly under the bird. Cook with indirect heat.