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How to make it

  • Wash and dry the chicken.
  • In a bowl add paprika, garlic and onion powder, cayenne, dry mustard, thyme, brown sugar, salt and pepper.
  • Mix well together. Separate the rub into two parts so that you can save what you don't use now.
  • Coat the chicken on the outside with the rub.
  • If you have anything left from the half of the rub you took, add some olive oil to make a thick paste.
  • Eyeball what you think you're going to need - you can always make more.
  • Now loosen the skin at the breasts and legs of the chicken. I find that the handle of a parfait spoon or any long thin handle gets in well between the skin and meat and doesn't break the skin.
  • Now take the rub mixed with olive oil and rub it place it under the skin. Make sure you get the legs.
  • Put the chicken on a plate or tray and wrap it tightly with saran wrap.
  • Refrigerator 3 hours.
  • Remove from frig. Place the garlic bulb, the fresh thyme, ginger and lemon into the cavity of the chicken.
  • Truss the chicken using butcher's twine.
  • Mount the chicken onto a rotisserie spit following the manufacturers directions.
  • Preheat the grill to 220F/110C. Prefer for indirect heat.Turn the left burner off and place a drip pan to catch the drippings while the chicken rotates.
  • Place the spit onto the BBQ and grill for 2 -2 1/2 hours or until juices run clear or thermometer in the thickest part of leg or breast reads 165F.
  • Remove the chicken from the grill and place on baking sheet, removing spit.
  • Tent the chicken with foil for 10 min.
  • Carve and serve.
  • Baby Roasted Potatoes
  • Boil the potatoes for about 10 minutes on the stove. Drain and remove from pot.
  • Toss the potatoes with the oil, herbs, salt and pepper.
  • Place flesh side down on the grill and cook about 6-8 minutes or until crispy and brown.
  • Remove from grill and serve.

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