- 3 to 3 1/2 lb Meridian whole Frying Chicken
- 1 pinch Salt
- 1/4 cup Butter, melted 1
- Tablespoon Salt
- 1 Tablespoon Paprika
- 1/4 Tablespoon ground Black Pepper Apple Juice (enough to fill drip pan 3/4″ deep)
Season the inside of the chicken with a pinch of salt and tie the wings and legs to hold them tightly in place and ensure they don’t burn. Place the chicken onto a rotisserie.
If you don’t have a rear rotisserie burner, make sure the gas burner directly below the chicken is OFF and cook the chicken with indirect heat.
Set up a drip pan below the chicken and fill 3/4″ deep with apple juice. (can substitute water)
Set the grill on high. Cook for 10 minutes.
During that time, mix together the butter, 1 Tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180°F (83°C) when taken in the thigh with a meat thermometer.
Remove from the rotisserie and let stand for 10 to 15 minutes before cutting and serving.