This recipe is perfect for any time of the year, but works very well during the holidays. If you are not a fan of turkey or you are feeding a smaller crowd, these chickens will make a great substitution.
- 2 chickens (whole, about 3 to 4 pounds/1.4 to 1.8 kg each)
- For the Chicken Seasoning:
- 1/2 cup/120mL butter (unsalted room temperature)
- 1/4 cup/60mL olive oil
- 1/4 cup/60mL oregano (finely chopped)
- 1 small lemon (zest and juice of)
- 5-6 basil leaves (finely chopped)
- 2 teaspoons/10mL rosemary (fresh, roughly chopped)
- 2 cloves garlic (minced)
- 1 tablespoon/15mL white wine
- 2 tablespoons/30mL salt (sea)
- 1 teaspoon/5mL black pepper
- For the Glaze:
- 1 cup/240mL balsamic vinegar
- 1/3 cup/80mL pear jelly
- 2 tablespoons/30mL honey
- For Extras:
- 1 large onion (peeled and halved)
- 1 lemon (halved)
Preparing the Chickens:
Clean up the chickens, removing the giblets and trimming any excess skin or fatty parts.
Rinse chicken inside and out with cold water.
Pat dry with paper towels.
Combine chicken seasoning ingredients. Rub inside and out and under the skin of chickens.
Put chickens on large tray and cover with plastic wrap.
Let marinate in refrigerator for 1 hour.
Preparing the glaze:
Simply bring the balsamic vinegar, pear jelly, and honey to a boil.
Reduce heat to low and allow mixture to simmer for 6-8 minutes, stirring often.
Once mixture has reduced by half and takes on a syrup-like consistency, remove from heat and cool.
Grilling the Chickens:
Preheat grill for medium heat.
Remove chickens from refrigerator, stuff into each cavity, half an onion and half an lemon.
Arrange chickens onto rotisserie spit and place on grill.
Cook for about 1 1/2 hours to 2 hours brushing with balsamic glaze during the last 30-40 minutes of cook time.
Check for doneness (should be 175 degrees F/85 degrees C in multiple parts) with thermometer.
Let stand 10 minutes before carving and serving.