Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze

1. 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.

2. While chickens are marinating, it is time to prepare 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.

3. 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.