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.
Ingredients
- 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)
Steps to Make It
Preparing the Chickens:
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Clean up the chickens, removing the giblets and trimming any excess skin or fatty parts.
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Pat the chicken inside and out with paper towels.
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Combine chicken seasoning ingredients. Rub inside and out and under the skin of chickens.Â
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Put chickens on large tray and cover with plastic wrap.Â
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Let marinate in refrigerator for 1 hour.
Preparing the glaze:Â
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Simply bring the balsamic vinegar, pear jelly, and honey to a boil.Â
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Reduce heat to low and allow mixture to simmer for 6-8 minutes, stirring often.Â
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Once mixture has reduced by half and takes on a syrup-like consistency, remove from heat and cool.
Grilling the Chickens:
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Preheat grill for medium heat.
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Remove chickens from refrigerator, stuff into each cavity, half an onion and half an lemon.Â
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Arrange chickens onto rotisserie spit and place on grill.
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Cook for about 1 1/2 hours to 2 hours brushing with balsamic glaze during the last 30-40 minutes of cook time.
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Check for doneness (should be 175 degrees F/85 degrees C in multiple parts) with thermometer.
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Let stand 10 minutes before carving and serving.
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