Lemon-Dijon Rotisserie Chicken

[Tombstone]

Glaze

2 teaspoons Dijon mustard

2 teaspoons fresh lemon juice

2 teaspoons olive oil

1 teaspoon paprika

1 teaspoon granulated onion

3/4 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper



1 whole chicken, 4 to 4-1/2 pounds



In a medium bowl, whisk the glaze ingredients.

Remove the wing tips, giblets, and excess fat from the chicken. Rinse the chicken under cold water and pat dry with paper towels. Spread the glaze evenly on the outside of the chicken. Stuff the squeezed lemon inside the chicken. Truss the chicken with kitchen string. Following the grill's instructions, secure the chicken in the middle of a rotisserie spit, put the rotisserie spit in place, and turn the rotisserie on. Cook the chicken over Indirect Medium heat, keeping the grill temperature between 350°F and 400°F, until the internal temperature registers 180°F in the thickest part of the thigh and the juices run clear, 1 to 1-1/4 hours.

When the chicken is fully cooked, turn off the rotisserie and, using thick barbecue mitts, remove the rotisserie spit from the grill. Slide the chicken from the rotisserie spit onto a cutting board. Let the chicken rest for 5 to 10 minutes before carving into serving pieces. Serve warm.

Makes 4 servings

[A Karenina]

Yum!! Not the most eloquent thing I could say but this sounds really delicious.