Savory Lemonade Basted Rotisserie Chicken
Recipe type: Rotisserie
Serves: 4 to 6
  • For the chicken:
  • 1 roasting chicken, about 4 pounds
  • 2 tablespoons Bull All-Purpose Rub
  • ¼ teaspoon cayenne pepper
  • 3 garlic cloves smashed
  • 5 sprigs fresh thyme
  • 1 small lemon, sliced
  •  -
  • For lemonade baste:
  • ¼ cup thawed lemonade concentrate
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • 1 tablespoon Tabasco (or more)
  • ⅓ cup cold butter, cut into pieces
  • For the vegetables:
  • 1 medium head cauliflower, florets cut same size as Brussels sprouts
  • 1 pound Brussels sprouts, trimmed
  • 1 teaspoon Bull All-Purpose Rub
  • 8 fresh thyme sprigs
  •  -
  • Extras:
  • Rotisserie attachment
  • butcher's twine
  • Instant read thermometer
  • Drip pan
  1. Stir together rub and cayenne then sprinkle 1 teaspoon of the mixture in the cavity of the chicken. Add the thyme sprigs, smashed garlic, and sliced lemon to the cavity. Use the butcher's twine to truss the chicken. If you do not know how to truss, then simply tie the legs together with a piece of the twine and use another piece to tie around the wings to hold them close to the body. Center chicken on rotisserie spit and secure with tines.
  2. Set up grill for indirect rotisserie cooking over medium heat; place a drip pan beneath where the chicken will be rotating. Oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling.
  3. For lemonade baste: in a small saucepan, heat the lemonade, thyme, salt , and Tabasco until barely simmering. Whisk in butter a couple pieces at a time until combined, repeat with remaining butter. Whisking the cold butter into the hot liquid will keep it emulsified so that it won't separate.
  4. Situate the chicken and the rotisserie and start the motor. Close the grill cover and cook for 15 minutes. Meanwhile, toss the vegetables with Bull Rub. After 15 minutes, add the seasoned vegetables and thyme sprigs to the drip pan and then baste the chicken liberally; close cover and continue cooking. Baste chicken every 15 minutes thereafter until the chicken is cooked. The chicken is done when it is no longer pink at the bone and the juices run clear (165°F for breast halves; 180°F for thighs). Remove the chicken and let rest for 10 minutes on the spit before removing. Remove the drip pan and vegetables; transfer vegetable with a slotted spoon and keep warm until ready to serve.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at