1whole chickenorganic or humanely raised preferred
Salt and freshly ground pepper
Seasoning of choice
In a large deep pot or bowl large enough to hold the chicken fully immersed, fill with about 1 quart of cold water. Add the salt and sugar and stir until completely dissolved. Once dissolved add 2 cups of ice cubes. Squeeze the lemon juice into the water, then add the lemon halves along with the herbs and spices. Remove any innards from the chicken and trim it of excessive skin and fat. Put the chicken, breast side down into the water, then fill the pot with cold water until the chicken is completely covered. Place the pot in the refrigerator and allow it to brine for at least an hour, 8 is better.
Prepare your BBQ for off-center heat, and heat to between 325°F and 350°F. Place a drip pan where the chicken will be doing its rotisserie thing.
Remove the chicken from the brine, rinse and pat partially dry, you want some moisture on the outside to help hold the spice mixture on the bird. Thread the chicken onto the rotisserie and tighten the screws (or whatever you have to hold it on your rotisserie) tight. Tuck the wings behind the birds back and tie the legs together with cooking string. Season the bird with the spices of choice and place the rotisserie on the BBQ, turn on and cook for about an hour to an hour and a half, depending on how hot your fire is. Check occasionally to make sure the rotisserie AND the chicken are turning. When cooked, the internal temperature should be between 160°F and 165°F. Using oven mitts, carefully remove the rotisserie from the BBQ and the chicken from the rotisserie. Place on a cutting board and allow to rest for 5 - 10 minutes. Cut and serve. LindySez: this is one time you may want to have a bit of that skin
Step 4**Ready in - well, it depends on how long you brine the chicken, and I know you are going to brine it so...from the time you put it on the BBQ to the time it's done should be about 60 to 90 minutes as I like to go with a lower heat with this cooking method.