What a wonderful time of the year! With the expectation of merry festivities, gift exchanges, and holiday entertaining, the Christmas Grilling Series provides terrific ideas your Christmas meal. Next up is Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze, a perfect alternative to grilled turkey when feeding a smaller number of guests. Featuring herbal seasoning and aromatics, and the rich flavor of the balsamic glaze, this chicken comes off the grill moist and full of flavor.
As with any whole poultry, begin by cleaning the bird and removing the giblets. The herbal rub features butter, oregano, lemon zest, basil, rosemary, garlic, white wine, salt and pepper, and is rubbed thoroughly inside and out. The glaze is a bold and sweet combination of balsamic vinegar, pear jelly, and honey, simmered until it takes a syrupy form. Stuff into each cavity half of an onion and lemon, and then skewer onto a rotisseries spit. Roast on the rotisserie over medium heat, applying the glaze during last 30 minutes so that the sugars caramelize. This chicken is packed with flavor from the rub and glaze, and finishes with beautiful color. So get ready for the holidays with the Christmas Grilling Series.
Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze Ingredients
- 2 chickens (whole, about 3 to 4 pounds/1.4 to 1.8 kg each)
For the Chicken Seasoning:
- 1/2 cup butter (unsalted room temperature)
- 1/4 cup olive oil
- 1/4 cup oregano (finely chopped)
- 1 small lemon (zest and juice of)
- 5-6 basil leaves (finely chopped)
- 2 teaspoons rosemary (fresh, roughly chopped)
- 2 cloves garlic (minced)
- 1 tablespoon white wine
- 2 tablespoons salt (sea)
- 1 teaspoon black pepper
For the Glaze:
- 1 cup balsamic vinegar
- 1/3 cup pear jelly
- 2 tablespoons honey
- 1 large onion (peeled and halved)
- 1 lemon (halved)
Italian Herb Rotisserie Chicken with Sweetened Balsamic Glaze Directions
- Clean up the chickens, removing the giblets and trimming any excess skin or fatty parts. Rinse chicken inside and out with cold water, then 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.
- 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.
- Preheat grill for medium heat. Remove chickens from refrigerator, stuff into each cavity, half an onion and half a 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.
Taken from The Spruce.com