Rotiessere Buttermilk Chicken

• seal. Turn the bag several times to coat the chicken evenly; place in a large bowl apd marinate in the refrigerator for 2 to 4 hours, turning the bag once or twice.
• Let the chicken stand at room temperature for about 30 minutes before grilling.
• Prepare the grill for indirect cooking at about 400 degrees with the outside burners on medium to high and the middle burners turned off.
• In a small saucepan whisk together all . the glaze ingredients and bring to a boil over medium-high heat. Reduce heat and simmer until reduced to 1 cup. Reserve half of the glaze to use as a sauce.
• Remove the chicken from the bag, letting most of the marinade drip off, and discard the marinade. Follow the grill's instructions for securing the chicken in the middle of a rotisserie spit and using the rotisserie. Place a large disposable foil pan under the chicken to catch drippings and pour about 1 cup or warm water or chicken broth into the pan.
• Grill the chicken over indirect medium heat, with the lid closed, until the internal temperature reaches 165 degrees in the i thickest part of the thigh (not touching I the bone), about 1 to 11f4hours. During the h.
• last 30 minutes. of grilling, brush the t
• chicken with the glaze a few times. t.,;

1. When the chicken is fully cooked, turn I
2. off the rotisserie motor and carefully re- t
3. move the spit from the grill. Tilt the chick-
4. en upright over the disposable foil pan so t
5. that the liquid that has accumulated in the chicken's cavity pours into the pan. Slide the chicken from the spit onto a cutting board. Let rest for about 10 minutes before carving into serving pieces. Serve warm with the reserved sauce.

chicken, chicken, grill, saucepan whisk together, chicken, grill, chicken

Taken from www.epicurious.com/recipes/member/views/rotiessere-buttermilk-chicken-50045644 (may not work)