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CAROLINA TREET - APPLE TREET ROTISSERIE CHICKEN
Whole Chicken
2-3 cups Carolina Treet
16 oz North Carolina apple cider
4-8 fresh basil leaves
2 T butter

Prepare rotisserie and turn grill on high. Place apple wood chips soaked in apple cider into smoke box.
Rinse chicken and dry with paper towels. Inject each thigh, leg, breast and wing with the following mixture (mix these two together then inject):
*1/4 c Carolina Treet
*1/4 c apple cider
Lift skin of chicken at the breasts, gently insert:
*1 basil leaf over each breast (use more if you love basil)
*1 T butter split between the two breasts

Repeat the procedure with each leg.

Dry rub the chicken with the following mixture (mix these together then apply to chicken):
*1/3 c cajun seasoning (use your favorite or make your own)
*1 T cayenne pepper
*1 T dry basil

Place on rotisserie over hot grate. (Prepare grates with high heat then turn off burners just after getting over heat.) After 20 minutes spray with:
*Apple cider (Use mister bottle- the goal is to keep the bird moist without splashing off the dry rub)

Continue to spray cider every 20 minutes (as needed). Check cooking times for your grill. For me a 4 lb bird requires about 2 hours to rotisserie. With approximatelly 40 minutes remaining liberally brush chicken with Carolina Treet. Continue to add Carolina Treet to taste (we add sauce about every 8 minutes). When the internal temperature reaches 180 degrees remove the bird and let it rest for 10 minutes.

Excellent sides: Baked apples and rice OR new potatoes roasted on rosemary skewers with sauted spinach.

Beverage: Iced Tea, a good American Pale Ale or an Australian Shiraz.