Hickory Spit-Roasted

These chickens are easy to cook and are ideal for a tailgate, garden party or impromptu weekend outdoor gathering. Serve warm slices of chicken over salad greens. You can also mix chilled chunks with dressing for a chicken salad, or spread slices with a spicy mustard for a sandwich filling.

Hickory Spit-Roasted Chicken
Makes 12 servings | Gather 'Round the Grill cookbook by George Hirsch

Three 3-pound chickens
1 cup Hickory Rub (recipe follows)
1/4 cup  olive oil
1 cup hickory wood chips, soaked 30 minutes in water

Preheat the grill. Grill Temperature: Medium-low 

Place the hickory chips into an iron smoker box and put on the grill for the last 20 minutes of cooking.

Rub the chickens on all sides with the rub. Tie the drumsticks together with cord and tuck the wings behind the back. Insert the spit rod through the cavity of the chicken and secure with adjustable holding forks, taking care the chicken is balanced on the rod. Cook the chicken on the rotisserie for about 45 minutes with the cover down or until juices run clear, basting several times with the olive oil. The chicken can also be cooked for 11/2 hours on an open spit.

Hickory Chicken Rub
Makes about 1 cup | Gather 'Round the Grill cookbook by George Hirsch

1/4 cup sweet paprika 
1/4 cup potato starch or flour
1 Tablespoon dried thyme
1 Tablespoon garlic powder
1 Tablespoon lemon pepper; or 1/2 Tablespoon black pepper and 1/2 Tablespoon grated lemon rind
1 Tablespoon dried rosemary
1 teaspoon ground nutmeg
1 teaspoon ground allspice

Combine all ingredients in a small bowl and mix well.