Italian Herb Rotisserie Chicken With Sweetened Balsamic Glaze Recipe

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 05/27/22
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Regarding BBQ, Inc.
Prep: 25 mins
Cook: 2 hrs
Total: 2 hrs 25 mins
Servings: 6 to 7 servings

This recipe is perfect for any time of the year but works very well during the holidays. If you are not a fan of turkey or you are feeding a smaller crowd, these chickens will make a great substitution.

Ingredients

  • 2 (3- to 4-pound) whole chickens

For the Chicken Seasoning:

  • 4 ounces (1/2 cup) unsalted butter, at room temperature

  • 1/4 cup olive oil

  • 1/4 cup oregano, finely chopped

  • 1 tablespoon lemon zest, from 1 lemon

  • 3 tablespoons freshly squeezed lemon juice, from 1 lemon

  • 5 to 6 basil leaves, finely chopped

  • 2 teaspoons fresh rosemary, roughly chopped

  • 2 cloves garlic, minced

  • 1 tablespoon white wine

  • 2 tablespoons sea salt

  • 1 teaspoon freshly ground black pepper

For the Glaze:

  • 1 cup balsamic vinegar

  • 1/3 cup pear jelly

  • 2 tablespoons honey

For Stuffing the Cavity:

  • 1 large onion, halved

  • 1 lemon, halved

Steps to Make It

Preparing the Chickens:

  1. Clean up the chickens, removing the giblets and trimming any excess skin or fatty parts.

  2. Pat the chicken inside and out with paper towels.

  3. Combine chicken seasoning ingredients. Rub inside and out and under the skin of chickens. 

  4. Put chickens on large tray and cover with plastic wrap. 

  5. Let marinate in refrigerator for 1 hour.

Preparing the Glaze: 

  1. Simply bring the balsamic vinegar, pear jelly, and honey to a boil. 

  2. Reduce heat to low and allow mixture to simmer for 6 to 8 minutes, stirring often. 

  3. Once mixture has reduced by half and takes on a syrup-like consistency, remove from heat and cool.

Grilling the Chickens:

  1. Preheat grill for medium heat.

  2. Remove chickens from refrigerator, stuff half an onion and half a lemon each into each bird's cavity. 

  3. Arrange chickens onto rotisserie spit and place on grill.

  4. Cook for about 1 1/2 hours to 2 hours brushing with balsamic glaze during the last 30 to 40 minutes of cook time.

  5. Check for doneness (should be 175 F/85 C in multiple parts) with thermometer.

  6. Let stand 10 minutes before carving and serving.

Nutrition Facts (per serving)
506 Calories
34g Fat
21g Carbs
27g Protein
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Nutrition Facts
Servings: 6 to 7
Amount per serving
Calories 506
% Daily Value*
Total Fat 34g 44%
Saturated Fat 13g 65%
Cholesterol 121mg 40%
Sodium 2088mg 91%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 5%
Total Sugars 16g
Protein 27g
Vitamin C 3mg 13%
Calcium 75mg 6%
Iron 3mg 15%
Potassium 320mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)