Simple rotisserie chicken

Sprinkle the chicken on the outside and in cavity with salt. Place the seasoned chicken on a wire rack fitted with a baking sheet and refrigerate at least 8 hours up to overnight.

Once ready, remove the chicken from the fridge. Use a skewer to poke holes all over the chicken. Fold the chicken wings underneath and tie its legs. Skewer the chicken on the rotisserie spit and secure with rotisserie forks.

Prepare the charcoal grill. Light a chimney full of charcoal and wait until it is covered with ash. Then pour the coals into two piles on the sides of the grill. Place a drip pan in between the piles. Add about 1/4 - 1/3 chimney of charcoal on each pile of coal and wait until it is covered with ash.

Place the chicken on the grill and brush with melted butter. Cover the grill and cook the chicken over medium-high heat until the skin turned browned and the internal temperature of the thickest part of the breast reached 68 – 71oC/ 155 – 160oF, about 30 – 45 minutes.

Remove the chicken from the grill and let rest for 10 minutes before removing from the spit, carving and serving.