Citrus Stuffed Rotisserie Chicken

This is one of my favorite summer time grill recipes. I do not remember where the idea came from. This is the first time I have actually written it down.

Citrus Stuffed Rotisserie Chicken

1 Large whole chicken

1 Orange

1 Lemon

1 Lime

2 tbsp black pepper

BBQ rub of your choice (optional)

Peel and slice all citrus fruits. This combination is only a suggestion, use any combination of citrus fruit you like. Save the peels, tear into ½" to ¾" square chunks and soak in enough water to keep them covered. Set aside.

Mix the citrus slices with 1 tbsp black pepper or more as your taste desires. Set aside.

Clean the chicken, removing the neck and giblets which may be stuffed inside. Do with them as you wish.

Stuff the chicken with as much of the citrus and pepper mixture as you can get into it. Tie up the wings, legs and the body cavity opening so the citrus slices don't fall out. Place the chicken on the barbeque spit and coat liberally with the optional rub of your choice.

As the chicken turns on the rotisserie above your flame or coals, the juices from the citrus will begin seeping out and rolling around the surface of the chicken keeping the outside moist.

Drain the water from the citrus peels and mix peels with 1 tbsp (or more) black pepper. As the skin on the chicken begins to brown, place the wet peels directly on the coals or in the flame and close the lid on the barbeque. The peels and pepper will begin to burn and smoke adding an extra dimension of flavor and aroma to the finished chicken.

Continue cooking until the internal temperature of the chicken reaches 185 degrees when measured with a meat thermometer in the thickest portion of the breast. Time required will vary with size of the chicken and differences in various grills.

I do not recommend eating the stuffing, just remove it when you cut up and serve the chicken.

Try experimenting with combinations other than citrus and pepper, like apple and sage or pineapple and ginger, whatever sounds good to you!