Italian Herb Rotisserie Chicken With Sweetened Balsamic Glaze Recipes

ITALIAN HERB ROTISSERIE CHICKEN WITH SWEETENED BALSAMIC GLAZE RECIPE

Steps:

• Clean up the chickens, removing the giblets and trimming any excess skin or fatty parts.
• Pat the chicken inside and out with paper towels.
• Combine chicken seasoning ingredients. Rub inside and out and under the skin of chickens.
• Put chickens on large tray and cover with plastic wrap.
• Let marinate in refrigerator for 1 hour.
• Simply bring the balsamic vinegar, pear jelly, and honey to a boil.
• Reduce heat to low and allow mixture to simmer for 6 to 8 minutes, stirring often.
• Once mixture has reduced by half and takes on a syrup-like consistency, remove from heat and cool.
• Preheat grill for medium heat.
• Remove chickens from refrigerator, stuff half an onion and half a lemon each into each bird's cavity.
• Arrange chickens onto rotisserie spit and place on grill.
• Cook for about 1 1/2 hours to 2 hours brushing with balsamic glaze during the last 30 to 40 minutes of cook time.
• Check for doneness (should be 175 F/85 C in multiple parts) with thermometer.
• Let stand 10 minutes before carving and serving.