Rotisserie Chicken Recipe

If you have the time, about three hours, prepare the following marinade and let the chicken marinate for 21/2 hours or so before cooking. If time is short, skip the marinade and go straight to the recipe below. Either way you will have a chicken you will be proud to serve and one that tastes great.
Marinade
1 cup dry white wine or white grape juice ½ cup olive oil
3 tablespoons lemon juice (juice of one lemon) 2 teaspoons minced lemon peel
3 garlic cloves, peeled and chopped 4 sprigs fresh thyme or rosemary
1 teaspoon salt 1/2 teaspoon black pepper
1. Combine all the above ingredients in a large, resealable bag or medium mixing bowl.
2. Remove the giblets and excess fat from the chicken cavity. Rinse the chicken under cold, running water, pat dry with paper towels.
3. Add the chicken to the marinade; press the air out of the bag and seal it shut, or, if using a bowl, cover it with plastic wrap. Be sure the marinade is covering as much of the chicken as possible.
4. Refrigerate for about 21/2 hours.
5. Mix together ¼ cup butter that has been melted, 1 tablespoon salt, 1 tablespoon paprika, and ¼ tablespoon ground black pepper.
6. Remove chicken from marinade. Pour the marinade into a drip pan that’s slightly bigger than the chicken.
7. Rub the butter mixture all over the chicken, put some in the cavity.
8. Arrange the chicken on the spit. Place the drip pan directly under the chicken.
9. Preheat the grill. Then cook chicken with the spit turning for about 11/4 hours or until done, basting about every 20 minutes with the juices in the drip pan. An instant-read thermometer inserted into the chicken between the breast and thigh will register between 180 and 185 degrees when the meat is done.
10. Remove the chicken from the spit and place on a serving platter. Cover loosely with aluminum foil and let stand for 10-15 minutes before serving.

Non-marinated rotisserie chicken
1 (3 pound) whole chicken
1/4 cup butter, melted
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper
Directions
1. Remove the giblets and excess fat from the chicken cavity. Rinse the chicken under cold, running water, pat dry with paper towels.
2. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
3. While the chicken is cooking for 10 minutes, mix together the butter, salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
4. Remove from the rotisserie and let stand covered with aluminum foil for 10 to 15 minutes before cutting into pieces and serving.