Preparation

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. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika, pepper and the dried herbs.

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.

Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Ingredients:

• 1 (3 pound) whole chicken
• 1/4 cup butter, melted
• 1 tablespoon Keya salt 
• 1 tablespoon Keya paprika 
• 1/4 tablespoon Keya ground black pepper 
• 1 tsp Keya Rosemary 
• 1 tsp Keya Thyme 
• ½ tsp Keya Oregano 
• ½ tsp Keya Sage