Key West Coastal Rotisserie Chicken

Ingredients

• 1 whole chicken (approx. 4 lbs), giblets removed
• 3 tbsp Salted Perfection Key West Select Blend
• 2 tbsp olive oil
• 4 cloves garlic, smashed
• 1/2 medium orange, cut into wedges
• 1/2 lime, cut into wedges
• Fresh cilantro, for garnish (optional)

Instructions

1. Pat the chicken completely dry with paper towels inside and out. If the skin is wet, it won't crisp up. Simple as that.
2. In a small bowl, mix the olive oil and Salted Perfection Key West Select Blend to create a wet rub.
3. Loosen the skin over the breast meat gently with your fingers, then work some of that rub underneath the skin directly onto the meat. Slather the rest all over the outside of the bird.
4. Stuff the cavity with the smashed garlic, orange wedges, and lime wedges. Truss the legs securely with kitchen twine so it spins evenly.
5. Skewer the chicken onto your rotisserie rod and secure it tightly with the forks. Test the balance; if it flops, adjust it now or regret it later.
6. Set your grill or oven rotisserie to medium-high heat (aiming for about 375°F to 400°F).
7. Cook for 60 to 75 minutes. You're looking for an internal temperature of 165°F in the thickest part of the thigh, and that skin should be golden brown.
8. Remove the chicken from the spit carefully. Let it rest for at least 10 minutes before carving to keep those juices where they belong.
9. Carve it up, garnish with cilantro if you want, and serve. DUNZO!