Which new and innovative variations in the rotisserie chicken recipe would you like to recommend for my wedding?

rotisserie chicken recipe

ingredients
Black Pepper Vinegar Sauce:
1 / 4 cup plus 2 tablespoons Dijon mustard
1 / 4 cup rice wine vinegar
3 tablespoons clover honey
Kosher salt and freshly ground black pepper
1 / 3 cup canola oil
1 / 3 cup extra virgin olive oil
chicken:
2 tablespoons brown sugar
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
A whole chicken, 4 pounds of fat, trim the excess, rinsed and dried
2 tablespoons canola oil
instructions
For the sauce: Mix the mustard, vinegar, honey, salt 1 1 / 2 tsp pepper and 1 tablespoon ina medium bowl. Combine canola oil and olive oil, then slowly add the mustard mixture and whisk until emulsified. Let stand at room temperature while preparing the chicken. The sauce can be made 2 days ahead and stored, covered, in refrigerator. Bring to room temperature before serving.

For the chicken: Place roast according to the manufacturer's instructions. Combine sugar,paprika, 1 1 / 2 tablespoons salt and 1 teaspoon pepper in small bowl. Brush chicken withoil and rub with spice mixture.

Transfer the chicken on the grill and cook until an instant-read thermometer inserted inbreast registers 165 degrees F, about 1 hour and 45 minutes. Remove from grill, brushgenerously with some sauce, lightly cover with foil and let stand 15 minutes before slicing.Serve with sauce on the side.