Deviled Rotisserie Chicken
|Chickens||6 Pound (2 In Number, 3 Pound Each)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Cayenne pepper||1 Dash|
Truss chickens and secure on a spit.
Combine the remaining ingredients and brush all over the chickens.
Turn chickens slowly over the grill about 6 inches from medium-hot coals, basting with the oil mixture every 15 minutes.
Grill about 1 1/4 hours.
When done, the juices will run clear when the thickest part of the thigh is pierced with a skewer.