Cooking Instructions:

Preheat your pellet grill with the rotisserie attachment to 500 degrees F. While the grill is warming up, pat the chicken dry with a paper towel to guarantee crispy skin.

In a small bowl, mix together the paprika, garlic salt, and black pepper. Divide this mixture in half, using one part to rub generously over the entire chicken and the other part to mix into the melted butter.

Secure the chicken onto the rotisserie spit, making sure it's balanced and secure. Place the spit onto the grill and cook for 25 minutes at 500 degrees F.

After 25 minutes, reduce the grill temperature to 350 degrees F. Continue to cook the chicken for an additional 50 minutes, basting it with the spiced melted butter every 15 minutes until all the butter is used.

Use a meat thermometer to check for doneness; the internal temperature should reach 165 degrees F, and the juices should run clear. Once cooked, carefully remove the chicken from the grill.

Tent the chicken with tin foil and let it rest for 10 minutes before carving. This allows the juices to redistribute, guaranteeing a moist and flavorful chicken.