Transform your grilling experience with this Rotisserie Chicken and Butternut Tahini Purée recipe, cooked on the Arteflame Grill. It's a perfect blend of savory chicken and smooth, flavorful purée.

Ingredients:

• 2 tablespoons olive oil, divided
• 1 2-lb. butternut squash, halved and seeds removed
• Kosher salt and freshly ground pepper
• 2 garlic cloves, unpeeled
• ¼ cup tahini
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• 2 tablespoons lemon juice, plus lemon wedges for serving
• 1 3½–4-lb. chicken
• Fresh cilantro leaves with tender stems, for serving

Instructions:

1. Prep and Cook the Squash:

   • Heat up the Arteflame Grill with the side plancha. Season the butternut squash with salt and pepper, and place it cut side down on the oiled plancha, along with the garlic cloves.
   • Grill until the squash is tender, about 45–50 minutes. Let cool, then peel the garlic and scrape the flesh from the squash. Mash the garlic and squash together in a large bowl.

2. Make the Butternut Tahini Purée:

   • To the squash mixture, add tahini, cumin, paprika, and lemon juice. Season with salt and pepper to taste.

3. Prepare the Chicken for Rotisserie:

   • Season the chicken all over with salt and pepper. Attach it to the rotisserie skewer and set it on the Arteflame Grill over the center grate. Start the motor.

4. Rotisserie Cook the Chicken:

   • Baste the chicken a few times with its own juices. Cook until the thickest part of the thigh registers 165°F on an instant-read thermometer, about 45–50 minutes. Let rest for 10 minutes before carving. Reserve 4 oz. chicken for leftovers.

5. Serve:

   • Serve the carved chicken with the butternut-tahini purée and lemon wedges. Garnish the purée with cilantro leaves.

Enjoy a delightful meal of rotisserie chicken paired with a unique butternut tahini purée, all cooked to perfection on the Arteflame Grill.