A juicy whole chicken with a smoky peri-peri glaze, crisp skin and proper rotisserie fire control.
Serves: 4–6
Prep: 20 minutes, plus 2–8 hours marinating
Cook: 60–80 minutes
ROTISSERIE SETUP
Standard rotisserie rod with two secure meat forks
INGREDIENTS
• 1 whole chicken, about 1.8–2 kg
• 3 tbsp peri-peri sauce
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 4 garlic cloves, crushed
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• Fresh parsley and lemon wedges, to serve
METHOD
1. Mix the peri-peri sauce, oil, lemon, garlic, paprika, salt and pepper. Rub over and inside the chicken; marinate chilled.
2. Prepare the BBQ for medium indirect heat, about 180–200°C. Place a drip tray beneath the cooking area.
3. Truss the chicken tightly. Centre it on the rod and lock both forks firmly so the load is balanced.
4. Start the rotisserie and cook with the lid closed. Brush with extra marinade during the first half only; discard marinade that touched raw chicken.
5. Cook until the thickest part of the breast and thigh reaches 74°C. Rest for 10–15 minutes before carving.
FIRE NOTE
Keep the coals or burners to the sides so dripping fat does not flare directly under the chicken.
Always use a reliable instant-read thermometer and follow the safety instructions for your BBQ and rotisserie equipment.