Spit-Roasted Piri-Piri Style Whole Chicken

Poulet entier piri piri Couverture Recette site Web

A juicy, spicy piri-piri chicken slow-roasted on the BBQ rotisserie for crispy skin and tender meat.

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Whole Poultry Roasts BBQ To freeze Summertime Exceldor classics Marinades
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Recipe Easy

Ingredients

  • 2 lemons
  • 45 ml (3 tbsp) canola oil
  • 30 ml (2 tbsp) chopped garlic
  • 10 ml (2 tsp) sweet smoked paprika
  • 10 ml (2 tsp) dried oregano
  • 5 ml (1 tsp) chili flakes
    5 ml (1 tsp) salt
  • Pepper, to taste

Directions

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  1. Cut one lemon in half. Zest and juice half a lemon, then place both in a large bowl. Slice the whole remaining lemon and the other half. Set aside.
  2. Add the oil, garlic, smoked paprika, oregano, chili flakes, and salt to the bowl. Season with pepper and mix well.
  3. Tie the chicken wings and drumsticks. Place the chicken in a large dish and coat it with the marinade, rubbing it well over the skin and inside the cavity. Cover and marinate in the refrigerator for 2 to 4 hours.
  4. When ready to cook, preheat the barbecue to medium-high heat (about 220°C / 425°F).
  5. Thread the chicken onto the rotisserie spit, making sure it is well centered.
  6. Install the rotisserie on the barbecue and turn it on. Close the lid and cook for 1 hour to 1 hour 15 minutes, until the meat in the thighs pulls easily away from the bone.
  7. Remove the chicken from the barbecue, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
  8. If desired, grill the lemon slices for 2 to 3 minutes per side on the hot barbecue grill.
  9. Serve the chicken with the grilled lemon slices.