A style of roasting chicken which is skewered on a spit (a long solid rod) and grilled using indirect heat. We have a four burner barbecue grill so we centred the chicken on the spit rod. The two burners at the far ends were ignited and the centre ones were turned off. The grill is covered while the hot air circulates around and the spit rod rotates continuously. This process results in a super moist, succulent chicken as it self bastes in its own juices cooking evenly.
Marinating the chicken with the piri-piri sauce and lemon juice contributes in flavouring and tenderizing the meat. The combination of marinating and indirect heating yields a truly irresistible chicken.
Marinating the chicken with the piri-piri sauce and lemon juice contributes in flavouring and tenderizing the meat. The combination of marinating and indirect heating yields a truly irresistible chicken.
Spit-Roasted Piri-Piri Chicken
(Serves 6)
Ingredients:
1 whole chicken
1 cup piri piri sauce
1 lemon
salt
Method:
Wash, pat dry chicken, discard the tail, season with salt and lemon juice.
Run your fingers under the skin and loosen it. Then tuck in piri piri sauce under the skin and all over the chicken. Leave chicken to marinate in the refrigerator for a couple of hours, preferably overnight.
Heat grill to 350 F or 180 C.
Skewer chicken to a spit rod. Using the indirect method, grill chicken for 1 1/2 hours or until cooked. To check for doneness, insert an instant-read thermometer into the thickest part of the thigh, away from the bone. It should register 180 F or 82 C.
Ensure to maintain 350 F or 180 C temperature throughout the cooking process. Remove chicken from the spit rod, let it rest for 15 minutes. Carve and serve.
(Serves 6)
Ingredients:
1 whole chicken
1 cup piri piri sauce
1 lemon
salt
Method:
Wash, pat dry chicken, discard the tail, season with salt and lemon juice.
Run your fingers under the skin and loosen it. Then tuck in piri piri sauce under the skin and all over the chicken. Leave chicken to marinate in the refrigerator for a couple of hours, preferably overnight.
Heat grill to 350 F or 180 C.
Skewer chicken to a spit rod. Using the indirect method, grill chicken for 1 1/2 hours or until cooked. To check for doneness, insert an instant-read thermometer into the thickest part of the thigh, away from the bone. It should register 180 F or 82 C.
Ensure to maintain 350 F or 180 C temperature throughout the cooking process. Remove chicken from the spit rod, let it rest for 15 minutes. Carve and serve.