UK BBQ Mag Summer 2016 - Page 97

I love cooking on the rotisserie and rarely cook whole chickens any other way. The self-basting action of the spinning bird ensures juicy, succulent meat that’s bursting with flavour. This really simple recipe incorporates a Spanish style rub to pep up your poultry.


2 tbsp smoked paprika

½ tbsp salt

1 tbsp garlic granules

1 tsp onion granules

1 tsp cayenne

2 tsp ground black pepper

1 tsp dried oregano

100g smoked or regular butter

A handful of fresh herbs such as thyme, rosemary, garlic cloves (optional)

1 lemon, halved


Mix together the dry ingredients to create the rub. Next, prepare the chicken by placing a couple of cubes of butter inside the cavity along with a teaspoon of rub, the fresh herbs and lemon. Re-truss the chicken at this stage if required.

Divide the remaining butter in 2 and mix one portion with a couple of teaspoons of the rub. Now carefully loosen the skin of the chicken and spread the spiced butter between the skin and flesh of the chicken. Spread the remaining butter over the outside of the chicken and dust liberally with the rub.

Cook on the rotisserie until the internal temperature hits 165˚F/75˚C making sure to insert the temperature probe into the thickest part of the thigh whilst not touching the bone.