Smoked Chicken on a Spit

Main Dishes | European cuisine

⏳ Time

15 minutes 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Smoked chicken on a spit

Ingredients

Poultry - 3 lbs
Chicken Seasoning - 3 spoons
Olive Oil - 1 tablespoon

Step by Step guide

Step 1

Set the grill to roasting according to the manufacturer's instructions and preheat it to medium temperature (374°F) — this is slightly higher than the typical 'low and slow,' resulting in a crispier crust.

Step 2

Remove the innards from the chicken (if present) and trim off any large clumps of fat. Sprinkle 1 tablespoon of the spice mixture inside the chicken. Tie the legs together with kitchen twine or secure them with a bamboo skewer. Tuck the wings back under the body of the chicken. Sprinkle the dry mixture on the outside of the chicken, drizzle with olive oil, and rub the mixture well into the skin. Skewer the chicken horizontally, so that as it rotates, the juices from the top will drip evenly onto the bottom. This will result in juicier meat and a crispy skin. Tighten the fastenings on the spit.

Step 3

Secure the spit with the chicken in the rotisserie. Place a foil tray underneath to catch the drippings. Add wood chips to the coals or add wood as instructed by the manufacturer. Turn on the motor.

Step 4

Smoke-roast the chicken until the skin is crispy and dark brown, and the internal temperature reaches 167°F (insert the thermometer probe deeply into the meatiest part of the thigh, avoiding the bone). This will take about 1 hour 15 minutes to 1 hour 30 minutes.