Spanish rotisserie chicken

By Spencer Watts
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spanish_rotisserie_chicken
SERVES
4

Ingredients

  • I medium size chicken
  • 2 teaspoons (10 ml) onion powder
  • 2 teaspoons (10 ml) onion powder
  • 2 teaspoons (10 ml) dried oregano, divided
  • 2 teaspoons (10 ml) ground cumin, divided
  • 1 teaspoon (5 ml) powdered chicken stock
  • 6 cloves garlic, fine chopped
  • 3 tablespoons (45 ml) fresh chopped thyme
  • 2 tablespoons (30 ml) kosher salt
  • 1 teaspoon (5 ml) black pepper
  • 1/4 cup (60 ml) olive oil
  • 1/2 cup (120 ml) butter, melted
  • Beer for the drip tray

Directions

  1. Combine onion powder, half the paprika, half the oregano, half the cumin, powdered chicken stock, garlic, thyme, kosher salt, black pepper and olive oil.
  2. Generously rub the inside and outside of the chicken with the spice mixture.
  3. Preheat barbeque to 400 F (205C).
  4. Place a drip tray in the barbeque and position the marinated chicken on the rotisserie.
  5. Pour beer into the drip tray.
  6. Cook for one hour and 40 minutes or until an internal temperature of 165 F (74 C) on the thigh bone.
  7. In a bowl combine butter, half the paprika, half the oregano, and half the cumin to make a basting butter.
  8. Brush with basting butter periodically while roasting.
  9. Remove from the rotisserie let rest for 20 minutes baste with the remaining drippings cut and serve.

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