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