· By Head Rooster
Spit Roasted Peri Peri Chicken
Do you love peri chicken? If you do, you're going to love this recipe! This is a great recipe for special gatherings with friends and family. The best part is that it's really easy to make - anyone can do it, so let's get cooking!
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Spit Roasted Peri Peri Chicken
Do you love peri chicken? If you do, you're going to love this recipe! This is a great recipe for special gatherings with friends and family. The best part is that it's really easy to make - anyone can do it, so let's get cooking!
- Author
- Head Rooster
- Prep Time
- 20 minutes
- Servings
- 4-6
- Cuisine
Portugese
Ingredients
- 1 X Chicken
- Atomic Chicken PeriPeri Rub
- Olive Oil
Directions
- Begin by spatchcocking your chicken (removing the backbone)
- Add olive oil and PeriPeri rub to a bowl. Liberally baste your chicken with the mixture
- Apply the Peri Peri seasoning to your chicken
- Allow your chicken to rest for 5 minutes to allow it to marinade in all that flavour
- Add your chicken to a rotisserie basket and get it on the spit with your charcoal lit and ready to go! The chicken should take around 45 minutes to an hour depending on the heat of the charcoal.
- Cut up some potatoes and season with the PeriPeri mix and get them into the tumbler cage on the spit or into a hot oven. Pro-tip: you can parboil your spuds before spit roasting to help speed up the process.
- Prepare your corn by pouring the leftover olive oil and PeriPeri rub mixture over them. Place them directly over the coals and cook until they are beautifully charred. When cooking corn over charcoal, it is best to turn the corn every 30 seconds or so so it doesn't burn.
- Probe your chicken, once you hit 75° Celsius or 165° Fahrenheit it's time to take it off!
- When your chips are golden and crunchy it's time to take them off and serve with the corn and chicken!