· By Head Rooster
Atomic Spit Roasted Peri Peri Chicken
This spit-roasted Peri Peri chicken recipe brings charcoal-grilled, Portuguese-style flavour to your backyard BBQ — made with nothing but our PeriPeri Rub and a hot charcoal spit rotisserie.
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!
Atomic Level of Flavour Inside
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Atomic Spit Roasted Peri Peri Chicken Recipe
4-6
20 minutes
716
Portugese
This spit-roasted peri peri chicken recipe brings charcoal-grilled, Portuguese-style flavour to your backyard BBQ — made with nothing but our PeriPeri Rub and a hot charcoal spit rotisserie.
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!
Atomic Level of Flavour Inside
Ingredients
1 X Chicken
Atomic Chicken PeriPeri Rub
Olive Oil
4 X Corn on the cob
4 X Potatoes
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!