Sometimes you don't need a complicated spice mix to make a chicken taste perfect. This Hungarian rotisserie chicken on the Grill Bill kamado proves it. Just salt, sweet paprika powder and a bit of olive oil, and the fire does the rest. The chicken turns gently on the spit, gets a crispy skin and stays juicy inside. Simple, but full of flavour. Perfect for a relaxed BBQ evening!
How to make it
Pat the chicken dry with kitchen paper.
Mix the paprika powder, salt and olive oil and rub this all over and under the skin of the chicken.
Let the chicken come to room temperature for 15-30 minutes.
Light the kamado and bring the temperature to 180-200°C.
Attach the chicken firmly to the rotisserie and make sure it is well balanced.
Optional: add a small chunk of smoking wood for extra flavour.
Let the chicken turn for 75-90 minutes until the core temperature is 75°C (measured in the thigh).
Remove the chicken from the rotisserie and let it rest for 5-10 minutes.
Cut the chicken into pieces and serve immediately.
Delicious with fresh bread or grilled celeriac.
