Roasted Chicken with the Rotisserie

Prep30 min
Cook1u 23m
Total30 min
Servings4
LevelLaag

The story

About this recipe

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!

What you need

Ingredients

11.5kgwhole chicken
2tbspHungarian sweet paprika powder
1tbspsalt
1tbspolive oil
Grill Bill kamado with rotisserie
Charcoal
Optional: smoking wood (apple or beech)

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

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.

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