Moroccan Spiced Rotisserie Chicken

Serves: 4
Ingredients
Paste
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1½ teaspoons ground cinnamon
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon kosher salt
¾ teaspoon ground cardamom
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 whole chicken, about 2 kg
1 lemon, cut into 4 wedges
4 large mint sprigs
Recipe preparation
  • In a small bowl combine the paste ingredients. Smear 1 tablespoon of the paste inside the cavity of the chicken, and then stuff with the lemon and mint. Using your fingertips, and working from the neck end of the chicken, gently separate the skin from the flesh of the breasts and thighs. Spread some of the paste under the skin and onto the flesh of the chicken. Coat the outside of the chicken with the remaining paste. Truss the chicken with butcher’s twine.
  • Prepare the grill for direct cooking over medium-high heat (230-260°C).
  • Following the grill’s instructions, secure the chicken in the middle of the rotisserie spit, put the spit into place, and turn on the motor. Grill the chicken over direct high heat, with the lid closed, until the internal temperature reaches 75°C in the thickest part of the thigh (not touching the bone), 1 to 1½ hours.
  • When the chicken is fully cooked, turn off the rotisserie motor and, wearing insulated mitts, carefully remove the spit from the grill. Tilt the chicken upright over the disposable foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Slide the chicken from the spit onto a cutting board. Let it rest for about 10 minutes before serving.