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the Ingredients
Special Equipment
- butcher’s twine
- large disposable foil pan
Instructions
- 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.
- 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.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 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.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
