Cooking chicken on a rotisserie is one of the best ways to get juicy and succulent pieces of meat. Combine this with the Caribbean spices of adobo seco and you’re sure to have a new crowd favourite.
Preparation time: 45 minutes
Cooking time: 75 minutes
For the adobo seco spice mix (makes enough for 2 chickens):
3 tsp salt flakes
1 tsp ground black pepper
3 tsp dried garlic powder
2 tsp dried oregano leaf
1 tsp ground turmeric
1 tsp onion powder
1 tsp sweet smoked paprika
For Heston’s red pepper oil:
1 red pepper
100ml vegetable oil
½ tsp salt flakes
For the rotisserie chicken:
1 x 1.4 kg free range chicken
1 bunch lemon thyme
1 lemon (zest sliced off and remaining lemon sliced)
2 tbsp adobo seco
100ml extra virgin olive oil
2 fresh bay leaves
2 cloves garlic (sliced thin)
1 cup mangetout
smoked salt flakes
- For the adobo seco spice mix, combine all the ingredients together and store in an airtight container.
- To make Heston’s red pepper oil, roast the pepper above glowing charcoal until blackened on all sides. Carefully remove and place into a plastic bag until cool enough to handle. Peel away the blistered blackened skin and discard. Open up and remove the seeds and white membrane. Place the cleaned red flesh into a food processor, add the oil and blitz until smooth. Season and pass through a fine sieve. Transfer to a squeeze bottle and set aside.
- Ignite the BBQ as per instructions and set up for rotisserie.
- Wash the chicken inside and out and dry with kitchen paper towelling.
- Divide the olive oil equally into two containers. One is for the spice rub; the other will be for the basting marinade.
- In one of the containers combine the lemon zest, sliced garlic, a quarter of the thyme sprigs, 1 tablespoon of adobo seco and the bay leaves. This is the basting oil.
- In the other container of olive oil, combine 1 tablespoon of adobo seco. Rub this mixture all over and inside the chicken. Place the remaining thyme sprigs and lemon slices inside the chicken’s cavity.
- Place the chicken onto the spindle and secure with the clip lock forks. Truss the legs neatly with butcher’s string.
- Place onto the rotiscope and set at the 2nd highest position.
- Lightly baste every 15 minutes and cook until the internal temperature (between the breast and thigh) reaches 74°C. Carefully remove and rest covered for 10 minutes.
- Serve sliced with a light scattering of smoked salt, red pepper oil and mangetout.