Spit Roasted Piri-Piri Chicken
1 roasting chicken, about 4 lb, neck and giblets removed
1/2 C olive oil
1/4 C fresh lemon juice
1/4 C fresh orange juice
1/4 C red wine vinegar
2-3 Tbs piri-piri sauce or other hot-pepper sauce
2 tsp paprika
1/2 tsp ground cumin
Salt and freshly ground pepper
2 Tbs chopped fresh flat leaf (Italian) parsley
2 tsp peeled and finely chopped fresh ginger
2 tsp chopped fresh thyme
4 cloves garlic, finely chopped
1 or 2 handfuls mesquite wood chips, soaked if using charcoal (we soak ours overnight in a bucket of water, do not discard water-my husband places an aluminum pan filled with the water off to the side on the grill while cooking, the added steam helps keep the chicken moist and adds even more flavor)
Rinse chicken inside and out, pat dry
Truss chicken (if you have never done this, you can find images on line)
In a large, deep, non-reactive bowl combine the following: oil, lemon juice, orange juice, vinegar, piri-piri- sauce, paprika, cumin and 1/2 tsp each salt and pepper. Stir in parsley, ginger, thyme, and garlic. Spoon out and reserve 1/4 C of marinade for basting later.
Place chicken in the bowl and turn to coat evenly-okay...here is where we simplified things...place the chicken in either a brining bag or very large ziploc...pour marinade over, seal and place in a large bowl just in case of leaks and refrigerate at least 2 hours or up to 12 (we marinate ours overnight). You may want to turn it occasionally.
Prepare a charcoal or gas grill for rotisserie (if you do not have a rotisserie you can grill indirectly on medium high heat or roast in the oven).
Charcoal: if using wood chips, sprinkle about one third of them on the coals. Secure the chicken onto the spit. Or place chicken breast side up on the rack over the drip pan. Cover the grill and cook the chicken, basting occasionally with the reserved marinade, until the juices run clear when the thigh joint is pierced with a knife tip, about 1 1/2 hours. Add more coals as needed, and the remaining wood chips, in 2 batches.
Gas: If using the wood chips, add them to the grill in a smoker box or perforated foil packet. Secure chicken on spit. Or place chicken breast side up on the grill rack away from the heat elements. Cover the grill and cook basting occasionally with the reserved marinade, until juices run clear when the thigh joint is pierced with a knife tip, about 1 1/2 hours. (don't forget to set your pan of water that you soaked the wood chips in off to the side for that extra steam and flavor)
To test for doneness, insert an instant-read thermometer into the thickest part of the thigh away from the bone; it should register 170* F (77*C). The temperature will rise another 5-10* F (3-6*C) while the chicken is resting.
Transfer the chicken to a cutting board and let rest for 10 minutes before carving.
****note, this recipe can be found in the Williams-Sonoma Essentials of Grilling Cookbook.
|Hubby covers the wings with a bit of foil to keep them from burning.|