Cooking chicken on a Rotisserie is undoubtedly more work than simply putting it on a rack and roasting it; but the extra effort gives its reward in terms of having a really juicy, golden chicken that is a chicken lover’s delight.
Marination and trussing are the key words here. Marinate a few hours at least, overnight if you must. While trussing the chicken, remember this must be done before attaching it to the skewer. This guarantees perfect balance and a secure fixing. A basic temperature guide I followed was around 200 C and 18 minutes per 450g. Check out http://www.recipetips.com/kitchen-tips/t–1437/rotisserie-grilling-doneness-guide.asp as well.
1 medium sized chicken
150 ml lemon juice
1 ½ inch piece ginger, ground into a paste
2 tsp red chilly powder
1 small pod garlic, ground into a paste
1 tsp black cumin seeds
1 large onion ground into a paste
300 ml curd
2 tsp ghee
Salt to taste
2 tsp garam masala
2 sticks of cinnamon
8 black peppercorns
1 bay leaf
Mix the onion, garlic and ginger with curd. Apply the mixture to the inside and outside of the whole chicken and marinate for 5 hours.
Add chilli powder, cumin seeds, salt and ground spices to the lime juice and mix well.
Make deep slashes with a sharp knife on each side of the chicken and smear the lemon juice mixture. Cover bowl with plastic wrap and refrigerate for at least one hour.
Cut a long piece of kitchen twine and truss the chicken’s legs and wings so they don’t flop loose.
Put the rotisserie bar through the chicken, as close to the center as possible so that about the same amount of meat is on all sides of the bar; then push the forks into the chicken to hold it in place. Hang the rotisserie bar with the chicken inside the oven and place the drip pan under the chicken.
You can cover the chicken with aluminum foil and remove the foil half an hour before it is done and then baste with butter.
Serve hot, sprinkled with garam masala , sliced onions and lemon.