Rotisserie Piri-Piri Chickens
- Gluten free
- Lactose free
- Peanut free
- Low carb
Ingredients
- 18 Thai bird's eye chilies or other small red hot peppers, finely chopped
- 4 cloves garlic, smashed
- 1/3 cup (75 mL) lemon juice
- 1/2 cup (125 mL) extra-virgin olive oil
- 2-1/2 tsp (12 mL) paprika
- 2 tsp (10 mL) salt
- 1/2 tsp (2 mL) ground cumin
- 2 whole chickens (about 3 lb/1.5 kg each)
Preparation
In blender, purée together chilies, garlic and lemon juice until very smooth and liquefied (if blender does not have purée function, in mortar with pestle, pound chilies with garlic until paste, then blend with lemon juice). Blend in oil, paprika, salt and cumin.
Rub chickens inside and out with marinade. Marinate, refrigerated, for 4 hours or up to 1 day.
Reserving marinade, remove chickens. With kitchen string, tie together legs and tail to close each cavity. Secure rotisserie prong to cavity end of 1 chicken; push spit through centre of both chickens and secure other end with prong. Tie string around chickens, securing wings and legs against bodies.
Grill, covered, on rotisserie over indirect medium-high heat, uncovering for final 10 to 15 minutes of grilling.
After first 20 minutes, brush about every 10 minutes with reserved marinade until marinade is used up or until 10 minutes before chicken is finished. Grill until juices run clear when thickest part of thigh is pierced, about 1-1/2 hours.
Makes 6 to 8 servings.
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