Directions

Prepare the Chicken

1. Pat the chicken dry with kitchen paper.

   
2. Rub with olive oil and coat evenly with Smokey Rebel Al Pastor seasoning.

3. Add lemon juice and rub over the skin.

4. Stuff the cavity with onion, lemon and herbs if using.

Set Up the Rotisserie

1. Secure the chicken onto the rotisserie spit, ensuring it is balanced and tightly fastened.

2. Preheat your BBQ to 180°C using indirect heat.

Cook the Chicken

1. Place the chicken onto the rotisserie and cook for 60–75 minutes.

2. Allow it to rotate steadily so it bastes in its own juices.

What to Look for at the Finish

1. The skin should be golden and crisp.

2. Internal temperature should reach 75°C in the thickest part of the thigh.

3. Juices should run clear when pierced.

Rest the Chicken

1. Remove from the rotisserie and rest for 10–15 minutes before carving.

Serve

1. Carve and serve as part of a traditional roast with potatoes, vegetables and gravy.