Rotisserie Al Pastor Roast Chicken
15 minutes
PREP TIME
1 hour 15 minutes
COOK TIME
4-6
SERVINGS
Rotisserie Al Pastor Roast Chicken
Smokey Rebel
4-6
15 minutes
1 hours
BBQ / Modern
Roast / BBQ
This rotisserie roast chicken brings a fresh take to a classic British roast, using Smokey Rebel Al Pastor seasoning to enhance the natural flavour of the bird.
The citrus and spice blend adds depth without overpowering, helping the chicken develop a rich, golden skin while staying juicy and tender inside.
Cooking on a rotisserie allows the chicken to baste in its own juices as it turns, creating an even cook and a crisp, flavourful finish.
This is a simple way to elevate a traditional roast chicken, making it ideal for Sunday roasts, Easter dinners or any time you want a reliable centrepiece with added character.
Serve with roast potatoes, seasonal vegetables and gravy for a complete meal.
Ingredients
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1 whole chicken (1.5–2kg)
2 tbsp Smokey Rebel Al Pastor seasoning
1 tbsp olive oil
Juice of ½ lemon
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1 onion, halved
1 lemon, halved
Fresh thyme or rosemary
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Roast potatoes
Carrots or seasonal vegetables
Gravy
Directions
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Pat the chicken dry with kitchen paper.
- Rub with olive oil and coat evenly with Smokey Rebel Al Pastor seasoning.
Add lemon juice and rub over the skin.
Stuff the cavity with onion, lemon and herbs if using.
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Secure the chicken onto the rotisserie spit, ensuring it is balanced and tightly fastened.
- Preheat your BBQ to 180°C using indirect heat.
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- Place the chicken onto the rotisserie and cook for 60–75 minutes.
Allow it to rotate steadily so it bastes in its own juices.
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The skin should be golden and crisp.
- Internal temperature should reach 75°C in the thickest part of the thigh.
Juices should run clear when pierced.
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Remove from the rotisserie and rest for 10–15 minutes before carving.
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Carve and serve as part of a traditional roast with potatoes, vegetables and gravy.
