About Recipe:
A very quick and easy meal to prepare and then cook on the barbecue. You can either serve it as the main part of the meal or as a starter
Ingredients: - 1.36 Kg Whole Chicken
- 57gram Butter (Melted)
- 1 Tablespoon Salt
- 1 Tablespoon Paprika
- ¼ Tablespoon Ground Black Pepper
1. Season the inside of the chicken using a pinch of salt. Then spear it with the rotisserie skewer before then placing on your preheated barbecue. Make sure that the heat is as hot as possible and then allow the chicken to cook for 10 minutes.
2. Whilst the chicken is cooking in a bowl mix together the melted butter, salt, paprika and pepper. Once the mixture is ready and the 10 minutes have elapsed reduce the heat and baste the chicken with the mixture you have just prepared.
3. Once all the chicken has been basted you can close the lid and cook the chicken for 1 to 1 ½ hours. Whilst it is cooking don’t forget to regularly baste it with the mixture as this will help to prevent the meat from drying out. You know when the meat is ready when the juices run clear after inserting a skewer into the thickest part of the chicken body or when you insert a meat thermometer the internal temperature of the chicken has reached 180 degrees Fahrenheit.
4. After the meat has cooked you now remove it from the barbecue and allow it to rest for 10 to 15 minutes before then carving it up and serving. Whilst it is resting make sure that you keep the meat covered up.
2. Whilst the chicken is cooking in a bowl mix together the melted butter, salt, paprika and pepper. Once the mixture is ready and the 10 minutes have elapsed reduce the heat and baste the chicken with the mixture you have just prepared.
3. Once all the chicken has been basted you can close the lid and cook the chicken for 1 to 1 ½ hours. Whilst it is cooking don’t forget to regularly baste it with the mixture as this will help to prevent the meat from drying out. You know when the meat is ready when the juices run clear after inserting a skewer into the thickest part of the chicken body or when you insert a meat thermometer the internal temperature of the chicken has reached 180 degrees Fahrenheit.
4. After the meat has cooked you now remove it from the barbecue and allow it to rest for 10 to 15 minutes before then carving it up and serving. Whilst it is resting make sure that you keep the meat covered up.
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