Spanish Gilled Chicken


Ingredients

1 medium size chicken
2 tsp onion powder
3 tbsp (9 Teaspoons) smoked spanish paprika, divided
2 tsp dried oregano, divided
2 tsp ground cumin, divided
1 tsp powdered chicken stock
6 cloves garlic, fine chopped
3 tbsp (9 Teaspoons) fresh chopped thyme
2 tbsp (6 Teaspoons) kosher salt
1 tsp black pepper
0.25 cup (12 Teaspoons) olive oil
0.50 cup (24 Teaspoons) butter, melted
beer for the drip tray

Method

  1. Combine onion powder, half the paprika, half the oregano, half the cumin, powdered chicken stock, garlic, thyme, kosher salt, black pepper, olive oil.
  2. Cut the chicken by the breast bone and flatten the chicken.
  3. Generously rub the inside and outside of the chicken with the spice mixture.
  4. Preheat barbecue/oven to 400 F (205C).NOTE: See Combi Steam Oven guide below.
  5. Place a drip tray in the barbecue and position the marinated chicken on the rotisserie or flat on a grill.
  6. Pour beer into the drip tray.
  7. Cook for 1 hour and 30 minutes or until an internal temperature of 165 F (74 C). on the thigh bone.
  8. In a bowl combine butter, half the paprika, half the oregano, and half the cumin to make a basting butter.
  9. Brush with basting butter periodically while roasting.
  10. Remove from the rotisserie let rest for 20 minutes baste with the remaining drippings cut and serve.
  11. Cooking times and temperatures will vary depending on the size and type of your barbecue.

COMBI STEAM OVEN

30 Min: 165c and 50% steam
60 Min: 175c and 0% steam

These temperatures may vary depending on your oven.