Spanish Gilled Chicken
Elevate your chicken dinner with this flavorful grilled chicken recipe, featuring a robust spice rub and beer-infused cooking for tender, juicy results.
Marthinus StrydomThe Story
Rotisserie chicken, with its roots tracing back to medieval European kitchens, has long been a favorite method for cooking poultry, prized for its ability to evenly cook meat while retaining moisture. This particular recipe builds on that tradition, blending classic techniques with modern flavors inspired by global cuisines. The use of spices like paprika, oregano, and cumin, along with the innovative addition of beer to the drip tray, showcases a fusion of Southern barbecue and Mediterranean influences. The recipe also adapts to contemporary cooking technologies, such as the Combi Steam Oven, which ensures precise cooking and succulent results. Over the years, this method has evolved from simple spit-roasting over open flames to a sophisticated process that highlights both flavor and texture, making it a staple in kitchens worldwide.
More about Spain
Spain, a country on Europe’s Iberian Peninsula, includes 17 autonomous regions with diverse geography and cultures. Capital city Madrid is home to the Royal Palace and Prado museum, housing works by European masters. Segovia has a medieval castle (the Alcázar) and an intact Roman aqueduct. Catalonia’s capital, Barcelona, is defined by Antoni Gaudí’s whimsical modernist landmarks like the Sagrada Família church.
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Ingredients
Method
- Combine onion powder, half the paprika, half the oregano, half the cumin, powdered chicken stock, garlic, thyme, kosher salt, black pepper, olive oil.
- Cut the chicken by the breast bone and flatten the chicken.
- Generously rub the inside and outside of the chicken with the spice mixture.
- Preheat barbecue/oven to 400 F (205C).NOTE: See Combi Steam Oven guide below.
- Place a drip tray in the barbecue and position the marinated chicken on the rotisserie or flat on a grill.
- Pour beer into the drip tray.
- Cook for 1 hour and 30 minutes or until an internal temperature of 165 F (74 C). on the thigh bone.
- In a bowl combine butter, half the paprika, half the oregano, and half the cumin to make a basting butter.
- Brush with basting butter periodically while roasting.
- Remove from the rotisserie let rest for 20 minutes baste with the remaining drippings cut and serve.
- 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.
