The orange chilli chicken video that BBQ Pit Boys posted recently intrigued me so I thought I'd give it a try.
Instead of using Cornish hens, I used a fryer chicken, marinated overnight and did it on the rotisserie instead of spatchcocking.
There is a chicken hiding in there. I'm surprised it fit into a large bag. I found (wasn't easy) and bought a package of extra large ones just in case, but didn't need them. I'm sure they'll come in handy though.
These were on sale steeply discounted at the store so I couldn't say no. I prepared them to dry brine overnight while the chicken spun:
The chicken picked up some deep colouring but was still about 10 degrees away from finishing when I checked on it.
Resting then carved. Despite the deep colour, the skin wasn't burnt and the flavour from the marinade was surprisingly mild, almost delicate. I was actually quite worried I'd overdone it. Next time I'll make a nice glaze to put on near the end.
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Topic: Rotisserie chicken (Read 790 times)
