Haslem Hotel chef shares a special recipe for you to get your teeth into

Weather permitting, you can either choose to follow the Marinated Rotisserie Chicken for indoor oven cooking or, for alfresco dining, try cooking the chicken over your BBQ.

Tuesday, 23rd March 2021, 2:57 pm

There are some good kits out there that can be added to your existing BBQ, which use a small motor to turn the chicken on a skewer whilst you relax.

Alternatively, a few bricks on either end of the BBQ to support a skewered chicken along with a bit of manual turning will do the exact same job. If you are undertaking this method, ensure there is plenty of charcoal on your BBQ to allow the chicken to cook for around 45 minutes. As with the recipe below, check the juices run clear from the thigh before resting and serving.

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Haslem Hotel’s head chef, Lewis Robertson

INGREDIENTS

40g Smoked Paprika

20g Sweet Paprika

20g Ground Coriander

10g Celery Salt

10g Fine Sea Salt

10g Ground Black Pepper

Juice from 2 Limes

2 Sprigs of Dried Thyme

2 Sprigs of Dried Rosemary

50g Dark Brown Sugar

400ml Buttermilk

1 Whole Farm assured/free range Chicken 1.2kg

METHOD

To begin, add your dry herbs and spices into a mixing bowl and mix well.

Add the buttermilk and lime juice and whisk into a smooth paste.

Once the smooth paste has been formed, use it to completely cover the chicken.

Wrap the chicken in cling film and refrigerate for 24 hours.

Remove from fridge and place chicken on a baking tray to bring to room temperature (approx. 30 minutes).

Preheat oven to 220 degrees Celsius and cook until skin is golden brown.

Reduce oven to 180 degrees and cook for another 1 hour (approx.)

Using the juices from the baking tray baste occasionally.

To check the chicken is cooked, pierce a thigh with a knife and make sure the juices are running clear.

Remove the chicken from the oven and let it rest for a further 20 minutes covered in foil.

Serve with chargrilled vegetables or garlic-roasted baby potatoes.