• 1.5 kg chicken 

  • 15g oregano (freshly ground is preferable) 

  • garlic cloves finely chopped or blended in food processor 

  • 50g sea salt 

  • 20g freshly ground black pepper 

  • 40g sweet chili powder 

  • 1 large onion finely chopped or blended in food processor 

  • 100mL lemon juice 

  • 100mL olive oil 

  • Sprig of rosemary approximately 15cm in length


  • Mix all the above mentioned ingredients except for the lemon juice and oil and allow chicken to marinate.

  • The blended onion should add moisture to the marinade, however if this is too dry, add some olive oil.

  • Pour the lemon juice and olive oil into a jar and baste using the rosemary every 15-20minutes.

Cook time:

  • 2 hours

Hot tip:

  • use a thermometer to ensure your chicken breast is 75 degrees

  Rhiannon Peterson   By: Rhiannon Peterson


Melbourne Showroom - 59 Brunel Road, Seaford, VIC, 3198

Showroom Hours
Monday - Friday: 9am - 5pm
Saturday: 9am - 3pm 

Sydney Showroom - 4/46 Seton Road, Moorebank, NSW, 2170

Showroom Hours
Tuesday - Friday: 8:30am - 5pm
Saturday: 9am - 3pm 

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