Ingredients: 

  • 2 x 1.5kg chickens 

  • 1 cup dry white wine 

  • 1 cup olive oil 

  • 1 large Spanish onion, peeled and diced 

  • 2 teaspoons minced garlic 

  • 1/2 cup carrots, peeled and diced 

  • 1 teaspoon salt 

  • Rind from 2 lemons, juice from 1 lemon. 

  • Rind from 2 limes, juice from 1 lime. 

  • Rind from 2 oranges. 

  • 1/2 cup soy sauce 

  • 2 teaspoons chili oil

Preparation:

  • Mix garlic, salt, rind, juice, soy sauce and chilli oil together.

  • Insert onion and carrot into the cavity and allow meat to marinate in this mixture for at least 4 hours.

  • Mix white wine with olive oil and use this mixture to baste every 15 minutes.

Cook time:

  • 2 hours

Hot Tip:

  • Use a cooking thermometer to ensure your chicken reaches an internal temperature of 75 degrees before removing from the rotisserie

  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
Monday - Friday: 8:30am - 5pm
Saturday: 9am - 3pm 

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