Smoked chicken on a spit

8 servings

15 minutes

Smoked chicken on a spit is the embodiment of European culinary traditions, where smoking adds a special depth of flavor to the dish. This cooking method dates back to times when smoking was used not only to enhance aroma but also to preserve meat. Juicy chicken infused with smoky aroma is roasted to a crispy crust, creating a harmony of flavor nuances – from tender and juicy meat to rich and spicy crispy coating. Such a dish will be the centerpiece of any feast, and its preparation process is a true ritual that combines culinary mastery with the art of enjoying food.

Energy value per serving

• Calories: 432.2
• Proteins: 34.3g
• Fats: 32.3g
• Carbohydrates: 1.1g

Ingredients

• Chicken: 1.7 kg
• Seasoning for chicken: 3 tbsp
• Olive oil: 1 tbsp

Cooking steps

1. Set the grill to roast according to the manufacturer's instructions and preheat it to medium temperature (190 degrees) — this is slightly higher than the usual 'slow and low', making the crust crispy.

2. Remove the entrails from the chicken (if any) and trim off large clumps of fat. Sprinkle 1 tablespoon of spice mixture inside the chicken. Tie the legs together with twine or secure them with a bamboo skewer. Tuck the wings back under the chicken body. Sprinkle the outside of the chicken with dry mixture, drizzle with olive oil, and rub the mixture well into the body. Skewer the body horizontally on a spit so that juices from the top drip evenly onto the bottom while rotating. This will result in juicier meat and crispy skin. Tighten the fittings on the spit.

   Required ingredients:

   • Chicken: 1.7 kg
   • Seasoning for chicken: 3 tablespoons
   • Olive oil: 1 tablespoon
   • Seasoning for chicken: 3 tablespoons

3. Secure the chicken on the spit in the grill. Place a foil tray underneath to catch the dripping fat. Add wood chips to the coals or wood as directed by the manufacturer. Turn on the motor.

4. Smoke-roast the chicken until the skin is crispy and dark brown, and the internal temperature reaches 75 degrees (insert the thermometer probe deep into the meatiest part of the thigh without touching the bone). This will take 1 hour 15 minutes to 1 hour 30 minutes.

5. Place the chicken on a cutting board, leave for 5-10 minutes, then cut and eat.