Using the barbecue spit for cooking barbecue chicken is indeed an art form but more because of the laws of physics. I always end up inserting the rotisserie or barbecue spit rod quite a few times in order to balance the bird. It’s important to do so to make for a good all round cooking and take the strain of the spit motor.
Here's my barbecue chicken "ready for the off" just lightly seasoned.
The easiest way to balance out the barbecue spit rod is to take a leaf out of the way it’s done at the butcher or deli. Do more than one and do take care when both from a safety perspective when threading the spit rod.
Set the barbecue spit off when the fire is hot and this will nicely brown the outside of the bird and it’ll then gently cook through as your fire naturally subsides.
Cooking chicken this way will take about 90 minutes and if you keep basting as you go it’s sure to stay moist and succulent. Prick it with a skewer and if the juices run clear then you know it’s done.
If you want to use an instant read bbq thermometer then look for a reading of 165°F in the breast and 180°F in the thighs and wings.
Equipment-wise I like to use a portable grill, fire at the side and the all important drip tray. Perfect for catching the drips and basting, but also protecting the fire from excessive fat that may cause flames and your fire to burn quicker.
Because of the long cooking time, a
is a great addition. But if you just want to season well then that’s fine by me.
The final ingredient – treat yourself to a Sauvignon Blanc! Cheers!