This rotisserie chicken and mushroom recipe has the lot... a stack of "oooh's and wow's" as everyone watches the spit turning and most importantly tender chicken and mushroom which disappeared very quickly off the plate.
I cooked my rotisserie chicken and mushroom directly over the coals using my ceramic grill. It worked perfectly and delivered exactly what I wanted in approximately 45 minutes so note my timings are for this method of cooking.
If using the rotisserie on your gas grill it may be better to set up indirectly with a drip tray underneath with a final caramelization directly over the burner. Note that this process may take longer.
The beauty of cooking directly over the coals however is that there's no need for added wood smoke. The juices from the chicken and mushrooms drip straight onto the coals, vaporise and deliver there own mild smoky flavour to the finished result.
I like to serve this recipe with a side of cous cous and roasted or grilled veggies.
Serves:- 12 people with one chicken thigh and one mushroom
Marinade Time:- 30 mins
Preparation Time:- 20 mins
Cooking Time:- 45 - 60 minutes
Total Time:- 1 hour 50 minutes
Place all the ingredients for the marinade into a bowl, add the chicken and work the marinade around so that it gets to contact all the chicken. Allow to marinate for 30 minutes, there's no need to refrigerate for this short a time.
While that marinade is working it's magic, peel the mushrooms and remove the stalks.
Note: I've chosen not to marinade the mushrooms because the marinade contains oil and the mushrooms will readily soak up the oil and may turn greasy when cooked.
When the marinade time is up, start with one mushroom and carefully thread the rotisserie skewer through the centre where the stalk was. Next thread on a chicken thigh (together with a much of the solid part of the marinade as possible) then another mushroom and so on.
Hold onto the marinade and use as a mop in the latter stages of cooking.
Provided you pierce every layer through the centre then you'll have an evenly balanced skewer.
The thirteenth mushroom just helps to keep the structure of the "kebab" and help keep all the chicken supremely moist.
Set your grill up at approximately 170 - 180°C (about 340 - 350°F) and you're ready to cook.
When done, place your rotisserie chicken and mushroom skewer into position, close the lid on your grill and spit roast for about 45 minutes.
When the time is up, stop the rotisserie turning and insert an instant read thermometer into the kebab from one end along the length of the skewer. Take care not to have the probe touching the skewer and this will give you an accurate temperature at the core - it should be a minimum of 70°C (160°F).
If close to this temperature then brush on some of the marinade to the surface of your rotisserie chicken and mushroom, set the rotisserie turning and grill for another ten minutes. This will add an extra layer of carmelisation (and flavour) but don't do this too early otherwise you'll get some bitter specs of burnt garlic on the surface.
When you've reached core temperature, remove the spit from the heat and allow to rest for 10 minutes. Slide out the skewer and serve your guests with a chicken thigh on a field mushroom bed.
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