Chicken on the spit | Mediterranean vegetables | By GrillTimster

4 persons | Kamado | Meat | Main dish

Prep time

This recipe is in collaboration with GrillTimster

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 180 °C. For this recipe, you will be working with indirect heat. Then, place your heat deflector in the Kamado.
   
• Wash the vegetables and roughly chop everything: the zucchini, bell peppers, red onions, and halve the baby potatoes.
   
• Slice the garlic in half (horizontally) and slightly crush the cloves.
   
• Place everything in a large bowl, add the rosemary and thyme, drizzle generously with olive oil, and mix well.
   
• Spread the vegetables in a drip pan that fits under the rotisserie – this not only catches the juices but also infuses them with that delicious BBQ smoky flavor.
   
• Rub the chicken with olive oil and season it generously on all sides with the EldurApi Chicken Herbs.
   
• Secure the chicken firmly on the rotisserie spit, making sure it’s well balanced for even cooking.

Cook time

• Place the drip pan with the vegetables under the rotisserie on the heat deflector, and let the chicken slowly rotate above the veggies.
   
• The chicken fat drips onto the vegetables – extra flavor guaranteed!
   
• Let the chicken rotate until it reaches an internal temperature of 70°C (158°F), which should take about 1 to 1.5 hours.
   
• Remove the spit from the kamado, set the vegetables aside, and take out the heat deflector.
   
• Let the chicken rotate for another 5 minutes over the glowing coals for a deliciously crispy crust/skin.
   
• Take the chicken off the spit and let it rest under aluminum foil for 10 minutes before carving. This helps the juices stay nicely in the meat.
   
• Serve the juicy chicken with the grilled vegetables from the drip pan – everything infused with smoky flavor, herbs, and chicken fat – pure BBQ magic.

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