Rotisserie Sweet Chilli Chicken

METHOD:

1. Preheat the oven to 180C on the Rotisserie Grill setting

2. Place a baking tray lined with foil on the bottom shelf of the oven. This will collect any juices that drip from the chicken

3. Mix the lime zest with the chili flakes, a good pinch of salt and plenty of freshly ground black pepper

4. Stir in the oil and honey until combined

5. Place the chicken on a board. Do not remove the string holding the chicken together. Carefully thread the rotisserie rod down through the center of the chicken. Skewer each end with the clip forks and secure by tightening the screw on each fork

6. Brush the chili mixture all over the skin of the chicken until it is evenly coated

7. Place the rotisserie rod securely on to the rotisserie support according to your oven manual

8. Spit roast the chicken with the oven door closed for 1 ¼ hours or until the skin is deep golden brown and the chicken is thoroughly cooked. The juices should run clear

9. Carefully remove the chicken from the oven and transfer to a board; it will be extremely hot and juices could splash. Loosely cover the chicken with foil and leave to rest for 10 minutes

10. Remove the rotisserie rod and carve the chicken to serve

Recipe presented by Smeg