A while ago, we made a delicious paprika oil we had to experiment with. We found a whole chicken in the freezer, and we let it marinate in the paprika oil overnight. The result was one of the better grilled chickens we’ve made.
Like any good recipe, this one starts with the best ingredients. So we used a free-range chicken that had plenty of room to walk and the right herbs and spices. We divided the paprika oil in half, and we used half of the paprika oil as a marinade with some extra chilli flakes and smoked sea salt. With the other half, we wanted to brush the chicken during and after grilling.
The chicken has marinated overnight in the oil and is ready to be tied up for the spit. All we did was fold the wings behind the back and tie the legs together. This way, you don’t have any loose parts that will flap around. Not that we’re afraid that this chicken will fly again, but it just cooks more evenly this way.
Then the chicken goes on the spit. Of course, you can roast a chicken whole, but it just gets tastier and juicier when it comes off the spit. The fat that’s under the skin renders down and moves over the chicken while it spins.
If you hang the chicken on a spit, make sure that the burners under the chicken are not on. You remove the grates and place a drip tray if necessary. We do it without a drip tray so that there is just a little more direct heat to the chicken.
After an hour, the chicken is golden brown. We brush on some extra paprika oil and turn on the burners under the chicken. That makes this grilled chicken absolutely perfect.
Come on, doesn’t this look great? It tastes as it looks. A delicious full flavour and juicy meat. If you will make this grilled chicken marinated in paprika oil, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
- A whole chicken
- 4 tbsp paprika oil
- 1 tsp chilli flakes
- 1 tsp smoked sea salt
- Make the paprika oil and set aside 2 tbsp. Mix in the salt and chilli flakes.
- Brush the chicken with the oil and put it in the fridge overnight.
- Fold the wings behind the back and tie the legs together crosswise.
- Thread the chicken on a spit and grill indirectly at 160ºC (320F). The chicken is ready at a core temperature of 70ºC (158F) in the breast and 85ºC (185F) in the legs.
- Brush on some extra paprika oil over the chicken during the last few minutes and grill it over direct heat.