On Sun, 5 Apr 2009 12:48:22 +0100, Dasco wrote:

> Not sure if this is the right newsgroup, but here goes!
>
> I've just fitted a rotisserie to my 3-burner gas bbq. I'd like to try
> cooking a chicken. Can anyone give me advice on how to go about it? Ie
> preparation of the chicken, cooking time, temperature etc.
>
> Thanks - Dave

i like this marinade for rotisserie chicken:

chicken tunduri style

one 3-4 lb chicken

1 cup plain, full fat yogurt, if you can find the damned stuff

2 tbls lemon juice

1 tsp salt

1/2 tsp dried chili pepper flakes

1 tsp ground coriander (i used whole seeds ground in mortar & pestle)

1/4 tsp anise (i use star anise ground in m & p)

2 tbls oil

*

mix together all but chicken and oil. marinate chicken in mixture for
24-48 hours in refrigerator, making sure some of the goop gets inside the
chicken. when ready to cook, drain and brush outside of chicken with oil.

i usually rotisserie the chicken, but she says to roast at 375 degrees f.
she also says chicken can be split or quartered, so time will depend on
that. if you charcoal it, watch it doesn't burn. (it takes me about an
hour for a 3-4 lb. chicken, but i'm using an indoor electric grill.)

this turns out a very moist chicken with tasty, brown skin. the wings are
especially delicious, so make sure you snag them for yourself.

(adapted from 'the complete book of oriental cooking,' by myra waldo, so
take up any spelling or authenticity complaints with her.)

your pal,
blake