There's chicken on the braai, and then there's this chicken. Join Charles’s Braai as he walks you through a show-stopping rotisserie recipe that transforms Sunday lunch into an event.
Why Rotisserie Changes Everything
Rotisserie cooking isn't just about looking impressive (though it certainly does). The constant rotation means self-basting, even cooking, and skin so crispy it shatters . With Brilliant Braai's automated rotisserie, you set it and forget it—until the compliments start rolling in.
Golden-brown skin, impossibly juicy meat, and the subtle warmth of bourbon and rosemary in every bite. Serve with roasted vegetables and a bold red wine.
Pat the chicken completely dry with paper towels. This is essential for crispy skin. Mix bourbon, olive oil, garlic, rosemary, lemon zest, salt, and pepper in a bowl. Rub generously all over the chicken, including under the skin where possible.
Prepare a medium-hot bed of coals on one side of your Brilliant Braai. Using the hoist system, position the rotisserie at medium height—close enough for heat, far enough for gentle cooking. Add a handful of rosemary sprigs directly onto the coals for aromatic smoke
Stuff the cavity with lemon halves. Truss the chicken securely (tie legs together, tuck wings under). Mount onto the rotisserie spit, ensuring it's centred and balanced.
Start the rotisserie motor and close the lid if you have one. Here's where Brilliant Braai shines: if the skin browns too quickly, simply raise the grid using the hoist. If it needs more colour, lower it. Total control, no stress. Baste once with remaining bourbon mixture halfway through
Cook for approximately 1 hour 15 minutes, or until internal temperature reaches 74°C. Rest for 15 minutes before carving. The juices will redistribute, guaranteeing perfect meat. Save the carcass for the best braai stock you've ever tasted!
