Ingredients:
1 Whole Chicken
1 Lemon
1 teaspoon peppercorns
1 teaspoon salt
500 ml water (or enough to soak your entire chicken)
1 teaspoon sugar
Any meat rub of your choice
We start like any good chef and begin by cleaning our chicken. Remove any and all excess fat and skin if not necessary. We like to use the excess skin to make crispies later! Split the chicken down the middle and remove any additional carcass remains from the inside and make sure you’re all good to go. Visit more
For the brine:
You can make brine however complex you’d like, but we like to keep it simple. Add the salt and sugar to the water and heat it on a low flame till it dissolves to become a clear solution. Add the lemon wedges and peppercorns to a plastic container of your choice.
After it has been in the brine overnight, drip-dries the chicken and make sure it doesn’t have any spots that are still wet, otherwise, any rub or flour you use tends to go on patchy and doesn’t spread out evenly.
Keep a constant lookout on your chicken and always ensure the charcoal still has enough heat to it. It’s important to keep poking at the fire and ensuring you have enough charcoal at all times for a consistent burn. Otherwise, you might have a perfectly cooked chicken on one side and then something raw on the other, and we don’t want that.
In about 4 hours, your chicken should be ready to go!
The meat should be succulent and tasty, especially after the brine you soaked it in.
For any other recipes or more details on what kind of charcoal you need or what kind of spit you might need, you can check out or website.
Additionally, you can get in touch with us for questions or queries you might have by giving us a call at 1800 349 995.
