Bacon-Kissed Rotisserie Chicken

There's something almost magical about a whole chicken turning slowly on the rotisserie — the skin crisping up, the juices running down, the smell drifting across the garden. This bacon-kissed version takes that simple pleasure and turns it up a notch. A good rotisserie chicken is cheaper than the supermarket version, tastes ten times better, and gives you enough leftovers to keep you fed for most of the week. Sandwiches, salads, pasta, soup — you're sorted.

Ingredients

• 1 whole chicken, approximately 1.8–2kg
• 6–8 rashers of smoked streaky bacon
• 2 tbsp (30ml) rapeseed oil or olive oil
• 1 tsp (5ml) smoked paprika
• 1 tsp (5ml) garlic powder
• 1 tsp (5ml) onion powder
• 1 tsp (5ml) dried thyme or dried mixed herbs
• 1 tsp (5ml) flaky sea salt
• ½ tsp (2.5ml) freshly ground black pepper
• ½ tsp (2.5ml) cayenne pepper (optional, for a little heat)
• 1 lemon, halved
• 4 garlic cloves, lightly crushed
• A few sprigs of fresh thyme or rosemary (optional)

Method

1. Take the chicken out of the fridge about 30 minutes before you plan to cook — this helps it cook more evenly. Pat it dry all over with kitchen paper. Dry skin means crispy skin.
2. Mix the oil, smoked paprika, garlic powder, onion powder, dried herbs, sea salt, pepper, and cayenne (if using) into a paste. Rub this all over the chicken, getting under the breast skin if you can — that's where the flavour really lives.
3. Stuff the cavity loosely with the lemon halves, crushed garlic cloves, and any fresh herbs you're using. Don't pack it too tightly — you need the heat to circulate.
4. Drape the bacon rashers over the breast of the chicken, tucking them in slightly so they stay put during the first part of the cook. They'll baste the bird as they render down.
5. Truss the chicken firmly with butcher's twine — legs and wings tied close to the body. A well-trussed bird is essential for rotisserie cooking. Thread it carefully onto your rotisserie spit, making sure it's centred and balanced so the motor isn't straining.
6. Set up your grill for indirect heat at around 190°C. On a gas grill, this usually means the burners directly under the bird off, and the outer burners on. Place a drip tray underneath to catch the fat — you'll thank yourself during the clean-up.
7. Start the rotisserie motor and close the lid. Cook for approximately 1 hour 20 minutes to 1 hour 40 minutes for a 1.8–2kg bird. The bacon will crisp and may fall away after the first 30–40 minutes — that's fine, it'll have done its job.
8. The chicken is ready when a probe thermometer inserted into the thickest part of the thigh (not touching the bone) reads 72–73°C. Remove it from the heat and rest it under a loose tent of aluminium foil for 10–15 minutes. Carryover heat will bring it safely up to 75°C while keeping the meat juicy.
9. Carve, serve, and try not to eat all the crispy skin before it reaches the table.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.