Thai-Style Rotisserie Chicken

Close your eyes and you could almost be somewhere warmer. This Thai-inspired rotisserie chicken is fragrant with lemongrass, ginger, and fresh coriander — a brilliantly easy way to transform a whole bird on the rotisserie into something that feels genuinely special. The slow spin keeps everything basted in its own juices, and the result is golden skin, deeply flavoured meat, and very happy people around the table.

Ingredients

• 1 whole chicken, approximately 1.8kg
• 3 stalks lemongrass, bruised and finely chopped
• 4 cloves garlic, minced
• 2.5cm piece fresh ginger, grated
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp rapeseed oil
• 1 tbsp light soft brown sugar
• Zest and juice of 2 limes
• 1 small bunch fresh coriander, finely chopped (stalks and all)
• 1 red chilli, finely sliced (optional)
• Salt and freshly ground black pepper

To serve

• Fresh coriander leaves
• Lime wedges
• Steamed jasmine rice

Method

1. Mix together the lemongrass, garlic, ginger, fish sauce, soy sauce, sesame oil, rapeseed oil, brown sugar, lime zest, lime juice, fresh coriander, and chilli (if using) in a bowl to make the marinade.
2. Pat the chicken dry with kitchen paper. Gently loosen the skin over the breasts and thighs with your fingers, and push some of the marinade directly under the skin. Rub the rest all over the outside of the bird, getting into every nook and cranny. Season generously with salt and pepper.
3. Cover and refrigerate for at least 4 hours, or overnight if you can manage it — the longer the better.
4. When you're ready to cook, remove the chicken from the fridge and allow it to come closer to room temperature while you set up the rotisserie. Remove any leftover marinade from the bowl and set it aside — you'll boil it later if you want a basting sauce.
5. Truss the chicken securely and thread it onto the rotisserie spit, ensuring it's well balanced. Preheat your grill to a medium-high indirect heat, aiming for around 190–200°C.
6. Set the rotisserie spinning and cook the chicken for approximately 1 hour 20 minutes to 1 hour 40 minutes, until the skin is deep golden brown and the juices run clear.
7. If you'd like to use the reserved marinade as a baste, bring it to a rolling boil in a small saucepan for a full 5 minutes before brushing it over the chicken during the last 20 minutes of cooking. Never apply unboiled marinade to cooked meat — the heat treatment is essential.
8. Remove the chicken from the rotisserie and rest it, loosely tented with foil, for at least 15 minutes before carving.
9. Serve with steamed jasmine rice, fresh coriander, and lime wedges.

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