This recipe offers a flavorful and aromatic twist on classic roast chicken, incorporating Moroccan spices for a delightful culinary experience.
Preheat your grill to high heat, setting it up for rotisserie cooking.
Preheating ensures even cooking and a crispy skin.
Prepare the chicken by removing any excess fat from the cavity, washing it inside and out, and patting it dry.
Drying the chicken thoroughly helps the spice rub adhere better.
Rub the chicken all over with half of the cut garlic head and half of the cut lemon.
This step infuses the chicken with a base layer of flavor.
Combine the sea salt, sweet paprika, ground coriander, ground cumin, ground ginger, and black pepper in a small bowl to create the spice rub.
Mixing the spices thoroughly ensures an even distribution of flavors.
Sprinkle some of the spice rub inside the chicken cavity, then place the remaining garlic and lemon halves inside.
Stuffing the cavity with aromatics enhances the flavor from the inside out.
Truss the chicken securely, brush the outside with olive oil, and rub with the remaining spice mix.
Trussing helps the chicken cook evenly and maintain its shape.
Thread the chicken onto the rotisserie spit and secure it with the prongs.
Ensure the chicken is balanced on the spit for even rotation.
Cook the chicken on the rotisserie for 1 1/4 to 1 1/2 hours, or until the skin is golden brown and crispy and the internal temperature reaches 175°F (80°C) in the thigh.
Using a meat thermometer ensures the chicken is cooked to a safe temperature.
Remove the chicken from the grill, let it rest for 5 minutes, then carve or cut into halves for serving.
Resting the chicken allows the juices to redistribute, keeping it moist.
Serve the chicken with your favorite sides and enjoy!
Garnish with fresh herbs like parsley or cilantro for added freshness.
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