Chicken Thigh Spit Roast
Article from ARB 4X4 Culture There’s nothing like a good spit over the campfire. The best part about this recipe is that you can prepare and marinate this at home before you leave and then freeze …
Article from ARB 4X4 Culture
There’s nothing like a good spit over the campfire. The best part about this recipe is that you can prepare and marinate this at home before you leave and then freeze it. All the hard work is done before you even roll out the swag. We’ve included two marinade options here depending on your taste (the lemon and garlic marinade is easier if you’re making this from scratch whilst already out on the tracks).
Zesty Lime Chicken
2kg chicken thigh30g fresh basil1 tbsp fresh parsley1 tbsp fresh mint2 limes (zest only)¼ cup olive oil2 cloves garlic, mincedSalt and pepper
To make the marinade:
Blend the herbs, lime zest, olive oil and garlic in a blender or food processor or bash in a pestle and mortar until a smooth paste is formed. Season with salt and pepper to taste.
Lemon & Garlic Chicken
2kg chicken thighs¼ cup olive oil2 tbsp lemon juice2 tbsp dry thyme2 tbsp dry oregano5 cloves garlic, mincedSalt and pepper
To make the marinade:
Whisk the olive oil, lemon juice, herbs and garlic in a bowl and season with salt and pepper to taste.
Add your choice of marinade to the chicken thighs, ensuring the marinade is well mixed through and massaged into the meat. We usually like to do this in a large zip lock bag. Let the chicken marinate for at least four hours, preferably overnight. Chicken can be frozen at this point for use at a later date.
Prepare your campfire so that it is mostly hot coals. Take the spit attachment and add on the first fork. Skewer each chicken thigh through the middle, turning each piece by 45 degrees to try and ensure an even shape. Add the end fork and compress the chicken stack as tightly as possible to prevent the chicken spit from spinning on the spike. Reserve the leftover marinade for basting.
Place the spit over the hot coals, maintaining a constant heat during cooking. Baste with leftover marinade every 20 minutes or so.
Check the internal temperature of the chicken using a meat thermometer. Once the meat has reached 74°C, remove from the heat, wrap in foil and rest for 10 minutes. This usually takes between an hour and 90 minutes depending on how hot your fire is.
Serve with flatbread, tabouli or just chuck it in a sanga.
Feeds four to six campers (dependent on their hangry levels).