Recipe for Greek Style Spit Roasted Chicken
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In Greece, cooking meat on a spit outdoors is incredibly popular. Variations for this recipe for spit-roasted chicken can be found throughout Greece.
Greek Style Spit Roasted Chicken (Kotopoulo tis Souvla) Recipe Ingredients:
- 1-3 whole chickens, about 2-3 pounds each
- 1-3 recipes ladolemono
- Fresh, chopped herbs (for serving)
- Lemon wedges, for serving
Instructions to Prepare Greek Spit Roasted Chicken:
Use as many chickens as will fit comfortably as the spit. You don’t want to use more than three. You’ll also want to prepare one or two batches of ladolemono, depending on how many chickens you decide to use.
Prepare the coals or fire or preheat a large grill to 350 degrees Fahrenheit. It all depends on what your rotisserie setup at home is.
Brush the chickens with ladolemono before placing on the spit. Insert the spit through the middle chicken or chickens. Tie the chicken firmly onto the spit as pictured in the photograph using authentic kitchen twine or butcher’s string.
Roast the chicken for about fifteen minutes, turning the spit by hand slowly while the meat cooks if you don’t have a machine that does it automatically. Pause to brush the chickens with more ladolemono.
Continue to cook the chickens for an additional 30-45 minutes while the spit rotates slowly. Pause to brush the chicken every 10-15 minutes with the ladolemono.
Remove the spit from the heat and let the chickens rest for about ten minutes before removing them. Carve the chicken immediately after removing from the spit and place the pieces on a serving platter. Top with fresh, chopped herbs such as parsley or oregano. Serve with lemon wedges.
This post was written by Greek Boston