Ingredients:

• 2 x 1.5kg chickens
• 1 cup dry white wine
• 1 cup olive oil
• 1 large Spanish onion, peeled and diced
• 2 teaspoons minced garlic
• 1/2 cup carrots, peeled and diced
• 1 teaspoon salt
• Rind from 2 lemons, juice from 1 lemon.
• Rind from 2 limes, juice from 1 lime.
• Rind from 2 oranges.
• 1/2 cup soy sauce
• 2 teaspoons chili oil

Preparation:

• Mix garlic, salt, rind, juice, soy sauce and chilli oil together.
• Insert onion and carrot into the cavity and allow meat to marinate in this mixture for at least 4 hours.
• Mix white wine with olive oil and use this mixture to baste every 15 minutes.

Cook time:

• 2 hours

Hot Tip:

• Use a cooking thermometer to ensure your chicken reaches an internal temperature of 75 degrees before removing from the rotisserie

By Rhiannon Peterson