OVERVIEW
‘Heihei huri’ means ‘revolving chicken’ in Te Reo Māori, the indigenous language of New Zealand. I brine the chicken in a spicy liquor for a good 24 hours then spit roast it on the Rotisserie. It’s good served with Thai sticky rice and a simple green salad.
BRINE YOUR CHICKEN
In a pan, mix together all the brine ingredients apart from the water and the ice. Bring to the boil then remove from the heat. Add the ice and water to cool the liquid down quickly, then pour into a large container. Submerge the entire chicken in the brine, cover and seal, and leave to marinate in the fridge for 24 hours.
SET UP YOUR EGG
Set up your EGG for direct rotisserie cooking, with the Rotisserie ring in place and the motor unit plugged in. Your target temperature is 180°C-200°C.
Remove the top fork from the Rotisserie spit. Place the chicken on the spit, threading from the rear to the neck. Skewer the bird onto the bottom fork, making sure there are no loose limbs, then add the top fork. Make sure the bird is placed in the centre of the spit before tightening the wing screws to secure.
SPIT ROAST YOUR CHICKEN
Turn on the motor and watch the bird rotate. After a full rotation, check that the chicken is secure, then close the Dome. Cook for 45-55 minutes until the bird reaches an internal temperature of 72°C for the legs and 63°C for the breasts.
Rest for 10 minutes then chop the chicken into its primal parts. Drizzle with Blak Fire chilli sauce to finish.
