Ricko’s Spun Lemon Pepper Chicken with Tallow Fried Potatoes and Adonis Sauce
May
Looking for your next OZ Braai showstopper? You've found it! This incredible recipe comes to us courtesy of Rico from Australia ReDiscovered's Season 4, Episode 4, showcasing his masterful approach to flavour and the OZ Braai Spin Basket. Prepare for the ultimate in succulent Rotisserie Maryland Chicken, perfectly complemented by our rich Tallow Fried Potatoes and a fresh Adonis Sauce. Get ready to impress!
Recipe by: Rico at Australia ReDiscovered - Season 4 Episode 4
Prepare the Chicken:
Spray the OZ Braai Spin Basket with oil to prevent the chicken from sticking. Generously season the Maryland chicken pieces with OZ Braai Awesome Spice Lemon & Herb. Place the seasoned chicken in the spin basket.
"Any meat that rotates in its own fat and juices will be special." - Ricko from Australia ReDiscovered
Attach the spin basket to the OZ Braai Rotisserie. Cook over Gidgee Charcoal for 45 minutes to 1 hour, or until cooked through and golden brown. Once cooked, remove the chicken from the rotisserie and rest for about 5 minutes before serving.
Make the Tallow-Fried Potatoes:
While the chicken is on the rotisserie, peel and cut the potatoes into quarters for quicker cooking. Par-boil the quartered potatoes in salt-seasoned water in a cast iron pot until tender but not falling apart. Drain the water and add the potatoes back to the cast iron pot. Add a generous helping of beef tallow (don't be shy – grass-fed or Wagyu is great).
"Tallow is the healthiest and tastiest way to fry." - Australia ReDiscovered
Place the cast iron pot over lower heat or fewer coals, as cast iron retains heat very well. Fry until golden brown and crispy.
Prepare the Adonis Sauce:
While the potatoes are frying, start the Adonis sauce. Using the OZ Braai Chef knife, finely chop the fresh parsley, chives, and dill. Add them to a bowl. Add the zest of half a lemon, 1 finely chopped garlic clove, and the finely chopped onion to the bowl. Mix in the good quality sour cream and stir until well combined. Season with salt and pepper to taste.
Serve:
Serve the rested Rotisserie Maryland Chicken alongside the hot Tallow Fried Potatoes and a generous dollop of Adonis Sauce.
Equipment
- OZ Braai Spin Basket
- OZ Braai Compact Braai
- OZ Braai Rotisserie
- OZ Braai Chef knife
- Cast iron pot
- Large bowl
And there you have it – a truly unforgettable meal, perfected on your OZ Braai Compact Braai. This Rotisserie Maryland Chicken with Tallow Fried Potatoes and Adonis Sauce is a testament to the simple, incredible flavours that come from cooking over Gidgee Charcoal, as masterfully demonstrated by Rico on Australia ReDiscovered Season 4, Episode 4. We hope you enjoy making (and devouring!) this dish. Share your creations with us, and keep those coals burning!
Ingredients
Directions
Prepare the Chicken:
Spray the OZ Braai Spin Basket with oil to prevent the chicken from sticking. Generously season the Maryland chicken pieces with OZ Braai Awesome Spice Lemon & Herb. Place the seasoned chicken in the spin basket.
"Any meat that rotates in its own fat and juices will be special." - Ricko from Australia ReDiscovered
Attach the spin basket to the OZ Braai Rotisserie. Cook over Gidgee Charcoal for 45 minutes to 1 hour, or until cooked through and golden brown. Once cooked, remove the chicken from the rotisserie and rest for about 5 minutes before serving.
Make the Tallow-Fried Potatoes:
While the chicken is on the rotisserie, peel and cut the potatoes into quarters for quicker cooking. Par-boil the quartered potatoes in salt-seasoned water in a cast iron pot until tender but not falling apart. Drain the water and add the potatoes back to the cast iron pot. Add a generous helping of beef tallow (don't be shy – grass-fed or Wagyu is great).
"Tallow is the healthiest and tastiest way to fry." - Australia ReDiscovered
Place the cast iron pot over lower heat or fewer coals, as cast iron retains heat very well. Fry until golden brown and crispy.
Prepare the Adonis Sauce:
While the potatoes are frying, start the Adonis sauce. Using the OZ Braai Chef knife, finely chop the fresh parsley, chives, and dill. Add them to a bowl. Add the zest of half a lemon, 1 finely chopped garlic clove, and the finely chopped onion to the bowl. Mix in the good quality sour cream and stir until well combined. Season with salt and pepper to taste.
Serve:
Serve the rested Rotisserie Maryland Chicken alongside the hot Tallow Fried Potatoes and a generous dollop of Adonis Sauce.
