Rotisserie chicken on the gas spit is the weeknight hero of South African outdoor cooking. The Lambri Gas Oven Spit Braai delivers even gas heat and a reliable motor — run two birds at once if you’re feeding a crowd. This peri-peri version is sticky, spicy, and worth the marinade time.
What You Need
- 2 whole chickens (±1.5 kg each)
- Lambri chicken attachment forks
Peri-Peri Marinade
- 6 red bird’s eye chillies (or 4 for medium)
- 4 garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano
- 3 tbsp olive oil, 2 tbsp red wine vinegar, juice of 1 lemon, 1 tsp salt
Make the Marinade
Blitz everything in a blender until smooth. Taste — it should hit with heat, garlic, and citrus. Push marinade under the skin onto the meat, rub the rest all over. Refrigerate at least 4 hours, overnight is better.
On the Gas Spit
Truss chickens tightly with butcher’s twine. Mount onto the spit bar using chicken attachment forks. Pre-heat on medium 10 minutes. Cook on medium heat for 1 hr 20 min to 1 hr 40 min. Baste with leftover marinade every 20 minutes. Skin should be deep golden-red. Done when thigh juices run clear or internal temp hits 74°C.
Pro Tip
Place a drip tray with water and lemon slices under the birds — catches fat, adds steam, keeps chicken moist.
Serve With
Chips, grilled corn on the cob, cucumber and tomato salad, extra peri-peri sauce. Make two birds — one disappears faster than you think.
Cooked on the Lambri Gas Oven Spit Braai — commercial-grade rotisserie for home and professional use.
