Instructions

1. Dress and clean the chicken before marinating.
2. Marinate the chicken with Chef’s art spicy grill marinade, half of garlic paste, capsicum paste, oil and water.
3. Keep marinated chicken aside for three hours.
4. Cook it in rotisserie oven at 120 degree Celsius for 90 minutes.
5. For Pickled vegetables, cut juliennes of all vegetables.
6. Soak it in vinegar and season it with salt and sugar.
7. For Garlic dip, mix mayonnaise and remaining garlic paste together.

• Can be served with citrus orange wedges and glazed roast vegetables.

• Overnight marinating will give best results.
• Using Mirepoix (carrot, celery, onion) while cooking will enhance the flavour of chicken.