The zingy flavours of the citrus makes this a delicious meal whether you choose to cook the chicken on a rotisserie, open flame or in the oven.
zest of 2 lemons
juice of 2 lemons
zest of 2 oranges
juice of 2 oranges
62ml olive oil
5ml ground cumin
10ml brown sugar
a handful of fresh thyme
1 whole chicken
Mix the lemon and orange zest, olive oil, cumin, sugar, salt and thyme together in a small bowl.
Pour the marinade into a resealable plastic bag and place the chicken in it.
Place the chicken in the refrigerator and marinate for 4 hours – overnight is also good.
Take the chicken from the refrigerator at least an hour before you want to cook it to allow it to come to room temperature.
Take the chicken from the marinade and pour the marinade into a bowl.
Truss the chicken, secure it to your rotisserie and cover your kettle braai with its lid.
Cook the chicken for one and a half hours, checking that you have enough coals throughout.
Drizzle the marinade over the chicken before serving.