How to Roast a Butterflied Chicken on a Jumbuck Spit!

In this blog, I will teach you how to roast a Butterflied Chicken on a Jumbuck Spit! This is an extremely simple thick spitting technique and a delicious method to roast chicken! It would take more than 2 hours to roast this chicken whole as it is on the spit with the prongs!

We’ll shorten the cooking time in half by doing it this way in the Flaming Coals Spit Rotisserie Multi-Use basket (depending on the weight of the chicken). Because the basket compresses everything, the chicken cooks gently and evenly.

Preparing the chicken:

The simplest technique to butterfly the bird is with scissors. We’ll remove the backbone with scissors (or a very sharp knife). Locate the backbone and make a small incision, then follow that cut all the way up. Repeat the procedure for the opposite side of the backbone.

You’ll hear cartilage shatter, and that’ll let you know you’ve won!

Once the spine/backbone has been removed, lightly clean the bird, removing any excess membrane and skin.

Pro-tip:

You must have dry skin if you want crispy skin! You can use paper towels to pat it dry.

Flatten the chicken on your prep table or chopping board after separating the rib cage. Flip the chicken legs inside out. If you like, you can make incisions and insert the wings, as well as tie the legs together, but we didn’t do so in this recipe.

For a full flavour punch, season the chicken with Flaming Coals Gyro Season. Nevertheless, feel free to substitute your preferred rub! Apply a light coating to the entire bird (both sides), remembering to elevate the legs and wings to ensure total coverage.

Season with salt and pepper. Close the lid and place the chicken in the basket. Place your basket on the spit shaft.

Put the shaft on the Jumbuck mini spit roaster that has been prepared with lump charcoal; we used the Flaming Coals Charcoal Starter wand to get it started.