Spicy Portuguese Rotisserie Chicken Bravas Recipe

Rub your chicken down with this delicious Cole & Mason Portuguese spice blend that adds an amazing flavorful kick for one tasty recipe.

One of my favorite things to do on the grill is to cook up a rotisserie chicken.  There is just something about it being slow-roasted rotisserie while constantly turning on a spit.  It is just more tender, juicier and more evenly browned.  If I had it my way, I honestly wouldn’t even think about cooking it any other way because it’s just that good.

I used a simple spice blend and it has the perfect balance of spice and salt.  Believe it or not, I’m not a huge fan of spicy food, but I do like a little kick. To me food that wants to add that extra zip should be comfortably spicy, meaning I don’t need to drink a gallon of milk after each bite.

This little spice blend is loaded with flavor and most importantly it’s comfortably spicy.  I also figured since they know all about spices, and it says rotisserie on the bottle then I, of course, would make a rotisserie chicken to compliment.

How to Make It

If you don’t have the necessary equipment to cook it on a rotisserie, don’t worry because there are a few other cooking methods you can use.  You can simply roast it in the oven, or you can remove the backbone to make a flattened chicken and cook right on the grill.

The next most important thing to do is to truss the chicken.  This will help keep all the juices into the chicken as well as helping it to compress in size a bit so that I can put it on the spit and roast it up on the grill.

I always say it’s important to season whatever you are eating once and taste twice.  So, taste the spice blend first and make sure you love the flavors.  You can absolutely take it a step further by adding in some chopped fresh garlic or shallot, or even sea salt if you have a salt obsession as I do.

I just want to make sure you understand that you can add more if you want more. Brush the spices and oil all over and in the chicken and put it right on the spit and let it roast.  I like to cook them when the grill is at around 500°, and from there it really only takes about an hour.

Patatas Bravas Sauce

This dish is a mash-up between patatas bravas and a rotisserie chicken.  Patatas Bravas are traditionally from Spain involving fried potatoes, tomato sauce, and aioli.  Let me just tell you the combo of the tomato sauce and aioli is so insanely delicious that I had to put it on this rotisserie chicken.

For this dish, you can use a homemade tomato sauce that you like, a simple marinara, or even some canned crushed tomatoes as is.  The aioli is a simple combination of mayonnaise, freshly squeezed lemon juice, finely minced garlic, salt, and pepper.  I can promise you that this combination will be the best thing you’ve eaten in a long time!

More Chicken Recipes

If you are a big fan of this, then for sure check out these amazing chicken recipes.

• Chicken Detox Soup
• Mulligatawny Soup
• Roast Spatchcock Chicken
• Arroz con Pollo

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Spicy Portuguese Rotisserie Chicken Bravas Recipe

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5 from 4 votes

Rub your chicken down with this delicious Cole & Mason Portuguese spice blend that adds an amazing flavorful kick for one tasty recipe.

Servings: 8

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients 

For the Chicken:

• ¼ cup of Cole & Mason Portuguese Rotisserie spice blend
• ½ cup of olive oil
• 2 whole chickens, rinsed, dried and trussed
• sea salt to taste

For the Toppings:

• 1 cup of marinara sauce
• ½ cup of aioli
• fresh oregano and sliced green onions for garnish

Instructions

• Preheat the rotisserie portion of the grill to 500°.
• Combine the spice blend and olive oil together in a mortar and pestle or just mix together in a small bowl.
• Brush all sides of the trussed chicken including the cavity. Add optional sea salt to the chicken as well.
• Place the chickens on the rotisserie spit and place on the grill and cook for 1 hour. be sure to put a sheet tray underneath to catch the drippings.
• Once the chicken is browned and cooked through remove and place on a serving dish or cutting board.
• Top the chicken off by drizzling on some warm marinara and aioli. Garnish with oregano and sliced green onions.
• Serve hot!

Notes

1. Preheat the rotisserie portion of the grill to 500°. 2. Combine the spice blend and olive oil together in a mortar and pestle or just mix together in a small bowl. 3. Brush all sides of the trussed chicken including the cavity. Add optional sea salt to the chicken as well. 4. Place the chickens on the rotisserie spit and place on the grill and cook for 1 hour. be sure to put a sheet tray underneath to catch the drippings. 5. Once the chicken is browned and cooked through remove and place on a serving dish or cutting board. 6. Top the chicken off by drizzling on some warm marinara and aioli. Garnish with oregano and sliced green onions. 7. Serve hot!

Nutrition

Calories: 212kcalCarbohydrates: 8gProtein: 1gFat: 19gSaturated Fat: 2gCholesterol: 4mgSodium: 293mgPotassium: 194mgFiber: 3gSugar: 1gVitamin A: 260IUVitamin C: 2.3mgCalcium: 122mgIron: 3.1mg

Course: Main

Cuisine: portuguese