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 rotisserie chicken.
There is just something about that slow roasted rotisserie chicken 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.
While my rotisserie chicken is super good, it just got even better with Cole & Mason’s new line of spices, seasonings and herbs and there seriously took this thing to the next level.
Cole & Mason has been perfecting the art of grinding salt and pepper forever, and now they’ve come out with some incredible new seasonings, spices and herbs that will for sure help out your food in the flavor department.
I used the Portuguese Rotisserie spice blend for my rotisserie chicken 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 Cole & Mason Portuguese Rotisserie 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.
Making a Rotisserie Chicken
If you don’t have the necessary equipment to make a rotisserie chicken, don’t worry because there are a few other cooking methods you can use.
You can simply roast in the oven, or you can remove the back bone to make a flattened chicken and cook right on the grill.
The Portuguese Rotisserie spice blend can be used in a Cole & Mason spice grinder or you can keep it as is or mash it a bit in a mortar and pestle with oil to combine, which is what I did.
I really just wanted to mash the ingredients together a little bit.
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 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 like I do.
I just want to make sure you understand that you can add more if you want more.
Brush the Portuguese Rotisserie spices and oil all over and in the chicken and put it right on the spit and let it roast.
I like to make rotisserie chickens when the grill is at around 500°, and from there it really only takes about an hour.
Patatas Bravas Sauce:
This recipe is a mash up between patatas bravas and a rotisserie chicken.
Patatas Bravas are a traditional recipe from Spain involving fried potatoes, tomato sauce and an 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 recipe 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, fresh squeeze 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!
Be sure to check out all of Cole & Mason’s new spices and this amazing!
If you are a big fan of this Rotisserie Chicken Bravas Recipe then for sure check out these amazing chicken recipes.
- Chicken Detox Soup Recipe
- Mulligatawny Soup Recipe
- Roast Spatchcock Chicken Recipe
- Arroz con Pollo
- Chicken Pot Pie – from A Mindful Mom
Spicy Portuguese Rotisserie Chicken Bravas Recipe
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
- 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!
This is a sponsored conversation written by me on behalf of Cole & Mason. The opinions and text are all mine.