Balinese roast suckling pig is widely considered to be the best pork you can put in your mouth. The secret, besides the constant attention, is the amazing fresh aromatics like lemongrass, chilies, cilantro, and lime stuffing the piggy, and the constant basting with coconut water while spinning over smoking hardwood coals.
I was drooling into my keyboard over this recipe the other day and thought… “that would make a amazing rotisserie chicken.”
And you know what…I was right!
The first thing to keep in mind, if you’re grilling or using the rotisserie over an empty box, is that you want something inside the box to soak up the heat and keep the box from overheating and possibly warping. I found that about a gallon of water in an oven-safe pot does the trick!
Okay, here we go…
- 1 3-4lb whole roasting chicken
- 1/4 cup peeled ginger, sliced
- 5 cloves garlic, chopped
- 2 lg. shallots, sliced
- 2 stalks lemon grass, sliced
- 2 Tbs. fresh lime juice
- 2 red Thai chilies, optional
- 1 Tbsp. coriander seeds
- 1 tsp ground cinnamon
- 2 pieces of star anise
- 1 tsp Thai shrimp paste
- 2 bunches fresh cilantro, chopped
- 3 Tbsp. salt
- 4 cups plain coconut water
- 1 lime, sliced
- 1 tsp. saffron threads
- 1 Tbsp. turmeric powder
- 1 Tbsp. fine sea salt
Rinse chickens inside and out with cold water. Pat dry and set aside.
Combine rub ingredients, and rub exterior of chicken on all sides.
Combine all remaining ingredients, except coconut water, for stuffing.
Set ½ cup of stuffing aside for baste. Stuff what remains into the bird, and truss with kitchen string.
Combine the reserved ½ cup of stuffing with coconut water, and set aside for basting.
Light 16lbs (1 bag) of Kingsford charcoal at one end of your la caja china. Light just the front edge of the coals, so that the coals burn slowly from front to back.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
Run the spit-forks, spikes first, up the skewer and push firmly into the chicken. Tighten the wingnuts on the sit-forks to keep them in place. Insert skewer into the upright poles and set square end into motor slot. Turn the rotisserie on.
Rake ½ of the lit coals to the far end of the coal grate (under the chicken). Rake some more to that end, leaving an open slot directly under the chicken.
Roast approximately 2 hours, basting every few minutes with the coconut water mixture, and raking more coals under the chicken as needed until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F.
Remove from heat and allow to rest, tenting in foil, for at least 15 minutes.