BLAK FIRE Rotisserie Chicken

Ingredients

Brine

• 1 whole chicken (1.5–2kg)
• 70g malt vinegar
• 200g soy sauce
• 8g ground pimento
• 300g lager
• 300g caster sugar
• 10g garlic, crushed
• 5g thyme
• 50g salt
• 1L water
• 500g ice

Method

1. Combine malt vinegar, soy sauce, salt, sugar, thyme, lager, and garlic in a large pot. Bring to a gentle boil, then remove from the heat.
2. Add the ice and cold water to rapidly cool the brine. Once fully chilled, submerge the chicken and refrigerate for 24 hours.
3. Remove the chicken from the brine, pat dry, and leave uncovered in the fridge for 1 hour to air-dry the skin.
4. Cook on a rotisserie or in the oven at 200°C for 45–55 minutes, until the internal temperature reaches 72°C and the skin is golden.
5. Rest for 10 minutes before carving into primal parts.
6. Drizzle generously with Blak Fire before serving.

Chef’s Notes

• This recipe builds layers of flavour before the chicken even hits the heat. The brine gives sweetness, umami, and a touch of malt depth from the lager. Blak Fire finishes it with smoke, heat, and caramel.
• Serve it with Thai sticky rice, green papaya salad, or a cool cucumber and mint slaw. Leftovers are perfect the next day in sandwiches or tossed through fried rice. For oven cooking, place the chicken on a wire rack over a tray to keep the skin crisp.