Wet rubbed chicken cooked on the Engel (serves 6)

Prep time: 12 mins
Cooking time: 40mins

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Ingredients

1.2 kg boneless / skinless chicken thighs
2 cups of curry paste

Curry Paste

2 onions, peeled
6 garlic cloves, peeled
2 stalks of lemongrass
1 small knob ginger, peeled and chopped
2 chilli, you choose!
2 tsbp cumin seeds, roasted
2 tsbp coriander seeds, roasted
1 cup coriander stems, reserve the top for garnish
5 kaffir lime leaves
4 Tbsp Thai fish sauce
2 Tbsp Brown sugar

Salt & cracked pepper.

Method

Take the chicken thighs and cut them on a horizontal 3/4 of the way across, folding over the meat. Like opening a book. This way the meat is twice the width and half the thickness.

For the curry paste, prep all the ingredients and blend together until smooth and then cover all the chicken in the curry paste and set aside to marinate.

Pre-heat the Engel and set it up for rotisserie.

Take the rotisserie bar and tighten up the first spike at one end, then thread the chicken thighs on trying to keep them as even as possible. Once all the chicken has been threaded on. Place the other spike on, lightly press down and tighten.

Place into the fire with the drip tray under and cook for 40 minutes.

Once the chicken has reached an internal temperature of 72 degrees, remove and allow to rest before carving.

Serve in a bun with coriander yoghurt or just over some cous cous with cucumbers and freshly chopped tomatoes.

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This recipe was specially made with the Engel Fire cooker in mind.

This remarkable machine is unique to New Zealand, it’s hand-crafted, and comes with a lifetime guarantee. If you would like to know more please contact us today, and let's get the ball rolling on your very own Engel Fire.