Rotisserie Chicken with a Twist

Isabella's Post...

It's yum, it's moist and it's filled with bacon!
The chicken and bacon are a get combination with each other.
This dish takes a while but is worth it. The bonus is that your vegetables cook at the same time.

Ingredients

Marinade approximate measurements
2-3 tbsp sesame sauce
1/3 cup soy sauce
2-3 tbsp fruit chutney of some kind
1 tbsp smoked garlic salt

4 free range boneless, skinless chicken thighs

free range bacon

12 small potatoes chopped in halves or quarters
1 red onion
4-6 cloves garlic


Method
1. Marinate the chicken for a few hours, ideally overnight. We use a snap lock plastic bag.

2. Heat BBQ to about 200 degrees

3. Thread chicken, then bacon, then chicken, then bacon... onto the rotisserie spear. Use the prongs to catch the bits of meat.

4. Chop potatoes, peel garlic and chop onion and put the in a foil dish which will sit under the meat and collect all the juices.

5. Cook for 1 hour 45 mins, basting with the marinade.

6. For the last 15 minutes cook without the foil tray under it to crisp up the meat.