Made this while watching the NFL games this afternoon. It was outstanding — incredibly juicy and flavorful chicken with awesome crispy potatoes. A little spice kick but not hot at all.
Here’s the recipe I used:
The recipe calls for indirect heat, but I’ve always done Joetisserie chicken direct. I wanted to follow the recipe, and had some concerns about the chili paste burning early in the cook. I also wanted to maximize the chicken drippings in the drip pan. So I went direct. Then, even though the skin looked good by the last third of the cook, I removed one of the deflectors in the hopes of getting crispier skin. It really wasn’t worth it — the skin didn’t crisp much more and there was a bit of charring. Next time, indirect all the way!
As the photos show, I slightly modified the recipe my mixing Aji Amarillo (yellow chilli paste) and Aji Panca (red chili paste) 50/50. Most of the recipes I found just use the yellow chili paste, but AI seemed to think mixing the two is the most authentic way. I don’t think it made a big difference, but next time I may go all yellow.
One thing I discovered in my first attempt to use indirect with the Joetisserie: It won’t fit with my divide-and-conquer rack. I thought it could be because the mesh gasket I installed sticks into the cooker a bit, preventing the edge of the Joetisserie from seating completely, but near as I can tell that’s not the problem — there simply isn’t enough room between the vertical rack supports and the ceramic. So, I bent the rack supports inward to make it fit. Has anyone else had this problem, or does everyone go direct with the Joetisserie? Rather than bend the supports every time I switch between racks and Joetisserie, I’m thinking about buying a new flexible rack and cutting off the rack supports on my 12 year-old one and using it exclusively with the Joetisserie.
by Beginning_Wrap_8732
Dining and Cooking