Aleppo Pepper & Harissa Honey Whole Roast Chicken

Juicy whole roast chicken rubbed with smoky Aleppo pepper and glazed with sweet harissa honey. Easy enough for a weeknight, impressive enough for guests.

📝 Ingredients

• 8 lb Whole Chicken
• 2 tbsp Aleppo pepper flakes
• 3 tbsp Olive oil
• Zest of lemon
• 1 tsp Ground cumin
• 1 tsp Ground paprika
• 1/2 tsp Ground coriander
• 1 tsp Kosher salt
• 1 tsp Ground pepper
• 2 tbsp Honey
• 2 tbsp Harissa paste

👨‍🍳 Instructions

1. 1In a small bowl make the marinade by combining the Aleppo pepper flakes, olive oil, lemon zest, smoked paprika, cumin, coriander, salt, and black pepper. Stir until everything is fully blended into a thick, fragrant paste. In a separate small bowl make the glaze by combining the harissa and honey. Set aside.
2. 2Pat the chicken completely dry with paper towels. Dry skin is everything when it comes to getting a crispy exterior on the rotisserie so don't skip this step. Rub the marinade paste all over the outside of the bird. Truss the chicken snugly with butcher's twine, tying the legs together and tucking the wings close to the body. This keeps everything compact and helps the bird spin evenly without flopping around.
3. 3Slide the spit rod through the chicken lengthwise, centering the bird as precisely as possible as a balanced load means less strain on the motor and more even cooking. Secure the rotisserie forks on both ends, tightening them firmly so the chicken can't slip or wobble during the cook.
4. 4Fire up your Yoder 640S and set the temperature to 350°F. Install the rotisserie motor bracket and slide in the spit rod, then attach and plug in the motor. Close the lid and let the grill stabilize at temperature before the timer starts. After about 1 hour, you’ll want to glaze the bird. Using a pastry brush, brush the glaze all over. I suggest doing this at least two-three times during the cook to maximize flavor.
5. 5With the motor running and the lid closed, cook the chicken at 350°F until the internal temperature in the thickest part of the thigh (not touching the bone) reaches 165°F. For an 8lb bird, plan on 2 hours, though always cook to temperature, not time alone.Resist the urge to open the lid too often as every peek adds time and disrupts temperature consistency. Let the Yoder 640S do its thing.
6. 6Carefully remove the spit rod and transfer the chicken to a cutting board. Let it rest for 15 to 20 minutes before carving as this allows the juices to redistribute throughout the meat rather than running out when you cut.Remove the twine, carve, and serve.