Chicken Tikka on the rotisserie kebab attachment Restaurant quality at home! @HYSapienta

[@stevenparry2931]

Ordered one of these today so hoping to try some of your recipes from tomorrow 😊

[@BackyardChef]

Nice one! Best, Rik

[@dodgybodger3124]

Got all the gear. Gonna cook this for tomorrow's T. Cheers Rik. 👍

[@BackyardChef]

Nice one! Easy with this setup. Let me know. Don't over cook the chicken, - Best, Rik

[@moushumiakhter5806]

Thank you so much, I was looking for this

[@BackyardChef]

You are most welcome. Thank you. Best, Rik

[@stephenpark8133]

Mr Rix, have you made a Vlog on Roasting a Chicken on the Rotisserie? Enjoy this and the Roast Post Vlogs, keep up the Great Work.

[@BackyardChef]

I havent yet! Thank you. Best, Rik

[@neilanthonyhaywardlewis8978]

Definitely buying one Rik...

[@BackyardChef]

Nice bit of kit. Best, Rik

[@MyLifestyle-r5s]

Very tasty recipe ❤❤

[@kencox6166]

Ok you got me, subscribed :)

[@BackyardChef]

Welcome aboard! Thank you for the sub. Best, Rik

[@Equinoxious342]

For breast, final temp can be high 50s celsius up to perhaps 65C max. After that it gets tough and stringy. Sticks to your teeth and is dry; a lot of UK Indian restaurant tikka is like this because they have to follow the law (ie 74C). The lower temps don’t apply if the chicken is minced however - always best to cook the crap out of that. For Chicken Tikka, we want to mimic a Tandoor rather than a home oven. Firstly, whack the heat as high as it will go and pre-heat for 15 mins. Pop in the chicken-loaded rotisserie and blast for 5 to 10 mins only. Take out, test temp is where you want it, if marginally low let it rest and carry-over cooking will bring it up. If you prefer tough chicken then of course do it for longer, no right or wrong way. The next step is optional but after marinading, light a small chunk of charcoal and pop it in a metal bowl (not a good one). When the pieces are skewered, pop them into the oven along with the charcoal. Quickly dribble some melted butter/ghee/oil onto the coal and shut the door. Smoke will infuse the tikka and you’ll get the Tandoor taste. Better before as when the meat heats up, it’s less able to absorb the smoke. Another way is to have a fully pre-heated fire brick below the chicken and add the fat to that but there’s little room in this oven. The rotisserie is an incredible addition to a home kitchen. Good clear vid and looks a good oven to get for a single person.

[@BackyardChef]

Great comment. Thanks for taking the time. Best, Rik

[@Equinoxious342]

@@BackyardChefI like that oven, really good size / price. Just had a Cosori oven delivered today, a lot smaller but fits in the space we have. Try the same recipe with pieces of salmon instead of chicken - lovely. Served with lemon rice & perhaps some small cherry tomatoes/peppers on any empty skewers. Keep up the good work!

[@PremiumHillBilly]

so true, I have an outside (steelbin type) tandoor and I can get similar/same juicy inside and blasted outside cook of the tandoor close up to my grill in my bosch cooker in just a few minutes, juicy as hell in the middle (165f temp) and looking slightly blowtorched on the outside !

[@BackyardChef]

Cheers, Richard. Best, Rik

[@peternufc1981]

Look tastey

[@raniaezzeddin8959]

Great thanxs a lot

[@BackyardChef]

Thank you. Best, Rik

[@HYSapientia]

Any tool works well in your hands.😀

[@BackyardChef]

Thank you - a great compliment from you guys. Best, Rik

[@hairypoppins5043]

Just wondering if 10 mins before the end of cooking if you could put a piece off BBQ charcoal in there too give it a smoked taste?? Worth a go!!

[@BackyardChef]

Worth a try. Best, Rik

[@pollyester6639]

Just wondering if slices of marinated lamb stacked on the central spike would work to get that kebab shop taste/feel

[@BackyardChef]

It would rotate. Would the lamb have to be stacked too tightly? Thank you 😋 Best, Rik

[@csl9495]

Thats so cool. I was watching another video with just the rotisserie stick and i was thinking how i can engineer it to have mutiple sheesh kabob style rods to spin along with it. Seeing this gear is cool

[@BackyardChef]

Yes its come in handy for me - makes it easy when cooking in the small home kitchen. Best, Rik

[@sandraturpin5605]

Which attachment do you have?

[@BackyardChef]

Its listed int eh description - just scroll down its there. Best, Rik

[@jonpulicicchio5000]

The cage is not available in the. Usa. Darm

[@BackyardChef]

Oh! Not even on amazon? Thank you. Best, Rik

[@peacec47]

Cant wait to try this not use my air fryer yet 😅😅

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@CockneyInCumbria]

Can you come and cook for me Rik I’ve got to say I subscribe to other food channels on here but you are by far the best and easiest to follow no bullshit with you onwards and upwards Rik wallop

[@BackyardChef]

Thanks, mate. We all cook different . Thats what cooking is all about - Thank you. Best, Rik

[@jasonkhan1258]

Can u make naan bread in it?

[@BackyardChef]

I haven't Jason I make it in a pan always kzbin.info/www/bejne/e5XXZ5xjZt2HosU I don't believe anyone when they say they make naan in an airfryer. it cooks like bread - there is a channel saying she cooked it in an air fryer and it looks crap. Best, Rik

[@ramblinroam]

OMG it even has a rotisserie!!??!!!

[@BackyardChef]

Thank you. Best, Rik

[@honestchris7472]

I bought one of these a few weeks ago and used the rotisserie to roast a chicken, it came out really good, I have also used the rotisserie for a joint of pork, once again it cooked it well but I have looked at the top of the oven and there is a lot of burnt fat on it, it is very difficult to clean off, despite reading that it is easy to clean. This machine is good for certain foods but far too much mess for others. What I will try is to cook the joint in a roasting bag and then try it again in a roasting bag on the rotisserie and see the result. I am sorry but I an not really that happy with the machine. Chips are just oven chips and are not as good as fried in oil and they take three times as long to cook as well as having to turn them at intervals..

[@BackyardChef]

Thank you. Best, Rik