Lemon Chicken with Chili Lime Aioli Recipe

This lemon chicken with chili lime aioli recipe combines juicy summer plums, warm spices, and creamy citrus mascarpone for an unforgettable barbecue dessert. Featured on Maddie and Kiki’s BBQ Barn Season 2, this easy grilled fruit recipe transforms fresh ruby plums into an elegant dish with smoky caramelized flavours, a rich Pinot noir reduction, and a smooth mascarpone topping.

The Inspiration

Grilling fruit is a wonderful way to highlight the natural sweetness and flavour of seasonal produce. When exposed to high heat, fruits like plums develop beautiful caramelized edges while their natural sugars intensify, creating a delicious balance between smoky, sweet, and slightly tangy flavours.

Inspired by the outdoor cooking style of Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo bring together classic grilling techniques with fresh ingredients to create a dessert that feels both rustic and refined. This recipe celebrates the versatility of the barbecue by showcasing how the grill can create incredible flavour beyond traditional meats and vegetables.

The inspiration behind this grilled plum dessert comes from the idea of using simple seasonal ingredients and elevating them with thoughtful pairings. The ruby plums provide a naturally sweet and slightly tart base, while the Pinot noir reduction adds richness through notes of spice, vanilla, and citrus. The lime mascarpone creates a creamy contrast that balances the warmth of the grilled fruit.

Ingredients

For the chicken

2 (3-4 lbs) whole chicken, rinsed and patted dry
Juice of 4 lemons
1 cup frozen lemonade from concentrate
3 tablespoons garlic, minced
2 tbsp paprika
¼ cup fresh cilantro, chopped
¼ cup fresh basil, chopped
¼ cup vegetable oil
Salt and pepper, to taste
Oil for brushing
2 tbsp of unsalted butter, room temperature

For the aioli

2 fresh green Thai chilies, seeded and chopped
2 tbsp fresh cilantro, chopped
Juice of 1 lime
½ tbsp chili powder
1 cup mayonnaise
Salt, to taste

Method

In a small bowl combine the lemon juice, lemonade, garlic, cilantro, basil, vegetable oil, salt and pepper.
Place chicken in a large sealable baggie and pour the marinade over the chicken.
Toss to evenly coat the chicken in the marinade.
Refrigerate for 2 hours.
Preheat barbeque to medium temperature of 325F.
Remove chicken from the marinade.
Rub under and over the skin of the chicken with room temperature butter.
Season with salt and pepper.
Truss the chicken so it holds together firmly.
To prepare spit for cooking, slide one of the prongs onto the far end of the spit facing the center.
Next, slide on the chicken running the spit through the cavity of the chicken (legs first).
Secure the legs to the prong. Slide the second chicken on headfirst.
Lodge chickens together tightly.
Slide on the final prong to attach to the chicken legs.
Reposition chicken to the center of the spit.
Tighten bolts on the prongs. Adjust if necessary.
Place 1 or 2 drip pans on the center grill rack.
Attach spit to the motor and turn on the power.
Close the barbeque lid and cook the chicken for 1 ½ to 2 hours or when an instant read thermometer inserted in the thickest part of the bird reads 165°F.
Baste the chicken with the pan drippings frequently.
Meanwhile, make the aioli.
In a mixing, whisk together the mayonnaise, chili powder, lime juice, cilantro, chilies and salt.
Once properly combined, reserve for plating.
Remove chicken from the grill and let rest, covered in foil, for 15-20 minutes.
Use heatproof barbeque gloves to unscrew the bolts.
Carve into desired portions and serve with Chili Lime Aioli.

Serving Suggestions

This emon chicken on a spit with chili lime aioli recipe is the perfect dessert for summer barbecues, outdoor dinners, celebrations, and special gatherings. Serve it after grilled meats, seafood, or seasonal salads for a refreshing and sophisticated finish to your meal.

The warm caramelized plums pair beautifully with light summer drinks, sparkling beverages, or a glass of Pinot noir that complements the flavours in the reduction. For entertaining, arrange the grilled plums on a large platter with the mascarpone served alongside, allowing guests to create their own dessert portions.

The combination of smoky fruit, creamy topping, and aromatic wine reduction makes this dish an impressive yet effortless choice for hosting friends and family.

Final Thoughts

This lemon chicken on a spit with chili lime aioli recipe is a celebration of summer flavours, fresh fruit, and creative barbecue cooking. Inspired by Maddie and Kiki’s BBQ Barn Season 2, this recipe shows how simple ingredients can be transformed into an elegant dessert with the help of the grill.

Find more recipes from Maddie & Kiki’s BBQ Barn here!