Grilled Chicken

What if this time we tried to prepare a whole chicken on the grill? Use our recipe and let yourself be surprised!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 95 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1.7 kg Meat, chicken, thighs

  • 2 piece Lemon, fresh, without shell

  • 2 pod Garlic, fresh

  • 2 pinch Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 2 spoons Oil, olive

  • 0.5 bouquet Rosemary, fresh

  • 0.5 teaspoons Spices, pepper, white

Steps

  1. Wash the chicken inside and out and pat dry with paper towels. Wash the lemons and grate two tablespoons of zest. Then cut the lemons in half and squeeze out the juice. Peel the garlic, wash it, and chop it finely. Wash the rosemary, dry it, pluck the leaves, and chop them.

  2. Mix one tablespoon of grated lemon zest, lemon juice, garlic, rosemary, and oil well and season to taste with salt and both types of freshly ground pepper. Then place the chicken in a bowl, pour half of the prepared mixture over it, and rub it inside. Put the other half of the grated lemon zest into the cavity.

  3. Light the charcoal and oil the grill grate well, then place the chicken on it and sear it on all sides, but no more than 15 minutes. Then transfer the chicken to a tray made of aluminum foil.

  4. Place the tray on the grill grate and cover the grill. Roast the chicken for an additional 80 minutes. Every 20 minutes, baste it with the remaining mixture from the bowl. When the chicken is cooked, let it rest for at least 5 minutes.

  5. Then cut the still-hot chicken into smaller pieces and serve it with a suitable side dish and salad.

Nutrition Information (Per 100g)

  • Calories: 206.86 kcal
  • Fat: 14.86 g
    • Saturated Fat: 3.78 g
  • Carbohydrates: 0.81 g
    • Sugars: 0.11 g
  • Protein: 15.73 g
  • Fiber: 0.16 g

Advice

Always completely thaw the chicken before use. Place the whole chicken in the refrigerator, where it will thaw in 24 hours. You can also thaw it in the microwave, but never at room temperature. Tie the chicken so that the string wraps around the wings (thighs or drumsticks), crosses, and wraps around the ends of the legs, then tie it off. Do not refreeze thawed chickens, but you can cook or bake them and then freeze them. Always cook the chicken thoroughly, as undercooked chicken may contain harmful bacteria.