Bird

Grilled chicken

Grilled chicken

Ingredients

The main

  1. Chicken 1,800 g (approx.)
  2. Vegetable oil 2 tbsp

Marinade

  1. Salt 2 tbsp
  2. Pepper (grain) 1 tbsp.
  3. 5 cloves of garlic
  4. Dried oregano 2 tbsp
  5. Thyme 2 sprigs
  6. Parsley 2 sprigs
  7. Wine vinegar 2 tbsp
  8. Cold water 200 ml

Glaze

  1. Vegetable oil 4 tbsp
  2. Garlic 1 clove
  3. Juice 1 Lemon
  4. Mustard 2 tbsp
  5. Honey 2 tbsp
  • Main ingredients
  • Serving 4-6

Inventory:

grill, oven with grill, brush, plate, scissors, knife, mortar and pestle, foil

Cooking:

Step 1: cut the chicken.


Rinse and dry the chicken.

With scissors or a knife, cut the carcass along the spine.

Expand the bird and flatten it from above. Cut the meat and bones that will prevent you from “opening” the chicken.

Step 2: prepare the marinade.


Put all the ingredients necessary for preparing the marinade (except vinegar and water) in a mortar.

Grind into powder.

Add vinegar and water, stir well.

Step 3: pickle the chicken.


Put the chicken in the marinade so that it is covered on all sides. Cover with foil and refrigerate 1 day.

Step 4: bake the chicken.


The next day, lay the chicken in advance so that it warms a little at room temperature. Then grease it with vegetable oil.

Put the bird on a wire rack, cover with foil and bake in a preheated oven (or grill) for 30 minutes.

Step 5: prepare the icing.


Prepare the icing by mixing mustard, honey, lemon juice, chopped garlic and butter in a plate.

Step 6: bake the grilled chicken.


Remove the foil from the wire rack, grease the chicken with icing and bake on a hot grill. Bake for 45 minutesturning over every 15 minutes to the other side and smearing with glaze.

Step 7: Serve the grilled chicken.


Serve hot chicken with fresh vegetable salad.
Enjoy your meal!