- Chicken 1,800 g (approx.)
- Vegetable oil 2 tbsp
- Salt 2 tbsp
- Pepper (grain) 1 tbsp.
- 5 cloves of garlic
- Dried oregano 2 tbsp
- Thyme 2 sprigs
- Parsley 2 sprigs
- Wine vinegar 2 tbsp
- Cold water 200 ml
- Vegetable oil 4 tbsp
- Garlic 1 clove
- Juice 1 Lemon
- Mustard 2 tbsp
- Honey 2 tbsp
- Main ingredients
- Serving 4-6
grill, oven with grill, brush, plate, scissors, knife, mortar and pestle, foil
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!