in Recipes

Grilled chicken

updated

Spread the love

Ingredients for 4 servings:

  • 2 chickens, approx. 1,200 g each
  • 15 g sweet paprika powder
  • 15 g salt
  • 5 g white pepper
  • 20 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

indirect cooking

Place the spices in a bowl/container and gradually add the water until you have a thick, slightly over-seasoned broth. Do not add oil, as this will dry out the chicken. Wash the chicken inside and out and rub or massage it with the spice broth. Then place the chicken on a grill rack/tray or chicken holder and cook indirectly with the lid closed at approximately 180-200°C for 35-45 minutes. Core temperature setting: 72°C. If desired, moist apple chips can be added to the embers shortly before the end of cooking – after approximately 25 minutes or when the core temperature reaches 60°C. This will give the chicken an additional light smoke.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Brownie cheesecake

Summery lemon curd with buttermilk