Grilled Chicken (Spanish Style)

You start by making the marinade

1. Put all the spice ingredients in a screwable glass. Mix well. If possible, you should give the mixture a day to really pull through. In the next step, the chickens are rubbed well by hand with the mixture. Put the bay leaf and the whole lemon in the chicken. Leave to soak in the refrigerator for 24 hours.
2. Bring the grill to a temperature of 300 degrees. Place the chicken on the skewer and secure with claws / clamps. Hang the skewer in the grill and place the prepared drip pan underneath.
3. Place the apples in a deep drip pan. On top they put the halved eggplants seasoned with salt and pepper. Let the chickens turn to a temperature of 300 degrees for 30 minutes. Now turn the grill down to 200 degrees and let it turn for another 20-30 minutes. Test behind the thigh whether the chickens are done. Exactly at this point no more blood should run. If that is the case, the chickens are optimally grilled.
4. When the aubergines and apples are well done, remove the aubergines from the drip pan and put them in a blender. Remove the skin beforehand. now puree the aubergines with the black garlic cloves. Put in a bowl and use as a dip for the baguette.
5. Puree the apples in the drip pan and mix with the collected fat … Adding freshly pressed garlic, this is the original Catalan salsa for chicken. Remove the chicken from the skewer and divide with the grill shears.

Bon appetit and culinary greetings your Biggi