Filter
Reset
Sort ByRelevance
JESSICADEZ
Pickled and skinned chicken from the barbecue
So a whole chicken from the barbecue is the tastiest. First brined, then skinned and finally grilled on the BBQ.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil 1 liter of water with the salt and sugar. Salt and sugar dissolved. Turn off the heat and add the lemon, bay leaves, pepper and 3 liters of water. Put in the refrigerator.
-
Let the chicken be covered for 8 hours. Light the barbecue, preferably with a firestarter, and spread the glowing charcoal evenly over the barbecue.
-
Now take the chicken out of the brine and dry it with kitchen paper. Place the chicken with the breast side down and cut out the spine with a game scissors.
-
Open the chicken and lay up with the breast side. Push the chicken flat and cross 2 metal skewers crosswise to keep the chicken in this shape.
-
Place the chicken on the barbecue and roast over medium heat for about 30 minutes. Times regularly. Take the chicken from the barbecue when it is nicely browned and cooked.
-
Let rest for about 10 minutes before serving.
Blogs that might be interesting
-
30 minSide dishonion, garlic, sunflower oil, pandan rice, ground turmeric (koenjit), Ketoembar ground coriander, ground cumin, chilled lemongrass lemongrass, coconut milk, tap water, cucumber, Red pepper,nasi koening (yellow rice)
-
50 minSide dishbottle gourd, chimichurri herbs, (sunflower oil, tortilla chips, grated mature cheese, jalapeño pepper, avocado, lime, fresh coriander, creme fraiche, Home Made style Mexican salsa,pumpkin nuts
-
25 minSide dishpear, olive oil, walnut, garlic, apple vinegar, honey, arugula, gorgonzola,salad with grilled pear, blue cheese and walnut dressing
-
15 minSide dishmedium sized egg, Gurkenviertel sweet acid, zucchini, fresh dill, (peanut) oil,pickles-zucchini salad
Nutrition
500Calories
Sodium0% DV1.140mg
Fat55% DV36g
Protein82% DV41g
Carbs1% DV3g
Fiber0% DV0g
Loved it