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Healthy & delicious recipes from A.Vogel
BBQ roasted chicken
- Preparation: min
Time: min - Easy
- 4
- Prep: 20 min
- Easy
- 4
Marinated in a flavorful brine for 24 hours and seasoned with a smoky spice blend, this chicken is juicy, tender, and packed with taste. With just 20 minutes of preparation and about an hour of cooking time, you can enjoy a perfectly roasted chicken that's cooked to perfection on the grill. Serve it hot off the barbecue for a satisfying and healthy meal that everyone will love.
5 sur 15
Ingredients
BBQ roasted chicken
- 1 whole chicken, 1.5 kg (3 1/3 lb)
- 10 ml (2 tsp.) Herbamare Original organic herbal sea salt
- 15 ml (1 tbsp.) mild smoked paprika
- 15 ml (1 tbsp.) chili powder
- 5 ml (1 tsp.) cumin
- 5 ml (1 tsp.) onion powder
- 5 ml (1 tsp.) ground coriander
For the brine
- 4 liters (16 cups) water
- 125 ml (1/2 cup) Herbamare Original organic herbal sea salt
Herbamare® Original - The perfect substitute for table salt!
To enhance the flavor of your dishes in a different way, Herbamare certified organic herb sea salt is worth the taste test! Thanks to its blend of certified organic vegetables (celery, leek, watercress, etc.) and herbs (basil, rosemary, thyme, etc.), it adds a unique herbal touch to many dishes, including those based on vegetables, meat and poultry, as well as fish and seafood. As an added bonus, it contains no GMOs, additives or preservatives.
How to make BBQ roasted chicken
1. In a very large bowl, combine brine ingredients. Stir until salt has dissolved.
2. Place chicken in bowl, making sure it's completely covered with brine. Cover and let brine for 24 hours in a cool place.
3. When ready to cook, preheat barbecue to medium-high (approx. 220°C - 425°F).
4. In a small bowl, combine sea salt, smoked paprika, chili powder, cumin, onion powder and coriander.
5. Drain chicken and pat dry with paper towels. Remove excess fat from neck and belly cavity.
6. Using a knife, incise the chicken along the entire length of the back, following the spine. Open the chicken along the incision. Place breasts up and press down to flatten.
7. Rub chicken with sea salt mixture.
8. Turn off burners on one side of barbecue. Place chicken, breasts up, on the oiled grill over the turned-off burners for indirect cooking. Close the lid and cook for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature of the chicken reaches 82°C (180°F) on a cooking thermometer inserted in the fleshy part of the thigh (without touching the bone).
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