12.07.24
Whole BBQ Roasted Chicken with a zesty marinade
This BBQ roasted chicken is a simple, generous way to cook a whole bird over fire. Marinated with garlic, lemon, peppercorns and soft green herbs, the chicken takes on deep flavour before slowly roasting until the skin is burnished and the meat stays tender. It is a beautifully balanced whole BBQ roasted chicken, fresh with citrus and full of savoury depth. Whether served with seasonal greens or roast vegetables, this live fire cooked chicken makes a brilliant centrepiece for outdoor feasting.
Tripod Cooking
Method
MAKE THE MARINADE
Place the peppercorns, garlic and a pinch of salt into a mortar and grind to a paste using a pestle. Add the wild garlic and continue grinding until it has broken down, then add the tarragon, sage and chives.
ADD THE LEMON AND OIL
Add the lemon zest, lemon juice and rapeseed oil. The marinade is ready once the herbs have turned dark green in colour.
PREP AND MARINATE THE CHICKEN
Using a sharp knife, score the flesh of the chicken on the thickest parts — two incisions on each breast and one across each drumstick and thigh. Place the chicken in a bowl, pour over the marinade, and work it well into the meat. Cover and leave to marinate for at least 1 hour, or overnight in the fridge. Make sure the chicken comes back to room temperature 1 hour before cooking.
ROAST ON THE TRIPOD
Secure the chicken in the Tripod Roaster and hang it on the Cooking Tripod over a prepared Kadai. Cook for approximately 2 hours, turning the Tripod Roaster every 15 minutes so the chicken cooks evenly.
CHECK FOR DONENESS
The whole BBQ roasted chicken is ready once it reaches an internal temperature of 75°C and the juices run clear when pierced with a skewer.
REST AND SERVE
Take the chicken off the heat onto a Chopping Board and leave to rest for 15 minutes before serving.
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