Chimehuin chicken cooked over the fire
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Open fireplace , poultry basket (BBQ basket)
Ingredients
• 1.6 – 2.0 kg chicken
• 1 bunch of Moroccan mint
• 1 bunch of tarragon
• 1 bunch of coriander
• 1 bunch of rosemary
• 1 chili pepper
• 1 stalk of lemongrass
• Pepper
• coarse sea salt
• 1 bunch of curry leaves
• Curry powder
• Rose peppers
• Olive oil
• 4 untreated limes
• 4 cloves of garlic
• fresh ginger
preparation
➊ Chop the herbs, ginger, chili, garlic, and lemongrass and mix with olive oil and the juice of 2 limes to make a marinade. Season with curry powder and paprika, and add a little salt and pepper.
➋ First, brush the skin of the chicken with the juice of 1 lime. Then, squeeze about 2/3 of the marinade under the skin. Finally, stuff the chicken with the remaining herb marinade and a quartered lime.
➌ Open the BBQ basket and place the chicken inside, ensuring the thighs and wings are snug against the body. Close the BBQ basket and lock it.
Hang the BBQ basket on the chain approximately 75 centimeters above the glowing, white embers and rotate it every 10 minutes. After 1.5 hours, check the internal temperature for doneness. This should be at least 65°C for consumption.
Tip: The higher the chickens hang, the longer the cooking time. For crispy skin, grill the chickens about 30 centimeters above the embers (approx. 130°C) and turn them frequently. Alternatively, grill them on a chicken perch in a closed grill at about 180°C.
Recipe by Marcel Speidel
Marcel Speidel, the assador and meat sommelier with Argentinian roots, can't imagine life without meat. At his meat boutique, Edelbeef, he offers premium meat from Germany, South America, Ireland, Australia, and the USA. For FIRE&FOOD, he roasted succulent corn-fed chickens that taste far superior to the turbo-fed chickens from mass-farmed farms.
www.edel-beef.de
Recipe from FIRE&FOOD Magazine 02/2018
