Chicken roast in pieces
A different way to roast a chicken in a rod is to cut in pieces, including the bones! You only have to cut the chicken in a way that all pieces are equal. Prefer to choose a free range farmhouse chicken, due to its higher biological value.
For a 3kg (6.6 lbs) chicken parts you will need:
2 large free range chickens
36 grams (1,27 oz) salt (4 full teasp approx.)
3 grams (0.1 oz) white pepper (1,5 even teasp approx.)
2 tablesp spicy mustard
1 tablesp savory freshly ground
150ml (5 fl oz) sunflower oil
100ml (3.4 fl oz) orange juice
3 teasp orange peel
Preparation before roasting in your grill
Our first job is to cut the chickens in pieces. Cut the leg in two pieces. Cut the breast with the bones in pieces equal to the two leg pieces. In general, try to cut the pieces as equal to each other as possible.
Chicken marinade
Firstly, pour over all the pieces with the orange juice and add the orange peel. Mix well and leave for a few minute for the juice to be absorbed as possible, for half an hour approximately, with several stirrings now and then.
In the next step of the marinade, mix the spices with the salt and stir thoroughly, it is very important to have a uniformity of distribution, so it is advised to add the ingredients gradually and not all at once in the same place. Continue with the mustard. Again try to spread it evenly in the mix. Lastly, pour over with the sunflower oil and mix very well. Marinade in the fridge for 3-4 hours or more.
Skewering and grilling
Pile the charcoals in the fire cabin on your charcoal grill. Place the kindling on top of the pile and light the fire. The charcoals will be lit for bottom to top but without smoke. When they are fully lit, spread them and add charcoal ash on top to dim the fire and lower the temperature. Grill in medium to low temperature.
After having all the pieces skewered evenly (very important for an even roasting), grill with rotation and baste with the left over marinade during the process. A couple of times should be enough. When the internal temperature hits 80-90°C (176-194°F) grill for 6-7 more minutes in that temperature and then remove the rods from fire. If you prefer them more crunchy, rise the fire temperature in these last minutes (disarrange the charcoals to open the fire) and roast as closely to the charcoals as possible.
When removing from fire, leave them for 6-7 minutes and then serve. Complement your roasts with season raw salads and greens, a good wine and a special company.
Happy grilling to everyone!
A different way to roast a chicken in a rod is to cut in pieces, including the bones! You only have to cut the chicken in a way that all pieces are equal. Prefer to choose a free range farmhouse chicken, due to its higher biological value.
For a 3kg (6.6 lbs) chicken parts you will need:
2 large free range chickens
36 grams (1,27 oz) salt (4 full teasp approx.)
3 grams (0.1 oz) white pepper (1,5 even teasp approx.)
2 tablesp spicy mustard
1 tablesp savory freshly ground
150ml (5 fl oz) sunflower oil
100ml (3.4 fl oz) orange juice
3 teasp orange peel
Preparation before roasting in your grill
Our first job is to cut the chickens in pieces. Cut the leg in two pieces. Cut the breast with the bones in pieces equal to the two leg pieces. In general, try to cut the pieces as equal to each other as possible.
Chicken marinade
Firstly, pour over all the pieces with the orange juice and add the orange peel. Mix well and leave for a few minute for the juice to be absorbed as possible, for half an hour approximately, with several stirrings now and then.
In the next step of the marinade, mix the spices with the salt and stir thoroughly, it is very important to have a uniformity of distribution, so it is advised to add the ingredients gradually and not all at once in the same place. Continue with the mustard. Again try to spread it evenly in the mix. Lastly, pour over with the sunflower oil and mix very well. Marinade in the fridge for 3-4 hours or more.
Skewering and grilling
Pile the charcoals in the fire cabin on your charcoal grill. Place the kindling on top of the pile and light the fire. The charcoals will be lit for bottom to top but without smoke. When they are fully lit, spread them and add charcoal ash on top to dim the fire and lower the temperature. Grill in medium to low temperature.
After having all the pieces skewered evenly (very important for an even roasting), grill with rotation and baste with the left over marinade during the process. A couple of times should be enough. When the internal temperature hits 80-90°C (176-194°F) grill for 6-7 more minutes in that temperature and then remove the rods from fire. If you prefer them more crunchy, rise the fire temperature in these last minutes (disarrange the charcoals to open the fire) and roast as closely to the charcoals as possible.
When removing from fire, leave them for 6-7 minutes and then serve. Complement your roasts with season raw salads and greens, a good wine and a special company.
Happy grilling to everyone!