Chimehuin chicken cooked over the fire
Recipe Facts
Difficulty:
medium ◉◉◉◎◎
Serves:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Open fire pit, poultry basket (BBQ-Basket)
Ingredients
• 1.6 – 2.0 kg chicken
• 1 bunch Moroccan mint
• 1 bunch tarragon
• 1 bunch cilantro
• 1 bunch rosemary
• 1 chili pepper
• 1 stalk lemongrass
• Pepper
• Coarse sea salt
• 1 bunch curry leaf
• Curry powder
• Paprika
• Olive oil
• 4 untreated limes
• 4 cloves garlic
• Fresh ginger
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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, add a little salt and pepper.
➋ First, brush the chicken skin with the juice of 1 lime. Then, place 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 in it so that the legs and wings are firmly against the body. Close and lock the BBQ basket.
Hang the BBQ basket by the chain about 75 centimeters above the glowing white embers and turn every 10 minutes. After 1 ½ hours, perform a doneness test and measure the core temperature. For consumption, it should be at least 65 °C.
Tip: The higher the chickens hang, the longer the cooking time. For crispy skin, grill the chickens at the end about 30 centimeters above the embers (approx. 130 °C) and turn them frequently. Alternatively, grill on a chicken roaster in a closed grill at about 180 °C.
Recipe by Marcel Speidel
Marcel Speidel, the Assador and meat sommelier with Argentinian roots, cannot imagine a life without meat. In his meat boutique Edelbeef, he offers premium meat from Germany, South America, Ireland, Australia, and the USA. For FIRE&FOOD, he roasted juicy corn-fed chickens that are far superior in taste to factory-farmed "turbo chickens."
www.edel-beef.de
Recipe from FIRE&FOOD Magazine 02/2018
