Chicken Fino on a bed of vegetables
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Serves:
a 4 L Dutch oven or 4–6 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Charcoal grill, briquettes, Dutch oven
Ingredients
• 1 kg Pollo Fino or chicken drumsticks
• Chicken rub of your choice
• 1 Spanish onion
• 1 red bell pepper
• 1 small zucchini
• 2 carrots
• 125 g snap peas
• 200 g small brown mushrooms
• 200 ml olive oil
• 1 ½ tbsp thyme
• 1 ½ tbsp savory
• 2–3 cloves garlic, pressed
• Salt
• Pepper
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Preparation
➊ Light 30 charcoal briquettes and let them burn through well.
Season the Pollo Fino with the rub and let it marinate until further preparation.
➋ Place the Dutch oven on 15 glowing briquettes to heat it up.
For the vegetable bed, halve the onions, then cut into thirds and break them apart. Cut the bell pepper into approximately 2 ½ x 2 ½ cm cubes. Halve the zucchini lengthwise, then slice into ½ cm thick pieces, and slice the carrots thinly. Cut the snap peas into three pieces each, and leave the mushrooms whole – if they are larger, it's better to halve them.
➌ In a bowl, mix a marinade from olive oil, thyme, savory, and garlic, and season with salt and pepper. Add the chopped vegetables and mix with the marinade. As soon as the Dutch oven is hot enough, add a little oil and lightly brown the meat on both sides. Then remove it and add the vegetables to the Dutch oven. Sauté briefly, then place the Pollo Fino on top, skin side up. Reduce the briquettes under the Dutch oven to 9 and place 15–16 briquettes on the lid to achieve more top heat. Cook for 30–40 minutes until the meat is cooked through and the skin is nicely browned.
➍ Remove the chicken pieces from the heat and serve arranged on the vegetables.
Recipe by Jörg Grzeschiczek
Jörg Grzeschiczek, or Greschi for short, is a passionate BBQer. As a master butcher and food technologist, he combines craftsmanship with a love for grilling. The amiable networker shares his personal "Way of Barbecue" on the YouTube channel "Fireabend-BBQ mit Greschi."
Recipe from FIRE&FOOD Issue 01/2026
