Serves 4
Chicken With Lemon And Garlic Oil
- Prep Time 20 Minutes
- Cooking Time 90 Min
- Method Indirect Heat
Ingredients
- 1 Chicken Weighing Approx. 1.5 Kg
- 2 Organic Lemons
- Garlic Oil
- 3 Cloves Of Garlic
- 100 Ml Vegetable Oil
- 10 Sprigs Of Thyme
- Zest Of 1 Lemon
- Salt
- Pepper
Instructions
- Peel The Garlic Cloves And Combine The Oil, Garlic, Thyme Leaves And Zest Of Lemon.
- Clean The Chicken, Wash The Lemons And Cut Them Into Quarters And Stuff The Chicken With It. If Necessary, Close With A Meat Skewer.
- Brush The Chicken With The Garlic Oil, And Season With Salt And Pepper.
- Put The Chicken On The Rotisserie Spit.
- At The Barbecue
- Half Fill The Chimney Starter With Weber Briquettes, Light Them And Prepare The Barbecue For Indirect Heat – Approx. 240-250°C.
- Place An Aluminium Tray Between The Briquettes To Collect Fat And Meat Juices.
- Fit The Spit With The Chicken Into The Rotisserie Motor And Leave To Turn For Approx. 70 Min.
- Continue Cooking The Chicken Until The Core Temperature Is 73°C.
- Take The Chicken Off The Rotisserie Spit And Allow It To Rest For Approx. 15 Min Before Carving. The Core Temperature Will Go Up A Couple Of Degrees While The Chicken Is Resting.
- Preparation Time: 20 Minutes
- Braai Time: 70 Minutes
- Total Time: 90 Min
- Serves: 4
- Skill Level: Easy
- Cooking Method: Indirect Heat
- Braai Temperature: 240°C-250°C
- Core Temperature: 73°C
- Equipment: Rotisserie 57Cm Za, Grill Mitt
What Do You Need? Recommened Tools
Rotisserie 57Cm Za
R1,599.00
Grill Mitt
R299.00
