CHICKEN WITH LEMON AND GARLIC OIL

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

METHOD

IN THE KITCHEN

  • 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.

PREP TIME

  • Serves: 3-4
  • Skill level: Medium
  • Preparation time: 30 min.
  • Total time: Approx. 1 hour 50 min.
  • Cooking time: 70 min.
  • Barbecue temperature: 240-250°C
  • Cooking method: Indirect
  • Equipment: Handheld blender, Weber Original™ Digital Meat Thermometer, Weber Original™ Rotisserie, aluminium tray
  • Core temperature: 75°C

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