Road kill Chicken vom Flammlachsbrett - grillart®

Roadkill chicken from the flame-grilled salmon board

Equipment

  • 1 grillart® flame-grilled salmon board

Ingredients

  • 1 pc whole chicken
  • 7 tbsp olive oil
  • 4 tbsp peanut oil
  • 2 tbsp Dijon mustard
  • 5 tsp homemade Worcestershire sauce
  • 4 tsp brown cane sugar
  • 1 pc garlic clove
  • 3 tbsp fresh oregano, chopped
  • 5 tbsp fresh parsley, chopped
  • 2 tbsp basil, chopped
  • 1 tsp lemon juice
  • 2.5 tsp salt
  • 0.5 tsp black pepper, ground
  • BBQ sauce

Instructions

Roadkill Chicken Marinade

  • To prepare the marinade for the roadkill chicken, mix the following ingredients together:
  • Olive oil, peanut oil, lemon juice, mustard, Worcestershire sauce, brown sugar, chopped garlic, basil, oregano, salt, and pepper.
  • Puree these ingredients into a marinade using an immersion blender.

Preparing the Chicken

  • Place the chicken breast-side down on your cutting board. Using poultry shears or a sharp knife, cut along the left and right sides of the spine, then remove it completely.
  • Now it is time to spread out your chicken with the skin side facing up—to make it truly flat, press down firmly on the breastbone until it is flat (i.e., break the breastbone).
  • Now marinate the flattened chicken all over; this is easiest if you put the marinade and the chicken into a zip-top bag and shake vigorously so the marinade is distributed evenly.
  • Let your chicken rest in the marinade in the refrigerator for 8–12 hours—please turn it occasionally so the marinade can distribute nicely.

Grilling

  • Soak your flame-grilled salmon board in a container of water for 3–4 hours.
  • Prepare the fire pit and let it heat up.
  • After the soaking time, take the chicken out of the marinade and fasten it spread-out onto the flame-grilled salmon board.
  • Now mount your salmon board with the chicken on it to your fire bowl using the bracket; as soon as it takes on some color, turn the board on the bracket.
  • Turn the chicken on the board halfway through the cooking time.
  • Your chicken is cooked when it reaches an internal temperature of approx. 80°C (176°F), measured at the breast fillet.
  • Towards the end of the cooking time, turn the chicken on the board and brush the skin side with the barbecue sauce and continue cooking.
  • Now you can remove the securing grill from the board, carve the chicken, and serve it directly on the board.
  • Depending on the size of the chicken, allow for a cooking time of 2.5–3 hours.
— Bianca Strauß
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