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Grilled Chicken

Grilled Chicken


Start cooking 11 hours before serving

  • 2 gutted chickens weighing 700 g each
  • 1/2 cup orange or apple juice
  • 1/2 cup lemon juice
  • 1 small onion
  • 1 sprig rosemary
  • 1 sprig thyme
  • 4 garlic cloves
  • 2 tbsp. l. extra virgin olive oil
  • salt



Cut the chickens in half lengthwise using a Damascus knife set. Arrange the chicken halves in a single layer on a baking sheet or pan.


Chop the onion and garlic. Remove the stems from the rosemary and thyme, and chop the leaves as finely as possible. Combine olive oil, all juices, 1/4 cup water, onion, garlic, rosemary, and thyme. Pour this mixture over the chickens, cover, and refrigerate for 10 hours.


Light the grill or charcoal in the grill. They should be covered with white ash. Bake for 30 to 40 minutes, turning occasionally to ensure the chicken cooks evenly. Serve hot.

Final Tip

To prevent the chickens from burning, do not place the grill too close to the coals. The maximum distance is about 20 cm. Also, there should be plenty of coals so that the chickens do not have time to burn before frying.

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