SEVO Christmas chicken
Do you miss our barbecue recipes and the summer barbecue season? I understand that, so I have 3 winter barbecue recipes for you. How about a barbecue dish for Christmas? With the spicy SEVO Christmas chicken, all you need is a little side dish and your feast is ready.
Preparation time 20 minutes
Cooking time 1 hour 10 minutes
Ingredients
Ingredients for 4 portions
For the chicken
- 1 whole chicken (approx. 2 kg)
- 1 tbsp rapeseed oil
For the spiced butter
- 15 g fresh tarragon
- 50 g unsalted butter
- ½ organic lemon
- 1 organic orange
- 2 cloves of garlic
- Salt
- Pepper
For the spice mix
- 1 teaspoon dried rosemary
- 1 tsp dried thyme
- ½ tsp ground black pepper
- ½ tsp fennel seeds
- ½ tsp brown sugar
- ½ tsp sea salt
- 5 cinnamon blossoms
Preparation
- For the spice mix, put all the ingredients in the food processor and blend.
- To make the spiced butter, finely chop the tarragon, grate the lemon and orange zest and finely chop the garlic.
- Add the chopped tarragon, the spice mix (reserving a teaspoon) and the citrus zest to the butter, season with salt and pepper. Mix everything together well.
- Wash the chicken thoroughly and pat dry.
- Carefully place the butter between the skin and meat of the chicken with your fingers. Be careful not to damage the skin.
- Mix the rapeseed oil with the rest of the spice mix and spread over the outside of the chicken.
- Preheat the grill to 180 °C.
- Place the chicken on the grill, insert a core thermometer, close the lid and grill for approx. 1 hour and 10 minutes. The core temperature should be 75 °C.
- Leave the chicken to rest for 10 minutes before carving.
