Recipe 7: Chicken a la Brasa

The healthy, sweet change: our Hähnchen á la Brasa (simply means: grilled chicken) is the perfect summer recipe. The chicken, or rather the corn-fed pullet, is filled with refreshing fruit and brushed with a lemon-pomegranate marinade. How to marinate the corn-fed pullet and grill it properly, you can find out here in our Asado recipe:

Ingredients:

1 chicken (a corn-fed pullet)

Filling:

1 peach
1 apple
1 lemon/lime
mint

Marinade:

olive oil
lemon
Granatapfelsirup
Spice blend "GansNRoses" by RockNRubs
Salt
Pfeffer

Accesories:

Needle & Thread (or toothpicks / roulade sticks)
Metzgergarn
Bowl for the marinade

Preparation:

Cut apples and peach into small pieces and mix with lemon and mint in a bowl
Cut open the chicken at the body and stuff the corn-fed chicken
Sew the torso back up with the needle and thread (if necessary, also using the toothpicks)
Mix marinade
Brush the corn-fed chicken with the marinade
Wrap the stuffed corn-fed chicken with butcher's twine and hang it over the grill
Then let it hang there for 2 to 2.5 hours over steady, medium heat so that it can absorb well.

Preparation tip: place a bowl under the corn-fed chicken to catch the dripping fat so that it does not fall directly onto the embers. Then spread the embers around the bowl; this is also called the corona method.

After 1 hour, turn the corn-fed chicken so that it gets heat on all sides and keep basting it with the marinade repeatedly.
You can also marinate the chicken with some lemon

The beach finish: To ensure the chicken is cooked through from all sides, it is then placed back on the V-rack and seared a bit. (Like a chicken lying on the beach, it then rests on the V-rack over the embers)

Then cut open and enjoy

Due to the long cooking time, the chicken can absorb the flavors well and becomes very soft and tender on the inside!

We have also made a suitable preparation video with Oliver Sievers for this recipe, so check it out:

CHICKEN A LA BRASA from the Asado Grill - YouTube