Grilled Chicken
Ingredients
- For the filling
- 70 milliliters boiling hot milk
- 2 Tbsps Shredded wheat
- 1 pc Leeks only the white half (about 50 g)
- 1 Tbsp butter
- 1 Pepperoncini (finely diced)
- 1 Tbsp chopped parsley
- 2 Tbsps chopped rosemary
- ½ tsp Sea salt
- peppers (black)
- 1 egg
- For the marinade
- 3 Tbsps balsamic vinegar
- 2 Tbsps honey
- 1 Pepperoncini (red, chopped)
- 2 sprigs fresh rosemary
- 1 sprig Sage
- Sea salt
- peppers (black)
- 1 chicken (About 1-1.3 kg)
- 1 Tbsp butter
- also
- 1 lemon
- Pepperoncini (for garnish)
Preparation steps
Preheat oven to 220° C or 428° F.
Pour milk over the shredded wheat and cover.
Wash leeks. Finely chop them and fry in butter until golden brown. Stir in parsley. Add the wheat and milk mixture and bring to a boil briefly. Let the mixture cool slightly and add in chopped rosemary and egg. Season with salt and pepper.
Wash the entire chicken thoroughly and dry. Add the filling into the lower part of the body by the abdominal cavity and tie the legs together.
Mix the ingredients for the marinade well and add the marinade to the chicken, massaging evenly under the skin and on the skin. Top with herbs. Place the chicken with the breast side facing down in a roasting pan. Cover with pats of butter and let it fry for 25 minutes. Cut the lemon in half and rub slightly on to the chicken. Apply the lemon on the chicken in the roasting pan and fry again for 20 minutes.
Mix some water with salt and brush the skin of the chicken. Raise the oven temperature to 250° C or 482° F. Grill the chicken crispy for 5 minutes.
