Hellishly seasoned with peperoncino and grilled over oak embers, this is how Tuscans love their deviled chicken.
How to make it:
1. make a marinade with the olive oil, the juice of one lemon, the peperoncino, salt and pepper. Rinse the chicken thoroughly inside and out, pat well and place on a board. Using a sharp kitchen knife, cut through the breastbone and unfold the chicken. Using a meat mallet, gently pound flat so that the bones do not break. Place the chicken in a wide, shallow dish, baste with the marinade and marinate on both sides for 30 minutes each.
In the meantime, preheat the broiler. 3.
Grill the chicken until crispy, brushing it again with the marinade. This takes 30-40 minutes, depending on the age of the animal. 4.
4. eat white bread and fresh salad with it.
So, and now – as always – a few remarks:
It doesn’t take that long to prepare!
Hamma nich’. Without broiler it works the same way: With top and/or bottom heat and/or convection in the oven. Or broiler. Other cooking times! (At 180-200 °C, depending on the size of the chicken).
Also, if you take a thawed frozen chicken (shorter).
Cooking test: pierce at the thickest part (thigh). If the broth is clear, it is done. If it stays out, it is too dry …,^)
Does not have to be.
So much olive oil does not have to be, with x Hä/uehnchen you need much less than x times the mass of marinade.
Instead of Peperoncino go
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