BBQ for 20 to 25 mins depending on the thickness of the chicken until cooked, turn every 5 minutes. Use a thermometer to monitor when the chicken at its thickest part reaches 75 degrees C.
Cover and leave to rest for 5 minutes.
This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.
An autumnal gem - Stuffed Squash! This rustic stuffed squash can be roasted whole in the pizza oven for a vegan centre-piece. The stuffing fills the squash with a sweet nutty aroma and the hazelnut topping is delicious with the dried cranberries beneath. Method Preheat your oven to 300˚C and move the fire to one [...]
Fire Roasted Monkfish! Monk is a fish that can really handle the fierce heat of a pizza oven. The meaty texture absorbs robust flavours and takes on smoky wood tones. This recipe uses paprika, basil, tarragon and black olives for a Provençal style dish that’s delicious served simply with steamed rice or new potatoes. Method [...]
Tandoori Wood Roasted Broccoli! This recipe roasts a whole broccoli in the pizza oven marinated in rich combination of aromatic spices and fragrant coconut oil. The outside is crunchy and the soft is tender and nutty. Try carving at the table and serving with a fresh slaw and curry sauce on the side. Method Preheat [...]
Fire Roasted Hake and Spring Greens! This is a one roasting pan dish that’s easy but super taste to cook in your pizza oven. The chilli butter provides a warming spice that works with the sweet peas and caramelised fennel. The charred cabbage provides an earthy tone and the fish is moist and flaky. Method [...]
Piri Piri Chicken
The classic Portuguese chicken dish with a spicy kick. This recipe uses poussin but a regular sized chicken will do just as well!
Method
This dish was barbecued using the Outdoor Chef Davos 570 G Gas BBQ. For more information and prices, click here.
Ingredients
Marinade
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Stuffed Squash
Fire Roasted Monkfish
Tandoori Wood Roasted Broccoli
Fire Roasted Hake and Spring Greens