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 [...]
The Art of Fire Grilled Salmon Fillet with Red Wine Reduction Where flame meets finesse Salmon cooked over searing heat becomes something truly special — crisp skin, tender flesh and that whisper of caramelisation that only real fire can create. The Beefer Grill transforms this everyday favourite into a restaurant quality experience, thanks to its [...]
Wood Roasted Vegetables with Anchovies, Garlic and Walnuts! This recipe is inspired by Italian style crudités and the warm emulsified dip based on anchovies, garlic and olive oil called ‘bagna cauda’ - which translates from Italian into english as ‘warm bath’. It is perfect as a starter, a light lunch or served on the [...]
The Art of Fire Beefer Cheeseburgers with Truffle Mayo A gourmet twist on the backyard classic Some dishes are pure pleasure, and few things beat a great burger cooked over real fire. The Beefer Grill takes this classic to another level — a searingly hot ceramic burner reaching 800 degrees Celsius, caramelising the beef in [...]
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
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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Stuffed Squash
The Art of Fire – Grilled Salmon Fillet with Red Wine Reduction
Wood Roasted Vegetables with Anchovies, Garlic and Walnuts
The Art of Fire – Beefer Cheeseburgers with Truffle Mayo