Boneless Chicken with Thyme, Aleppo Pepper & Herb Mop
Golden fire roasted chicken cooked over embers with rosemary, thyme, garlic and lemon
There is something deeply satisfying about cooking a whole chicken over live fire. By removing the bones while keeping the bird intact, the chicken cooks more evenly, absorbs seasoning more effectively and develops a wonderful combination of crisp skin and juicy meat.
This recipe celebrates simplicity. Salt, pepper and thyme provide the foundation, while a fragrant herb mop of olive oil, garlic, lemon and Aleppo pepper is brushed over the bird throughout cooking. The result is beautifully golden chicken with gentle warmth, fresh herbs and a subtle kiss of smoke from the embers below.
Cooked on the GrillBox Asado frame, this is a recipe that rewards patience rather than fierce heat, allowing the chicken to roast slowly while developing crisp, crackling skin.
Serves
4 to 6
Preparation Time
20 minutes plus 2 hours seasoning time
Cooking Time
Approximately 25 minutes
Equipment
GrillBox Fire Cooking System
GrillBox Asado Frame
ETI Thermapen
Roasting tray for resting
Method
Prepare the Chicken
Bone the chicken while keeping the bird intact. Reserve the carcass and bones for making a rich homemade chicken stock.
Pat the chicken dry thoroughly. Season generously with sea salt, black pepper and fresh thyme.
Wrap tightly in cling film and refrigerate for at least 2 hours to allow the seasoning to penetrate the meat.
Prepare the Herb Mop
Combine the olive oil, grated garlic, thyme, Aleppo pepper, lemon zest and lemon juice in a bowl.
Tie together several rosemary sprigs and thyme stalks to create a rustic herb brush for mopping the chicken during cooking.
Prepare the Fire
Light the GrillBox and establish a bed of glowing embers across the firebox.
Fit the Asado frame and position the cooking grate at a higher level above the fire. The objective is steady radiant heat rather than aggressive flames.
Cook the Chicken
Place the chicken skin side up over the embers.
Cook gently, mopping regularly with the herb mixture throughout the cook.
As the chicken cooks and fat begins to render, adjust the height of the Asado frame as required. Lowering the grate occasionally allows the skin to develop a beautiful golden colour, but take care when flames begin licking at the bird.
Turn and reposition as necessary to ensure even cooking.
Cook until the thickest part of the thigh and breast reach 74°C when checked with an ETI Thermapen.
Total cooking time will be approximately 25 minutes, depending on the size of the bird and intensity of the fire.
Rest
Transfer the chicken to a roasting tray and allow it to rest for 20 minutes.
The juices should run clear and the meat should remain succulent and moist.
Serve
Carve into generous portions and spoon over any remaining herb mop.
Serve alongside homemade focaccia sticks studded with sun dried tomatoes and olives, a crisp green salad and a traditional panzanella salad.
Fire Note
Boning the chicken dramatically improves cooking consistency over live fire. The flatter profile allows heat to penetrate evenly while maximising surface area for crisp, golden skin.
Serving & Pairing
Serve with chilled Portuguese Alvarinho, a lightly oaked Chardonnay or a crisp British lager. The freshness of the lemon and herbs works beautifully alongside bright, mineral driven white wines.
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Boneless Chicken with Herb Mop
Boneless Chicken with Thyme, Aleppo Pepper & Herb Mop
Golden fire roasted chicken cooked over embers with rosemary, thyme, garlic and lemon
There is something deeply satisfying about cooking a whole chicken over live fire. By removing the bones while keeping the bird intact, the chicken cooks more evenly, absorbs seasoning more effectively and develops a wonderful combination of crisp skin and juicy meat.
This recipe celebrates simplicity. Salt, pepper and thyme provide the foundation, while a fragrant herb mop of olive oil, garlic, lemon and Aleppo pepper is brushed over the bird throughout cooking. The result is beautifully golden chicken with gentle warmth, fresh herbs and a subtle kiss of smoke from the embers below.
Cooked on the GrillBox Asado frame, this is a recipe that rewards patience rather than fierce heat, allowing the chicken to roast slowly while developing crisp, crackling skin.
Serves
4 to 6
Preparation Time
20 minutes plus 2 hours seasoning time
Cooking Time
Approximately 25 minutes
Equipment
Method
Prepare the Chicken
Bone the chicken while keeping the bird intact. Reserve the carcass and bones for making a rich homemade chicken stock.
Pat the chicken dry thoroughly. Season generously with sea salt, black pepper and fresh thyme.
Wrap tightly in cling film and refrigerate for at least 2 hours to allow the seasoning to penetrate the meat.
Prepare the Herb Mop
Combine the olive oil, grated garlic, thyme, Aleppo pepper, lemon zest and lemon juice in a bowl.
Tie together several rosemary sprigs and thyme stalks to create a rustic herb brush for mopping the chicken during cooking.
Prepare the Fire
Light the GrillBox and establish a bed of glowing embers across the firebox.
Fit the Asado frame and position the cooking grate at a higher level above the fire. The objective is steady radiant heat rather than aggressive flames.
Cook the Chicken
Place the chicken skin side up over the embers.
Cook gently, mopping regularly with the herb mixture throughout the cook.
As the chicken cooks and fat begins to render, adjust the height of the Asado frame as required. Lowering the grate occasionally allows the skin to develop a beautiful golden colour, but take care when flames begin licking at the bird.
Turn and reposition as necessary to ensure even cooking.
Cook until the thickest part of the thigh and breast reach 74°C when checked with an ETI Thermapen.
Total cooking time will be approximately 25 minutes, depending on the size of the bird and intensity of the fire.
Rest
Transfer the chicken to a roasting tray and allow it to rest for 20 minutes.
The juices should run clear and the meat should remain succulent and moist.
Serve
Carve into generous portions and spoon over any remaining herb mop.
Serve alongside homemade focaccia sticks studded with sun dried tomatoes and olives, a crisp green salad and a traditional panzanella salad.
Fire Note
Boning the chicken dramatically improves cooking consistency over live fire. The flatter profile allows heat to penetrate evenly while maximising surface area for crisp, golden skin.
Serving & Pairing
Serve with chilled Portuguese Alvarinho, a lightly oaked Chardonnay or a crisp British lager. The freshness of the lemon and herbs works beautifully alongside bright, mineral driven white wines.
Ingredients:
For the Chicken
For the Herb Mop
For the Mop Brush
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