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SPICED CHICKEN ROAST

Print

  • People

    Serves 4

  • Prep Time

    2 h

  • Prep Time

    45 min. to 1 h

People
Serves 4
Prep Time
2 h
Prep Time
45 min. to 1 h

the Ingredients

Spiced Roast Chicken 576X265
  • 2 kilograms whole Chicken

For the Dry Rub:

  • 1 teaspoon Peppercorns
  • 3 Cardamom pods
  • 4 Kashimiri chillies
  • 1 teaspoon Coriander seeds
  • ½ teaspoon Kasuri methi
  • 1 teaspoon Amchur
  • 2 Cinnamon sticks
  • 4 Cloves
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Sugar
  • 1 teaspoon Salt

For the Wet Rub:

  • ½ Lemon
  • 2 teaspoons Olive oil
  • 2 teaspoons Ginger garlic paste
  • ½ teaspoon Salt

For the Infusion Mix:

  • 6 Cardamom pods
  • 50 milliliters Water

Instructions

    In the kitchen:

  • 01 Roast the Dry rub whole spices, then grind in a pestle & mortar before mixing with powdered ingredients.
  • 02 Combine the Wet rub ingredients and apply on the chicken, followed by the Dry Rub prepared earlier.
  • 03 Fill the Poultry roaster base cup with the Infusion Mix, then perch the chicken onto the roaster.

    • At the barbecue:

  • 01 Preheat grill to 200°C for 15 minutes with the lid down.
  • 02 Set the poultry roaster on the cooking grate, close the lid and roast the chicken over indirect heat for 40-60 mins until the core temperature reached 75°C.
  • 03 Allow the chicken to rest for 10 minutes before carving and serve warm.
Ingredients
Instructions

  • the Ingredients

    Spiced Roast Chicken 576X265
    • 2 kilograms whole Chicken

    For the Dry Rub:

    • 1 teaspoon Peppercorns
    • 3 Cardamom pods
    • 4 Kashimiri chillies
    • 1 teaspoon Coriander seeds
    • ½ teaspoon Kasuri methi
    • 1 teaspoon Amchur
    • 2 Cinnamon sticks
    • 4 Cloves
    • 1 teaspoon Cumin seeds
    • 1 teaspoon Turmeric powder
    • 1 teaspoon Sugar
    • 1 teaspoon Salt

    For the Wet Rub:

    • ½ Lemon
    • 2 teaspoons Olive oil
    • 2 teaspoons Ginger garlic paste
    • ½ teaspoon Salt

    For the Infusion Mix:

    • 6 Cardamom pods
    • 50 milliliters Water

  • Instructions

      In the kitchen:

    • 01 Roast the Dry rub whole spices, then grind in a pestle & mortar before mixing with powdered ingredients.
    • 02 Combine the Wet rub ingredients and apply on the chicken, followed by the Dry Rub prepared earlier.
    • 03 Fill the Poultry roaster base cup with the Infusion Mix, then perch the chicken onto the roaster.

      • At the barbecue:

    • 01 Preheat grill to 200°C for 15 minutes with the lid down.
    • 02 Set the poultry roaster on the cooking grate, close the lid and roast the chicken over indirect heat for 40-60 mins until the core temperature reached 75°C.
    • 03 Allow the chicken to rest for 10 minutes before carving and serve warm.

Let's Gear Up

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