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.
A wood-fired Spatchcock chicken - Lemon Pepper Chicken! This recipe makes the most of the high oven temperatures in a wood oven by spatchcocking the chicken to increase the surface area and allow for a faster, even cook that’s full of flavour. The juices are soaked up by the vegetable trivet of sweet potato, red [...]
Dirty Scallops and Wood-Fired Asparagus! This is a great starter to serve while you wait for your pizza oven to reach its full temperature and to enjoy in the garden as a quick fire-snack. Method Make some simple pickled radish to cut through the sweet smoky scallops. For this heat vinegar and dissolve sugar. Then [...]
Fiery King Prawns! This FirePit recipe is perfect fire-fuelled finger food for hot summer days and the padron peppers on the side make for a delicious vegetarian version. The marinade is gently spiced with plenty of turmeric and smoked garlic. Method Preheat your Stadler fire with a few seasoned logs and preheat for 20-30 mins. [...]
A wood fired twist on a chicken parmigiana - Chicken and Burrata Bake! This recipe is my wood fired twist on a chicken parmigiana with a cheesy white sauce, bacon, fennel and celeriac instead of the more summery tomato combo. It’s topped with a decadent ball of burrata that melts into the bake with a [...]
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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