Gastronomixs

Grilled chicken

The heat source determines the taste. Cooking chicken on a grill or griddle will produce a 'maillard' reaction, but grilling chicken over charcoal adds other aromas that perfectly complement the taste of chicken.

Grilled chicken

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

whole chicken of your choice

N.B.

 

olive oil

N.B.

 

salt and pepper

N.B.

 

lemon

Preparation method

  • Clean the chicken and cut into pieces. You can, of course, use chicken pieces instead of a whole chicken.
  • Season the chicken with salt, pepper and olive oil.
  • Grill the chicken, preferably over charcoal, on the Big Green Egg. Close the lid to infuse the chicken with the charcoal aromas.
  • Sprinkle with lemon to taste.

Serving suggestions

  • Serve with fried or baked potatoes or thick chips, home-made mayonnaise and a salad.
  • Cut into pieces and serve with grilled vegetables and risotto.

Previous page