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🍽️ Grilled Whole Chicken with Herb Marinade

550 kcal · 30 min · 4 servings

Ingredients

• Spatchcock chicken 1 pc
• Garlic cloves 2 pc
• Basil, fresh 5 g
• Parsley, fresh 5 g
• Thyme, fresh 5 g
• Oil 6 tbsp
• Mustard 2 tbsp
• Honey 2 tbsp
• Tomato paste 2 tbsp
• Soy sauce 2 tbsp
• Paprika, sweet 1 tsp
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Rinse the chicken under cold water.
2. 2. Pat the poultry completely dry with kitchen paper.
3. 3. Place the chicken breast-side down on a cutting board.
4. 4. Cut into the meat on both sides along the spine.
5. 5. Carefully remove the spine.
6. 6. Turn the chicken over and lay it flat.
7. 7. Press firmly on the breastbone to flatten the meat.
8. 8. Peel the garlic cloves.
9. 9. Dice the garlic finely.
10. 10. Wash the fresh herbs.
11. 11. Dry the herbs.
12. 12. Pluck the leaves off the stems.
13. 13. Chop the herbs finely.
14. 14. Put oil, garlic, herbs, mustard, honey, tomato paste, soy sauce, paprika powder, salt, and pepper into a bowl.
15. 15. Mix the ingredients for the marinade well together.
16. 16. Place the chicken in a baking dish.
17. 17. Pour the marinade over the chicken.
18. 18. Let the meat marinate for about 2 hours.
19. 19. Preheat the grill.
20. 20. Place the baking dish with the chicken on the grill.
21. 21. Cook the chicken for about 1 hour on each side.
22. 22. Brush the meat regularly with the marinade while grilling.
23. 23. Place the chicken directly on the grill grates.
24. 24. Grill the meat crispy on both sides for about 5 minutes.
25. 25. Check the core temperature with a meat thermometer.
26. 26. The meat is done when the temperature reaches 78 °C.

Nutrition per serving

• kcal: 550
• Protein: 40 g · Fett/Fat: 38 g · Carbs: 20 g