This South-Indian style whole
roasted chicken was our Sunday Grilling fix. The chicken was just about perfect
with a crispy skin and perfectly juicy and succulent inside. You don’t have to
roast a whole chicken this way to use this recipe. The beauty of this roasted
chicken is in the marinade. You can use the marinade to soak individual breast
pieces (these are the best and my favourite) and grill them or marinate regular
chopped chicken pieces before making a curry out of them. I really like this
marinade. The curry leaves and whole black peppercorns add a nice south-indian
punch to this grilled chicken. I am going to be using this marinade in many
other ways surely.
That's Jagan taking the roasted chicken out of the oven |
Chicken is Jagan’s first love, roasted chicken his best buddy. He wanted to do a restaurant style roasted chicken where the chicken rotates inside the oven and the juices drip down slowly. His theory is that this way, the chicken gets cooked evenly and in its own juices. It did work beautifully but I think it would have worked equally well if we had just placed it on a tray. However you choose to do it, just make sure to cover your tray with aluminium foil before you start grilling. It saves all the clean-up time. It would be a good idea to make a sauce or gravy with the remaining marinade to go with the grilled chicken. When you roast the whole chicken, the inside stays slightly bland and a sauce or dip would be a nice addition here.
Cooking time: 40 mins
Serves: 5
Ingredients
Chicken – 1 whole with skin, cleanedMarinade
Shallots/Sambar onions – 6 peeled
Ginger – 3 inch piece, peeled and roughly chopped
Garlic – 12 cloves, peeled
Green chillies – 4, roughly chopped
Whole black Peppercorns – 2 tbsp
Curry leaves – 1 stem
Red chilli powder – 2 tbsp
Turmeric powder – ½ tsp
Lemon juice – from 1 lemon
Salt to taste
Water – 2-3 tbsp
Method
1.
Clean the chicken and make slits in the chicken’s
skin, so that you can rub the marinade under the skin. You could make slits in
the chicken’s flesh at places so that the marinade sinks in.
2.
Grind together all ingredients under “Marinade”
with a little water to a paste, except red chilli powder, turmeric powder, salt
and lemon juice. Add these to the ground paste and mix well. Add water one
spoon at a time to make a thick marinade.
3.
Rub the marinade all over the chicken and under the
skin. You may have a little marinade left over which you can use to baste the
chicken while it roasts. Set aside. Let the chicken marinate for 1 hour.
4.
In the meantime, cover the crumb tray in aluminium
foil so that the drippings don’t dirty the tray. After roasting, just remove
foil and throw away. No clean-up necessary. Preheat oven to 200 C.
5.
Once the chicken is marinated, use the
rotisserie rod that comes with the oven to skewer the whole chicken. Use the
little screwed metal fasteners on either side to secure the chicken in place.
Carefully place the skewered chicken on the rotisserie clamp and set to
rotisserie mode. Grill for 40 minutes. Remove on to a plate. Let cool slightly.
Use Kitchen shears to cut into pieces. Serve hot with lemon wedges and sliced
onions.
Notes
1.
To make a sauce/dip with the marinade, add some
yogurt to the remaining marinade and mix well. Heat up just a teaspoon of oil
and add this marinade mixture, a little water and simmer till the raw smell
vanishes and the sauce has thickened to the right consistency.
Looks delicious and crispy chicken, Love your marinade. I will try it.
ReplyDeleteWhat oven did you use for cooking this? I think this is an OTG, please tell me the exact brand and model number.
ReplyDeleteWill it be possible with Convection oven with rotisserie attachments ?
What oven did you use for cooking this? I think this is an OTG, please tell me the exact brand and model number.
ReplyDeleteWill it be possible with Convection oven with rotisserie attachments ?