Served with Red Cabbage Salad and Cheese Bread
Recipe for whole grilled chicken
Whole grilled chicken. By using a chicken roaster, we ensure it stays juicy and as much skin as possible becomes crispy. The dish is served with a delicious fresh red cabbage salad and cheese bread.
Servings: Portions
Whole Grilled Chicken
Served with Red Cabbage Salad and Cheese Bread
Ingredients
Chicken
- 1 pcs. Whole Chicken
- 10 gram Butter
- Spices Salt and pepper
Red Cabbage Salad
- 500 gram Red Cabbage
- 1 pcs. Pomegranate
- 1 pcs. Orange
- 18 gram Peanuts
- 14 gram Almonds
- 21 gram Honey
- 30 gram Vinegar Balsamic
Cheese Bread
- 28 gram Oil Olive oil
- 100 gram Feta
- 4 slices Bread Preferably Toast Bread
- Spices Salt, pepper, and oregano
Instructions
Whole Grilled Chicken
- The chicken is brushed with butter, salt, and pepper.
- Pour beer, cider, broth, or other into the cavity in the middle of the chicken holder and place the chicken on top.
- The liquid keeps the chicken moist, and it should cook for about 1 hour on the grill at medium-high heat.
- Let it rest for 10 minutes before carving and serving.
Red Cabbage Salad
- Start by mixing a dressing of oil, balsamic vinegar, honey, and salt and pepper.
- Let it sit for 5-10 minutes.
- Chop the red cabbage into smaller pieces.
- Peel the orange and cut it into segments.
- Remove the seeds from the pomegranate.
- Mix the salad and pour the dressing over in a larger dish.
- Sprinkle the feta, almonds, and peanuts on top just before serving.
Cheese Bread
- Cut the toast bread in halves and sprinkle with grated cheese, salt, pepper, and oregano.
- Bake them for 7-12 minutes at 200 degrees Celsius (392 degrees Fahrenheit) forced air, making sure the cheese turns golden without burning.