Preparation time: 5 min
Cooking time: 40 min
Serves: 4
Ingredients:
1 free-range chicken, 1.4kg
Fleur de sel
Olive oil
100g barbecue sauce
5 capers
5 pickles
10 mint leaves
EQUIPMENT:
Kamado Kokko L or XL
Cast iron cooking grate
or Stainless steel cooking grate
Set of 4 stainless steel utensils including a basting brush for your marinades, a spatula, a meat fork, and tongs!
Stainless steel skewers to hold the chicken
Preparation:
Light your Kokko and heat to a chamber temperature of 240°C.
Cut the chicken along the back, lengthwise. Open it flat and press it down so it resembles a spatchcock (hence the name "crapaudine").
Insert the skewers at each end to hold the chicken in this position.
Remove the poultry and let it rest for 5 minutes.
Brush the chicken with barbecue sauce, add slices of capers and pickles, fresh mint leaves, and return the chicken to the grill for 5 minutes with the lid closed to caramelize the sauce and give the chicken a beautiful shine. Remove and enjoy immediately.
