The Flavour Lab Flame Grilled Chicken Flatties

October 31, 2012 by Ryan Hodge

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This has the authentic flavours of a flame grilled chicken from Mozambique combining lemon, garlic and hint of chilli. The chicken is pre-cooked for 30min in the oven, finished off for 6min on the flame grill while being basted with either, The Flavour Lab Lemon & Herb Sauce or The Flavour Lab Portuguese Peri Peri Sauce.

YIELD 20 Whole Chickens  PREP TIME 15mins/24hrs  COOK TIME 36mins

Ingredients

1l The Flavour Lab Grill Sauce
The Flavour Lab Fried Chicken Marinade
20 Whole Chickens 1 – 1.1kg cut through the breasts
2 Water

Directions

  1. If there is a tumbler available, place the chickens into the tumbler. Mix together the water and The Flavour Lab Fried Chicken Marinade, pour into the tumbler. Close up the tumbler and start the marinating cycle.
  2. If there is no tumbler place the chicken flatties into a big white butcher bin and pour the The Flavour Lab Fried Chicken Marinade over the flatties. The marinade will need to be worked into the birds using your hands, gently massage the marinade into the birds you feel it will become sticky and the birds will start to absorb the marinade.
  3. Once that is done pour the The Flavour Lab Grill Sauce over the flatties and do the same as The Flavour Lab Fried Chicken Marinade.
  4. Once the tumbler has stopped pour in the 2l The Flavour Lab Grill Sauce and start the tumbler again.
  5. Once finished same with the other method cut the wings above the breasts and fold forward, the thigh bone must also be dislocated to ensure there is no blood during the pre-cook. Store chickens in the fridge ready for tomorrow.
  6. Set oven to 160⁰C with 20% steam and pre-cook for 30min.
  7. Once the pre-cook is done place on the flame grill, do not have the grill on full.
  8. Baste with either The Flavour Lab Lemon & Herb Sauce, The Flavour Lab Portuguese Peri Peri Sauce or a combination of both. Do not over grill as they must have even black lines and can be easily burnt. Make sure to baste regularly.

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