Grill & BBQ
Roadkill chicken from the grill with garlic herb dip
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Inspired by rustic Romanian grilling techniques: crispy spatchcock chicken from the grill, dipped again and again in a bold garlic-herb baste or brushed generously with it. Smoky and crunchy outside, juicy inside, with garlic, paprika and fresh herbs.
Timing
- Preparation: approx. 15 minutes
- Indirect grilling: approx. 35–45 minutes
- Direct finish: approx. 5–10 minutes
- Resting: 5–10 minutes
- Total: approx. 70–80 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 580 kcal
- Protein
- ≈ 47.4 g
- Carbohydrates
- ≈ 1.9 g
- Fat
- ≈ 42.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp oil · ≈ 27.3 g
- 1 tsp garlic powder · ≈ 3.0 g
- 1 tsp onion powder · ≈ 5.0 g
- 4–6 garlic cloves, finely grated or pressed · ≈ 15.0 g
- 1 small onion, very finely grated or minced · ≈ 100.0 g
- 1 bunch parsley, finely chopped · ≈ 10.0 g
- 1 tbsp oil · ≈ 13.65 g
- a splash of lemon juice or vinegar · ≈ 40.0 g
- 1 whole chicken, approx. 1.3–1.6 kg · ≈ 1015 g · Estimated edible amount without bones or shells
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 whole chicken, approx. 1.3–1.6 kg
- 2 tbsp oil
- 1 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- optional a little chili
- Garlic herb baste:
- 250 ml warm water
- 4–6 garlic cloves, finely grated or pressed
- 1 small onion, very finely grated or minced
- 1 bunch parsley, finely chopped
- optional a little coriander
- 1 tsp salt
- 1 tsp paprika
- 1 tbsp oil
- a splash of lemon juice or vinegar
Instructions
- Place the chicken breast-side down on a board and cut out the backbone with poultry shears.
- Turn the chicken over and press firmly on the breastbone with both hands until it lies flat.
- Mix oil with paprika, salt, pepper, garlic powder, onion powder and optional chili. Rub the chicken all over.
- Prepare the grill for indirect heat, approx. 180–200 °C.
- Grill indirectly, skin side up, for approx. 35–45 minutes.
- Mix the garlic herb baste.
- Once the chicken colours, remove from the grill every 10–15 minutes, dip in the baste or brush generously, and return to the grill.
- Finish with the skin side over direct heat until crisp.
- Done when the thickest part reaches approx. 74–78 °C core temperature.
- Rest 5–10 minutes before carving.
