Grilled corn fed chicken with lemons and chorizo with lime and koriander rice
Added by kvapil | Fri 17 Jul 2009 @ 17:39
The chicken is best done in the grill it takes about 50 min depending on size but it is worth every second. Remember to use indirect heat i also but a tinfoil fat catcher under to collect the fat from the chicken. I made this for my gf and me. I have never seen a chicken being eaten that fast :)
1 Whole corn fed chicken
8 Thin slices of chorizo
3 tsp butter
one branch of fresh rosemary
2 Portions boiled basmati rice
1 dm Cucumber
1 sliced avocado
Fresh coriander leafs
Some iceberg lettuce thin sliced
1 tsp oil (i use rape oil)
Mix the butter and the leafs from the rosemary and mix it with a pinch of pepper and salt. Mix until smooth and nice.
Cut the lemon into four pices keep the peal.
Using your fingers make a space between the skin of the chicken and the meat. try doing this without taring the skin up. Work your way around the chicken. Put the butter and the chorizo around the chicken between the skin and the meat.
Fill the cavity of the chicken with the lemons, and tie up the cavity so it keeps moisture and flavor. Then grill the chicken about 50 min until it is done.
Slice cucumber, carrot & iceberg lettuce into thin fine slices.
Mix veggies and rice.
Add the chopped koriander and the avocado, press the juice from the half lime and at the end mix in the oil. Season with salt and pepper.