Preparation : 5 min
Cooking : 40 min
Serves : 4 people
Ingredients:
1 1.4 kg free-range chicken
Fleur de sel
Olive oil
100g barbecue sauce
5 capers
5 gherkins
10 mint leaves
MATERIALS :
Kamado Kokko L or XL
Cast iron cooking grid
or Stainless steel cooking grid
Set of 4 stainless steel utensils with brush for basting marinades, a spatulaspatula meat fork and a tongs !
Stainless steel skewers to hold chicken
Preparation:
1. Turn on your Kokko and reach an oven temperature of 240°C.
2. Cut the chicken lengthwise down the back. Open it flat and flatten it so that it looks like a toad (hence the name toadstool).
3. Push skewers through each end to hold the chicken in this position.
4. Remove chicken from pan and let stand for 5 minutes.
5. Brush the chicken with barbecue sauce, add slices of capers and gherkins, fresh mint leaves and put the chicken back on the grill for 5 minutes with the lid closed to caramelise the sauce, so that the chicken is shiny, take it out and eat it straight away.
