Tapaka chicken on charcoal

Cooking time: 2 h 30 min
Servings: 2
Calories: 0 kcal
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Cooking

Step 1

Cut each chicken deep along the breast and flatten as for a tobacco chicken, securing the wings behind her back.

Mix olive oil with crushed garlic and lemon juice. Marinate chicken halves in this mixture and place in the refrigerator for 2-4 hours.

Remove the chicken from the marinade, gently remove any remaining residue from the skin. Place a slice of lemon and 4 leaves of fresh basil under the skin of each breast on both sides. If necessary, secure the skin with wooden skewers. Salt and pepper.

Grill over charcoal, skin side first, 4-5 minutes, until golden brown, then flip. Fry, turning occasionally, for another 15-20 minutes.

Ingredients

2 chickens weighing 1 kg
salt, freshly ground pepper
4 lemon slices
For marinade:
olive oil - 0.5 cup
garlic - 4 cloves
lemons
16 fresh basil leaves

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