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Tapaka chicken on charcoal
How to cook Tapaka chicken on charcoal
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.
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