Grilled Rosemary Chicken.

Barbecue
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Weeks after the #Red Alert, you’d think your girl here would deter from eating meat/chicken but no, your girl here is addicted to white meat actually. As a Kenyan, I can’t let such NEWS keep me away from meat but it does give you a wake-up call but necessarily doesn’t make you stop eating meat but just change your meat vendor.

Where I buy my chicken is at Kenchic in Kajiado close to Naisula group of schools, costs me KES 300 per 600 to 700gms a whole chicken, of course without the insides though. The KES 300 includes slaughtering and everything of the chicken. The chicken from there are healthy AF!

Funny thing, I love chicken and its whole existence but slaughtering and skinning it and also dissecting not my portion but eating, I always finish the whole of it but not in one sitting but I finish especially the butterfly chicken from Nomads in Kitengela.

I was bored and since I had chicken in the fridge, I decided to grill because for me this the easiest recipe. It’s easy because prep time and grilling don’t take so much energy but of course, your tokens if you are using an oven, like me hihihihi..

I also had a bottle of red wine. For drinking NO! I’m not a wine person but for baking and cooking with it, YES! I decided to grill my chicken using wine and a whole bunch of spices. Here goes, this my type of grilled chicken.

Ingredients.

  1. Chicken.
  2. A tablespoon of salt.
  3. A tablespoon of chilli powder.
  4. Chopped Onion.
  5. A tablespoon of black pepper.
  6. Two teaspoons of coconut oil.
  7. Two rosemary sprigs.
  8. Half a cup of red wine, preferably sweet wine.

Procedure.

Place the chicken on a flat platter and use a fork to make small holes in the chicken so that the spices and wine can be absorbed into the chicken, this is done by poking it everywhere. Roast all your spices on a hot pan for 5 minutes, pour it onto the chicken and rub it in. Pour oil and also rub it, let it sit for 5 minutes then add the wine, make sure the whole chicken is covered and has absorbed the wine. Cover and let it marinate for half a day or 24hrs.

Pre-heat your oven and set it to 185 degrees for 10 minutes. Remove your chicken and place on a dish that is covered by an aluminium foil. The left marinade, pour it onto the chicken. Place the chicken inside the oven and let it cook for 30 minutes. After every 15 minutes turn the chicken so as to cook on both sides. Make sure when placing or cooking any type of meat in the oven, always cover it using a foil, this helps in maintaining the moisture/ juices of the chicken and also the chicken cooks and is not directly affected by the heat from the oven.

When the outer skin is crispy and golden brown, it shall be ready. If you are not satisfied you can add an additional 10 minutes to the oven timer.

Serve Hot!

Comments (3)

  • Robinson Tembo says:

    Wordplay is amazing but that chicken looks super delicious lemi go feed my cravings as well

  • Timona says:

    I forever thank God for you…. Your culinary skills are a delight to a soup drowning man 👨

  • Susan says:

    Wow.. Mouth watering

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