Whole Grilled Chicken with Tabbouleh
90—110 Min
Whether it's cooked on the grill or in the oven, this chicken seasoned with the Kotányi Grill Poultry seasoning mix is a surefire hit. The combination of herbs and spices enhances the flavor of the grilled chicken and gives it a beautiful color.
Ingredients 4 Portions
- 1 pieceChicken, whole
- 6 tbsp.Sunflower oil
- 3 tbsp.Grilled Poultry Seasoning Mix
- Sea Salt, Coarse
- Pepper Black, Ground
For the tabbouleh
- 400 gBulgur
- 0.5 pieceCucumber
- 200 gCherry tomatoes
- 1 pieceYellow onion
- 40 gParsley, fresh
- 20 gMint, fresh
- 4 tbsp.Olive oil
- 1 pieceLemon
Preparation
- 1
Rub the whole chicken with the Kotányi Grilled Poultry seasoning mix and sunflower oil until it is well marinated. Then allow to infuse for a short time.
- 2
To cook on the grill: Grill on a chicken roaster for around 80 minutes at 160°C–180°C (320°F–356°F) with the door closed. To cook in the oven: Roast the chicken in an oven dish for 1 hour at 220°C (392°F) using the conventional oven setting. Cover with aluminum foil if it starts to brown too much.
- 3
Boil the bulgur in a pan of salted water for 10 minutes.
- 4
Peel the cucumber, cut it into quarters lengthways and remove the pulp. Finely dice. Cut the cherry tomatoes into quarters. Peel and finely chop the onion. Roughly chop the parsley and mint.
- 5
Drain the bulgur and mix with the olive oil, lemon juice, onion, cucumber and cherry tomatoes. Season with salt and pepper.
- 6
Serve the tabbouleh up onto a plate, place the chicken on top and serve.
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