GBC Summer Menu: Main Course – Golden Chicken in an Okra Bed

Summer Menu

The highlight of the GBC summer menu 2018 is the Golden Chicken in an Okra bed. The crispy skin as well as the tender meat are the perfect companions for those wonderful fresh okras. With this dish, the summer has arrived on our tongue in a tasteful way. Take your time and enjoy this gorgeous treat to the fullest.

 

SUMMER MENU

APERITIF

Rhubarb Gin Tonic

STARTER

Zucchini with melted Lemon-Thyme Butter

MAIN COURSE

Golden Chicken in an Okra Bed

DESSERT

Grilled Peaches with Thyme Yogurt and Walnuts

 

 

INGREDIENTS

prep time 60 min – for 4 people

1 chicken

1.5 oz butter

4 thyme sprigs

14 oz okra

2 tbsp olive oil

1 lemon

2 tsp paprika powder

Salt + pepper

 

PREPARATION

Remove the butter from the fridge and set aside.

Place the chicken face down on a chopping board and remove the spine. Use a knife to carve the skin on both sides of the spine and cut off the bones with a poultry shears. Remove the spine (freeze for the next chicken broth) and turn the chicken around. The chest looks up now. Push the breastbone downwards so that all parts of the chicken lie flat on the chopping board. Cut off the tips of the wings (and freeze with the spine).

Rub the chicken with the soft butter and season with salt, pepper and paprika powder. If you have too much butter, you can use it to brush it over the chicken during the grilling.

Place the prepared chicken on the hot grill (about 400 °F), close the lid and grill for 40 minutes. Turn after 15 minutes and again after 30 minutes.

Meanwhile, quarter the lemon and set aside. Halve the okras lengthwise, mix with oil and season with salt and pepper. Place the pods on the grill for the last 10 minutes the chicken needs to be done and turn them several times.

Place the chicken on a large plate, arrange the okra pods around it and garnish with lemon quarters and thyme twigs.

 

Golden Chicken in an Okra Bed

07/06/2018
: for 4 people

By:

Ingredients
  • 1 chicken
  • 1.5 oz butter
  • 4 thyme sprigs
  • 14 oz okra
  • 2 tbsp olive oil
  • 1 lemon
  • 2 tsp paprika powder
  • Salt + pepper
Directions
  • Step 1 Remove the butter from the fridge and set aside.
  • Step 2 Place the chicken face down on a chopping board and remove the spine. Use a knife to carve the skin on both sides of the spine and cut off the bones with a poultry shears. Remove the spine (freeze for the next chicken broth) and turn the chicken around. The chest looks up now. Push the breastbone downwards so that all parts of the chicken lie flat on the chopping board. Cut off the tips of the wings (and freeze with the spine).
  • Step 3 Rub the chicken with the soft butter and season with salt, pepper and paprika powder. If you have too much butter, you can use it to brush it over the chicken during the grilling.
  • Step 4 Place the prepared chicken on the hot grill (about 400 °F), close the lid and grill for 40 minutes. Turn after 15 minutes and again after 30 minutes.
  • Step 5 Meanwhile, quarter the lemon and set aside. Halve the okras lengthwise, mix with oil and season with salt and pepper. Place the pods on the grill for the last 10 minutes the chicken needs to be done and turn them several times.
  • Step 6 Place the chicken on a large plate, arrange the okra pods around it and garnish with lemon quarters and thyme twigs.

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