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Spicy Firebird on a spit

Winter BBQ: Spicy Firebird on a spit Bad Dürkheim, 15. January 2012, 12pm, sunny, 8... more

Spicy Firebird on a spit

Winter BBQ: Spicy Firebird on a spit
Bad Dürkheim, 15. January 2012, 12pm, sunny, 8 degrees!


Per 1 litre brine:

  • 1 litre water
  • 100 g salt
  • 30 g brown sugar
  • 3 cloves of garlic
  • 1 small red onion
  • 1/2 organic lemon with peel
  • 30 g ginger root
  • 1 bay leaf
  • 1 fresh chili of your choice


Rinse the chicken with cold water and place it in the bowl which it will be marinated in later. Depending on the size of the bowl, put the necessary amount of brine in a pot and let everything simmer for approx. 20 minutes. We needed 2.5 litres of brine. All ingredients for the brine can be put in the pot without much further preparation (do not remove the peel from the onions, garlic and lemon) . After the cooking process, the brine must cool to room temperature. Pour the brine over the chicken until it is covered, and put the bowl in the fridge. Let it stand for 24h to 36h.

Drip-dry the chicken and season it with salt and Bih Jolokia Powder. This determines the level of spiciness. You can use a mild chili powder instead if desired. Put the chicken on the spit and fix it with the hooks. The vertical grill is fuelled with coal briquettes, as these emit heat over a long period. The chicken on the spit is turned 2x per minute with the help of a rotary motor, and is therefore grilled gently and slowly. While the chicken is grilling, brush it several times with Tamarind sauce and Teriyaki sauce.

Background Information on Tamarind: The Tamarind fruit is a brown pod which grows on trees and contains seeds and pulp. While they are relatively unknown in Germany, Tamarind products are usually found in the Caribbean, Thailand, Mexico and Africa. The most well-known product in Europe which contains Tamarind is Worcestershire Sauce.
As we chose the maximum distance (approx. 13 cm) for the charcoal, the chicken sizzled for 4.5 hours. This ensures that the meat is extremely tender and succulent.

Our Conclusion: This chicken was by far one of the tastiest that we have ever tried. Despite the higher effort needed for winter barbecuing, it`s great fun to barbecue with family and friends, whether it`s in winter or summer. We hope you develop a taste for it.






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