Bamboo skewered chicken

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Bamboo skewered chicken

Now is the time to let out your inner Bear Grylls. We’re going to grill whole chickens on large bamboo sticks.

Youtube is where I get my inspiration, and the other day I saw that they roasted chicken on large bamboo sticks. I found some bamboo skewers and tried it myself.


  • 1 whole chicken
  • 1 lime
  • 3 chilli peppers
  • 10 cm of kurkuma root
  • 4 cloves of garlic
  • a thumbnail-sized fresh ginger
  • 1 litre of sweet soy sauce
  • 4 tbsp of sugar

How to

  1. Make the marinade by cutting and squashing everything, except the chicken of course, and put it in a large bowl or ziplock bag. Pour in the soya sauce.
  2. Cut the chicken in half by removing the backbone on cut it between the breastbone. Put it in with the marinade and let this marinate for 4 hours or overnight in the fridge.
  3. Cut the bamboo so it sits perfectly on the sides of your grill. Split it to about half the size of the stick. Put the chicken between the split bamboo.
  4. Fire up the barbecue for direct heat with the coals to one side. Place the bamboo sticks with the chicken on the sides of the grill beside the fire.
  5. Now grill the chicken while you turn it every now and then till the meat reaches a core temperature of 75°C (167F).
  6. Let the chicken rest for 10 minutes and then you can eat it right of the stick.

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BBQ gear used

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