Three original recipes for the KipGrill®

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Chicken on a beer-can

The warmed beer keeps the chicken tender while the skin becomes very crispy. Each time you’ll be surprised of the result.

Ingredients:

1 chicken
1 beer-can
2 table-spoons of salt
1 tea-spoon black pepper
3 tea-spoons chickenspices
2 table-spoons of vegetarian oil

Preparation:

• light the KipGrill®
• wash the chicken as well outside and inside. Dry with tissue paper
• grease the chicken with oil
• strew the chicken with salt, pepper and spices
• open the beer-can and put half of it away (or drink it!)
• put the can on a stable floor
• shove the chicken on the can
• hang the chicken in the grill and cook it for 50 minutes
• the chicken must be between 80 and 85 degrees in the thickest part of the leg
• take it carefully out of the Kipgrill® with an oven glove
• let the chicken rest for 10 minutes before the can is removed
• Be careful, the beer might be hot
• Cut the chicken in peaces
• Have a good meal!



Hot chicken

Ingredients:

1 chicken (approx 1000 grams)
1 lemon, 2 toes garlic
1 dl white wine, 1 dl chicken broth, 60 gr butter
6 twigs thyme, 1 sizable table-spoon chili powder, pepper and salt

Preparation:

• light the Kipgrill®
• stir the chilipowder with pepper and salt through the butter
• fill the chicken with slices lemon, slices garlic, thyme and 1/3 of the butter
• use the remaining part to grease the chicken
• hang the chicken in the grill and cook it for 50 minutes
• the chicken must be between 80 and 85 degrees in the thickest part of the leg
• take it carefully out of the Kipgrill® with an oven glove
• Have a good meal!



Java chicken

Ingredients:

1 chicken (approx 1000 grams)
1 union, 4 toes garlic
3 small beef cubes
½ tea-spoon of salt
1 tea-spoon of sugar
1 tea-spoon Adji
1 table-spoon Ketchup
1 table-spoon Laos
2 salamleaves
5 pieces lontai

Preparation:

• light the Kipgrill®
• wash the chicken with vinegar water
• cut the union and bruise the garlic
• put all ingredients in a plastic bag and stir
• put the chicken in the marinade for two hours
• fill the abdominal cavity with the marinade (avoid fluid)
• hang the chicken in the grill and cook it for 50 minutes
• the chicken must be between 80 and 85 degrees in the thickest part of the leg
• take it carefully out of the Kipgrill® with an oven glove
• Have a good meal!