Skewered chicken; I've already shown that
you'll find it in the link above.
I've also grilled a flat-opened chicken
in the spinning grate
(seasoned with a special spice mix).
You'll also find it in the link above.
Today, I'm going to grill a flat-open chicken, 
grilled on a grilling grate.
Slow and long-hour grilling to be well-done on the inside.
Any seasoning will only come afterwards.
Let's see all these.
Hello dear friends, I'm George (Yorgos) Mallioras.
Along with my brother Andreas, we construct grills and ovens.
Through our channel, Grill philosophy,
we share with you our passion for grilling.
This is what drives us each time
to share with you something new.
New grilling techniques, new marinades
that will be the excuses to enjoy your company.
Happy grilling everyone!
Preparation and grilling
You're about to see how to open a chicken in half.
Though it is advised, if you don't have a good sharp knife
or you cannot do it yourself,
to ask your butcher to do it for you.
We begin here from the top, the breast.
The bone, here, will need a little pressure.
And that's it.
Now, we're turning it upside down
like this, this side up,
and we're going to press the legs here
and the brisket
to open them
and stay in this possition.
We clean it internally and rinse it.
The only thing I'll do before grilling
is to add some orange juice.
We'll leave it with the orange juice for 2-3 hours
and then we'll light the charcoals to grill it.
Let's light the charcoals.
The charcoals light upside down from top to bottom.
That's why we place alcohol soaked cotton on top.
And the charcoals will light easily, quickly and without smoke.
So, now the charcoals are well-lit.
We're spreading them inside the firecabin.
The ones that aren't fully lit are placed aside.
We have a very strong heat
so we're going to throw some charcoal ash.
This way
by throwing charcoal ash on the charcoals, that is,
we have control over the heat that they release.
To roast a whole chicken flat
we need low heat
because it must be well-roasted on the inside as well.
I won't throw charcoal ash on the side, because I'm going to grill some vegetables there
that need a strong heat.
I have placed the chicken on the grilling grate
and
it's ready to be roasted.
We always start with this side up
and then we'll turn it the other side.
We won't turn quickly here
we'll take it slow.
Let's grill some aubergines from our garden.
It takes patience
a lot of turnings
and as I've mentioned,
with the inside part facing the charcoals.
Turning upside down.
This part was affected because we hadn't throw charcoal ash on that spot
and the temperature was a lot higher on that side.
So it's a nice opportunity to see
how important it is to grill it at a low temperature.
Here it will need more charcoal ash
because the fire is strong.
The grilling technique has to do with the fire control
and the griller is here to use it wisely.
Turning it.
It takes patience and it'll need many turnings.
The aubergines are almost ready. They'll be out in a bit.
Our chicken will need more time.
Again, it requires a lot of turnings,
low heat
and slow cooking to be well-roasted inside.
The turnings continue.
Patience needed.
We'll remove the aubergines
and replace them with peppers.
We leave the inner side for longer time over the charcoals.
Special care is needed in grilling the brisket.
Will also check the temperature on the brisket
to know when it's ready.
The turnings continue.
Grab the chicken with the tongs placed in the middle
and it'll be easy to turn this way.
Good tongs always come in handy for the griller.
It's his special tool.
We're readjusting it on the grilling grate.
We're pressing it until the brisket stays put on the grate
and come closer to the heat.
The peppers are ready so we're removing them.
If we have a larger company and we need to grill more chickens
it'll be better to pick a large rod
and grill them whole
or cut them in pieces and grill them in the small rotating skewers.
Of course the taste results will differ
because, again, by changing the grilling way
the taste results change accordingly.
But the rod always makes it easier.
The turnings continue.
Very nice color on the inner side.
It's not the time yet.
The breast is at 55-56°C (131-133°F)
Here as well.
More frequent turnings now.
Again measuring the temperature of the breast.
It's at 68-69°C (155-156°F)
Any time now.
The same here.
We're almost there. At around 75°C (167°F) it'll be OK.
We don't open the brisket more than this
because the brisket, since it's not very fatty and juicy,
will dry, if more opened, until the legs are done.
The legs, even if they're roasted already
they will remain juicy because they have fat.
At this stage we turn it very carefully
not to ruin it
because it's already roasted.
We're reigniting the fire
under the brisket area
to help it roast better.
We're at the final stage of grilling.
The temperature is at 70-75°C (158-167°F).
We'll leave it a bit more to gain color from the other side as well.
And we're removing it.
After covering the chicken for about 10 minutes
uncover
Very juicy is the brisket
and well done.
Lemon goes very well with it.
It's from our lemon tree.
They're not fully ripe yet.
I had prepared a mixture with 1 tbspoon salt
1 teaspoon oregano
and 1 teaspoon thyme
and with this we'll season our roast.
Quality sea salt
and freshly ground herbs of Greece.
They give a unique scent to the chicken.
Let's try it.
It melts.
I can't wait, I admit.
Exceptional.
Happy grilling to everyone!
