The speaker demonstrates how to prepare and roast two whole chickens "butterfly style" using a charcoal grill. They begin by cutting along the spine of the chicken and removing excess fat to create a flat, even surface. The chickens are then marinated in a mixture of orange juice, lemon juice, pineapple juice, oil, garlic, smoked paprika, ancho chili powder, chipotle chili powder, allspice, turmeric, salt, and black pepper for 24 hours.
After marinating, the chickens are placed on the grill over high heat, where they are cooked for approximately two hours, turning occasionally. To add extra moisture and flavor, the leftover marinade is brushed onto the chickens during the last 15 minutes of cooking.
Once cooked, the chickens are left to rest for 10 minutes before being carved and served. The speaker showcases the crispy skin and juicy meat, highlighting the benefits of cooking over charcoal, which adds a rich, smoky flavor to the dish.
Here are the key facts extracted from the text:
1. Two whole chickens were used for the recipe, each weighing approximately 2.5 kilos.
2. The chickens were prepared in a butterfly style.
3. The procedure of cutting the chicken's spine and bones was done using normal kitchen scissors.
4. Excess fat was removed from the chicken.
5. A small cut was made in the middle of the breasts to separate them using hands.
6. The chickens were marinated in a mixture of juices and spices.
7. The marinade consisted of 225ml of orange juice, 125ml of lemon juice, 125ml of pineapple juice, and 125ml of oil.
8. 15-16 cloves of garlic were used in the marinade.
9. The marinade also included smoked paprika, ancho chili powder, chipotle chili powder, allspice, turmeric powder, table salt, and ground black pepper.
10. The chickens were marinated for at least 24 hours.
11. The chickens were cooked on a charcoal grill.
12. The cooking time was approximately 2 hours.
13. The internal temperature of the chicken was not checked with a thermometer.
14. The chickens were rested for 10 minutes after cooking.
15. The chickens were served with tomatillo sauce and avocado.