Pamplona chicken

Pamplona chicken

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

Uruguayans cook this fire-roasted dish with pork or chicken, as the cheese and roasted peppers work really well with both types of meat.

The combination of flavours here hints at various European infiuences. The smoked ham and cheese have a Germanic leaning, while provolone is an Italian speciality cheese, and the peppers are a staple at most Italian barbecues.

This chicken is best cooked on charcoal, and it’s great served with Chimichurri and Shaved fennel and celery salad.

Ingredients

Quantity Ingredient
1.5kg chicken, boned flat, (ask your butcher to do this)
salt
freshly ground black pepper
1 tablespoon dried wild oregano
3 Fire-roasted peppers
5 slices provolone or mozzarella, 5 mm thick
100g smoked ham, thinly sliced
olive oil

Method

  1. Spread out the boned chicken, skin side down. Remove the breast fillets and arrange them on the breast skin. Season with salt, pepper and wild oregano.
  2. Arrange the re-roasted peppers over the chicken, followed by the cheese and smoked ham.
  3. Roll up the chicken to form a fat Swiss roll, then secure with two or three pre-soaked wooden skewers. Rub the skin with olive oil and season with salt and pepper.
  4. Set up your barbecue for direct grilling over a medium heat.
  5. Place the chicken on the barbecue and cook for 20 minutes, turning frequently to prevent burning. Ensure that the heat is maintained at medium.
  6. When cooked, allow to rest for 10 minutes before carving.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
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