Prepare the (charcoal or gas) grill for indirect heat (200 degrees). From the STAY SPICED ! Mix the poultry spice, pil pil and olive oil into a thick marinade. Remove the skin from the chicken meat – it is best to carefully drive your fingers under the skin at the neck, proceed exactly the same way with the thighs. Then spread some marinade under the skin on the meat, then marinate on the outside of the skin and spread the rest in the chicken. Quarter the organic lemon and add to the chicken.

Now tie the thighs together with kitchen yarn and tie the wings to the fuselage. This is important so that the grilled chicken does not slip on a skewer later and is cooked evenly. Then pull the grilled chicken onto the grill skewer and fix it with retaining tines.

The grill skewer is now placed on the grill in the holder, under the grill chicken comes a (aluminum) bowl filled with 250 ml of lukewarm water. With the lid closed, the grilled chicken may now circulate over indirect medium heat for 1 1/4 to 1 1/2 hours (depending on the size).

If no more meat juice escapes during piercing and the grilled chicken has a core temperature of 75 degrees at the thickest part of the thigh, it is cooked and the motor can be switched off. Lift the skewer off the grill (caution: hot!) and pull down the grilled chicken. If you place it in the shell with the opening downwards, the excess liquid from the inside still flows off. Before it is cut into, let the grilled chicken rest from the skewer for another 5 minutes.