I’m having a small get-together and I wanted to make [Peruvian-Style Grilled Chicken](https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe) with rice and beans, etc, in a Chipotle-style burrito bowl. It will be served in a buffet-style with each ingredient ready to scoop into individual bowls. Well, a couple people turned into about a dozen and I wanted to ask the audience what you would recommend logistically if trying to make this dish for 12.
The problem is that I would probably need 3 whole chickens for a group of this size and I simply don’t have enough space on my grill to cook 3 spatchcocked chickens simultaneously, especially if using half the grill in indirect heat as described in the recipe.
Alternative ideas I’ve considered:
1. Cook them beforehand earlier in the day or day before, chop them up, reheat to serve.
2. Cook them in my oven for the first part of the cook and then finish them all on the grill over high heat
3. Cook them in my vertical charcoal smoker, but without using wood smoke. I think I can fit 3 whole spatchcocked chickens in there
4. Replace whole chickens with breasts and boneless thighs (skin on or skinless?) and just grill over high heat at time of event
5. A different idea?
Thanks in advance!
by Produkt
3 Comments
I think #2. I would cook them in the oven, then put them on the grill.
i think 4 would work the best. might be easier too
4 is low risk/reward (thighs but at least please not boneless skinless breasts; this advice applies to all things bird), 3 the inverse, 2 somewhere in between.