This chicken impresses with its extremely simple way of seasoning. It still tastes overwhelmingly spicy and the nutmeg taste, which does not dominate a bit, gives the whole thing its incomparable aroma.
I mostly use two normal roasting chickens (fresh, not from the freezer), whereby I only rub the two nutmegs about halfway, so that I basically only used 1 nut for 2 chickens.
Wash the fresh chicken or roast chicken and use a sharp knife to remove the fatty gland over the rear opening. Cut open the entire length in the middle of the back. Place the breast open on a wooden board and flatten it with your hand without deforming the chicken too much.
Place on a platter, salt very well and sprinkle with freshly grated nutmeg (not a ready-made powder). Drizzle with the lemon juice and oil. Let it steep for at least 2 hours, turning from time to time.
The chicken prepared in this way should be roasted over a lively fire and with frequent brushing with the marinade on the charcoal grill. If the chicken is tender, it will be done in 30 minutes. It has to be crispy on all sides. My Göga is a real master at grilling chicken - he can estimate how long it will take to cook it through. For newbies, I recommend leaving the chicken on the grill a little longer and being careful not to turn it black too soon. Slightly black spots are not a problem, which makes the chicken taste all the more typically Italian.
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