How to make it
To "butterfly" the chicken, as it's called, it's best to use scissors. Use these to cut the backbone out of the chicken
Once you've removed the backbone, take a sharp knife and cut through the wishbone/collarbone so you can lay the chicken completely flat
Place the chicken with the inside facing up, brush a little olive oil over the chicken and sprinkle the BBQLUB Chicken Rub generously over the chicken. Do the same on the outside of the chicken
Despite it being called a rub, it's better not to rub it in, but press the rub on firmly. Pressing the rub onto the chicken instead of rubbing helps it stay on better
Cut the top off the pepper and remove the seed pod and loose seeds from the pepper and the top. Don't throw away the top, you'll use it later as garnish
Cut the mushrooms and onion into small pieces and set aside in a bowl
Put the crème fraîche in a small bowl, add the 2 tbsp olive oil and season with pepper and salt.
Drain the lentils well and put them in a dish
Add the crème fraîche, onion and mushrooms to the lentils and mix well and set aside for a moment
The chicken needs about 40 to 50 minutes to cook at a temperature of 180 degrees. Fill the BBQ about halfway with charcoal and light it with firelighters
Once the BBQ is at temperature, take the skillet, put in the filling you just made for the pepper, and warm it through briefly. Once the filling is warmed through, drain off any excess liquid and then set it aside
Now place the chicken skin side on the grate for about 20 minutes until a nice crust forms. Then turn the chicken over and let it cook slowly
Now take the pepper, put the filling in it and crumble some feta cheese on top of the filling and let it cook for about 25 minutes
Once the meat of the chicken legs has a core temperature of 85 degrees, the chicken can come off the BBQ. If all goes well your stuffed peppers should also be ready now.
The chicken first needs to recover a bit from all the heat of the BBQ, let the chicken rest for about 15 to 20 minutes. This way all the juices can spread nicely through the meat and you'll have less liquid on your serving board. You can now pour the Sauce Guru Black Pepper over the chicken. You can also do this once you've sliced the chicken.
Once your chicken has rested enough, place it inside down on the board and carefully cut the thighs loose with a sharp knife. Do the same with the breast, running the knife along the bone. This gives you a wonderfully tender piece of chicken fillet.
Place the stuffed pepper next to the chicken on the serving board, if you have round moulds at home you could best place the peppers in such a mould, so they don't tip over.
Optional side dish: baked potatoes. Cut into the potato every 2mm. Then brush with salted butter and grill alongside for about 45 min. You can check with a satay skewer whether they're done. It should go through without too much resistance.
