Règâh Rub Recipe


Roadkill chicken

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Roadkill chicken is a nice recipe from BBQ & More and an easy way to prepare a whole rooster (chicken) on the bbq. The preparation is simple. The carcass of the bird protects the meat from direct heat. The chicken is thick enough to cook evenly. Below is a version with rubs that I currently like very much myself, you can of course adjust it to your own taste. The butter really adds to the taste in my opinion. Have fun making it.

  • Recipe author: BBQ & More
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Amount: 2 Persons 1x
  • Category: Main course
  • Method: BBQ
  • Cuisine: French


Recipe times
  • Régâh Rub Smokin' Hot Chicks ( -> Click here and order directly in the webshop)
  • 1 whole chicken
  • 100 grams Butter (unsalted, at room temperature)
  • 1 Whole lemon (the zest of it)
  • 5 sage leaves
  • 1/4 teaspoon Garlic granules
  • 1/4 teaspoon white pepper (from the mill)
  • Salt
  • optional Fresh basil for garnish


Making sage / lemon zest butter

Use the grater to get the zest of the lemon, don't forget to wash the lemon well first. Finely chop the sage and mix it with the zest, butter, garlic and white pepper. Season the herb butter with salt to taste. Roll up the butter in cling film into a cylindrical toffee. Leave it to set in the fridge before use. (You can also prepare this a day in advance. The butter also goes well with fish.)

Preparing the chicken

Remove the chicken from the packaging, check for feathers and remove them. Lay the chicken breast down, now remove the back with the knife or scissors. Press the chicken flat, using both hands. Turn the chicken over with the carcass downwards and press down again. Rub the chicken well and set aside. (If you want more rub flavour make sure the rub gets under the skin).

Prepare the BBQ and cook the chicken

Light up the bbq, fire it up to 150°C and aim it directly, adding the chunks of wood. Place the chicken meat side down on the grid of your Q.  Grill a nice colour on the outside. This time, I used a GrillGrate. A special grid that gives nice "Grillmarks" on your product. In this case, it looks a bit like a truck ran over the chicken. Turn the chicken over with the carcass on the grill. Cook the chicken in this way until it is ready. Use the Thermapen to check the core of the chicken. When all parts have reached a core temperature of at least 69-72°C, the chicken is ready. (There will be parts of the chicken with a higher temperature).


Cut the herb butter into slices and serve with the chicken. 
Sprinkle some chopped basil over the chicken and serve immediately. 
Enjoy your meal!

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