500g of fresh chestnuts in their shell
2 tbsp. unsalted butter at room temperature
Garlic seasoning
Flaky salt
Instructions
Begin by taking off the upper cooking grate from your grill, configuring it for two-zone cooking, and creating a medium fire. While the charcoal heats up, prepare the chestnuts.
Position the chestnuts on a cutting board and, using a paring knife or a serrated knife (a bread knife will do the job), make shallow cuts on the flat side of each chestnut, just enough to reveal the interior. Arrange the chestnuts with the scored side facing up in a cast iron skillet. It’s advisable to roast the chestnuts in two separate batches to make them more manageable over the heat.
Once the coals are glowing red and coated with a fine grey ash or the gas BBQ has warmed up enough, carefully put the skillet in the middle of the coals, ensuring that the skillet’s handle is kept away from the direct fire for ease of handling. Roast the chestnuts with the grill lid open for approximately 5 minutes, or until the shells start to crack open. Continue to roast, gently stirring every few minutes, for an additional 5-7 minutes. Adjust the skillet’s position as needed to ensure even cooking. The goal is to cook the chestnuts thoroughly until they achieve a tender, slightly creamy texture without getting burned.
Using tongs or heat-resistant gloves, remove the skillet to a safe surface. Repeat the process with the remaining chestnuts. Once the chestnuts have cooled enough to handle, use a paring knife or your fingers to peel off the shells. Place the warm, peeled chestnuts in a serving dish and add butter, a sprinkle of the garlic seasoning, and a pinch of flake salt. Gently toss everything together to combine and serve immediately.
