To get a grilled chicken, do not necessarily go to the nearest store, you can cook such a bird in your own oven, knowing a few subtleties. For more information on how to cook a grilled chicken, see below.
Grilled chicken - recipe
The main feature of the grilled chicken is not only juicy meat, but also roast, evenly toasty peel. You can achieve such a peel with a good oven and caramelization. Caramelize the carcass is possible by covering it with a sauce with a low sugar content. We will cook the bird in the Asian manner.
If you have the opportunity, then embody the grilled chicken recipe in the oven on the spit, so that the bird is evenly prepared, but we use for this purpose a special grate.
Ingredients:
- ketchup - 95 ml;
- Dried garlic - 1/2 tsp;
- vinegar - 15 ml;
- soy sauce - 15 ml;
- honey - 5 ml;
- Dried ginger - 1/4 tsp.
- 1/2 lemon juice;
- chicken meat (medium size).
Preparation
To ensure that the bird is cooked as evenly and quickly as possible, and also soaked with sauce, before grilling the chicken for the grill, make several longitudinal incisions of medium depth along all the thickest places of the carcass, that is, on the legs and fillets. For the marinade mix honey, ketchup, soy, vinegar, lemon juice and dried spices. Try a pickle and adjust the salinity to your taste. Abundantly smash the bird with a marinade over the entire surface, and then leave it for a half an hour to 60 minutes.
Lay the chicken on the grill, so that during the baking, the heat is distributed evenly. Put the grate on a sheet of foil covered with foil. Put the bird to bake at 200 degrees for 10 minutes, so that the peel grabs, and then lower the temperature to 180 degrees and leave it for an hour. A delicious chicken grilled house is ready, before slicing leave it for 10 minutes.
How to cook a grilled chicken in the oven?
Ingredients:
- chicken meat - 2.3 kg;
- garlic - 3 teeth;
- butter - 35 g;
- a can of beer - 500 ml;
- Dried garlic, mustard, paprika - 1 tbsp. spoon.
Preparation
Rub the dry carcass with a mixture of spices and a pinch of salt. Under the skin on the breast, distribute the soft butter mixed with chopped garlic. Open the jar of beer and "plant" a bird on it. This strange reception will help the meat to remain surprisingly juicy even after baking at a very high temperature. Prepare the carcass first at 220 degrees 20 minutes, and then another half hour already at 200.