TOP 4 recipes with photos of grilling chicken at home. Culinary tips and subtleties of preparation. Video recipes.
Grilled chicken - simple but tasteful! After all, there is nothing easier than frying chicken, both whole and cut. It will always turn out incredibly appetizing, tasty and will evoke an appetite with just one look and smell. At the same time, it is really possible to do it yourself, both in nature and at home, and in a variety of ways. In addition, the dish has a relatively low calorie content, about 100-110 kCl per 100 g of product. And in order for the bird to turn out tasty and juicy, several useful tricks should be considered.
Grilled chicken - the subtleties of cooking
- The ideal grilled chicken is made from poultry. If this is not possible, purchase young carcasses. Their meat is much softer and tastier. The most suitable chicks for grilling are 6-7 months old, older ones can be harsh.
- It is not recommended to use a frozen product for the dish, otherwise the meat will turn out to be tough and dry. If there is no other product, defrost the chicken outdoors at room temperature, and preferably for a long time on the bottom shelf of the refrigerator. But, in any case, do not put it in water.
- Using chickens from a poultry farm, it does not hurt to marinate them. Although ordinary chicken will taste better if it is pre-marinated. At the same time, keep in mind that if vegetable oil is used for the marinade, it must be refined so that the marinade does not interrupt the aroma of the finished dish. For a slight sourness, add lemon juice, kefir or vinegar to the marinade. If you want a sweeter taste, add some honey to the marinade. For piquancy, soy sauce or wine is suitable.
- In the process of coating the bird, apply the marinade, both on the top of the carcass and on the inside, under the skin. It is important to dry the bird thoroughly before applying the mixture and only then apply seasonings - this way they are better absorbed.
- The longer the carcass is marinated, the tastier the result will be. If there is no time for long marinating, make a more concentrated marinade and leave the meat for 30 minutes.
- To prevent the wings from burning during frying, carefully make small incisions near the thighs, where you put the tips of the wings.
- To grill chicken outdoors, purchase the special large grill grate. Ideal if it is made of stainless steel and with a wooden handle.
- At home, grilled chicken is cooked in the oven on a wire rack, on a jar or on a special skewer. Then you get a real grilled chicken. Also, the bird can be made in the microwave with the "Grill" mode.
- To keep the chicken juicy and golden brown, always leave the skin on it. Thanks to the preparation of the bird by weight, and not in its own fat, as often happens, the skin is prepared first, which protects the juice from flowing out and becomes a kind of shell.
Grilled chicken on the wire rack
Grilled chicken is the easiest and most affordable option for making a poultry barbecue.
See also how to make chicken beshbarmak.
- Calorie content per 100 g - 105 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Chicken - 1 pc.
- Paprika - 0.5 tsp
- Salt - 1 tsp or to taste
- Vegetable oil - 1 tablespoon
- Dried garlic and any spices to taste
- Ground black pepper - pinch or to taste
Grilling chicken:
- Wash and dry the bird with a towel. Flip it over, breast down and cut along the back, chopping through the bones.
- Turn it over and press with your hands so that it unfolds like a book. Beat it lightly with a kitchen hammer if desired.
- Rub the spices on all sides, but do not salt, and leave to marinate for several hours in the refrigerator.
- Preheat your grill. Check its readiness by holding your hand over it for more than 8 seconds.
- Then grease the grate with vegetable oil and place the carcass, cut side to the fire, and salt it.
- Flip the bird every 15 minutes to avoid burning.
- Check the readiness by cutting the bird at the thickest point. If the meat is white and comes off the bones, then everything is ready.
- Remove the chicken from the grill, leave for 10 minutes and serve in portions.
Grilled chicken in the oven on a can
There are several ways to grill chicken in the oven. It is made on a wire rack, skewer or jar. In this case, it is not necessary to fry the whole carcass, you can use separate parts: legs, thighs, wings, breast.
Ingredients:
- Chicken - 1 pc.
- Garlic - 2 cloves
- Curry - 1 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - 5 peas
- Spices to taste
Grilling chicken in the oven on a can:
- Wash and dry the chicken with a paper towel.
- Grind the garlic, curry, salt and peppercorns in a mortar.
- Spread chicken meat with this mixture and leave for 30 minutes.
- Pour water into a glass jar with a narrow neck so that it takes up 2/3 of its volume. If desired, dip bay leaves, peppercorns and other spices into the water. Then the chicken, when baked, will be saturated with their aromas.
- String the bird onto a jar, salt and place in a preheated oven up to 200 ° C for 1.5 hours.
- 15 minutes before readiness, if desired, brush the carcass with sour cream or mayonnaise so that the crust acquires a golden color.
- Gently remove the chicken from the jar after it has cooled slightly.
Grilled chicken in the microwave
Grilling chicken in the microwave is easy. It turns out that it is no less tasty than cooked in the oven or on the grill. Wonderful, fragrant, ruddy and delicate.
Ingredients:
- Chicken thighs - 4 pcs.
- Vegetable oil - 2 tablespoons
- Lemon juice - 1 tablespoon
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Grilling chicken in the microwave:
- Wash and dry chicken thighs. Remove or retain the pit if desired. Then use a kitchen hammer to beat off the meat to make it thinner and more tender when finished.
- Stir in vegetable oil, lemon juice and spices, and rub the chicken pieces with this mixture.
- Place the thighs on the grill rack and place a plate underneath to allow the melted fat to drip into it.
- Grill chicken in the microwave oven in the "Grill" mode at maximum power (not less than 850 kKw) for 15 minutes.
- Then turn the pieces over and continue baking for another 15 minutes.
- Pour water into the plate under the wire rack and continue cooking for about 25-30 minutes until tender, turning the meat periodically.
Grilled chicken in the oven on a spit
The presence of a rotating skewer in the oven kit will greatly facilitate grilling chicken on a spit. And when fat is released during the preparation of the carcass, which drains onto a baking sheet, peeled vegetables can be placed in it. Then you get another delicious side dish soaked in meat juice.
Ingredients:
- Chicken - 1 pc.
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Seasoning for chicken - 1.5 tsp
- Mustard (Dijon) - 1 tbsp. l.
- Garlic - 3 cloves
Grilling chicken in the oven on a skewer:
- Wash and dry the chicken with a towel.
- Toss chicken seasoning with ground black pepper and mustard.
- Gently place pieces of chopped garlic under the skin of the chicken and brush well with the spice mixture. Soak it in the marinade for half an hour.
- Put the pickled carcass on a special skewer. If desired, place apples, onions, lemon, dried fruits inside the bird.
- Tie the legs, and hide the wings in the cuts or wrap with foil.
- Place the poultry in a cold oven, turn on the Grill mode and cook at 220 degrees. Cooking time depends on the size of the carcass, but on average it takes 90 minutes to bake.
- When cooking, place a baking sheet under the chicken to drain the fat.
Video recipes:
Grilled chicken
Grilled tender chicken breasts
