Grilled chicken on a can
This recipe can be called classic, becauseEvery housewife has probably tried to cook chicken this way at least once. True, the jar is sometimes replaced, for example, with a glass beer bottle. However, this does not affect the result in any way - it turns out very appetizing and aromatic. If you want to pamper your loved ones with a delicious poultry dish, be sure to try this classic recipe, and the grilled chicken you cook in the oven will be much better than the store-bought one. Ingredients:
- large chicken carcass (more than 2 kilograms) - 1 piece
- sour cream - 100-150 milliliters
- garlic - 4 cloves
- mustard - 2 teaspoons
- bay leaf - 4 pieces
- Pepper black peas - 10 pieces
- a mixture of Provencal herbs - to taste
Method of preparation:Wash and dry the chicken carcass. Cut out the inedible part of the tail. Take a liter jar, preferably one with a not very wide neck. A glass bottle from a store-bought fruit juice would be perfect. Fill this container 2/3 full with water, throw in bay leaves and allspice peas. Rub the chicken with chopped garlic, coat with mustard and sprinkle generously with Provencal herbs. Pay attention to whether they contain salt. If not, then do not forget to salt the carcass. In principle, you can start cooking the bird right away. But a richer taste will come out if you give your chicken time to marinate. To do this, wrap it in cling film and put it in the refrigerator overnight. All you need to do next is put the carcass on a jar or bottle and put it in the oven, preheated to 140-150° C. The chicken will bake for about an hour and a half. When there are no more than 10 minutes left until the end of cooking, take it out, carefully coat it with sour cream and put it back in the oven. During this time, a ruddy, appetizing crust will form, and the meat will be saturated with the aromas of bay leaf and allspice. Take the finished chicken out of the oven, remove it from the jar and carefully divide it into parts. As a side dish, you can serve it with tender mashed potatoes or even get by with a salad of fresh vegetables.
Grilled chicken in marinade from milk and yogurt
This recipe has its own peculiarity, whichis the unusual taste of chicken, if you cook it exactly as described below. The result is a pleasant shade of smoked meat. And it's all about a fairly simple marinade and spices that are usually used for shashlik. The dish turns out quite spicy, with a characteristic Caucasian taste. The aroma will drive anyone crazy, so set the table in advance, otherwise the grilled chicken will disappear from the plate even before you serve it with a side dish. Ingredients:
- chicken carcass weighing about 2.5 kilograms - 1 piece
- fresh milk - 1 glass
- yogurt - 1 glass
- a mixture of spices for kebab - to taste
- Salt, ground pepper - to taste
Method of preparation:Wash the chicken, remove excess moisture with a paper towel. Do not forget to cut out the inedible part of the tail. Then divide the carcass into portions, salt, pepper and roll in a large amount of spices for shish kebab. Pour milk and yogurt into a deep and wide container, mix well and dip the chicken pieces in it. It is in this sauce that it needs to stand until the morning, properly marinating. Preheat the oven to 150 ° C, put a tray under the grill grate to drain the fat. Do this without fail, because you will have to wash off the consequences for a long time and painstakingly. Place the chicken directly on the grate and fry until a beautiful golden crust forms on it. Do not turn the pieces over, otherwise the skin will stick and the appetizing appearance of the dish will suffer greatly. It is better to serve with finely chopped herbs, fresh vegetables and hot ketchup.
Grilled chicken with seasoning of 4 peppers
And this recipe will not leave lovers indifferentspicy, because the name itself says that the chicken turns out to be simply fiery. But how tasty and aromatic! The crust acquires a very appetizing appearance, the rich color is given to it by a mixture of peppers. At the same time, the meat, if the dish is prepared correctly, remains very tender and juicy. Such a combination will drive any gourmet crazy! Ingredients:
- chicken carcass - 1 piece
- onion - 1 piece
- seasoning garlic - 0.5 teaspoon
- paprika - 1 teaspoon
- Dried Thyme - 1 teaspoon
- ground pepper - 0.5 teaspoon
- pepper cayenne - 0.25 teaspoons
- black pepper powder - 0,25 teaspoons
- salt - 2 teaspoons
Method of preparation:First, you need to prepare a kind of hot seasoning. To do this, take a small bowl and mix all the spices in it. Now prepare the chicken. It needs to be washed, dried and the tail removed. Then rub the entire carcass - inside and out - with the hot seasoning you made. Peel the onion and cut it into 4 pieces. Place these pieces in the chicken, wrap it in cling film in several layers and put it in the refrigerator. It should marinate for at least 6 hours, so it is better to prepare it in the evening. Preheat the oven to 120 ° C. Take the chicken out and place it in a special form. You can also use a regular baking sheet. Put everything in the oven and bake for 5 hours. There is no need to cover it with anything. Take the finished chicken out and let it cool for about 10 minutes at room temperature. Then cut it into pieces and serve. It will be quite spicy, but the taste of the dish will exceed all your expectations.
Grilled chicken on a spit in the oven
Modern household appliances are equipped with a variety ofclever technical innovations. Most stoves nowadays boast a gas hob and an electric oven. If your "kitchen assistant" has a "grill" function and a spit, you will definitely like this recipe for its simplicity. Try to cook chicken exactly as described below, and you will understand that home-made meat dishes are not only healthier than store-bought ones, but also much tastier. Ingredients:
- chicken of medium size - 1 piece
- seasoning of spices for dishes from chicken - 1 sachet
- salt - to taste
As you can see, the list of ingredients is very short.You won't have to mix anything unless you want to make the seasoning yourself. In this case, you can use almost any dried spices. But without preliminary marinating, this recipe cannot be repeated. Therefore, first wash the chicken carcass and dry it, then remove the inedible tail part with a knife. When all the preparatory manipulations are behind you, rub the carcass with seasoning and salt both inside and out. Take a regular cellophane bag and place your chicken in it, tie the ends tightly and squeeze from all sides so that the seasoning is on the chicken, and not on the bag. Put the carcass in a cool place for 6-8 hours. Keep in mind that the longer it is in the spices, the better the taste and aroma will be later. Therefore, it is easiest to do the preliminary preparation and marinating process in the evening. After the specified time, take the chicken out of the bag. Take fairly thick threads or twine and cut off a piece about a meter long. Now tie the chicken legs, tie the whole carcass several times, pressing its wings tightly to the body and fixing with a knot. Cut off excess threads. Be careful and tie the chicken so that it does not open at the most inopportune moment when it is rotating on the spit. Preheat the oven to 160 ° C. If the temperature is too high, the crust will turn out to be quite dark and not as appetizing as the recipe provides. Take a skewer from the oven and put the chicken on it. It will take at least an hour and a half to cook it. When the time is up, take the dish out of the oven, cut into pieces and serve with finely chopped greens, potato garnish and fresh vegetables. If you try this recipe, the taste of the resulting grilled chicken will give you indescribable pleasure. By the way, for the older generation it will bring nostalgia for the time when this dish first started being sold in stores.
Grilled chicken with ginger, apples and prunes on a spit
This recipe will not leave even the most discerning indifferent.selective gourmets. The taste of chicken is quite piquant, with pleasant oriental notes. The aroma that will fill the house will make your family endlessly look into the kitchen with impatient questions: "Well, when will it finally be?!" Despite this effect, the recipe amazes with its simplicity and accessibility. If you like a slightly sweet taste in meat, then this dish is invented just for you. Ingredients:
- chicken carcass small - 1 piece
- apples of acidic varieties - 2 pieces
- prune - handful
- mayonnaise or sour cream - 3 tablespoons
- Sunflower oil - 2 tablespoons
- garlic - 5 denticles
- ginger grated - 1 teaspoon
- mustard - 2 teaspoons
- a mixture of dried herbs (rosemary, mint, basil, sage, marjoram, thyme) - 1 tablespoon
- salt - 2 teaspoons
- mixture of peppers - 1 teaspoon
Method of preparation:Wash the chicken carcass thoroughly, dry it and remove the inedible parts (tail, wing tips). In a separate container, prepare the marinade by combining mayonnaise (sour cream), grated ginger, sunflower oil, finely chopped garlic, mustard, salt and all the spices. Carefully coat the entire chicken inside and out with the resulting mixture, then wrap it in cling film and marinate for 10 hours in the refrigerator. When the specified time has elapsed, take the carcass out and unwrap it. Wash the apples, cut them into large slices, remove the cores and place them inside the carcass. Pour boiling water over the prunes and send them after the apples. Tie the chicken with a thick thread, starting from the ends of the drumsticks and ending with the wings. Do this as tightly as possible so that the carcass does not open during cooking. Preheat the oven to 150-160° C and put the spit-roasted chicken in for an hour and a half. By the way, to prevent the fat dripping from going to waste, you can put a pan with sliced potatoes in the tray. It will be a great side dish for your grilled chicken. As you can see, it is quite easy to cook two dishes at the same time if you use your imagination. Do not forget to make a fresh vegetable salad. It will perfectly complement the magical symphony of tastes. In conclusion, I would like to give some useful tips that will make the work of every housewife easier and make your dishes truly delicious. First of all, it is important not to overcook the meat in the oven. It is quite easy to check its readiness. When the time that the recipe provides for its preparation is approaching the end, you need to pierce the chicken in its thickest part with a knife. If white juice comes out, then it is time to take it out. If the juice is pinkish, then leave the dish in the oven for a while longer. Secondly, try to buy only fresh poultry meat or the carcass itself and do this only in outlets with a good reputation, otherwise you may encounter low-quality or expired goods. Frozen chicken and its parts will be dry during frying, no matter what recipe you use. Use these tips wisely and cook delicious and healthy home-cooked food!
