Grilled chicken on a can
This recipe can be called classic, becauseat least once to cook like a chicken for sure tried every housewife. True, the bank is sometimes replaced, for example, with a glass bottle of beer. The result is, however, does not affect - it turns out very appetizing and fragrant. If you want to pamper your loved ones with a delicious bird dish, be sure to try out this classic recipe, and the grilled chicken you cook in the oven will be much better than the purchased 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
Cooking method: Chicken carcass wash and dry. Cut out the inedible part of the tail. Take a liter jar, it is advisable to choose one that has a not very wide neck. A glass bottle from the fruit juice store is perfect. This capacity for 2/3 fill with water, throw there bay leaves and peas of sweet pepper. Chicken grind chopped garlic, cover with mustard and sprinkle well with Provencal herbs. Note whether there is salt in their composition. If it is not there, then do not forget to salt the carcass. In principle, you can start cooking birds right away. But a more intense taste will come if you give your chicken time to marinate. To do this, wrap it with a food film and send it to the refrigerator for the night. All you need to do next is to put the carcass on a jar or bottle and send it to the oven, heated to a temperature of 140-150 ° C. The chicken will be baked for about an hour and a half. When there are no more than 10 minutes left until the end of cooking, remove it, gently cover with sour cream and send again to the oven. During this time, a ruddy appetizing crust is formed, and the meat will be saturated with the aromas of bay leaf and sweet pepper. Remove the prepared chicken from the oven, remove it from the can and carefully divide into pieces. As a side dish to it you can serve tender mashed potatoes or even get a salad of fresh vegetables. 
Grilled chicken in marinade from milk and yogurt
This recipe has its own peculiarity, whichis in the unusual taste of a 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, which are usually used for shish kebab. The dish turns out to be quite sharp, with a characteristic Caucasian taste. The fragrance will drive anyone crazy, so cover the table in advance, otherwise the grilled chicken will disappear from the plate before you serve it. 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
Cooking method: Wash the chicken, remove excess moisture with a paper towel. Do not forget to cut the inedible part of the tail. Then divide the carcass into pieces, salt, pepper and roll in a large number of spices for shish kebab. In a deep and wide capacity, pour the milk and yogurt, mix and chop the chicken thoroughly. It is in this sauce that she needs to stand until the morning, as follows marinating. Oven heat up to 150 ° C, under the grill, place a tray where the fat will drain. Do this necessarily, because washing the consequences will take a long time and painstakingly. Put the chicken directly on the grill and cook until a beautiful ruddy crust forms on it. It is not necessary to turn the pieces, otherwise the skin will stick and the appetizing form of the dish will suffer greatly. Serve better with finely chopped greens, fresh vegetables and spicy ketchup.
Grilled chicken with seasoning of 4 peppers
And this recipe will not leave indifferent loverssharp, because the name itself says that the chicken is just fire. But what a delicious and fragrant! The crust gets a very appetizing look, the rich color is given to the mixture of peppers. At the same meat, if you cook the dish 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
Cooking method: First you need to prepare a kind of spicy seasoning. To do this, take a small bowl and mix all the spices in it. Now, prepare the chicken. It must be washed, dried and removed. Then grate the whole carcass - inside and out - with the spicy seasoning you made. Onion peel and cut into 4 parts. Place these pieces in chicken, wrap it with food film in several layers and send it to the refrigerator. Marinate it should be at least 6 hours, so it's better to prepare in the evening. Heat the oven to 120 ° C. Remove the chicken and place it in a special shape. You can also use the usual tray. Put everything in the oven and bake for 5 hours. No need to cover. Remove the prepared chicken and allow it to cool for 10 minutes at room temperature. Then cut into pieces and serve to the table. It turns out quite sharply, but the taste will surpass all your expectations. 
Grilled chicken on a spit in the oven
Modern household appliances are equipped with a set ofingenious technical innovations. Most of the plates now boast a gas hob and an electric oven. If your "kitchen assistant" has a function "grill" and spit, this recipe is sure to please you with its simplicity. Try to cook the chicken exactly as described below, and you will realize that homemade meat dishes are not only more useful than store foods, 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 will not have to mix anything unless you want to make the seasoning yourself. In this case, you can use almost any dried spices. But without the preliminary pickling, this recipe can not be repeated. Therefore, first, wash the chicken carcass and dry it, then use a knife to remove the inedible tail. When all the preparatory manipulations are left behind, grate the carcass with seasoning and salt both inside and outside. Take a normal cellophane bag and place your chicken in it, firmly tie the ends and crimp it on all sides so that the seasoning turns out to be on the chicken, not on the bag. Put the carcass for 6-8 hours in a cool place. Please note, the more it will be in spices, the better the taste and aroma will turn out afterwards. Therefore, the easiest way to deal with the process of preliminary training and marinating in the evening. After the specified time, take the chicken out of the package. Take a fairly thick thread or twine and cut a piece about a meter in length. Now tie the chicken legs, several times tie the whole carcass, tightly pressing its wings to the trunk and fixing the knot. Cut off excess threads. Be careful and tie the chicken so that it does not open at the most inopportune moment, when it rotates on a 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 it prescribes. Take the skewer from the oven and put the chicken on it. To cook it, it will take at least one and a half hours. When the time runs out, take the dish out of the oven, cut into pieces and serve it to a table with finely chopped greens, potato garnish and fresh vegetables. If you try this recipe, then the taste of the resulting chicken-grill will give you indescribable pleasure. By the way, to the older generation, it will cast nostalgia about the time when such a dish just started selling in stores.
Grilled chicken with ginger, apples and prunes on a spit
Such a recipe will not leave indifferent even the mostelectoral gourmets. The taste of the chicken is rather spicy, with pleasant oriental notes. The fragrance that will fill the house will make your households endlessly look at the kitchen with impatient questions: "Well, when, at last ?!". Despite this effect, the recipe impresses with its simplicity and availability. If you like a little sweetish 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
Cooking method: Chicken carcass thoroughly wash, dry and remove inedible parts (tail, ends of the wings). In a separate container, prepare the marinade, combining mayonnaise (sour cream), grated ginger, sunflower oil, finely chopped garlic, mustard, salt and all spices. With the resulting composition, carefully coat the whole chicken on the outside and inside, then wrap it with a food film and send it to marinate for 10 hours in the refrigerator. When the specified time expires, remove the carcass and unfold. Wash apples, cut into large slices, remove the cores and place inside the carcass. Prune the water with boiling water and send after apples. With a thick string, tie the chicken from the ends of the shins and ending with the wings. Do this as tightly as possible so that the carcass does not open during cooking. Heat the oven to 150-160 ° C and send the chicken placed on it for an hour and a half. By the way, so that the fat dripping from it does not disappear in vain, you can put a shape with the sliced potatoes in the tray. It will be an excellent side dish to your grilled chicken. As you can see, it's quite easy to cook two dishes at the same time, if you include fantasy. Do not forget to make a fresh vegetable salad. He perfectly complements the magic taste symphony. In conclusion, I would like to give some useful tips that will facilitate the work of each housewife and make your dishes really tasty. First of all, it's important not to overexpose the meat in the oven. Check its readiness is quite simple. When the time that the recipe provides for its preparation is nearing its end, you need to pierce the chicken in the thickest part of it with a knife. If the juice is white, then it's time to get it. If the juice is pink, then leave the dish for a while in the oven. Secondly, try to buy only fresh poultry meat or the carcass itself and do it only in sales outlets with a good reputation, otherwise you can face poor-quality or expired goods. Frozen chicken and its parts will be dryish during frying, no matter what recipe you use. Skillfully use these tips and prepare tasty and healthy home food!
