Grilled chicken

Grilling is a very convenient and, most importantly, a quick preparation of various dishes. At first glance, this may seem difficult. But in fact, everything is not so. This article just proves it. The dish, which will be described in the article, is called "chicken grilled", everyone's favorite! Previously, something like this could be cooked in the oven, now every housewife has the opportunity to cook this fried chicken on a spit.

For owners of electric grills, the task of preparing this dish is greatly simplified. Since the only thing that is required is to pick up and correctly set the temperature on the scale, and also carefully to ensure that the dish is not burnt. If cooking is performed on a real grill, on an open fire, you will have to observe certain points. For example, using only completely dry wood as firewood, the coal intended for this purpose is also suitable. Kindling with the help of special combustible mixtures is categorically contraindicated, if there is no desire to eat meat with a taste of gasoline, the most ideal option is classic, i.e. Use of paper.

Now directly to cooking the dish itself. To do this, take one chicken, seasonings and salt. This is a simple option. If there is a desire to cook something unusual and a bit more tasty, then the chicken can be marinated before cooking.

If the second method is selected, then first you need to make a marinade. It is better not to buy ready, it is clear that time will be saved, but in ready marinades there are a lot of impurities and different salts that are not very useful for a person. To prepare marinade for one kilogram of meat you will need: half a glass of soy vinegar, 2 tablespoons of lemon juice, 4 tablespoons of sugar, preferably brown, 3 cloves of garlic, salt to taste and 1 teaspoon of sesame oil. All components must be mixed in a container, which can then be put on fire. For about two minutes, heat the mixture. After that, the future "grilled chicken" fits into a container and is poured into the received marinade. In this condition, the meat should be as long as possible, ideally about 12 hours. The longer, the more delicious it will be. Before starting to fry, the remains of moisture are removed from the meat by means of paper towels, then sprinkled with spices and special herbs. As for seasonings, the best combination of chicken grilled has with rosemary and tarragon. If there is a desire to give the dish a more spicy and piquant taste, the meat can be rubbed with chili with which the main thing is not to overdo it, but for piquancy a mixture of cayenne pepper will suit . Turmeric will give the meat an appetizing yellowish color.

In the case where the marinade mixture is not used, it is recommended that it is still possible to put the chicken in a cool place for a while, even if it is simply rubbed with spices and salt.

Grilled chicken on a spit can also be cooked very simply. The only difference from a charcoal grill is that it is pre-tied with a special fastening to the legs and several times tied around so that wings do not protrude. It is necessary in this way to prevent opening it during the frying process on the spit.

Whichever grill is, traditional or electric, the main thing is not to allow its maximum heating, so that the grilled chicken does not turn into something that looks like coals.

The temperature when frying in an electric grill should be about 150 degrees or slightly higher. Grilled chicken at this temperature, usually an hour and a half ready. After it is necessary to cut the meat into pieces, add garnish, in the form of potatoes for example, and serve to the table. All your favorite dish is ready!