There are many recipes according to which grilled chicken is very tasty: in the oven on the wire rack, in a special frying pan or in the microwave. This dish is one of the most popular and common. It is easy to prepare, and the taste of meat is simply amazing, especially an appetizing golden crust. Even if there is no special grill function in the oven or microwave, you can still cook chicken very tasty using simple tricks.

How to cook grilled chicken

The popularity of this dish is due not only to the fact that chicken is an affordable food. The meat of this bird is considered dietary. In addition, it is very easy to cook. For grilling, there are several different recipes with photos. In the classic version, you need a special skewer. It is only in a real grill. Outdoor use a barbecue made of stainless metal and with a wooden handle. In the oven, the chicken is cooked on a special grill or in a roasting pan, the role of which can be performed by a jar with a narrow neck, for example, from under small cucumbers.

Chicken marinade

You can not only rub the carcass with salt. It tastes better with a marinade. For him, they use almost everything that is found in the refrigerator. Grilled chicken marinade at home is often made from the following products:

1. With mustard. Need to mix 1 tsp. salt, 1 tbsp. olive oil. To them add 0.5 tbsp. lemon juice, 2 tbsp. Dijon mustard.
2. With soy sauce. It will take 0.5 tbsp. Additionally, you need to enter 3 tbsp. lemon juice, 2 tsp sesame oil, 0.25 tbsp. brown sugar, 1 tbsp crushed garlic, 2 tbsp. finely chopped ginger and 1 tsp black pepper.
3. Italian. Mix 0.25 tbsp. olive oil, 1 tsp salt, 1 tsp garlic powder, 1 tbsp. Italian seasoning, 2 tsp vinegar, 1 tsp oregano.

Grilled Chicken Recipe

Before marinating chicken for grilling, it is necessary to prepare the carcass itself. It is recommended to choose young meat, because it is much tastier and more tender. Grilled chicken is especially delicious. If you buy meat in a store, it is better to take an unfrozen product. If necessary, thaw the carcass under natural conditions.

In the oven on a spit

• Cooking time: 3 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 221 kcal.
• Purpose: for lunch / dinner / holiday.
• Cuisine: Russian.

A feature of the method of how to cook grilled chicken in the oven on a spit is that the meat is fried the same way on all sides. The carcass is completely covered with a delicious crispy crust. It turns out especially tasty in the electric oven. Thanks to the fan and convection, the dish is cooked evenly and quickly. Even if there is no spit, then the chicken can still be fried. To do this, you often have to turn the carcass.

Ingredients:

• sour cream a tablespoon - 7 pcs.;
• garlic head - 1 pc.;
• tablespoon mustard - 1 pc.;
• chicken carcass - 1 pc.;
• salt tablespoon - 0.5 pcs.;
• hops-suneli - 1.5 tsp;
• a teaspoon of pepper - 1 pc.
• lemon - 1 pc.

Cooking method:

1. Take a bowl where to combine spices with pepper, salt and crushed garlic. Add mayonnaise and mustard there.
2. Rinse the carcass, cut off the chicken fat. Grate the meat with marinade, sprinkle with the juice half the lemon.
3. Send for 2 hours in the refrigerator.
4. After the specified time, warm the oven to 200 degrees.
5. Next, put the carcass on a skewer, tie the legs with a thread.
6. Lower the pan with water or red wine.
7. Cook for 1-1.5 hours.

On the grill

• Cooking time: 8 hours.
• Servings Per Container: 7 Persons.
• Calorie content: 239 kcal.
• Cuisine: Russian.
• The complexity of the preparation: medium.

The chicken on the grill in the oven is cooked almost on the same principle as in the skewer recipe. Only here will the carcass often have to be turned over so that it is evenly fried on each side. You need to carefully monitor, otherwise the meat may burn. It is recommended to marinate the carcass for at least 1-2 hours, and it is better to keep it in the marinade for the whole night. So you get an even more juicy chicken.

Ingredients:

• lemon - 2 pcs.;
• teaspoon of salt, oregano and turmeric - 1 pc.;
• teaspoon of sugar - 2 pcs.;
• chicken carcass - 1 pc.;
• garlic cloves - 3-6 pcs.;
• a teaspoon of black pepper - 1 pc.;
• tablespoon of olive oil - 2 pcs.

Cooking method:

1. For a marinade, it is better to use a blender - you need to load in it olive oil, juice from lemons, garlic and spices. Then everything is mixed until smooth.
2. Wash and blot the bird with paper towels. Distribute a third of the marinade under the skin, and grease the rest of the carcass with the rest.
3. Keep the bird in the refrigerator for about 5-6 hours.
4. Tie the paws tightly with thread, place the carcass on the grill.
5. At the bottom of the oven place a baking sheet covered with foil.
6. The dish will be ready after 1.5-2 hours.

At the bank

• Cooking time: 3 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 251 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• The complexity of the preparation: medium.

If the oven does not have a special function and rotisserie, then for the manufacture of grilled chicken, you can use a regular jar or bottle. In this case, not even a grill is required. The carcass is simply put on the neck of the jar, put on a baking sheet and sent to bake. One caveat - the oven must be cold so that the glass heats up gradually, otherwise it will burst.

Ingredients:

• half a teaspoon of pepper - 1 pc.;
• tablespoon mayonnaise - 3 pcs.;
• paprika - 1 tsp;
• garlic head - 3-4 pcs.;
• a teaspoon of curry seasoning - 0.5 tsp;
• tablespoon of salt - 1 pc.;
• turmeric - 0.5 tsp;
• chicken - 1 pc.;
• vegetable oil - 2-3 tbsp

Cooking method:

1. First prepare the meat - grate the carcass with a mixture of salt and spices. Repeat with chopped garlic.
2. Wrap the chicken with cling film, keep it in the refrigerator for 1 hour.
3. Take any bottle, fill half with water and vegetable oil, put a carcass on it. Grease the chicken with mayonnaise.
4. Cook for 15 minutes at a temperature of 190 degrees, then increase it to 210 degrees.
5. Bake the bird for about 1 hour.

In the microwave

• Cooking time: 1.5 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 228 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• The complexity of the preparation: medium.

If you need to cook the dish faster, then you should use a microwave. This does not even require a special grill. You can take the one that is used to heat two dishes in the microwave at once. Under the chicken, you must definitely put a dish in which the fat will drain. A couple of times it is worth turning the carcass so that the lower and upper parts are equally fried.

Ingredients:

• tablespoon rast. oil - 3 pcs.;
• vinegar tablespoon - 1 pc.;
• chicken - 1 carcass;
• garlic clove - 2 pcs.;
• seasonings - at its discretion.

Cooking method:

1. Defrost meat if necessary, rinse under running water and dry thoroughly.
2. Combine all dry ingredients, including minced garlic. Dilute with oil and vinegar.
3. Grate the carcass with a mixture on each side, let stand for half an hour.
4. Lay it on the microwave oven grate, place a plate below.
5. Turn on at maximum power, cook for 50 minutes.

In the grill pan

• Cooking time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 231 kcal.
• Cuisine: Russian.
• The complexity of the preparation: medium.

Grilled chicken according to this recipe is not cooked whole, since you can’t fry it in a pan. From this, the dish does not become less tasty. The advantage is that you get several servings at once, because the carcass does not need to be cut. It’s better to buy immediately not a whole chicken, but chicken breasts or legs. They are fried with virtually no excess fat and are crispy.

Ingredients:

• chicken legs - 4 pcs.;
• favorite spices, salt - at your discretion;
• lemon pepper - a pinch;
• teaspoon rast. oil - 1 pc.

Cooking method:

1. Rinse the legs, pickle with a mixture of pepper, spices and salt.
2. Heat the pan, add oil.
3. Fry juicy chicken legs, turning on 4 sides.
4. After crusting, cook another 15 minutes. with lesser fire power.

With potato

• Cooking time: 3.5 hours.
• Servings Per Container: 6 Persons.
• Calorie dishes: 269 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• The complexity of the preparation: medium.

In order not to cook a side dish separately, it is worthwhile to learn how to grill chicken with potatoes. To fry the carcass it is put on, as in one of the previous recipes, on a jar. It is important to remember that you need to put the meat in a cold oven so that the glass does not burst when the temperature changes abruptly. In addition to potatoes, meat is supplemented with onions. Options for spices may be different depending on personal taste preferences.

Ingredients:

• onion head - 1 pc.;
• mayonnaise - at its discretion;
• laurel leaf - 1 pc.;
• spices, salt - at its discretion;
• garlic head - 2 pcs.;
• potato tubers - 5 pcs.;
• chicken carcass - 1 pc.

Cooking method:

1. Grate the chicken with spices, pickle with a mixture of mayonnaise with garlic and salt.
2. To sustain 2 hours on a shelf of the refrigerator.
3. Next, peel the onions and potatoes.
4. Fill a liter jar with water, add spices and a bay leaf there.
5. Put chicken on it, put on a baking sheet.
6. Around put potatoes with onions, pour a little water.
7. Place in an oven heated to 180 degrees. Wait about 1.5 hours.

In soy sauce

• Servings Per Container: 5 Persons.
• Calorie content: 271 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• The complexity of the preparation: medium.

The classic chicken marinade is based on soy sauce. It will take a whole bottle. This recipe will require a grill pan, not an oven. It is worth noting that the marinade is very sharp. For this reason, do not increase the amount of garlic used. In general, the proportions of the components of the marinade can be changed at your discretion.

Ingredients:

• mayonnaise - 100 g;
• salt, pepper - to your taste;
• soy sauce - 1 bottle;
• chicken - 1 carcass;
• adjika tablespoon - 2 pcs.;
• garlic cloves - 3 pcs.

Cooking method:

1. Divide the chicken into pieces, pickle with brine from sauce with adjika and garlic.
2. After 2-3 hours, fry on each side until golden brown. Grease with mayonnaise.
3. Then simmer over reduced heat until cooked.

Like in the store

• Cooking time: 3 hours an hour.
• Servings Per Container: 5 Persons.
• Calorie content: 271 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• The complexity of the preparation: medium.

The most delicious chicken is obtained according to the recipe, as in a store. This will require a larger carcass. The same taste is provided by the seasoning mixture indicated in the list of ingredients. If the oven does not have a special grill mode, then you can bake the carcass on a jar or wire rack. To get it really like in a store, it is better to pickle meat all night.

Ingredients:

• tablespoon rast. oil - 2 pcs.;
• chicken carcass - 1 pc. 1.5 kg;
• red and black pepper, marjoram, chopped garlic, salt - 1 tsp each.

Cooking method:

1. Marinate the chicken with a mixture of spices and oil, leave overnight in the refrigerator.
2. In the morning, string on a skewer or put on a wire rack.
3. Put a baking sheet in the oven below.
4. Fry for about an hour at 200 degrees.
5. Pierce the meat with a knife - if a light liquid is released, then the finished chicken can be pulled out.

Fragrant, very tasty grilled chicken will turn out in the oven: recipes on the grill or grill!

It’s not at all difficult to cook a juicy and delicious grilled chicken at home if you have the most ordinary oven. Just select fresh raw chicken in the store, bring it home and open our recipe with step-by-step photos that will clearly show you what the cooking process looks like.

• one whole chicken
• favorite spices

Defrost your chicken, then sprinkle it abundantly with spices that you like. Do not be afraid to overdo it: it is impossible to spoil the chicken with spices, the main thing is to choose spices that will combine well with each other.

Rub the chicken with spices, evenly distributing them over the entire surface of the dish, and leave it in this position for half an hour.

So that the legs do not interfere, you can tie them using ordinary threads or using long stalks of green onions.

Put the whole chicken on the skewer and send it to the oven, preheated to a temperature of at least 200 degrees. Select the grill function and bake for about an hour. When the chicken is ready, remove it from the oven, remove from the skewer and serve to the table. You can decorate the dish with vegetables or herbs.

Recipe 2: grilled chicken in the oven (with photo step by step)

• 1-1.5 kg - chicken
• 2 teaspoons - salt
• 2 teaspoons - basil (dried)
• 3 teaspoons - mayonnaise
• 3 teaspoons mustard
• to taste - red pepper (chili)
• to taste - black pepper

Wash the chicken first. Put the carcass on a towel or napkin to dry it slightly.

Then grate the chicken carcass with black pepper and salt, both inside and outside. Leave the chicken for twenty minutes, let it soak. You can use spices for grilled chicken (marjoram, nutmeg, garlic, thyme).

While the chicken is soaked in spices, prepare the sauce for her. Take a bowl and combine the mayonnaise with mustard. Then add the dried basil and generously sprinkle with red pepper. Stir the mixture.

Spread the prepared chicken carcass with plenty of sauce. Then put on a plate and refrigerate for another half an hour (marinate).

Preheat the oven. Put the chicken on the wire rack. The baking temperature should be from 180 ° C to 200 ° C. Fry the chicken for about one and a half to two hours. And so that the fat does not burn, pour some water in the pan and place it down under the chicken. Poke it with a knife, if the juice is light - the chicken is ready, but if with blood, then no.

Serve hot chicken by laying it on a dish with potatoes and raw vegetables.

Recipe 3, simple: oven-grilled chicken with garlic

• chicken - 1 pc.;
• garlic - 3 cloves;
• salt, pepper, spices - to taste;
• hot pepper - optional;
• water - 1 cup.

It is more convenient to place the wings in the incisions on the breast of the chicken so that they do not puff in the sides.

Make a chicken stand. Pour some water into it.

“Put” the chicken on the stand and send it to the oven preheated to 200 degrees.

Bon Appetit! Now you know how to cook grilled chicken in the oven!

Recipe 4: grilled chicken in the oven on the wire rack (with photo)

This is a very simple recipe for grilled chicken in the oven, just pick your favorite spices!

• Chicken - 1 Piece
• Seasoning for chicken - 20 grams
• Salt - To taste

Defrost the chicken, wash it under running water, and dry it with a towel.

From all sides we rub the carcass with seasoning and salt, not forgetting about the inside.

Wrap the chicken with cling film tight enough, you can even bind. And - to insist in the refrigerator for a couple of hours, or better - at night.

We take out the chicken, and very carefully and firmly bind her legs with twine, and the wings, too. So that when cooking does not get loose!

Bake in a slightly preheated oven (160 degrees is enough) 1 hour 20 minutes.

Done! Serve decorating with fruits and fresh vegetables right in the center of the festive table!

Recipe 5, step by step: how to cook chicken in the oven

Grilled chicken cooked on a spit turns out to be evenly baked, and cooked according to a home-made culinary recipe is tastier than a store one. Take salt and spices to taste. To cook it in the oven, you will need a grill skewer or a special stand. I used a skewer.

• Chicken - 1 pc.
• Salt, ground black pepper - to taste
• Vegetable oil - 50 ml
• Spices for chicken - 2 tsp.

We wash the chicken under cold water, dry it.

Lubricate with vegetable oil.

Sprinkle with salt and spices. I have salt - already with spices.

We string the chicken on a skewer, fix it. We connect the legs with threads.

We attach the wings to the carcass with the help of toothpicks. Set the skewer with chicken in the oven, put the pan.

We bake in the “Grill” mode over medium heat until cooked. Readiness is defined as follows: pierce the chicken with a knife, if a clear liquid is released - the chicken is ready. My chicken was 1.4 kg in weight and the cooking time was about 2 hours, taking into account the time to preheat the oven.

Our grilled chicken in the oven is ready. Serve with pita bread, pickled onions and fresh vegetables. Bon Appetit!

Recipe 6: Oven-grilled chicken with spices

• chicken 2 kg
• water 2 l
• salt 60 g
• allspice peas 1 tsp.
• coriander, turmeric, chili, ground allspice, bay leaf to taste
• vegetable oil 2 tbsp. lies.

We take a big chicken. We remove excess fat so that it does not fill the oven.

Boil and cool the marinade. Add salt at the rate of 30 g per 1 liter of water, bay leaf, allspice. In the cooled marinade, drop the chicken.

On top of a small oppression, such as a plate so that the chicken does not come up. We cover it and put it in the refrigerator for a day.

We take it out, wipe it with a paper towel and rub it on the inside with spices. You can choose herbs to your liking. Put it on the forks on a skewer, fix the discs on both sides and put in the oven for 1 hour 15 minutes. Put the baking sheet covered with foil under the chicken on the lower shelf to do not stain the oven.

There is probably no one who would remember with nostalgia the time when grilled hens just appeared with us and immediately with a halo of delicacy. Now you won’t surprise anyone with broiler chickens and grilled chickens have lost their “gloss” and fame. True, it was rather due to unscrupulous sellers of this product. Chickens  grillafter frying, they kept it on a spit for a long time, everyone baked and baked when the bird already needed to be removed from that spit. And even on the second day they warmed that they had not sold the previous one. Often, purchased chicken grills were not of the best quality. And also, very often they are rubbed with cheap ready-made mixtures of spices and all kinds of flavors, which is why store grills hens also have an unpleasant smell for someone who is used to using only natural spices. Another thing is homemade grilled chicken. In my oven Pyramida f120s  with the presentautomatically rotatingskewerI managed to cook a delicious chicken  the grill of the house, which turned out to be very juicy, and also had an extremely crispythanks to several cooking secrets.

In order for everything to work out as it should, the preparation must begin the day before preparation. To get a very crispy crust, it is good to pour boiling water over the surface of the bird and leave it to “wind” for 8-12 hours. This method is borrowed from Chinese cuisine. For the first time I used it while preparing a home version and I liked it so much that I come back to it again and again. This is a very effective method of crunching a bird. In addition, if the broth is also fragrant, with the addition of spices or herbs, their fragrance is transferred to the skin of the bird. In the end, just before baking, the chicken is only rubbed with oil and salt. The surface is greased with a thin layer of oil, it is better to be browned, and the fine salt on the crisp of the bird gives it a taste.

   But the main thing in cooking homemade chicken grill is, of course, an automatic skewer that rotates. Then the bird is most evenly baked on all sides. When I installed a new oven Pyramida f120s  in her kitchen, she immediately drew attention to the skewer. I just could not wait for the opportunity to experience it and am very pleased with the result. Many people know about the method of baking a bird on a bottle of water. This is a good method, but with it the bird turns out much less juicy. In addition, the lower limbs are always worse reddened than the top of the bird, with the chicken legs down. And no one can replace regular rotation. During rotation, the meat juices inside the poultry are evenly distributed, rather than flowing down. What can I say about the fat, which drains a lot, when baking chicken on a spit, while the grilled chicken remains very juicy. Not thanks to fat, but thanks to evenly distributed meat juices. That is, such a bird can also be called dietary.

I baked grilled chicken in double temperature mode. At first, not baking too intensely, at 180ᵒС, and then already quite browning at 240ᵒС in the “grill with convection” mode. So I got a juicy bird and a very crispy, golden brown.

   The remnants of quality grilled chicken meat can be used to prepare salads, Mexican, or, or added to the soup, as a protein, tasty addition, and the like.

Ingredients

• 1 chicken broiler 2-2.5 kg
• 3 tbsp vegetable oil
•    Salt to taste

For watering:

• 3 l of water
• 3 tbsp salt
• 1 tbsp granulated garlic
• 1 tsp black pepper peas
• 1 tsp ground cumin
• 2 tbsp paprika

1) In a 3-liter pan, bring to a boil all the ingredients for pouring, remove from heat.

2) Place the chicken on a wire rack or on a clean plate and place it in the sink of the kitchen sink.

3) Pour half of the hot liquid over the surface of the chicken, flip it to the other side and pour over the remaining liquid.

4) Transfer the chicken grate to a wide dish of appropriate size and insert into the refrigerator for 8-12 hours to dry.

5) 1-2 hours before baking, remove the chicken from the refrigerator and let it reach room temperature. Grate the bird with vegetable oil and salt.

The word "grill" in the Russian language came from the French "griller", which means - to burn. However, manufacturing companies include a wide range of equipment in this word: lava grill, contact grill, roller grill and carousel type, grilled pizza, shawarma grill and microwave with built-in grill. With the increase in foreign supplies, the range of equipment with the name grill has expanded significantly and includes equipment that provides for the contact of the product with a heated surface. With such a large supply of equipment on the market, it becomes more difficult to understand, and it is even more incomprehensible how the preparation of the product on the grill differs from the traditional methods of preparation: frying in a pan, baking in an oven. Is there a significant difference in the preparation of the dish (cooking time, natural weight loss, associated costs), and its taste, as well as the digestibility of the cooked product. Grilling gives undeniable advantages in the preparation of any dish - allows you to cook full-fledged dishes with a crisp.

There is one more type of grill, capable of basically changing the range of dishes on offer. These are the so-called "chicken" (in English chhicken roaster) or rotary grills. The main purpose of such grills is roasting chickens, but using simple devices in the form of cradles, hooks or trellised cylinders, you can significantly expand the range due to large-sized semi-finished products from meat or fish, as well as “grill” a variety of vegetables in front of visitors. Moreover, from all possible options for heat treatment, a continuously rotating grill is able to cook the product in the best, so-called impulsive, heating mode. Rotating around a stationary heat source, the product receives portions of thermal energy not constant, as in a frying pan or in an oven, but of variable intensity. While the side of the product warmed up by an infrared source goes into shadow, the resulting heat pulse has time to evenly distribute into the thickness of the product. Thus, the impulsive heating in the rotary grill allows you to provide a beautiful uniform roasting with excellent organoleptic characteristics and minimal loss.

One of the types of rotary grills are gyros grills. In this type of grill, rotating skewers and infrared heating elements are not located horizontally as in chicken grills, but vertically. The meat is not laid on a wire rack, but strung on a skewer in the form of thinly beaten cakes, as a result of which a new kind of “shawarma” product is obtained. This dish is served in pieces cut from the fried surface of the fried product.

Of the “wrong” grills, the design of which provides for direct contact, the most widely used are open smooth and grooved pans (griddle), contact or conductive grills (clamshells), which have two heating surfaces - top and bottom. Two autonomously controlled work areas allow you to cook a meat or fish steak and a hot indoor sandwich in a few minutes. Currently, the grill is no longer just a type of heating equipment, but the concept of the establishment. Its functionality allows due to the lack of contact with hot fat and products of its thermal decomposition to combine the high principles of healthy nutrition with attractiveness elements, which are now widely used.

Grilling is by far the best method of cooking poultry, when its true taste is most clearly revealed, which is not drowned out by any gravy or fillings. A gas or electric grill is very convenient, but frying on charcoal, and even better on charcoal, gives the bird a truly delicious taste.

Summing up, we can say that grills are quite capable of competing with traditional types of equipment. And their advantages - profitability, ease of operation, a wide range of products with new taste shades and nutritional features - are appreciated by catering experts and nutritionists.

Grilled chicken

Chicken meat is of great value in human nutrition. Meat is a supplier of the most important nutrients necessary for normal functioning and development of the human body, primarily a complete protein, richer in essential amino acids than vegetable proteins. Extractive substances that add taste and aroma to meat products, contribute to the abundant secretion of digestive juice and better digestion are also of great importance in human nutrition. The meat contains the minerals we need - potassium, calcium, sodium, magnesium, iron and phosphorus, as well as many vitamins. Poultry dishes open the door to creative imagination. There are an unlimited number of cooking methods, ranging from traditional stuffing to new unusual dishes. Chicken with equal success can be served fried in its entirety, or in slices; baked, with or without gravy; stuffed. Our recipes from different countries are easy to prepare and taste great. It is difficult to give preference to any of them - they are all magnificent! Just trust your creative impulse and go! After an original dish prepared according to our recipes, visitors will certainly want to visit you again.

Grilled chicken technology

Chicken

The age of the bird is an important criterion when choosing a recipe. As a rule, the meat of young birds is very tender and has a more delicate taste. They are ideal for grilling, as well as for faster cooking methods, which preserve the taste and juiciness of meat. The tender meat of the breast of lean poultry - chickens, turkeys reaches readiness faster than leg meat.

With age, poultry meat becomes more rigid, especially the constantly working leg muscles. The meat of an adult bird becomes resilient and requires longer cooking to give tenderness to muscular tissues. Such a bird is more often used for stewing or cooking broth.

Chickens

Chickens go on sale under various names. The name depends on the age, ranging from six-week-old chickens to more than one-year-old chickens for cooking. For frying, the best age of chickens is four to six months. Chicken up to six months old is perfect for grilling whole or slices. Grilling is an ideal way to enhance the taste of chicken or spring poultry.

In poultry grown on a farm, moving a lot and eating grain and insects, the meat itself is dense and tasty. It is enough to sprinkle such a bird with salt and pepper and grease generously with oil from the outside. It is better to pickle and stuff the chickens of mass production intended for frying: this will improve the taste of the meat during cooking.

Duck

A duck is called only a bird older than two months. Young specimens are called ducklings - they are very tasty, even if they are simply fried without stuffing and without a special side dish. For a duck that has reached three months of age, the meat has a pleasant taste, but it especially wins if served with a side dish of sour fruits or oranges.

Geese

Geese are brought in for sale at the age of eight to nine months; one-year-old geese are already becoming too stiff to fry.

Poultry processing

Poultry is distinguished by type, age, fatness, method of heat treatment and its thermal state. Poultry includes chickens, ducks, geese.

Poultry arrives at catering establishments beaten, without feathers, in a chilled or frozen state according to GOST 21784-76, half-gutted or gutted. Whole cut carcasses or portioned semi-finished products may also arrive.

Semi-finished products from poultry meat must meet the requirements of GOST. The surface of the carcass should be flat, without films and tendons, without signs of spoilage, sludge, airless, the meat consistency is elastic.

Freshness of meat can be determined by appearance, color, smell, color and texture. Fresh (benign) meat: dense, elastic, the surface after pressing with a finger quickly leveled, the cut meat is pale pink with a touch, the juice is transparent. The thawed meat texture is softer. The smell should be natural; light color (characteristic of this type of meat).

Fresh meat has the following characteristics: the surface of the meat is moist, sticky, covered with mucus, sometimes green. The section has a color darker than usual, the juice is cloudy.

According to the thermal state, the bird is cooled (the temperature in the thickness of the muscles of meat is equal to the ambient temperature +15 + 25 ° С), cooled (the temperature in the thickness of the carcass is from 0 to + 4 ° С), frozen (the temperature in the thickness of the muscles is not higher - 6 ° FROM).

The meat that has cooled and cooled has the greatest nutritional value, however, the shelf life is short, so a significant part of the meat is frozen. The culinary use of poultry depends on the type, age and fatness. According to their fatness and quality of processing, carcasses of all types of birds are divided into two categories: the first and second.

Upon receipt of raw materials at public catering enterprises, frozen or chilled poultry is stored in the container of the supplier on racks or under shelves, stacked in piles; for better air circulation between the boxes (boxes) it is recommended to lay rails.

Meat defrosting

Frozen bird is always inferior in quality to fresh, because when frozen, it loses most of its nutritional value. This is due to the following. The muscle tissue of meat contains 48-80% of water containing various substances dissolved in it. The second part of the water forms tissue fluid, which is located between the cells. The concentration of dissolved substances in the tissue fluid is less than in the water that fills the cells; therefore, ice crystals form during freezing in the intercellular space. Ice crystals loosen the meat tissue and, if improperly defrosted, can damage the cell membrane. Rapid freezing at low temperature delays crystal growth in the intercellular space. Chicken frozen carcass has a temperature in the thickness of muscles - 6 - 25 ° С.

Carcasses of birds are thawed only in air. Defrosting in water or near the stove is prohibited, as this leads to large losses of nutrients, and it is also not permissible under sanitary rules.

With the correct defrosting regime, crystals melt slowly and have time to absorb into muscle fibers, which swell and restore their properties to a large extent.

Frozen birds are thawed at a temperature of + 5 + 8 ° C for 5 hours or at a temperature of + 16 + 18 ° C for 3 hours and a relative humidity of 85-95%. For thawing, carcasses are placed on a table or racks in a row so that they do not touch. Large birds are thawed for 6-8 hours, small and medium 3-4 hours. Thawing is carried out until a temperature in the thickness of muscles of 1 ° C is reached.

After thawing, the carcasses are washed with running water and laid down cut to drain the water. For processing raw poultry, separate tables, cutting and production equipment are allocated.

1. When buying frozen birds, you should not take dented packages and those where pinkish ice is visible - this is a sign that the bird was frozen again.
2. In order to maintain the taste of the bird, it is necessary to defrost it in the refrigerator; however, 1 kg of poultry takes 4 hours.
3. When cooking poultry, you need to make sure that the carcass is thawed completely - if it is thawed only partially, the meat will not be fried evenly.
4. Cooking of fresh or thawed birds should not be postponed for more than 2 days, as the longer it is stored, the more it loses its taste.

Recipes

Grilled Oriental Chicken

• 1 tbsp vegetable oil
• 0.5 tsp seasoning chili
• 2 tbsp soy sauce
• 2 tbsp lemon juice
• 0.5 tbsp. water
• 2 garlic cloves, finely chopped
• 1 small onion, thinly sliced

Preparation: Heat the oil with chili seasoning, add the onion and stew for 1 minute, then add the garlic and stew for another 1 minute. Separately combine soy sauce, water and lemon juice and add to the stewed onions. Bring the resulting mass to a boil and simmer for 3 minutes. Cool the marinade, pour the chicken, cover and refrigerate. Marinate for 1 hour.

Grilled Chicken

Garlic Sause:

• 2 cloves of garlic
• 2g chili peppers
• 2 g black pepper
• 5 g curry
• 2 tbsp lemon juice (vinegar or white wine) salt

Preparation: Grind the garlic, grind with salt, add curry, pepper and lemon juice (vinegar or wine). It is good to grease the bird with the obtained garlic sauce inside and out. Place the prepared chicken on a wire rack, set in the grill and fry. To spice up all poultry meat, chicken should be marinated for 2 hours.

Gourmet chicken

• 2 tbsp breadcrumbs
• 1 tbsp butter
• 1 bunch parsley
• 2 green apples
• 2 onions
• 200 g minced meat
• 1 egg
• minced spices

Components:

• 1 tbsp butter (butter or vegetable)
• juice of 1 lemon
• spices and spices

Preparation: Finely chop and parsley and onion. Stuffing (meat mushroom) mix with breadcrumbs, egg and butter. Stuffing minced meat with herbs, add salt and spices to taste. Peel apples, cut into strips and mix with minced meat. Melt a spoonful of oil, add spices and mix. Rub the inside and outside of the chicken with salt, spices and red pepper, and sprinkle with lemon juice. Lubricate the outside with an oil mixture. Stuff the chicken with minced meat and sew up. Cook chicken for 60-90 minutes (depending on the weight of the bird) at a temperature of 220 ° C.

Cinnamon Chicken

• black pepper
• coriander
• cinnamon

Preparation: Grate each chicken inside and out with salt, pepper, coriander and cinnamon. It is important that coriander is half as much as cinnamon, but the main thing is not to abuse these seasonings, as the dish may be bitter.

Stuffed chicken

• 1 tbsp butter
• 1 onion
• 115 g of mushrooms
• 1.5 tbsp. soft bread crumbs
• 1 tbsp chopped parsley
• 1 tsp grated lemon peel
• 0.25 tsp dry marjoram
• 0.125 tsp nutmeg
• 1 egg

Preparation: Melt the butter, add the chopped onion and simmer for 1 minute. Thinly chop mushrooms, combine with onion and simmer for 1 minute, then add bread crumbs, salt, pepper, parsley, lemon zest, marjoram, nutmeg and egg. Stir the resulting mass thoroughly and stuff the chicken. Outside, rub the chicken skin with salt and pepper.

Stuffed turkey

• 4 tbsp. bread cubes or soft bread crumbs
• 2 tbsp. chopped green celery
• 1 tbsp. chopped onion
• 0.5 tbsp. margarine
• 1 tsp thyme
• 1 tsp marjoram
• 0.5 tbsp. broth (chicken or water)
• pepper

Preparation: Melt margarine, add chopped onion, celery and stew for 5 minutes, then add bread crumbs, marjoram and thyme. Stir the resulting mass, add the broth, salt, pepper and bring to a boil. Before cooking, stuff the stuffing with the neck and the inside of the turkey.

Mikhailovsky chicken

• 20 g of dill
• 20 g parsley
• 200 g sour cream
• 1 tsp mustard
• 1 onion
• black pepper
• hot chili

Preparation: Wash, dry, salt and season the chicken with spices, salt inside and out. Finely chop the onion and herbs. Mix sour cream with mustard and add chopped greens and onions. Pour the prepared carcass (carcass parts) with sauce and fry until golden brown.

Two in one or surprise chicken

Ingredients:

• chicken legs
• 1 bag of mashed mushroom soup
• 1 tsp seasonings for poultry
• 2 tbsp dry parsley
• instant rice or
• raw potato slices
• 3 sliced \u200b\u200btomatoes
• 180 g low-fat cream
• 300 g of water

Preparation: Separately mix mushroom puree soup (dry), seasonings and parsley. Grate the prepared legs with half the mixture and lay on the foil. Add rice, tomatoes to the legs and sprinkle with the remaining mushroom mixture. Mix cream and water separately and pour on chicken. Cover tightly with foil and cook for 45 minutes. Open and bake the foil until golden brown.

Chicken BBQ

• 0.5 dry sheri
• 0.3 tbsp. soy sauce
• 0.3 tbsp. oriental sweet and sour sauce
• 2 cloves of garlic
• 0.3 tbsp. lemon juice
• 0.5 tbsp honey

Preparation: Finely chop the garlic, mix with the rest of the ingredients. Salt the kebab meat, pour this mixture and refrigerate for 30 minutes. Pieces of meat strung on skewers, set on the grill and cook for 10 minutes.

Kebab in Russian

• 300 g of white wine or 2 tbsp. lemon juice 1 onion
• black or red chili peppers
• seasoning for chicken

Preparation: Cut chicken fillet into cubes weighing 20-30 g, season with salt, put in a bowl, add onion sliced \u200b\u200bin rings and other components. Marinate in the cold for 30 minutes. String fillets on skewers and fry on a spit for 10-20 minutes.

Oriental Chicken Kebab

• 2 tbsp. natural orange juice
• 1 onion
• chilli

Preparation: Cut chicken into cubes 30 g, salt and season with pepper. Put the meat in a bowl, put onion on top, sliced \u200b\u200bin rings and pour in orange juice. Marinate for 30-45 minutes. Pieces of meat strung on skewers alternately with onions and fry.

Chicken kebab

Components:

• 500 g chicken fillet
• 1/4 Art. soy sauce
• 2 tsp Sahara
• 1/2 tsp salt
• 1/8 tsp ground ginger
• 1 pc green pepper
• 125 g (15 pcs) champignons *
• 2 tbsp honey

Preparation: Cut the chicken fillet into pieces, roll in a mixture of soy sauce, sugar, salt, garlic powder, ginger and pepper. Set aside for 10-20 minutes. String one piece of green pepper, one piece of chicken and one half of champignon in turn onto the skewer. Mix honey with the remaining soy mixture and gently pour each kebab. Fry for 20 minutes until the chicken is soft and the green pepper is browned.

* Mushrooms can be replaced with canned pineapples.

Marinated chicken wings

• 1 tbsp. dry sherry
• 1/2 tbsp. soy sauce
• 1 tsp ground ginger
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Preparation: Mix sherry, soy sauce and spices. Prepared wings (12 pcs) pour the resulting mixture. Close the dishes and put in the refrigerator overnight. Remove the wings from the marinade and let it drain. Put the wings on a wire rack (plate) and fry for 15-20 minutes until a crispy crust forms.

Spicy wings

• 0.5 tbsp. soy sauce
• 0.5 tbsp. vegetable oil
• 1 tbsp hot chili oil *
• 1 large clove of garlic

Preparation: Finely chop the garlic and mix with the rest of the ingredients. Wash the wings with water, dry, grate with salt, pour the marinade and refrigerate. Marinate the wings for 30 minutes, then fry for 25-30 minutes. * Chili oil is prepared as follows: 0.5 tbsp. vegetable oil mixed with 1 tsp. red chili peppers, stir and insist for 30 minutes. The oil is separated and used for cooking.

Raisin Chicken Wings

• 3-4 tbsp mayonnaise
• 1 onion

Components:

• 10 chicken wings
• 10 g chicken seasoning
• 5 g black pepper
• 100 g raisins

Preparation: Salt chicken wings, season with pepper and chicken seasoning, stuff with raisins (skinned) and marinate for 30 minutes. Marinade preparation: finely chop the onion and mix with mayonnaise. Place the wings on a wire rack or on a baking sheet, grease with marinade and bake (at least 25 minutes).

Chinese Chicken Wings

• 2 tbsp mayonnaise
• 1 tbsp mustard
• 2 tbsp honey
• 4 cloves of garlic
• hot red pepper

Preparation: Salt the wings, pour the marinade and let stand for 30-45 minutes. Put the wings on a baking sheet or wire rack, grease with marinade and bake.

Tender hips

• 1 tbsp mayonnaise
• 2 tbsp adjika

Components:

• 6 pcs chicken thighs
• pepper
• spices

Preparation: Salt prepared hips, season with pepper and spices, coat with sauce and bake.

Sharp legs

Components:

• 2 g chili peppers
• 2 g black pepper
• 3 g curry
• 5 g chicken seasoning
• 5 g seasoning grill
• juice of 1 lemon

Preparation: Salt the prepared legs, grate the seasoning mixture, sprinkle with lemon juice and fry. For sharpness, rub on top with garlic.

Mexican Chicken Legs

• 100 g ketchup
• 100 g of water
• 2 tbsp lemon juice
• 1 tsp Sahara
• 1 tsp butter
• 1/2 tsp dried celery or 1 tbsp celery leaf
• 1/2 tsp chili peppers

Preparation: Dilute ketchup with water, add lemon juice, melted butter and the remaining ingredients. Grease whole chicken legs with salt, put in a mold or on a wire rack and pour with this mixture. Grill until cooked and golden red crust.

Bernazian style chicken breasts

Components:

• 45 g butter
• 1 tsp paprika
• juice of 1 lemon
• sesame seed
• pepper

Preparation: Rub the prepared breasts with salt and pepper. Melt the butter and pour the chicken breasts. Place breasts on a baking sheet or wire rack, sprinkle paprika on top and sprinkle with lemon juice. Grill for 25 minutes, then add sesame seed and bring to readiness. Spicy toasts can be prepared for breasts.

Chicken Breasts Under Honey Glaze

• 50g butter
• 90 g honey
• 65 g of soy sauce
• 2 tsp mustard

Components:

• boneless chicken breasts

Preparation: Soften the butter and mix it with honey, sauce and mustard. Cut the prepared breast on one side diagonally and add salt. Place the breast in a container and apply half the marinade on the incised side of the breast. Cover the capacity. Maintain chicken at room temperature for 20 minutes. Place chicken breasts on a baking sheet (wire rack) with the notched side up. Fry for 15-20 minutes. In the process of frying the breast, you can lubricate the marinade residues.

Grilled fillet

Components:

• black pepper
• 3 cloves of garlic

Preparation: cut the prepared chicken fillet on one side diagonally. Rub the fillet on both sides with garlic, sprinkle with salt and black pepper on top and fry.

Turkey fillet with peanut sauce

• 200 g sour cream
• 90 g walnuts
• juice of 1/2 lemon
• 2 cloves of garlic

Preparation: finely chop walnut and garlic, add lemon juice and sour cream. Salt the turkey fillet, wrap in foil and bake for 20 minutes at a temperature of 205 ° C. After time, open the foil, fill the fillet with the prepared sauce and bake until golden brown for 5-10 minutes at a temperature of 180 ° C.

Cheese Fillet

Components:

• 100 g cheese
• butter
• 1 egg
• 1 lemon

Preparation: Beat the protein until foam, grate the cheese. Cut each fillet diagonally and add salt, drizzle with lemon juice on top. Grease the prepared fillet with whipped protein and roll in grated cheese. Place the fillet on a wire rack (plate) and bake for 10-15 minutes at a temperature of 200-250 ° C. When serving, pour over melted butter.

There are many false claims regarding grilled chicken. For example, that it is a very harmful meat, literally saturated with carcinogens. In this regard, we note that a carcass purchased in a supermarket and processed with a large amount of expired mayonnaise is really harmful to health.  But grilled chicken in an electric oven or in a gas oven, baked in a fragrant sauce with herbs, will not do harm, it will only delight a true gourmet.

Moreover, meat is healthy! After all, if you count calories, then in the finished carcass there are less of them than in a boiled piece.  So grilling chicken in an electric oven or electric grill will save 98 calories for every 100 grams of meat. For comparison, in boiled chicken, calorie content is 138 units, and in fried chicken, all 200.

The subtleties of cooking. What meat to choose and how much to cook

1. Use only fresh or chilled meat.  It turns out more tender and juicy than frozen chicken.
2. If the grilled chicken’s recipe in the oven includes marinade, let it be refined sunflower oil.  It has the most neutral taste, which will not interrupt the taste of the main product.
3. Ate, nevertheless, they bought a frozen carcass, do not defrost it in the microwave or in the room.  In the first case, the meat will begin to cook already during defrosting, and in the second - it will become hard and dry. The ideal option is defrosting in the refrigerator, on the “warmest” shelf, that is, away from the freezer.
4. Contrary to popular belief, it is preferable to cook chicken in an oven on a spit entirely from a factory carcass, rather than from home.  The latter is good for stewing, and on the grill it may turn out to be too stiff. If you still have domestic chicken at hand, soak it in saline: add 2 cups of salt to 2 liters of water, soak for 2-5 hours, dry and then cook. So it becomes perfectly soft.
5. You can check the readiness of meat using a culinary thermometer: the temperature inside should be 85 degrees. Or you can use a regular toothpick, but not a breast, but a thigh should be pierced, since the latter takes longer to prepare. The flowing clear juice will be evidence that the meat is ready.
6. Remove the carcass from the oven immediately after cooking and serve immediately.  If you hold it longer, the meat will dry out, and while waiting for the table, the crisp will go limp.

Grilling Chicken Techniques

There are 2 ways to cook grilled chicken in the oven at home.

1. Oven chickens on a stand  - it turns out a dish with a perfectly crispy crust, since during the cooking process the carcass does not come into contact with the flowing fat. To get the most delicious result, “estimate” the time required for baking (40 minutes per kg of chicken weight). And bake the chicken most of the time at a temperature of 200 degrees, and turn on the grill 15 minutes before the end of cooking.
2. Try to cook grilled chicken in the oven on a spit.  To do this, the carcass is mounted on a skewer, wings and legs are well fixed (it is convenient to do this with toothpicks or culinary thread). Put in a cold oven, turn it on in the “rotisserie” mode with a temperature of 200 degrees for 20 minutes. During this time, a crust forms on the carcass, which “seals” the juice inside. After that, the meat is baked for 30 minutes in the "top-bottom" mode, the temperature is reduced to 180 degrees. Then another 30 minutes are cooked in the "grill" mode, raising the temperature to 200.

3 delicious recipes

Garlic chicken

You will need:

• chicken carcass;
• garlic - 6 cloves;
• butter - 50 g;
• salt and pepper, vegetable oil.

Cooking

1. Chop the garlic into thin slices. Place them gently under the skin of the chicken. Place a few pieces of butter in the breast area.
2. Combine vegetable oil, pepper and salt. Coat the carcass with this mixture.
3. Bake in the oven on a wire rack or skewer.

Fragrant Indian Chicken

You will need:

• chicken carcass;
• chicken Masala seasoning (you can make it yourself by mixing turmeric, cumin, black pepper, cinnamon, coriander, bay leaf, ginger, cardamom, caraway seeds, mustard seeds and salt);
• large lemon.

Cooking

1. Grate the carcass with spices in advance and put in the refrigerator (ideally - at night).
2. On a lemon, make vertical cuts and insert it into the chicken.
3. Put the carcass on the skewer, the lemon will not let it hang out.
4. Bake until cooked, drizzle with lemon juice before serving.

Cayenne Chicken

You will need:

• chick;
• pepper and salt;
• olive oil - 3 tbsp. spoons;
• dried oregano - ¼ teaspoon;
• dried paprika - ¼ teaspoon;
• cayenne pepper - a pinch.

Cooking

1. Prepare the carcass, grate with pepper and salt.
2. Mix olive oil with herbs, grate the carcass.
3. Bake until cooked.

Each grilled chicken recipe in the oven on a spit and grill is extremely simple. As a result, you will have an incredibly tasty dish without problems!