Parting with old equipment is very difficult, knowing in detail all its functions and capabilities. But for owners of new equipment that can fulfill new cooking tasks, you can think about creating a fragrant chicken grill at home on a spit, jar, wire rack or stuffed with fruits, vegetables, and marinade. Such a dish would be an excellent solution for a festive table, a quiet family dinner.

The most affordable and inexpensive poultry is chicken. At the same time, it is optimal to reduce calorie content, to maintain a high amount of useful vitamin and minerals is possible only when baking whole chicken. Flavored meat with a crispy appetizing crust can be cooked on a spit in the oven. To create a grill chicken you will need:

• chicken carcass - 1.2-1.5 kg;
• salt - 15 g;
• paprika - 10 g;
• garlic, turmeric, a mixture of peppers - 15 g each;
• sour cream - 50 ml;
• mustard - 25 ml.

Chicken marinating lasts about three hours, and the total preparation and thermal process takes another two hours. Kilocalories in 100 g of fragrant chicken will contain 187 units.

Chicken carcass that has been frozen should be thawed at room temperature, washed with water. Use a paper or waffle towel to remove any moisture on the chicken.

In a deep container, mix mustard, sour cream, a mixture of peppers, garlic, crushed under a press, paprika and salt to create a fragrant marinade. Make shallow cuts on the surface of the chicken, grease the whole carcass with the marinade with your hands and leave it to soak for 3 hours in a cool place.

After the pickling process, you need to tie the chicken legs, pin the wings to the breast tightly with wooden toothpicks. Place the carcass on the skewer, securing it with special clamps with bolts on both sides, so that the chicken does not slip over it during cooking. In a preheated oven to 190 °, insert the skewer into special grooves, and just below put a pan where fat, juice from chicken carcass will be collected.

After an hour and a half, you will need to pierce the grilled chicken to check its readiness - if the juice is of a transparent color, then a very tasty and tasty dish is ready.

Grilled chicken recipe in a skewer garlic marinade in an oven

A very flavorful addition to any kind of meat is garlic. It is able to prevent viruses, infections from entering the body, and lowers blood cholesterol. Appetizing grilled chicken can be soaked in garlic marinade and baked in an oven on a spit.

• chicken - 1.2 kg;
• seasoning for chicken - 10 g;
• lean refined oil - 50 ml;
• sweet pepper - 150 g;
• salt - 5 g;
• garlic - 40 g.

Not taking into account the time of pickling the dish (2 hours), the active process of preparation and baking is about 1 hour and 45 minutes. The calorie content of one hundred grams of magnificent grilled chicken will be 195 kcal.

Thawed chicken should be pre-processed - remove the remains of feathers, trim the sebaceous parts at the bottom of the carcass and remove the insides. After that, it is washed, gets rid of blood, and then with the help of a waffle towel from unnecessary moisture.

To prepare the marinade, you will need to put peppers, garlic, seasoning, oil, salt and grind into a blender to a homogeneous consistency. Fresh pepper can be replaced with 100 ml of canned pepper marinade or mayonnaise.

In chicken, tie the legs tightly, pin the wings to the brisket with wooden skewers, coat the whole carcass with plenty of marinade. Then place it in a plastic bag, from which to remove air and tie. In this form, the chicken will marinate for about two hours.

After marinating, the chicken should be planted on a skewer, which should pass as close to the spine as possible. Having fixed with special clamps in the form of forks, I turned the skewer into the oven, the temperature in which should be 180 ° for one hour.

If after time the juice from the pierced thigh of the grill flows out not transparent, then the dish should be cooked for another half hour. Before serving, the dish should stand in the oven for several more minutes and reach, cool slightly with a smooth decrease in temperature.

Grilled chicken on the jar in the oven

A fragrant and very tasty grilled chicken, which will be evenly baked from all sides, can be made without having an oven that is functionally equipped for such cooking. You can create a wonderful tidbit with a 0.5, 0.7 liter can with a narrow neck, a Soviet-style bottle (from kefir) without stickers or a beer bottle. To prepare a wonderful meat dish in the oven you will need:

• chicken (whole carcass) - 1.5 kg;
• spices (dried basil, mint, pepper mixture) - 1 tbsp. l .;
• water - 200-300 ml;
• refined sunflower oil - 30 ml;
• salt - 10 g.

You can cook grilled chicken on a jar for two hours, and 180 calories in one hundred grams of a wonderful, mouth-watering dish will contain.

From the whole, previously thawed chicken, thoroughly remove all the insides, rinse the inside and out. Using a paper towel to remove all residual excess fluid. In one container, mix part of the spices with salt.

Then you need to grease the chicken carcass with butter and a mixed aromatic mixture. Pour water in a 2/3 container volume into a jar. Pour the remaining spicy herbs into it.

Place the chicken on a jar, carefully place the entire obtained structure in the middle of the baking dish, which should be sent to a cold oven. Also, pour water into the mold so that the jar does not burst.

In the oven at a temperature of 200 °, grilled chicken is baked for one hour, checked for readiness. Then the temperature in the oven should be increased to 230 ° and continue to bake the dish until the appearance of a browned appetizing crust for another 10-15 minutes.

Grilled caramelized chicken in the oven on the grill

The most tender, soft grilled chicken can be obtained with caramel sauce. At the same time, its taste will be slightly sweet, the crust will become transparent and crisp, the meat is juicy. To create a fragrant and very tasty dish you will need:

• whole chicken (chicken) - 1 kg;
• sugar - 25 g;
• salt - 30 g;
• water - 0.2 l.

It will take an hour and a half to cook. The calorie content of 100 grams of caramelized chicken baked on a wire rack in the oven will be 168 kcal.

The main process in creating a dish is properly prepared caramel sauce. To do this, sugar and salt are poured onto a dry frying pan. Stir grains over low heat until they become caramel, which has a light brown tint.

After the water is poured into the pan. The sauce should be cooked until the caramel, previously turned into a lump, melts.

The meat carcass is washed, dried and poured with chilled caramel sauce. A grate is installed in the oven, and a baking sheet is placed under it, where fat will drain.

Caramelized chicken carcass is laid out on the grill when the temperature of the preheated oven is 180 °. The dish should be baked for one hour, and the readiness is determined by piercing the thigh and releasing clear juice.

How to Cook Stuffed Grilled Chicken in the Oven

You can cook a terribly tasty, satisfying grilled chicken by stuffing it with vegetables and seasoning it with your favorite spices in the oven. The cooking process is very simple, you don’t need to marinate for a long time with a chicken carcass, it will retain maximum juiciness, softness and tenderness. To cook a wonderful stuffed bird you will need:

• whole chicken - 1.5 kg;
• egg - 1 pc.;
• onion - 50 g;
• celery stalks - 40 g;
• garlic - 10 g;
• white bread - 200 g;
• vegetable oil - 15 ml;
• spices for chicken, a mixture of peppers, salt - 10 g each;
• mayonnaise - 50 ml;
• water - 30-50 ml.

Stuffed chicken carcass will be ready in two hours, and its 100 g will contain only 191 kcal.

To begin with, you should cut the bread into cubes two centimeters in size. It should be placed on a baking sheet and sent to the preheated oven for five minutes, so that the bread dries out a little. Finely chopped, washed garlic, onions and celery, finely chop, fry in oil for seven minutes until they become soft.

Remove all the entrails from the chicken. Rinse the chicken carcass, wipe it with a waffle towel, getting rid of excess fluid. In a deep container, you need to drive an egg, pour cooled pieces of bread, vegetable roast, pour water, add the remaining spices, salt and mix well.

The resulting mass must stuff the chicken, send to bake to get the grill on the grill in the oven preheated to 220 ° for 40 minutes. At the bottom under the grate should be a tray into which juice and fat from the carcass will drain.

After the indicated baking time, the chicken should be coated with mayonnaise, covering as much of the surface as possible, and baking for another twenty minutes to form a beautiful golden crust.

The main advantage in cooking fragrant chicken grilled in the oven is the preservation of the largest number of juices by meat. The dish always turns out very fragrant, tasty and satisfying. And so that grilling is successful the first time you need:

1. Do not defrost the chicken in boiling water, in the microwave - softness and juiciness will remain;
2. In any kind of marinade - spicy, sweet, spicy, spicy - add only deodorized oil, when choosing unrefined lean oil, the taste and aroma of grilled chicken will be completely different. Oil is also added so that grilled chicken loses as little of its own juice as possible;
3. When choosing a home-made chicken, the pickling time should be increased to 12-15 hours or a solution of salt should be made - 1 g of water contains 90 g of salt - the chicken carcass must be in it for at least two hours and the grilled dish will be very soft, tender and juicy.

The lower tray, which is installed at the bottom of the grill or skewer with the main meat dish, can be filled with vegetables - potatoes, peas, tomatoes, zucchini, eggplant - they are soaked in juices and chicken fat, will be an excellent side dish.

Grilled chickens in the oven - a fragrant, very tasty treat that can be prepared without using a rich set of spices, herbs, seasonings.

Another option for grilling chicken is in the next video.

When else, no matter how in the summer, can I use the weather to the fullest and cook all kinds of dishes on a fire or grill? I already made a small selection of interesting dishes that can be prepared for a picnic. Now I got to the chicken.

So, it turns out, on the grill you can cook a very tasty and juicy chicken. Alan Banks, the grandson of a man who was a chef in the Navy and cooked for admirals and other important people, shares his secrets. Grandfather shared his secrets with his grandson, and the grandson was also not greedy and shared with the whole world.

I ventured to replace some of the ingredients with similar ones, as I’m not sure that we can find exactly the same products in our supermarkets.

Step number 1.Bring the chicken to room temperature (let it lie down outside the refrigerator for at least 30 minutes) and wipe it dry with a paper towel.

Step number 2.  Cut the chicken so that it looks like a butterfly. Usually an incision is made in the middle, but Alan advises to incise the back - this way the chicken is more juicy.

Step number 3.  Preheat the grill. Warm-up test: you cannot hold your hand over the grill for more than 8 seconds

Step number 4.  In the original source, the chicken is sprayed with oil from a spray. You can well just cover it with vegetable oil.

Step number 5.  Now is the time to grease the chicken with the prepared seasoning for the bird and send it to the grill! Plus, you still need lemon or lime juice and Italian tomato dressing. Instead of such tomato dressing, you can take any tomato sauce with herbs and garlic or cook it yourself. Of course, it would be better to use Italian-made sauce, but I'm afraid that our cost will be equal to the cost of a whole chicken.

Place seasoned chicken on the grill. The back is cooked longer than the brisket (2/3 of the total cooking time goes to the back and 1/3 to the brisket). Cook it until cooked, pouring every 10 minutes with lemon or lime juice and Italian dressing.

Step number 6.  This step is only suitable for those who have special thermometers for cooking. If you have one, then the temperature of the thigh should be approximately 76.7 degrees, and the sternum should be 71.1. If there is no thermometer, then rely on your own experience and incision of meat in those places where it is cooked for the longest time (thighs).

Step number 7 (the most important). And the final touch for the juicy chicken and part-time family secret of the Banks is foil and a portable small refrigerator (they carry ice and drinks in these). Or just something very, very cold. Remove the chicken from the grill just a couple of minutes before complete readiness, wrap in foil and put in the refrigerator for 30 minutes. During such a peculiar rest, the juice that has flowed out of the chicken returns to the "home", that is, back to the chicken. If you immediately start cutting it, all the juice will be on your plate, and not in the meat. The rule of “foil, cold and 30 minutes” works with any meat cooked on the grill. That is, if you are going to prepare the ribs on the grill, they should also be wrapped in foil and cooled for 30 minutes. And if you can endure the whole half hour before cutting meat, each cut piece will be juicy.

1. Choose tomatoes more fleshy (the cream variety is most suitable), slightly cut, pour over boiling water, peel them, cut and remove seeds, grind in a puree with a blender.

2.   Add a little olive oil to a preheated deep frying pan, pour tomato paste, salt and pepper to taste, add dry basil or a mixture of Italian herbs, squeeze garlic and bring to a boil. If the sauce seems sour to you, add a little sugar or honey. If you like spicy, then dry or ground chili will also be very useful.

I think that such a homemade tomato dressing will be much better than a store dressing and is very suitable not only for grilled chicken, but also for pasta. And it is stored in the refrigerator for quite some time.

Enjoy your meal and have a great weekend!

Grilled chicken in the oven. What could be simpler and at the same time more complicated? It would seem that they took chicken, spices, turned on the oven on the grill mode, and after a while you can enjoy a delicious dish with a breathtaking aroma. But it was not there! Either the chicken turned out to be dry, then it was just baked and with the chicken cooked on the grill, it has nothing to taste, the crust does not crunch, or something else. In a couple of failed experiments, attempts to cook grilled chicken in the oven usually end, and we continue to buy ready-made versions of this dish in supermarkets, driving away thoughts about carcinogens and being fully confident that it is impossible to cook grilled chicken at home.

In fact, nothing is impossible. Grilled chicken cooked in a home oven turns out to be much tastier, healthier and better than a convenience store. Firstly, you add only those spices that you like, secondly, you can control the quality of the chicken itself, decide: fry fresh or frozen, village or from the poultry farm, and in general control the entire cooking process, including the time spent by the bird in the oven. Of course, the time to cook the grilled chicken in the oven will take longer than with a normal trip to the store, but the time and effort spent is worth the result - delicious juicy meat with a fragrant crispy crust!

If you decide to cook grilled chicken in the oven, you need to prepare everything you need in advance. The first thing you should pay attention to is not a chicken at all, but dishes for baking it. Since we are talking about cooking in the oven, you will have to refuse the volumetric grill, you will also have to refuse the skewer, since it will be very problematic to install it in the oven, unless, of course, it comes with the oven. You can use a glass bottle in the old way, but it is better to purchase a special stand for cooking grilled chicken in the oven. Such a stand is a special device on which the chicken is mounted, while all the fat will drain into a container specially designated for this, and the chicken will fry evenly and will not dry out.

When the dishes are prepared, it's time to do the products, because the final taste of the dish depends on their quality. Particular attention should be paid to the choice of the chicken itself. It is better if she will be home and necessarily young. For grilling, chickens from 6-7 months are great; if you use adult chickens, the meat can turn out harsh. If you managed to find a young village chicken, then you can just salt, pepper, grease, put on a stand and put in the oven. If the possibilities are limited by store chickens, then abandon the frozen options, otherwise the meat may turn out to be dry and tough. If it is also difficult to find a chilled version, and you really want to cook grilled chicken in the oven, then you can try to use frozen chicken. However, it should be thawed at room temperature, without covering anything. In no case do not defrost the chicken in the water, this will certainly affect the taste of the finished dish. In addition, chickens purchased at the store should be pre-marinated.

When the dishes are prepared, and the chicken is selected, it's time to start cooking a delicious, fragrant dish with a crispy crust. Try to grill chicken in the oven according to the recipes below.

Grilled chicken in kefir marinade

Ingredients:
  chicken carcass weighing 1-1.5 kg,
  500 ml kefir
  1 onion,
  ½ lemon
  3-4 cloves of garlic,
  2 tbsp vegetable oil
  1 tbsp. chicken stock
  ground black pepper,
  salt.

Cooking:
  Prepare the marinade. To do this, finely chop the onions and garlic, add kefir, vegetable oil, juice of half a lemon, pepper and salt to them. Mix well. If you want to add any seasonings, then you need to do it now. Lubricate the chicken with marinade, put in a plastic bag, pour in the remaining marinade and shake vigorously for a couple of minutes. Then tie the bag and leave it in the refrigerator for at least 2 hours. Preheat the oven to 200 degrees, put the chicken on the stand, pour water in the baking sheet, place the chicken stand on top and leave it in the oven for an hour. Open the oven periodically and pour chicken over the broth. After an hour, turn on the grill mode and bring the chicken to readiness.

Grilled chicken in the oven with ginger

  Ingredients:
  1 chicken weighing 1-1.5 kg,
  3 tbsp mayonnaise
  1.5 tbsp lemon juice
  2 tbsp vegetable oil
  5 cloves of garlic,
  1 tsp fresh ginger
  mustard to taste
  thyme,
  rosemary,
  basil,
  mint,
  marjoram,
  sage,
a mixture of peppers
  salt.

Cooking:
   Dried herbs can be used. Use chilled chicken. Wash it well and dry it. Make a marinade of mayonnaise, lemon juice, vegetable oil, mustard, herbs, grated ginger, grated through a press of garlic, salt and pepper. Spread the chicken with the resulting sauce, you can put chicken in a bag in the same way as in the previous recipe, add the marinade and shake it well. Leave the chicken in the marinade overnight in the refrigerator. When the chicken is marinated well enough, dress the wings and legs with a strong, thick, natural thread. Place the chicken on the grill stand. Preheat the oven to 200 degrees, switch to grill mode, put the chicken inside and bake until cooked. Readiness can be checked after 1-1.5 hours by piercing the chicken with a knife. If the juice stands out transparent, the chicken is ready.

Grilled chicken in the oven without marinade

Ingredients:
  1 chicken carcass,
  1 tbsp olive oil,
  ¼ tsp dried oregano
  ¼ tsp dried basil
  ¼ tsp paprika
  1/8 tsp cayenne pepper
  ¼ tsp ground black pepper
  ¼ tsp salt.

Cooking:
  Preheat the oven to 230 degrees. Wash the chicken well inside and out under cold running water. Dry with paper towels. Water should not drain from the chicken. Place the chicken on the grill stand and grate with olive oil. In a separate bowl, mix salt, pepper and other herbs and spices. Grate the chicken with the resulting mixture and put it in the oven for 20 minutes. The heat at the beginning of cooking will keep the meat juicy. After 20 minutes, reduce the temperature to 200 degrees and bake another 40 minutes. Check the readiness of the chicken by piercing it with a knife. If the chicken is ready, remove it from the oven and let stand for 10-15 minutes, after which the dish can be served.

Grilled chicken in honey and mustard

Ingredients:
  1 chicken carcass,
  100 gr. French mustard
  100 gr. honey
  1 lemon
  ½ tsp paprika
  ¼ tsp red pepper
  1 clove of garlic,
  ½ tsp salt.

Cooking:
Peel the garlic, pass through a press and mix with salt, paprika and pepper. Add mustard and honey, squeeze the juice of half a lemon and mix the sauce thoroughly. If the honey is sugared, hold it in a water bath until it becomes liquid again. Grease the chicken well with the sauce using a culinary brush, do not forget to grease the inside. Leave the chicken in the marinade for 40 minutes at room temperature. Preheat the oven to 200 degrees, place the chicken on the grill stand and bake in the oven until cooked. Ready chicken can also be sprinkled with the remaining mustard-honey sauce.

The popularity of grilled chicken is only growing, it is bought for picnics in nature, for dinner and just when there is no time to cook. Today, grilled chicken can be purchased in almost every supermarket, however, this undoubtedly delicious dish will be rich in notorious flavors, flavor enhancers and preservatives. But why think about the possible harm of all these substances, if you can try to cook tasty and healthy grilled chicken in the oven? Having spent quite a bit of time, we will get a beautiful chicken with tanned sides, a crispy skin, juicy meat and the most delicious aroma that will bring the whole family together at one table.

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.

Since time immemorial, people have been eating meat, though now we do not tear it with our teeth and do not eat it raw. We came up with a lot of ways to process it - cooking, frying, cooking, and so on. This is not surprising - in terms of the number of useful substances for the human body, meat is in the first place among all products, it is especially rich in minerals and iron, which help the blood to carry oxygen.

Recently, chicken has become especially popular in our country - and not only because chicken is the most affordable, but more so because the appetizing chicken is very tasty, it belongs to the category of dietary products. At the peak of the season today is the grilled chicken. By the way, in calories even for chicken, grilled chicken has the lowest rates - 100 grams contains 98 calories. For comparison: there are 135 of them in boiled meat, and 210 in fried meat. Let's not scare each other with common elders about carcinogens that are in ready-made grilled chickens, as a real gourmet will never eat the miracle-judo store, when a real ruddy appetizing chicken can be cooked at home.

Grilled Chicken - Cooking Utensils

Grilled chicken  can be prepared in many ways. If this is a picnic in nature, the best device will be a special volumetric grill for large pieces of meat, it should be made of stainless metal and have an impressive wooden handle. At home, grilled chicken can be cooked in the microwave or in an ordinary oven. Lucky people who have a real grill, of course, will prefer grilled chicken on a spit. For baking in the oven according to the recipe, a roasting pan or a jar with a narrow neck, for example, from small cucumbers, is required.

Grilled Chicken - Food Preparation

An excellent result depends not only on the baking process and the composition of the marinades, great attention should be paid to the choice of the chicken itself. Young meat is much more tender and tastier, better of course if the chicken is homemade. Chickens of six seven months of age are best suited for grilling, more adult domestic hens can be harsh. Poultry moves a lot and its diet includes natural food - grain and insects. To prepare such meat it is enough to salt it, pepper well and grease it with oil. As for shop chickens, it is certainly better to take an unfrozen product so that the meat is not dry and hard. Defrost chicken at room temperature, in the open air. Important - do not thaw frozen grilled chicken in water!
  Mass production chickens must be marinated first.

Grilled Chicken - Best Recipes

Recipe 1: Skewered Chicken

Description:

Cooking of this type can be carried out in the open air, using coal (per 1 kg of chicken 1 kg of coal).

Ingredients:

Chicken, mayonnaise (1 cup), mustard (1 tbsp.) Lemon, garlic, seasonings. (You can use Suneli hops with salt, turmeric and black pepper).

Cooking method:

Wash and leave the chicken to dry, at this time prepare the sauce - add garlic, chopped with the help of the garlic, to the mayonnaise with mustard. We rub the surface with the mixture, squeeze the lemon juice inside, put on a skewer and tie the wings and legs with thick threads. We stand the chicken on a skewer for an hour, gradually bringing the carcass closer to the coals, the last half hour it should be rotated continuously. You won’t even blink an eye on how it is cooked, a wonderful juicy chicken, the most delicious dish that you can imagine.

Recipe 2: cooking classic, chicken on the can

Description:

Among the special dishes, every housewife has her own recipe for classic grilled chicken, but in the place of honor is grilled chicken on a jar in the oven, which is very simple to prepare. A few nuances of this recipe will help to get a particularly tasty and original dish.

Ingredients:

Big chicken, sour cream, garlic, bay leaf, allspice, mustard, a mixture of Provencal herbs. (Basil, rosemary, oregano, marjoram, mint, thyme, thyme).

Cooking method:

Wash and dry the chicken, grate with garlic, coat with mustard and sprinkle with a mixture of Provence herbs. In a jar with a narrow neck we put a little water (2/3), several bay leaves and peas of allspice. Leave to marinate for at least an hour (you can pack in polyethylene and put in the refrigerator until morning). The main secret of this recipe  - impregnation of chicken with laurel and allspice aromas. We can only put the chicken on a jar and put it in a preheated oven, a wonderful aroma will fill your apartment in 15 minutes. 10 minutes before the end of cooking, coat the carcass with sour cream and again return to the bowels of the oven. A little time passes and a song is born! The “tanned” beauty on the jar has fragrant meat with a delicate chicken aroma.

Recipe 3: Microwave Grilled Chicken

Description:

The built-in grill allows you to cook kritsa at home, with the right marinade recipe, your family will carry you in your arms for such a delicious meal.

Ingredients:

Chicken weighing 1.4-1.5 kg, spices and products for marinade: lemon juice, garlic, 3 tablespoons of vegetable oil, 4 tbsp. tablespoons of seasoning "Grill". Creative refinement of the marinade recipe can be supplemented, for example, with red wine.

Cooking method:

Cooking marinade. Grease the chicken with the marinade and after half an hour put it on the grill. We put a plate for fat at the bottom, put it in the microwave for 10 minutes, then stop the oven and pour water into the plate (1/3 cup). Fry in combi-2 for 10-12 minutes on both sides. We prepare in a simple oven for 1-2 minutes.
  Do not hesitate - this is a very tasty dish.

Recipe 4: Grilled Chicken in Yogurt

Description:

This chicken is very juicy and tastes like smoked, for the preparation of this meat take a large portion.

Ingredients:

Whole chicken weighing 2.5 kg (or chicken legs), fresh milk (1 tbsp.), Yogurt (1 tbsp.) Spices for barbecue, salt, spices for meat.

Cooking method:

This recipe is based on pickling chicken in a sauce made from these ingredients. Wash the chicken or legs thoroughly and chop into portions. Salt, pepper and mix with plenty of spices. Mix with milk and yogurt, leave for a long time (possible until the morning). Put the finished pieces on a wire rack and fry until a good ruddy color. Do not forget to serve greens, ketchups and sauces.

- If you like a chicken with a golden crust, leave the skin on the carcass, and cook using the grill. Peel the juicy slices in the sauce.

- For the preparation of various marinades, use only refined vegetable oil so as not to interrupt the aroma of the finished product.