How to cook a whole chicken on the grill. Grilled Chicken Recipes

To paraphrase the joke from KVN, "that even with a small IQ, you can make a barbecue," the conclusion suggests itself: an excellent barbecue can be prepared from any kind of meat or poultry. And, of course, chicken is no exception to this rule.

Barbecuing chicken is a good option for a light outdoor picnic. This meat is quite lean, ideal for anyone who maintains strict control over their own weight. Its only drawback is the unimportant result when frying over an open and high fire: the chicken quickly becomes dry and tasteless. Therefore, you need to cook it slowly, over low heat, combined with a short and quick frying in the last stage of cooking - this method gives the meat an appetizing, ruddy crust.

But the chicken does not need to be marinated for a long time, this important advantage over other types of meat allows you to use simple versions of the marinade that are effective in a short time: "on the way from home to the barbecue place."

So, how is barbecue chicken cooked in classical form? Consider standard recipe.

Barbecue classic

For this option you will need:

• chicken carcass;
• coarse salt;
• water;
• ready-made barbecue sauce (you can make it yourself).

Preparation and pickling

1. To begin with, the chicken carcass needs to be cut, after cutting off the fat from it, removing the insides. Then the chicken is cut into regular portioned pieces.
2. Brine preparation. The pot is filled with a liter hot water, in which you need to dissolve about 50 grams of salt. You can add lemon or other citrus zest, honey, paprika, chili pepper powder, and other spices to the brine to taste. Be sure to put a couple of handfuls of sugar to form a crust.
3. When the brine has cooled, pieces of chicken are placed in it, preferably for several hours, ideally overnight.
4. Immediately before frying, the chicken fragments must be removed from the brine, wiped with napkins and allowed to dry a little.
5. Before laying on the grill, dip the chicken pieces in a bowl with barbecue sauce poured into it. You can create this sauce yourself by mixing Worcestershire sauce, cane sugar, ketchup and mustard.

Cooking technique

1. After the heated coals on the grill reach red color, they need to be moved to one edge. The main thing is that at one end of the grill (where the chicken will be directly cooked) there is a very low heat, and at the other - a red-hot mass of coals.
2. The chicken shish kebab covered with sauce is placed on the cold part of the grill. The grill is covered, roasting lasts about half an hour until the chicken reaches an even light brown “tan”.
3. In the process of cooking, you need to remember to pour the sauce over the meat at least once, this will ensure even roasting.
4. When the chicken pieces are actually cooked, they should be moved in batches to the hot part of the grill, previously dipped in barbecue sauce.
5. The time of intensive frying on hot coals is no more than five minutes. In this case, the pieces should be placed "skin down". Visually, the readiness of the meat will be obvious when the sauce becomes thick, while the skin becomes crispy.
6. Depending on whether the skin on the meat pieces is charred earlier than necessary, or, on the contrary, it is not baked at all, you need to control the level of coal on the grill and raise or lower it with a special scraper.
7. Ready pieces of meat are then transferred to common dish, which must be covered with paper towels or napkins to remove excess fat.

You can serve ready-made chicken barbecue with fresh herbs, vegetables, cold beer or kvass

Chicken BBQ with tomatoes and onions

Of course, you can also cook a classic barbecue on the grill from chicken. For him you will need:

• chicken carcass;
• a few fresh tomatoes;
• a pair of bulbs;
• half a bottle of white wine;
• lettuce, fresh dill, parsley;
• ground black pepper, salt.

This kebab is usually cooked on skewers.

Cooking technique

1. The chicken must first be cut, cleaned of the insides, and the skin removed.
2. Cut the meat into small pieces, convenient for sticking on skewers. These pieces can be lightly beaten off, then marinated in a bowl filled with white wine for a couple of hours.
3. Just before frying, the meat is salted and peppered.
4. Tomatoes, onions are pre-cut into rings.
5. Meat pieces are tightly mounted on skewers, alternating with fragments of tomatoes and onions.
6. Skewers are placed on the grill, shish kebab is fried over hot coals. Turn them over occasionally to cook evenly. For watering in order to give more juiciness, you can use the remaining marinade.
7. When ready, skewers with fried meat are served to the table. The main dish is additionally garnished fresh salad, herbs, vegetables. The table can be served various sauces, ketchup, mayonnaise.

In general, a variety of products and spices can be used as a marinade for cooking barbecue chicken.

The most popular options include the following:

• turmeric, curry, garam masala (Indian-style marinade);
• garlic, roots, greens;
• all kinds of citrus fruits (orange, lime, lemon and others);
• wine, balsamic vinegars;
• wines, others alcoholic drinks;
• dairy products.

More the best option there will be a mixture of available standard marinade options. Creativity in this matter will be more than ever, by the way, because, fortunately, chicken is such meat product, which is very difficult to spoil as a result of culinary experiments. Something edible will come out anyway.

The sun is getting hotter and hotter, which means that the long-awaited season of picnics, barbecues, barbecues and outdoor grills continues. The weekend is coming - and everyone immediately rushes out of the city as frantic, so that the whole honest company can soak up the sun, have a good time and generally have a great time in the fresh air, enjoying fragrant meat with smoke and spices. Moreover, each company has its own "tested" recipes for marinade and barbecue, whether it be meat, fish or poultry. But I always stand for variety and interesting novelty, so this time I wanted to turn to American traditional barbecue. Have you ever wondered why not a single holiday or day off for Americans is complete without a barbecue? Starting with national holidays like Memorial Day, Independence Day, and Labor Day, when Americans eat especially a lot of meat, a kind of barbecue rampage - in these holidays well, you can’t do without a barbecue, as they say, “We must, Fedya .. We must!”, even if you don’t really want to. And ending with a traditional weekend barbecue in the backyard of the house with family or friends.

In fact, barbecue for Americans is a real cult of smoky food, a national tradition tied to the cult of food in principle. Americans generally love traditions, and here we immediately want to recall the traditional American brunches that we have already discussed earlier. Every state, every region has favorite barbecue sauces: tomatoes and tomato sauces, mustard, horseradish, vinegar, brown sugar, chili peppers, pickles, etc. As for the choice of meat, then again, it is different for each state: in Texas they cook barbecue from beef, in South Carolina - from pork, and in Memphis, for example, they are very respected pork ribs, and in eastern North Carolina, barbecuing a whole piglet is practiced. In general, Americans love this way of cooking meat so much that they organize annual competitions and barbecue festivals with a rather large prize fund and dozens of teams of participants.
Barbecue is cooked on the grill or on a special modern "barbecue", which is melted with charcoal. The meat is cooked slowly, and due to the fact that it is rubbed with a large amount of spices, crushed garlic and pepper, an appetizing golden brown crust forms on the meat, which retains moisture inside the meat and prevents it from drying out. All these manipulations allow you to get the most tender, juicy meat, seasoned with smoke and spices.
Such a popular love of Americans for this way of cooking meat can only mean one thing - it's very tasty, and the long tradition of barbecue, which by the way has its roots in the southern states of the country, speaks of all sorts of varied and delicious BBQ sauces, time-tested and Americans, which we definitely need to try it! And we will start today, perhaps, by preparing barbecued chicken.

Ingredients:

• chicken legs or wings - 800 g
• black fresh ground pepper
• vegetable oil for grating

for the bbq sauce:

• tomato paste - 80 g
• brown sugar - 1.5 tbsp
• mustard - 3 tbsp.
• ground red hot peppers- 1/2 tsp
• vegetable oil - 1-2 tbsp.
• lemon juice - 2 tbsp
• garlic - 3 cloves
• salt - 1-2 pinches
• ground black pepper - 1/2 - 1 tsp

How to cook barbecue chicken (step by step recipe with photos):

Wash chicken legs or wings (800 g), dry and cut into portions, if required. Grate each piece of chicken with salt and freshly ground black pepper (I used 2 tsp salt and 1 tsp pepper). Set the chicken aside and prepare the marinade.

Preparing the BBQ Sauce:

In a small deep saucepan or ladle, mix 80 g tomato paste, 1.5 tbsp. brown sugar, 3 tbsp. mustard, 1/2 tsp ground chili pepper and 1-2 tbsp. vegetable oil, mix and bring the resulting sauce to a boil over low heat on the stove.

Boil the sauce for 10-15 minutes over low heat, stirring constantly.

Remove barbecue sauce from heat, add 2 tbsp. lemon juice, 1-2 pinches of salt, 1/2 - 1 tsp. freshly ground black pepper and 3 cloves of garlic, previously peeled and passed through a press, mix and cool slightly.

Brush the chicken pieces with 2/3 of the slightly cooled barbecue sauce. In general, Americans at this stage immediately prepare a barbecue and do not practice marinating meat, as we used to do. But, nevertheless, we are more Europeans than Americans, so I recommend putting the chicken in sauce in a deep bowl, cover or tighten cling film and refrigerate for 8-12 hours. So it turns out much tastier, evenly soaked in sauce and more tender.


Remove the chicken from the refrigerator 1 hour before barbecue. You can, if desired, generously sprinkle chicken pieces with freshly ground black pepper on all sides, so that it turns out completely American and the notorious crust of spices forms on the meat (I did not risk it). Arrange the chicken pieces on a pre-greased grill. vegetable oil with a brush and cook on coals for about 20-30 minutes until tender. After 10-15 minutes from the start of cooking, brush the chicken pieces with the remaining barbecue sauce using a brush.
Serving barbecue chicken is a must with a smile, as well as cilantro, pickled red onions, vegetables, pita bread and your favorite sauce.

Have a great appetite, good company and sunny weather!

To paraphrase the joke from KVN, "that even with a small IQ, you can make a barbecue," the conclusion suggests itself: an excellent barbecue can be prepared from any kind of meat or poultry. And, of course, chicken is no exception to this rule.

Barbecuing chicken is a good option for a light outdoor picnic. This meat is quite lean, ideal for anyone who maintains strict control over their own weight. Its only drawback is the unimportant result when frying over an open and high fire: the chicken quickly becomes dry and tasteless. Therefore, you need to cook it slowly, over low heat, combined with a short and quick frying in the last stage of cooking - this method gives the meat an appetizing, ruddy crust.

So, how is classic barbecue chicken prepared? Consider a standard recipe.

For this option you will need:

• chicken carcass;
• coarse salt;
• water;
• ready-made barbecue sauce (you can make it yourself).

Preparation and pickling

1. To begin with, the chicken carcass needs to be cut, after cutting off the fat from it, removing the insides. Then the chicken is cut into regular portioned pieces.
2. Brine preparation. The pan is filled with a liter of hot water, in which you need to dissolve about 50 grams of salt. You can add lemon or other citrus zest, honey, paprika, chili pepper powder, and other spices to the brine to taste. Be sure to put a couple of handfuls of sugar to form a crust.
3. When the brine has cooled, pieces of chicken are placed in it, preferably for several hours, ideally overnight.
4. Immediately before frying, the chicken fragments must be removed from the brine, wiped with napkins and allowed to dry a little.
5. Before laying on the grill, dip the chicken pieces in a bowl with barbecue sauce poured into it. You can create this sauce yourself by mixing Worcestershire sauce, cane sugar, ketchup and mustard.

Cooking technique

1. After the heated coals on the grill reach red color, they need to be moved to one edge. The main thing is that at one end of the grill (where the chicken will be directly cooked) there is a very low heat, and at the other - a red-hot mass of coals.
2. The chicken shish kebab covered with sauce is placed on the cold part of the grill. The grill is covered, roasting lasts about half an hour until the chicken reaches an even light brown “tan”.
3. In the process of cooking, you need to remember to pour the sauce over the meat at least once, this will ensure even roasting.
4. When the chicken pieces are actually cooked, they should be moved in batches to the hot part of the grill, previously dipped in barbecue sauce.
5. The time of intensive frying on hot coals is no more than five minutes. In this case, the pieces should be placed "skin down". Visually, the readiness of the meat will be obvious when the sauce becomes thick, while the skin becomes crispy.
6. Depending on whether the skin on the meat pieces is charred earlier than necessary, or, on the contrary, it is not baked at all, you need to control the level of coal on the grill and raise or lower it with a special scraper.
7. Ready-made pieces of meat are then transferred to a common dish, which must be covered with paper towels or napkins to remove excess fat.

Chicken BBQ with tomatoes and onions

Of course, you can also cook a classic barbecue on the grill from chicken. For him you will need:

• chicken carcass;
• a few fresh tomatoes;
• a pair of bulbs;
• half a bottle of white wine;
• lettuce, fresh dill, parsley;
• ground black pepper, salt.

Cooking technique

1. The chicken must first be cut, cleaned of the insides, and the skin removed.
2. Cut the meat into small pieces, convenient for sticking on skewers. These pieces can be lightly beaten off, then marinated in a bowl filled with white wine for a couple of hours.
3. Just before frying, the meat is salted and peppered.
4. Tomatoes, onions are pre-cut into rings.
5. Meat pieces are tightly mounted on skewers, alternating with fragments of tomatoes and onions.
6. Skewers are placed on the grill, shish kebab is fried over hot coals. Turn them over occasionally to cook evenly. For watering in order to give more juiciness, you can use the remaining marinade.
7. When ready, skewers with fried meat are served at the table. The main course is additionally garnished with fresh salad, herbs, and vegetables. The table can be served with a variety of sauces, ketchup, mayonnaise.

The most popular options include the following:

• turmeric, curry, garam masala (Indian-style marinade);
• garlic, roots, greens;
• all kinds of citrus fruits (orange, lime, lemon and others);
• wine, balsamic vinegars;
• wines, other alcoholic beverages;
• dairy products.

An even better option would be to mix the available standard marinade options. Creativity in this matter will be more than ever, by the way, because, fortunately, chicken is such a meat product that is very difficult to spoil as a result of culinary experiments. Something edible will come out anyway.

Grilled chicken skewers - a recipe for marinating and cooking on a grill with step by step photos

Description

Chicken on the grill turns out very tasty and juicy. The idea of ​​preparing this original dish by hand is quite simple. In a step-by-step recipe with a photo provided below, you can clearly and easily read about all the stages of cooking poultry meat over an open fire.

In our recipe, we will use a brazier and a barbecue grill. Many people prefer to fry the chicken not whole, but in pieces. But today we will move away from stereotypes a little and try to cook a dish from a whole carcass that can be fried on coals. The only thing that is required is to stock up on a little patience and pre-marinate, since the meat should be properly soaked in mayonnaise for some time. If desired, those who do not like mayonnaise can marinate the chicken carcass in soy sauce. Spices and herbs can also be used at your discretion.

This cooking idea is very simple and unsophisticated. After all, there is nothing easier than pickling a practically uncut carcass in delicious marinade and then transform it into such an amazing masterpiece of culinary art. Anyone who monitors their weight should not worry too much about the calorie content of the dish, since the finished chicken contains only 169 kilocalories. This number of units is much lower than the number of calories found in pork or beef.

If until now you have never eaten this dish, then perhaps it's time to try to cook it instead of the bored chicken kebab, loin or kebab. Believe me, your loved ones will appreciate such a chicken, in which the crust is very crispy, but at the same time tender and saturated with smoke from the fire. With such a truly magical dish, you can pleasantly surprise both relatives and friends at a picnic. Having cooked chicken on the grill at least once, you will surely want to please your loved ones with this dish again.

Ingredients

• Chicken
  (1 PC.)
• Mayonnaise
  (3 tablespoons)
• Garlic
  (3 cloves)
• Salt
  (taste)
• Dried paprika
  (taste)
• Ground black pepper
  (taste)

Cooking steps

For cooking original chicken on the grill at home you can buy fresh poultry. The choice of chicken must be approached with particular seriousness. It is desirable that she be plump, with short but fleshy legs. It is better not to buy thin and long-legged “running” specimens, because the finished dish will turn out to be too tough and suitable only for soups. Next, the carcass should be rinsed well in cold water and soaked with excess moisture with a paper towel. As such, the chicken will not need to be cut, since the whole carcass will cook much easier on the grill than cut into pieces. At this method frying, there is no chance of dropping small pieces of chicken into the fire. The carcass should be cut with a very sharp knife along the entire chicken breast.

Next, you need to turn the chicken breast down and make cuts along the back, breaking the bones. The chicken needs to be flattened and pressed against a cutting board. For getting delicate taste you can make several stabs and incisions on the carcass using a fork or knife, and also beat off the chicken in some places with a kitchen mallet for meat.

In the meantime, prepare necessary set marinade ingredients. For convenience, you can pre-connect table salt, paprika, ground black pepper, barbecue spices and dry herbs together, and then coat the chicken on both sides with them. It is necessary to rub the components very thoroughly into the carcass. Then you need to pass the garlic cloves through the press, and then carefully rub the poultry meat with them.

Next, you need to prepare mayonnaise, as it will be needed for pickling. The chicken carcass should be transferred to a suitable container with high sides, and then coated with mayonnaise on all sides. If you stick healthy eating and don't use this gas station, then instead of mayonnaise, you can use sour cream or kefir. Next, you need to send the chicken carcass for impregnation to a cold place for 2 hours or marinate before going to bed.

In the meantime, while the meat is marinating, it is necessary to take up the fire and prepare it to the required condition so that the coals burn out and heat comes from them. Then you should grease the grill grate with vegetable oil, and you can also put a sheet of foil on top. The chicken should be sent to the grill, securely fixed, and then placed on the grill with the cut side down.

Chicken on the grill

Option 1: Quick Grilled Chicken Leg Recipe

This recipe uses chicken pieces. They do not require long pickling, and are also fried very quickly. Soaking is done in soy sauce, it is enough to let the bird lie down for half an hour.

Ingredients

• 1.5 kg of chicken;
• 100 ml soy sauce;
• 3 cloves of garlic;
• 2 tbsp. l. ketchup.

How to quickly cook chicken on the grill

We chop the chicken into pieces. But you can use only the drumsticks, take the thighs or wings, cook barbecue from the breast. We make approximately the same pieces. We drop into a bowl.

We spread ketchup to the chicken, add soy sauce, squeeze the garlic. Then immerse your hands and stir thoroughly for three minutes. This will greatly reduce marinating time.

After half an hour, when the grill is ready, we take out the chicken. Put the pieces on the grill or strung on sticks, fry over coals until golden brown. Thanks to ketchup and sauce, the crust will turn out very beautiful, it will appear quickly enough.

Don't like garlic? You can cook the bird without it, or add a little chopped onion, ground paprika, or replace it all seasoning for the bird.

Option 2: Whole grilled chicken

whole chicken captivates with just one look. Of course, if it is not burnt, it is fried and soaked in spices. Here is the recipe for a win-win marinade for poultry, in which everything works out great. You need to keep the carcass in it from two hours to a day. It is better to soak the bird in advance in the morning so that it is soaked until the evening. The amount of spicy mustard is indicated. If the sauce is weak, then you can take more. The list gives the weight of an average carcass, but it can be a little more or less.

Ingredients

• 1.8 kg of chicken;
• 250 ml of kefir;
• 2 tbsp. l. mustard;
• 1 tsp seasonings for poultry;
• 1 st. l. salt.

Step by step recipe whole chicken on the grill

We make a marinade. From kefir, it is not only very tasty, but also low-calorie, such a chicken can be consumed by absolutely everyone. We mix a fermented milk drink with seasonings and mustard, dissolve salt in it.

Cooking bird. Thoroughly wash the chicken, remove the feathers. The extreme phalanges of the wings can be cut off, as they often burn on the grill. Then we shave paper towels, wipe the inside and dry the skin outside.

The bird must be cut and unfolded into a cake. You can do this along the chest or along the ridge. Whoever likes it, but it’s easier to divide the front part, you can even get by with a simple knife. We unfold the carcass. If some bones resist, then we simply break.

Now we transfer the chicken to a convenient and wide bowl or pour the marinade into the pan on one side, then turn it over, pour the rest on top. Spread over the surface, cover and leave to soak. If the bird will stand for more than two hours, then it is better to send it to the bottom shelf of the refrigerator or take it out to a cool balcony.

We kindle the brazier, let the firewood burn out to hot coals. You can buy special charcoal, it is now available in almost all supermarkets, it is not expensive, but it is important not to forget about the special ignition fluid.

As soon as the coals are ready, take out the chicken, shake off the excess marinade. We put the bird on the grill, press it. We send to the grill. Cooking on both sides. Watch to make sure the chicken doesn't burn. To do this, it is important to extinguish the fire, which will periodically appear due to fat dripping from the bird. Just sprinkle it with water or sprinkle with salt.

The cooking time of the chicken depends on its quality. Village (farm) poultry has developed muscle tissue, it is tough, bakes slowly, and requires long pickling. Factory chickens fry very quickly, but they do not have such a rich taste.

Option 3: Whole chicken on the grill (on skewers)

You can cook a whole chicken not only on the grill, but also on skewers. For this, small carcasses of about a kilogram are used, we marinate them at least 7 hours before the intended frying. There should be two skewers. Here is the recipe for one carcass, but for a large company we marinate several things at once.

Ingredients

• chicken up to 1.3 kg;
• 80 g of mayonnaise;
• 1 tsp pepper mixtures;
• 1 tsp mustard;
• 1 tsp salt;
• 3 cloves of garlic.

How to cook

We wash the chicken carcass, wipe it dry, carefully check the abdomen, take out all the excess. The wings can be cut (edges) or left, but when frying, wrap with pieces of foil, then the bones will not burn.

Mix marinade ingredients until smooth. We rub the bird inside, and then the outside. We leave to marinate. You can use a bowl, pan, container, but it is best to take an ordinary bag. We put the carcass, tie it, leave it. Periodically, it is recommended to simply turn over to the other side.

We cook the grill, kindle the coals or wait until the firewood burns out. Then we take out the carcass, stick through it on the sides of the skewer. The bird should sit on them tightly so that it can turn over to the other side. Roast over coals until cooked.

To speed up the soaking of the bird, punctures can be made in the skin on the thighs, breast and other thick parts. Also, do not neglect drying. The remaining drops of water interfere with the penetration of the marinade.

Option 4: BBQ Chicken with Oranges

The recipe is amazingly fragrant and tender chicken with oranges on the grill. You can use any pieces. Breasts are excellently obtained in this way, the skin must be removed. Additionally, for the marinade, you will need natural honey and soy sauce. You can cook with the addition of ketchup, but sour tomato makes tender white poultry meat tougher, this must be taken into account.

Ingredients

• 4 oranges;
• 25 ml of olive oil;
• 1.5 kg of chicken;
• 1 st. l. honey;
• seasonings for poultry;
• 140 ml soy sauce.

Step by step recipe

We cut the bird into pieces. If fillets are used, then simply rinse, dry and cut into suitable sizes. We leave the bird on the board for now so as not to dirty the extra dishes.

Cut three oranges in half, squeeze the juice into a large bowl, add honey and spices to it, pour in the prescription soy sauce. After dissolving the ingredients, immerse the pieces of poultry, leave to marinate for an hour. It is recommended to stir occasionally, as the liquid marinade will drain down.

The remaining orange must be washed very thoroughly, even with a brush, then cut into large slices, you can just eight parts.

We put the chicken on the grill, stick slices of citrus between the pieces. We put on the grill, cook over hot coals until golden brown. We make sure that the citrus peel does not burn.

The ideal sauce for such a bird would be teriyaki, it will emphasize the aroma of citruses and enhance the taste. By the way, it can also be used to marinate chicken, teriyaki is great for this.

Option 5: Grilled chicken in a spicy marinade

Another variant of mayonnaise-based marinade, but not so much is added here. An important ingredient is spicy adjika. If this Georgian sauce no, then just grind and add one or even two sharp pods.

Ingredients

• 1.5 kg of chicken;
• 1 sweet pepper;
• 2 onions;
• 0.5 cups of mayonnaise;
• 2 slices of lemon;
• 1.5 tablespoons of adjika;
• salt.

How to cook

Cut the onion and pepper into strips, sprinkle with salt, you can slightly mash. We shift it into a bowl, throw a couple of slices of lemon, you do not need to add more. Separately, mix adjika with mayonnaise.

We wash the chicken, cut into pieces. Lightly sprinkle with salt, rub, you can add any spices, but not necessary. We shift into a bowl with previously prepared vegetables, add spicy marinade. Stir everything together, then tamp, cover or stretch cling film.

We leave the chicken to marinate for four hours, but more is possible. Then we string it on a skewer or put it on a wire rack, you can add bell peppers or slices of tomatoes, zucchini. We put on the grill, cook over hot coals.

You can serve chicken skewers simply with ketchup, but it is better to complement the bird with garlic or cheese sauce. Onions marinated in vinegar or lemon juice will be perfectly combined with it.

Grilled chicken: the best recipes

Grilled chicken is an option for outdoor recreation. The dish can be cooked in slices or whole, in a marinade and with vegetables.

whole chicken recipe

The bird is cooked on the grill and it turns out crispy and very tasty.

Ingredients:

• chicken;
• half stack. soy sauce;
• two cloves of garlic;
• seasoning for chicken with garlic;
• parsley.

Cooking:

1. Rinse the chicken and cut along the breast through and "open" the carcass.
2. Remove the insides, rinse again.
3. Pour generously with soy sauce and rub with seasoning. Leave to marinate for two hours.
4. Lay the bird open on the grill and secure.
5. Grill on hot coals without fire.
6. When the chicken turns golden brown, the meat is ready.
7. Rub the cooked BBQ chicken with crushed garlic.

Calorie content - 1300 kcal. The required cooking time is three hours. Servings are six.

Chicken Caprese Recipe

Appetizing fillet with vegetables - chicken in foil.

Ingredients:

• 500 g fillet;
• 100 g mozzarella;
• large tomato;
• six sprigs of basil;
• three tablespoons of sour cream;
• spices;
• 1 spoon of olive oil.

Cooking steps:

1. Cut the fillet into 2-3 pieces, make cuts across each, but not completely.
2. Salt the pieces and place on a sheet of foil, greased with oil.
3. Cut the cheese and tomato into slices, tear off the basil leaves from the branches.
4. Place a piece of cheese, a tomato and a basil leaf into each cut on the fillet.
5. Lubricate the meat with sour cream and sprinkle with spices.
6. Wrap in foil and roast chicken for 35 minutes.

Calorie content of cooked poultry - 670 kcal. Comes out in two servings. The dish takes 45 minutes to prepare.

Recipe with honey and cognac

chicken in unusual marinade from cognac and honey it turns out fragrant and juicy. Calorie content - 915 kcal.

Ingredients:

• 600 g of chicken;
• 1 spoon of spices for chicken;
• 0.5 tablespoons of honey;
• three cloves of garlic;
• 25 ml. cognac;
• 4 spoons of lemon juice.

Cooking:

1. Combine lemon juice with honey, cognac and spices, add chopped garlic.
2. Put the chicken in a tight bag and pour in the marinade. Close the bag and shake.
3. Leave in the bag to marinate for a few hours or overnight.
4. Spread the pieces on a sieve and fry until golden brown.

There are three servings. Cooking time - 40 minutes.

kiwi recipe

It comes out five servings, calorie content 2197 kcal.

Ingredients:

• 1.5 kg. Chicken;
• six kiwis;
• 2 spoons of soy sauce;
• 4 bows;
• spices;
• a mixture of peppers;
• 1 spoon of honey.

Cooking:

1. Cut the chicken into pieces, about the size of a palm, rinse the meat.
2. Cut the onions into thick rings, peel the kiwi.
3. Mash two kiwi fruits with a fork, cut the rest into circles and halve again.
4. In a bowl, combine the onion, kiwi puree, spices and pepper mixture.
5. Mix honey with soy sauce and add to the marinade.
6. Marinate the meat for an hour in the marinade.
7. Place the meat firmly on the wire rack along with the kiwi pieces and onions.
8. Cook 15 minutes, fanning.

The meal takes 1 hour 35 minutes to prepare. The height of the grate above the coals is 20 cm.

Chicken on the grill, on the grill. Step by step recipe with photo

• • Training
  • 10 minutes
• • cooking time
  • 40 minutes
• • servings

Fragrant and juicy baked chicken on the grill, on the grill on palatability can give odds to many barbecues. Everything you need for cooking delicious chicken- this is a brazier, a grill, a chicken, good recipe marinade and a cheerful company, in fact, for which she will be preparing.

I think many people know what a metal grill looks like for a grill and barbecue in nature. These grills are designed for not very high pieces of meat and poultry. You can bake on it chicken wings, drumsticks, fillets, thighs, or even butchered chicken or chicken of small sizes (in this case, the chicken is broken along the ridge into two halves and beaten off accordingly). As you can see, there are a lot of options for cooking chicken on the grill on the grill.

The main factor that will affect the taste of the chicken is the marinade. Marinades for chicken, however, as well as for any other meat, simply cannot be counted. Today I want to propose making a simple marinade from affordable products, based on mayonnaise and ketchup, which are in every refrigerator. Thanks to mayonnaise, the meat will turn out not so bland, ketchup and soy sauce will help to get a fried crust. And lemon will help to give a piquant taste to the marinade and the chicken itself, in addition, lemon acids will make the meat even more tender.

Now let's see how to cook chicken on the grill, on the grill.

Chicken on the grill, on the grill - recipe

To marinate the chicken, which will be baked on the grill, on the grill, first of all we will prepare a spicy marinade. Pour ketchup into a bowl.

Pour in the spice mixture for chicken or meat. The composition of such spices most often includes black pepper, basil, parsley, coriander, paprika, curry, turmeric, savory.

Pour in soy sauce.

Cut half a lemon into thin circles. Stack lemon slices in a stack, cut them into quarters. Add lemon wedges to the marinade.

Mix all the ingredients of the chicken marinade on the grill.

This is how the marinade should turn out in the end - thick and bright orange. Wash the chicken thighs, which in this case we use in the recipe, with cold running water and wipe with a paper towel (towel). Place chicken in bowl with marinade.

Rub the marinade over the chicken pieces with your hands.

Cover the bowl of marinated chicken thighs with plastic wrap and refrigerate for several hours. The duration of marinating chicken can vary from 2 to 12 hours. The longer the chicken stays in the marinade, the more savory its meat will become. Pickled meat can now be grilled.

Put the meat on the grill. Squeeze its flaps tightly. Close the clip on the handle. Tightly fixed meat will definitely not fall out of it, no matter how you twist it. Remember that the chicken on the grill can be laid out on the grill in the case when the coals in it have already begun to smolder.

Pierce the meat with the tip of a knife, if you see drops of clear juice at the puncture site, feel free to remove the chicken on the grill from the grill. Otherwise, hold on the grill for a few more minutes and bring to full condition.

Juicy, aromatic chicken thighs cooked on the grill, ready on the grill. Serve immediately after frying with fresh vegetables- cucumbers, onions, radishes and tomatoes. Enjoy your meal. I would be glad if this grilled chicken recipe you like it and use it. I also recommend cooking chicken skewers in kefir (also on the grill).

Grilled chicken is a truly luxurious and festive dish. It can become the main decoration holiday table. Unique smoky flavor, appetizing crust and tender light meat - what else is needed for an excellent result?

There are a wide variety of grilled chicken recipes. In our article, we will consider general principles cooking, let's talk about pickling and the intricacies of baking.

Process features

Nutritionists believe that baking over hot coals is one of the better ways heat treatment products. Of course, this method is inferior to steaming in terms of the safety of useful components, but the taste ready meal turns out excellent.

People have learned how to cook chicken on coals for a long time. We can say that this method is one of the most ancient. Today it has not lost its relevance.

In the process of baking, the meat is steamed, it becomes very tender and soft. Unlike frying, this method of cooking allows you to keep the juiciness of the product, the chicken does not become dry. Another advantage is the absence of the need to additionally apply oil. On the contrary, excess fat is rendered from the thighs of the bird.

Bird selection and preparation

Carefully inspect the carcass, remove feathers with tweezers, if any. With a sharp thin knife, carefully cut the gland along with the duct from the rump. Rinse the carcass inside and out. If you do not plan to cut the bird during cooking, be especially careful about the neck: check if there is any windpipe or goiter left inside. To prevent the bird from flying off the spit, be sure to loop the carcass. Tie the ends of the legs together, make a knot over the tail, bring the ends of the rope under the breast, cross, tie around the carcass, pressing the wings to it. Tuck the tips of the wings back towards the shoulder joints.

Broiler chickens do not require pre-marination, their meat will be soft anyway. But most cooks prefer not to skip this step, because it allows you to nourish the meat with exquisite flavors. Try to choose a large bird, weighing about 2 kg.

Another thing - Domestic bird meat breed. Before you cook chicken on the coals, it must be kept in mineral water or kefir. It is better to immediately cut the carcass into portioned pieces so that the meat is sufficiently baked.

But it is better not to mess with the breeds of domestic laying hens at all. The meat of such chickens is much tougher, the bones are massive, there is almost no fat. The heat treatment process will take a long time. It is better to leave such meat for making broth or jelly.

The best marinades for chicken

Of course, you can improvise by sending everything that is at hand into the container with the bird: mayonnaise, a little soy sauce, tomato pulp punched in a blender, greens. However, if you decide to cook chicken on the coals, recipes for successful marinades will come in handy anyway.

Perfect for curdled milk mixed with tomato juice. This marinade not only speeds up the cooking process, but also gives the meat a gorgeous golden hue.

If you like oriental notes in the usual recipes, combine 50 ml of teriyaki and soy sauces in a container, add the crushed pulp of one orange along with the juice, your favorite spices. Rub the carcass with the mixture and leave for at least 3 hours. If desired, you can add to the marinade 1 tbsp. l. liquid honey.

For those in a hurry the best remedy can become an ordinary highly carbonated mineral water. Pour water over the pieces of poultry, add spices and build a fire. The time required to prepare a fire with burned-out coals will be quite enough for the bird to marinate sufficiently.

Acid marinades are not suitable for chicken. Vinegar spoils the taste of meat, dries it. But if you like spicy sourness, it is perfectly acceptable to sprinkle the carcass lemon juice before baking.

Additional Ingredients

When cooking chicken on charcoal, you can use vegetables. Country and tropical fruits, mushrooms will also be useful.

Cooking chicken on coals in foil? Feel free to use onions, eggplant, zucchini, young carrots, bell pepper. If you cut potatoes into cubes and bake them with meat, you will also get a wonderful side dish - fragrant and juicy.

Pairs well with chicken meat berries and fruits. Cut the apple, pear into large bars, add the orange slices, peeled from the films. Place the fruit inside the carcass and pin the skin with toothpicks so that they do not fall out during baking. The skin can not be cut off, and the stalks and seeds must be removed immediately.

Whole or in pieces?

Is it worth slicing the carcass right away, or can you do the cutting after the charcoal chicken is ready? Act according to your mood and available inventory.

On a large grill grid, you can cook a whole bird. Make an incision either along the spine or along the keel. If you are cooking several chickens at once for a large company, it will be convenient to cut the carcasses in half or into quarters.

For cooking on skewers or skewers, it is more convenient to cut the meat immediately before baking.

Serving to the table

Baked on are perfect for side dishes of potatoes, pasta, rice. It is customary to eat poultry meat with a fork and knife, but if the feast takes place in a relaxed picnic atmosphere, you can not adhere to strict rules of etiquette. It is quite acceptable to take pieces with your hands.

Be sure to serve a salad of seasonal vegetables, homemade pickles, pickled mushrooms or canned olives. Don't forget the sauces!

If you haven't tried whole grilled crispy chicken on the grill yet, then the chance is not lost yet. The picnic period is in full swing, and there is plenty of time to prepare our "camping" tobacco chicken.

Whole chicken on the grill is much easier to cook than in pieces. The chances of losing a fried delicacy during the turning process are reduced to zero. That is why I cook this dish on my own, not trusting the process of witchcraft over coals to a man. You are planning a picnic, but there is no way to mess with chicken pieces? My option is on hand!

Products for cooking grilled chicken on the grill are taken entirely from the list.

"Is it okay that I'm not facing you?" asked the chicken carcass. I choose a chicken by its plump soft pink tail and in general I think that this “intimate” place in a bird cannot be removed. There is nothing tastier than chicken tail baked on a grill.

I'll spread the beauty on the board. Yes, so that the legs and wings take the form of a tobacco chicken.

I’ll put it in a bowl and pour plenty of soy marinade.

Rub a good seasoning for chicken with garlic and marinate for two hours.

I will spread the marinated bird again, but already on the grill. I will fix it well and send it to the coals without fire. If a fire appears during the frying process, I will sprinkle it with salt water.

I will fry the whole chicken in the grill on the grill until golden brown. At the end of frying, be sure to rub with chopped garlic.

Grilled chicken, cooked on the grill as a whole, was a success!

so tasty chicken skewers from a whole chicken you have not tried, but in vain! Go ahead for chicken, soy marinade and spices.