Tender and juicy grilled chicken in the oven (on a spit). Whole grilled chicken on a spit in the oven. Poultry selection and preliminary preparation.
Charcoal-baked chicken is a truly luxurious and festive dish. It can become the main decoration of the holiday table. A unique smoky aroma, an appetizing crust and the most tender light meat - what else is needed for an excellent result?
There are a wide variety of recipes for cooking chicken on the grill. In our article we will look at the general principles of cooking, talk about marinating and the intricacies of baking.
Process Features
Nutritionists believe that roasting over hot coals is one of the best ways to heat food. Of course, this method is inferior to steaming in terms of preserving useful components, but the taste of the finished dish is excellent.
People learned to cook chicken over coals quite a long time ago. We can say that this method is one of the most ancient. Today it has not lost its relevance.
During the baking process, the meat is steamed and becomes very tender and soft. Unlike frying, this cooking method allows you to maintain the juiciness of the product and the chicken does not become dry. Another advantage is that there is no need to use additional oil. On the contrary, excess fat is rendered from the bird's thighs.
Poultry selection and preliminary preparation
Carefully inspect the carcass, remove feathers with tweezers, if any. Using a sharp thin knife, carefully cut out the gland along with the duct from the rump. Rinse the carcass inside and out. If you do not plan to cut the bird when cooking, pay special attention to the neck: check to see if there is any trachea or crop 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 them, tie them 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 in any case. But most cooks prefer not to skip this step, because it allows you to imbue the meat with exquisite aromas. Try to choose a large bird, weighing about 2 kg.
Another thing is meat poultry. Before cooking chicken on 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 cooked.
But it’s better not to mess with breeds of domestic laying hens at all. The meat of such chickens is much tougher, the bones are massive, and 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 jellied meat.
The best marinades for chicken
Of course, you can improvise by putting everything you have on hand into the container with the bird: mayonnaise, a little soy sauce, tomato pulp, pureed in a blender, herbs. However, if you decide to cook chicken over coals, recipes for successful marinades will come in handy in any case.
Yogurt mixed with tomato juice is perfect for this. This marinade not only speeds up the cooking process, but also gives the meat a gorgeous golden hue.
If you like oriental notes in your usual recipes, combine 50 ml of teriyaki and soy sauces in a container, add the crushed pulp of one orange along with juice, and your favorite spices. Rub the carcass with the mixture and leave for at least 3 hours. If desired, you can add 1 tbsp to the marinade. l. liquid honey.
For those in a hurry, the best solution may be a regular highly carbonated mineral water. Pour water over the poultry pieces, add spices and light the fire. The time required to prepare a fire with burnt coals will be enough for the bird to marinate sufficiently.
Acidic marinades are not suitable for chicken. Vinegar spoils the taste of meat and dries it out. But if you like piquant sourness, it is quite acceptable to sprinkle the carcass with lemon juice before baking.
Additional Ingredients
You can use vegetables when cooking chicken over charcoal. Country and tropical fruits and mushrooms will also be useful.
Cooking chicken over charcoal in foil? Feel free to use onions, eggplants, zucchini, young carrots, and bell peppers. If you cut the potatoes into cubes and bake them along with the meat, you will also get a wonderful side dish - aromatic and juicy.
Berries and fruits go well with chicken. Cut the apple and pear into large pieces, add peeled orange slices. Place the fruit inside the carcass and prick the skin with toothpicks so that they do not fall out during baking. The skin does not need to be cut off, but the stalks and seeds must be removed immediately.
Whole or pieces?
Should you cut the carcass right away or can you do the cutting after the charcoal chicken is ready? Act based on your mood and available equipment.
You can cook a whole bird on a large grill grid. Make a cut 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.
To cook on skewers or skewers, it is more convenient to cut the meat immediately before baking.
Serving
Baked, they go perfectly with side dishes of potatoes, pasta, and rice. It is customary to eat poultry with a fork and knife, but if the feast takes place in a relaxed picnic atmosphere, you don’t have to 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!
There are many opinions on how to cook a whole chicken. Chickens can be fried, baked, spit-roasted, boiled, stewed, grilled, smoked, even cooked over a fire. When cooking chicken, temperature is more important than time. Use a special thermometer to monitor the temperature. If you want to remove the skin, it is better to do this after cooking. Otherwise, you will end up with dry, tough, inedible meat.
If you are going to use the marinade or brine as a sauce or gravy, boil it before serving. So, the first rule for those who are going to fry, bake, smoke or stew a whole chicken is to soak the meat in the marinade first. Marinade seems to have gone out of style in the fast food era, but the chicken will be much more tender and full of flavor and juiciness.
The simplest marinade can be made using any liquid with a high salt concentration. Poultry has few natural salts in its tissues, so when it is surrounded by a high-salt liquid, a chemical reaction occurs that attempts to equalize the amount of salt in the tissues, saturating them. If there are any herbs, spices or other flavorings in the water, they will also be in the tissues. A good marinade will produce a tender bird with a full, complex flavor.
The procedure for marinating meat is easy and simple, but it takes a lot of time and must be planned ahead. Use a large bowl or saucepan with a lid that will fit the chicken completely. For a chicken weighing up to 5 kilograms, as a rule, a liter of marinade is enough.
Place the chicken in a bowl and prepare the marinade. The amount of salt is very easy to calculate. The ideal ratio is 1:16, or 1 cup of salt per liter of water. Dissolve salt in water, add spices and seasonings, and slowly pour over chicken. Cover and refrigerate the meat for 4 hours before cooking, turning it every couple of hours.
Make it a rule that the marinade is absorbed within 45 minutes per kilogram of weight. When you begin cooking, simply remove the bird from the marinade and pat dry inside and out. To prevent the chicken from drying out from the inside while cooking, add a couple of lemon slices or a quarter of an onion. This will help retain moisture and also add some wonderful flavors and aroma to the meat.
If you have never tried smoked or grilled chicken, then you are truly missing out on one of the most delicious dishes. This chicken can be made on a regular grill, or on the grill. There are only two "secrets" for perfect smoking: the bird should not be cooked over an open fire, and the temperature in the grill should not exceed 120 degrees Celsius, or fall below 110 degrees. Many different types of wood can be used for smoking, and each of them will give the meat a unique taste and aroma.
List of suitable wood for smoking poultry: Alder - gives a mild aroma, slightly sweet taste to the meat. Apricot gives the meat a mild almond aroma. Suitable for you if you don't want smoky meat.
Cherry tree - gives a sweet and very fruity flavor to the meat. Oak gives a strong, earthy and very foresty aroma. This is the best wood for smoking chicken, beef, and most other meats.
Aspen is similar to oak in character, but the aroma is softer, sweeter, and a little less “woody.” Great for chicken and fish. So, when grilling chicken, don’t forget to soak it in the marinade for several hours, then wrap the carcass in foil and punch a lot of holes in it. Place the resulting mixture in burning coals and turn over periodically. Smoking using this method lasts for an hour. To grill a chicken, you need to place the coals on one side of the grate, throw the wood on them, and place the bird on the rack on the other side of the grate, but not over the coals. The bird cooks in this way for about 2 hours.
In general, you need to remember a few simple rules. Cooking time for grilled chicken is 1 hour per kilogram. Cooking times are approximate and may vary depending on weather conditions and grill specifications. The trick is to smoke the meat without overcooking it.
Rotisserie is a great way to prepare a whole chicken. Rotisserie recipes are pretty repetitive, so just keep a few tips in mind.
The chicken is cooked when the external temperature under the spit is 80 degrees Celsius, regardless of how much time is spent cooking the meat. To give the chicken a golden-red color, you need to increase the temperature by 100 degrees, for about 10 minutes. Placing a pan of water under the spit will help keep the chicken from drying out. If you notice dryness midway through cooking, try wrapping the chicken in foil for the remainder of the cooking time.
Grilled chicken in the oven on a spit is a modern alternative to roasting over coals, which has been the method used to prepare meat since ancient times. Today you just need to have a good oven with grill, chicken, spices and seasonings to please your guests with a delicious treat. You can also add citrus fruits, which will add juiciness and aroma.
How to cook chicken in the oven on a spit?
Cooking grilled chicken in the oven on a spit is not particularly difficult, but it does require certain skills.
- It is important to marinate the bird thoroughly, place it on the spit correctly, and achieve a crispy crust. The latter is helped to form by additives in the marinade, such as lemon or orange juice, honey, sugar, and berry juice.
- Do not sprinkle with fresh herbs; they will turn black in the oven.
- Chicken on a spit in the oven will captivate all guests with its amazing taste if baked at medium temperatures.
- Fresh chilled meat will be more juicy.
How successful the whole skewered chicken in the oven will be depends on the marinade. The simplest option: salt with spices, which saturate the pulp and make it more tender. On average, soak for 2-3 hours. The container needs to be deep so that the chicken is completely immersed in the marinade. You can cook it in the oven on a spit.
Ingredients:
- water – 1 l;
- salt – 3 tbsp. l.;
- granulated garlic – 1 tsp;
- paprika – 1 tsp;
- chili pepper – 1 tsp;
- ground black pepper – 0.5 tsp;
- bay leaf – 2 pcs;
- oregano – 1 tsp.
Preparation
- Dissolve salt and spices in water.
- Add bay leaf.
- Let stand the meat for 3-4 hours.
- Dry the carcass with napkins.
Chicken on a spit will be well baked and will not dry out if you add lemon juice or mustard to the marinade. If the carcass is large and does not fit into the basin for soaking, you need to cover it with a bag or cling film. For seasonings, it is recommended to add paprika and curry. The skewer is threaded through the abdomen and neck, tying the legs and wings.
Ingredients:
- chicken – 2 kg;
- curry – 0.5 tbsp. l.;
- paprika – 0.5 tbsp. l.;
- salt – 1 tsp;
- mustard – 25 g;
- bay leaf – 1 pc.
Preparation
- Mix spices with mustard.
- Grate the chicken and sprinkle with bay leaf pieces.
- Leave for 3 hours.
- Place on a spit and place in the preheated oven.
- Place a baking tray with water down.
- Grilled chicken in the oven on a spit takes about an hour.
Grilled chicken cooks well in an electric oven on a spit, but it is important to consider that not all such ovens record the maximum temperature. Therefore, the meat can dry out. Experienced housewives first set it to the “grill” mode for half an hour, and then switch it to regular baking at 200 degrees for 1.5 hours.
Ingredients:
- chicken – 1 kg;
- salt – 2 tsp;
- mayonnaise – 3 tsp;
- dried basil – 2 tsp;
- mustard – 3 tsp.
Preparation
- Mix the spices and rub the chicken inside and out.
- Leave for 20 minutes.
- Combine mustard with mayonnaise and basil.
- Spread the carcass and refrigerate for half an hour.
- Grilled chicken is cooked in an electric oven on a spit for 1.5 - 2 hours.
It is more common for many housewives to cook in a gas oven, where grilled chicken on a spit is guaranteed to turn out juicy. It is important to secure the spit correctly so that it does not fall off, and additionally secure the legs and wings of the carcass. Don’t put a lot of spices in the marinade, just a pinch at a time, it’s better to rub the chicken more generously.
Ingredients:
- chicken – 1.5 kg;
- mixture of peppers - to taste;
- onion – 1 pc.;
- salt – 1 tsp;
- soy sauce – 50 ml;
- garlic – 4 cloves.
Preparation
- Wash the chicken and spread the sauce evenly.
- Rub with crushed garlic.
- Mix spices, sprinkle, wrap the carcass in film.
- Refrigerate overnight.
- Place on skewer.
- Place on the “Grill” mode for half an hour.
- Switch to “Oven – bottom and top” for 20 minutes.
- Turn on the spit and turn the chicken.
- Return to the previous mode for another 30 minutes.
- should be roasted on a spit for at least 1.5 hours.
It’s more economical and profitable to cook right away with a side dish - grilled chicken on a spit with potatoes. A baking tray is placed downwards and vegetables are placed on it so that the fat and juice from the meat gets onto them. It turns out to be a very juicy and tasty additive. Suitable spices include paprika, marjoram, turmeric, red hot pepper, and coriander.
Ingredients:
- chicken – 1.5 kg;
- potatoes – 1 kg;
- onions – 2 pcs.;
- honey - 2 tbsp. l.;
- paprika – 1 tsp;
- turmeric – 1 tsp;
- khmeli-suneli – 2 tsp.
Preparation
- Wash the chicken and dry it.
- Mix honey with salt and spices.
- Grate the carcass, put the onion inside.
- Marinate for 3 hours.
- Chop the potatoes and place on a baking sheet.
- Sprinkle with suneli hops and salt.
- Place chicken on spit.
- Place on the “Grill” for 30 minutes.
- Switch to baking for another 30 minutes.
It is especially important to secure the legs and wings well if cooking on a spit, since the filling adds additional heaviness. It is standardly stuffed with vegetables and cereals, but you can try a more original version - from national Abkhaz cuisine, with prunes and pomegranate.
Ingredients:
- chicken – 1.5 kg;
- onions – 2 pcs.;
- raisins – 50 g;
- prunes – 100 g;
- pomegranate – 1 pc.;
- butter – 1 tbsp. l.
Preparation
- Rub the chicken inside and out with salt.
- Grind onions, raisins, prunes.
- Simmer in oil for 5 minutes.
- Stir in pomegranate seeds.
- Stuff the carcass and sew it up.
- Place on skewer.
- Grilled chicken stuffed in the oven on a spit is baked for 1.5 hours.
If you need it quickly in the oven on a spit, you can chop the carcass into pieces and serve delicious chicken kebab. When baking, it is recommended to pour lemon or tomato juice over the meat to soften it. It is better to buy poultry from the store, since domestic poultry may be too tough.
Ingredients.
A spit is a great way to cook any meat, including a whole chicken. The chicken spit recipe is not very complicated and if you cook the meat once or twice, then next time you can do it yourself, adding or reducing the amount of certain spices.
First you need to take a chicken carcass and wash it well in running water. After which it will need to be immersed in brine and kept there for at least four hours. During this time, the chicken will be very well and evenly soaked in the marinade, and you will not risk over-salting it; to do this, you will need to turn it over every two hours.
Since we cook grilled chicken on a spit, always take into account the weight of the bird - for one kilogram of meat, 45 minutes of marinating will be enough and the fact that on coals the chicken can dry out from the inside. Therefore, during frying, you will need to put coarsely chopped onion or several slices of lemon inside the carcass.
To speed up the marinating process, you can prick the chicken with brine on all sides.
In this case, it will be enough to keep the chicken for two hours. The brine is prepared in the same way - dilute salt in boiled water, cool it and add spices - paprika, Provençal herbs, allspice, a little rosemary.
We collect the prepared brine into a syringe and chop the carcass from all sides. Then rub the top of the chicken with paprika, wrap it in a plastic bag and leave it in the refrigerator for one and a half to two hours.
Once the chicken is prepared and sufficiently saturated with the marinade, it will need to be skewered. How correctly you do this will determine not only the taste of the finished dish, but also its appearance.
Before placing the chicken on the spit, be sure to clean it and brush it with a little vegetable oil.
It is very important that the base rotates past the entire chicken carcass - this will make it much easier to fix it and prevent it from spinning around its axis during cooking. Make small cuts near each wing and carefully tuck them into the cut skin. We also secure the chicken legs.
Cook the chicken until it is fully cooked - when it acquires a golden-red color.
In order for this wonderful dish to acquire a truly unique taste and aroma, you should follow some rules. Firstly, you should always control the temperature in the magnal - it should not be below 11 and above 120 degrees Celsius. You cannot fry chicken over an open fire - so that the chicken does not burn, but is not raw, it must be cooked only on coals.
To give meat a brighter flavor, it is best to use charcoal - alder, apricot, cherry and oak. Alder will give your chicken a sweetish taste and a subtle smoky aroma. Oak gives a classic forest smoke, while apricot and cherry give the meat a sweetish fruity flavor.
Cooking chicken on a spit takes on average two hours - about one hour for every kilogram of carcass. Depending on the type of grill, the time may be reduced or increased, so always make sure that the meat does not dry out.
If you are using young, not very fatty chicken, you can wrap it in food foil to avoid drying out the meat. When the chicken acquires a golden hue, carefully wrap it in foil and cook for the remaining time while still wrapped. If you did not wait enough time to marinate the carcass, then to protect it from drying out, you can place a pan of water under the spit - on the coals. As the water evaporates, it will give the chicken more juiciness.
The finished grilled chicken can be served either hot or cold. The remaining meat can be used to prepare appetizers and salads. Bon appetit!
How to properly cook grilled chicken? Which oven is better for cooking grilled chicken: electric or gas?
Cooking juicy, tender-crusted chicken requires some talent unless you're cooking it in a multi-functional oven. A new look at the capabilities of kitchen ovens has helped make several forms of roasting meat, including grilling, accessible to everyone.
Now, in order to cook chicken in the oven, you don’t need to spend a lot of effort; you just need to first make sure that your oven is equipped in a special way. To roast grilled chicken, you must have the following accessories for the oven: a spit, a pair of clamps and a frame for attaching the spit. Once you are sure that all the conditions for cooking are in place, you can begin preparing the meat.
Grilled chicken in the oven
In order to prepare chicken, you need to go through several stages.
- The chicken must be thoroughly rinsed under running water.
- After this, you need to remove the yellow skin or its remains from the chicken legs with a knife.
- The sebaceous gland is removed near the tail.
- Remove any remaining feathers from the chicken.
- After cosmetically cleaning the outside, the chicken must be cleaned from the inside.
During cleaning take it out chicken offal and carefully wash away the blood, so that it does not leak out unexpectedly during cooking.
grilled chicken ready in the oven
Marinade for chicken on a spit in the oven
Once the chicken has been processed, you can begin preparing the marinade that will coat the chicken. There is no universal marinade; most of the recipes are ideally combined with the taste of chicken meat and therefore do not require strict rules. Before cooking the chicken, adapt several marinade recipes, after which you can choose the one that suits you.
Sour cream marinade.
- Spices mixed with sour cream in one container
- After this, 2/3 of the mass is applied to the surface of the chicken.
- The remaining part of the mass is placed inside the meat, where it is thoroughly spread over the walls of the chicken.
- After this, the chicken is placed in the refrigerator for an hour.
Kefir marinade.
This method of marinating will help preserve meat juice and fats. By preserving the best in chicken, you can prevent the meat from becoming dry, both during and after cooking. This marinade is easy to prepare, just pour it into the pan. :
- liter of one percent kefir, add two tbsp. spoons of light mustard,
- 4 tbsp. spoons of refined oil, 3-4 cloves of garlic, a pinch of basil and black pepper to taste.
Once cooked, place the chicken in a pan with the marinade and refrigerate for up to 8 hours. Make sure that the chicken is well greased before baking, only then you will get very tender meat.
how to cook grilled chicken in the oven
Marinade with honey and mustard.
The authors of marinade recipes did not ignore those who like to give food sweet, spicy, and most importantly, a pure and genuine taste.
Simple ingredients used for preparation:
- light mustard
- lemon juice
- garlic, spices
- First of all, 5 tablespoons of honey are melted in a water bath.
- Then they are placed in a table container, where they are mixed with 1 tablespoon of mustard, two crushed cloves of garlic, lemon juice and spices to taste.
The chicken is infused in this marinade for a couple of hours before it goes into the oven for cooking.
Spicy marinade.
- To prepare the marinade, place mustard and mayonnaise in a small container and mix thoroughly until a homogeneous mass is formed.
- After this, peeled and crushed garlic is added to the mass.
- At the final stage, hops-suneli spices, ground black pepper and salt are added to the mass; other spicy spices can be used if desired.
Using the marinade, the chicken is thoroughly lubricated in all places, after which it can be immediately sent to the oven.
Asian spicy-sweet marinade.
This marinade is perfect for lovers of exotic tastes and moods, as it contains oil, ginger, honey, garlic and much more. The finished marinade has a pleasant color and a pronounced piquant aroma due to the content of essential oils, spices, as well as sesame oil.
- The first step is to form a mixture of 3 tablespoons of sesame oil and honey, 5 tablespoons of soy sauce and 2 chopped garlic cloves.
- After this, you can begin processing the ginger; to do this, cut a piece of ginger root that is a multiple of 4 centimeters, which must subsequently be peeled and grated on a fine grater.
- Ultimately, all the ingredients are mixed, including salt and pepper, after which the chicken is coated with marinade and left to marinate for one and a half to two hours.
what is the best marinade to use for grilled chicken
Video: Grill Master. How to marinate chicken?
How to skewer a chicken?
In order to master the skills of putting a chicken on a spit, it is enough to familiarize yourself with the technical component of the oven and make sure that you have everything in your kitchen necessary for cooking meat, namely, we are talking about prepared chicken, spit, knife and cooking string.
When preparing the oven for baking chicken, make sure that all parts and walls of the oven, as well as the spit itself, are completely clean of old fat and soot. It is recommended to do this in order to warn the negative effects that food cooked in an inappropriate environment can have. It's about indigestion or even food poisoning.
delicious grilled chicken
- After the final check of the oven for serviceability, it is time to install it. To do this, a skewer is threaded through the chicken evenly in proportion to all ends.
- It is also necessary to pay attention to ensuring that the chicken is correctly seated along the skewer - evenly along the length.
- Once you've finished piercing the chicken, make sure you use forks with the sharp edges pointing toward the chicken and then secure them securely. If necessary, put a few more screws on both forks and secure them just as securely.
Chicken wings and legs, when on a spit, tend to protrude and interfere with quality cooking, which can in turn lead to uneven roasting in the oven.
To prevent this, you need to intervene, namely, at your own discretion, determine: Is it worth making a cut near the wings and legs in order to hide them? or choose a more loyal method - secure the wings and legs together using kitchen thread.
grilled chicken on a spit in the oven
How to secure a chicken on a spit in the oven?
The chicken is fixed on the spit, and now the oven is completely ready for use, all that remains is to fix the spit. Depending on the type of oven, the manufacturer's company and individual technical characteristics, the importance of the spit, the clamp and the cooking mechanism itself may vary.
Despite this, most manufacturing companies that produce their ovens with a grill function have decided to switch to a single production technology, which helps reduce the number of problems in servicing the machine for any user. Now this mechanism looks simple and consists of:
- skewers
- special hole for rotating the spit
- additional fastening to maintain balance
After the chicken has been securely secured with forks, the spit is screwed into the hole, fixed and rests on the fastening on the other side. The mechanism provided for this function will rotate the chicken evenly for a set period of time.
correct fastening of the spit
How to cook a whole grilled chicken on a spit in the oven?
Having finished installing the structure for baking grilled chicken in the oven, you should pay attention to how the chicken will be cooked, how long it will take and what temperature is the most optimal for cooking.
- Before placing the chicken in the oven, place a baking tray under the spit to catch any fat from the chicken as it cooks. This will help limit the access of grease to the oven surfaces and prevent you from having to clean the oven excessively.
On the surface of the cooking sheet Can Add water to prevent the fat from burning during cooking.
grilled chicken with lemons
On average, it is cooked by smoking for several hours, after which it is tasted to determine hardness and softness, removed from the oven, slightly cooled naturally and served.
It is possible that you will also need to cook side dish for meat- this dilemma can be solved by placing a small baking tray with baking potatoes in the oven under the chicken. During the cooking process, the fat released from the chicken will fall directly onto the potatoes, this will help make them very tasty.
Grilled chicken on a spit in the oven is easy and tasty
Video: How to properly cook grilled chicken at home?
How long does it take to cook grilled chicken on a spit in an electric and gas oven?
Departing from the majority electrical kitchen stoves, you can find that manufacturers, when installing grill function, do not give preference to standardization and often even does not record the maximum temperature while baking. This leads to the fact that in most cases, after cooking in the grill mode, you can get overdried meat.
In order to prevent this, most housewives use two forms of baking in turn: first, the chicken is baked in grill mode for 30-40 minutes, and after the end of the line, the oven switches to normal baking mode and is kept there at a temperature of 200 degrees for an hour and a half.
After baking in an electric oven, the chicken turns out juicy and spicy; the main thing is to carefully monitor the cooking process and remove the meat from the oven in a timely manner so as not to dry it out.
grilled chicken recipes
In a gas oven, grilled chicken is cooked in a similar way, which helps avoid complicating the process for lovers of classic ovens.
Before starting to work with meat, it is necessary to thoroughly clean the walls and spit of the oven from old fat and carbon deposits.
- Make sure your chicken is ready to cook and at room temperature. If the chicken was previously in the refrigerator, leave it on the counter for 30-40 minutes before cooking.
- Preheat the oven for 10 minutes. Raise the temperature to 200 degrees - you can determine this by opening the oven door and holding your hand there for 7-8 seconds; if the temperature in the oven burns your hand during this time, then the temperature is appropriate.
- When cooking chicken, use the indirect heat method - with the oven door closed.
- The chicken is cooked for 50-60 minutes, after which it is removed from the oven and cooled at room temperature.
While cooking, pour lemon and tomato juice over the chicken to add flavor and tenderness.
best grilled chicken recipes
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