How to prepare grilled chicken. How to cook grilled chicken in the oven

Grilling in the oven and microwave is convenient because you don’t have to bother with coal, and not everyone has the opportunity to cook outdoors. Grilled dishes are very diverse; almost any non-liquid dish that does not require utensils can be cooked on the grill. They cook grilled chicken, grilled vegetables, grilled meat, grilled fish.

One of the most popular dishes is grilled chicken. The grilled chicken recipe is very simple, so instead of buying ready-made grilled chicken, it is better to learn how to cook grilled chicken. Of course it is important whether it will be prepared grilled chicken in the oven, grilled chicken in an air fryer or grilled chicken over charcoal. The recipe for cooking grilled chicken is similar in all cases, but the cooking technology differs. Grilling chicken over charcoal will require you to periodically turn the chicken carcass. Of course, grilled chicken at home is often cooked in the microwave. You must understand that if chicken is cooked in the microwave, the grill will not be as flavorful, but on the other hand, the chicken cooks faster and it is easier to control the process. Another common way to cook grilled chicken is grilled chicken in the oven. A grilled chicken recipe in the oven may come with some kind of chicken filling, but it is often prepared without it. It’s also convenient to cook in the oven because the chicken will cook evenly and excess fat will drip onto the baking sheet. Grilled chicken can be prepared either whole or in parts. These can be grilled legs, grilled wings. An important detail is the marinade for grilled chicken. Without it, you won't get delicious grilled chicken. The marinade is prepared on the basis of mayonnaise or dry white wine, with the addition of spices. But if time is short, grilled chicken can be cooked without marinade. We will tell you how to cook grilled chicken without marinade: first rub the chicken with salt and spices, and then rub with vegetable oil. In this case, you will also get delicious grilled chicken with an appetizing crispy crust. It is this kind of crust that real grilled chicken is famous for; the photo of cooked chicken with a brownish crust leaves few people indifferent. In principle, grilled pork and grilled beef are prepared according to the same rules. For rubbing, it is better to use olive oil, and the wine should be dry red. Today there are also special frying pans that allow you to fry meat without oil. Cooking meat in a grill pan is also very convenient, so if you are not a fan of microwaves, use this specialized utensil. The most unpretentious one is the grill for sausages, since it is a semi-finished product and does not take long to cook.

A special treat is grilled fish. Fresh, hot, smelling of smoke, it can give odds to a restaurant. The most delicious are grilled trout, grilled salmon, grilled mackerel, grilled salmon. The recipe for grilled fish is also very simple: the fish must be sprinkled with spices, lemon juice or white wine. If the fish is large, lemon slices can be placed inside or in the cuts on the back. Grilled fish in the microwave also turns out well. In addition to grilled fish, you can cook other seafood, such as grilled shrimp.

To grill in the microwave, it is best to read the instructions, which will always tell you how to grill in the microwave. They also often contain recipes for a microwave with a grill, but a more reliable option would be proven grill recipes from your fellow home cooks, which you can find on our website. They will tell you how to cook grilled chicken, grilled vegetables in the oven, how to make grilled chicken in the oven and over coals, as well as other grilled recipes.

It's hard to be sure of the freshness and taste of grilled chicken from a fast food cafe. If you want to treat your family to this dish, it is better to cook it yourself. At home you can make grilled chicken in the oven in several ways.

Ingredients: whole medium chicken carcass, 1 tbsp. l. (heaped) mustard, half a glass of full-fat sour cream, salt, poultry spices, dry garlic, a mixture of peppers.

1. First, the carcass is plucked to remove any remaining feathers, and its sebaceous glands in the tail area are cut out. The chicken is washed and lightly dried. After this you can marinate it.
2. For the marinade, mix mustard, sour cream, salt and all the spices recommended in the recipe in a cup. Their set can be changed to your own taste.
3. The chicken is thoroughly rubbed with the resulting aromatic mixture not only from the outside, but also from the inside. In this form, it is left on the bottom shelf of the refrigerator overnight. If there is no such reserve of time, let the workpiece lie in the marinade for at least a couple of hours.
4. Next, the carcass is skewered. It is necessary to tie the wings and legs.
5. The spit is installed in an oven heated to 200-210 degrees.
6. Grilled chicken is cooked in the oven on a spit for 1.5-2 hours in the “Grill” mode. The exact time will depend on its size.

Under the spit with the bird, be sure to place a baking tray with water to catch any dripping fat.

Recipe on a baking sheet

Ingredients: large chicken carcass, fine salt, 80-90 g of mayonnaise, 20 g of mustard, 4-5 garlic cloves, a pinch of ground pepper.

1. After washing and drying, the chicken carcass is rubbed on all sides with a mixture of salt, pepper and crushed garlic.
2. The marinade is prepared from salted mayonnaise with mustard. The resulting mass is rubbed onto the bird, after which it is put away in the cold for an hour.
3. The prepared carcass is wrapped in foil and laid out on a baking sheet.
4. The dish will be baked for 40-45 minutes at medium oven temperature.

10-15 minutes before cooking, unfold the foil so that the carcass browns.

With garlic

Ingredients: poultry carcass, 6-7 garlic cloves, any aromatic herbs, salt to taste, 1 tbsp. filtered water.

1. The chicken is washed, dried, and then rubbed with salt, a mixture of peppers and some crushed garlic. In this form, it will remain in the cold for at least 2 hours. It’s better to leave the preparation overnight.
2. The remaining garlic is cut and placed inside the carcass. You can add any seasonings to it.
3. The bird will be cooked on a special round stand for it. Water is poured inside the structure. The chicken is attached to a metal “grid”.

The dish will be cooked in a very hot oven for 60-90 minutes. The exact time depends on the size of the carcass.

Spicy grilled chicken in soy sauce

Ingredients: chicken carcass for about 1.5 kg, 2 tbsp. full-fat mayonnaise, spicy ketchup, soy sauce, garlic to taste, 1 tsp each. any seasoning for poultry, bee honey, nutmeg and spicy adjika.

1. Garlic is crushed and mixed with adjika, soy sauce, honey, seasonings and other ingredients of the recipe.
2. The resulting paste should be thoroughly coated on all sides of the chicken carcass. Ideally, it should sit in the marinade all night. But at least the workpiece is left for a couple of hours.
3. The carcass is fried in the oven on a grid for 80-90 minutes at a temperature of 210-220 degrees.

You can cook this dish on a bottle.

How to cook on the grill?

Ingredients: poultry carcass, 5-6 tbsp. refined oil, 4 onions, 5-6 medium potatoes, 270 g of fresh mushrooms, several sprigs of rosemary, table salt.

1. The bird is washed well and dried with paper towels. Next, it is coated on all sides with a mixture of oil and salt. You can add your favorite seasonings.
2. All vegetables are coarsely chopped, sprinkled with oil, and sprinkled with salt. They are laid out on a baking sheet along with chopped mushrooms and rosemary sprigs.
3. The chicken is placed on a wire rack over a baking sheet. The entire structure is left in a hot oven for 70 minutes.

As soon as clear juice begins to flow from the puncture sites on the carcass, it means the chicken is completely ready.

With lemon in the oven

Ingredients: whole bird carcass, table salt to taste, 1 tsp. seasoning for poultry, ½ tsp. mustard powder, garlic to taste, 2 whole lemons, a mixture of peppers, 2 tbsp. refined oil.

1. The oven heats up to 180 degrees.
2. For the marinade, mix ground peppers, crushed garlic, mustard, salt, and seasonings. The resulting mixture is poured into refined oil. The juice of two lemons is squeezed in there.
3. The carcass is covered with marinade inside and out. Next, the workpiece is left for a couple of hours.

The chicken is baked in a very hot oven for 80-90 minutes until the juices run clear.

In cheese marinade

Ingredients: whole poultry carcass (about 1.3 kg), 920 g processed cheese, nutmeg to taste, 2 tbsp. soy sauce, 3 tbsp. fatty mayonnaise, salt and dry garlic.

1. For the marinade, the cheeses are combined and kneaded. It is best to take soft, runny cheese. Mayonnaise, dry garlic, soy sauce, and nutmeg are added to it. If necessary, the mass is added with salt. Instead of dry garlic, you can use fresh garlic to taste, after passing it through a garlic press.
2. The washed and dried chicken carcass is thoroughly coated with the resulting mixture on all sides. The marinade should be not only on the outside of the bird, but also on the inside. Next, the workpiece is left for at least 4 hours.

The prepared carcass is put on a spit and baked in a well-heated oven until the juices clear.

Grilled chicken in kefir

Ingredients: poultry carcass approximately 1.3-1.4 kg, large onion, half a lemon, half a liter of full-fat kefir, garlic to taste, a full glass of chicken broth, aromatic herbs, fine salt, 3 tbsp. vegetable oil.

1. For the marinade, finely chop the onion and chop the garlic in any convenient way. Oil is poured into the listed components.
2. Lastly, kefir, freshly squeezed juice from half a lemon are poured into the marinade, salt and aromatic herbs are added.
3. The chicken, washed and dried with paper napkins, is thoroughly coated with marinade and placed in a bag. You can pour the remaining mixture on top. In this form, the bird will marinate in the cold for at least 2 hours.
4. Cook the chicken on a baking sheet or on a special stand for 80-90 minutes.

Every 15 minutes the carcass is poured with broth for juiciness.

Original recipe on the jar

Ingredients: whole chicken carcass, salt to taste, spice mixture (colored ground peppers, dried basil, mint), olive oil.

1. The bird carcass is washed well on all sides, poured with olive oil and rubbed with salt, as well as some seasonings. You can leave the preparation in this form for a couple of hours so that the meat is saturated with spicy aromas.
2. The jar will be used from glass - perfectly clean (without stickers or the slightest traces of them).
3. The container is filled approximately 2/3 with water. The remaining spices are thrown there. This will allow the carcass to soak in the spices from the inside.
4. A chicken is placed on the jar. Glassware is placed in a baking dish into which fat will drain during cooking.

The treat will take 80-90 minutes to prepare in a very hot oven.

With sour cream and Provençal herbs

Ingredients: whole bird carcass (weighing approximately 1.5 kg), 130 g of fat sour cream (homemade is best), table salt to taste, 2 small. spoons of mustard, a couple of large pinches of Provençal herbs, a mixture of peppers.

1. The chicken carcass is washed on all sides with running water and dried well. If there are feathers left on it, the latter must be removed.
2. In a separate bowl, mix homemade sour cream, mustard, salt, peppers and Provençal herbs. If you don’t have a village dairy product at hand, you can take a store-bought one, but it’s high in fat.
3. The carcass is completely covered with a marinade based on sour cream. It needs to be lubricated both inside and outside. Ideally, you should leave the product overnight so that it is well saturated with the marinade. If you don’t have that much time, at least 2-3 hours will be enough.
4. Next, the carcass is skewered or simply laid out on a wire rack and placed in a well-heated oven.
5. At 210-220 degrees, the dish will cook in 80-90 minutes.

Be sure to place a baking tray with a small amount of water under the spit or grill to drain the fat from the bird.

With oranges

Ingredients: whole bird carcass, full-fat mayonnaise to taste, 4-6 garlic cloves, 2 large ripe oranges, table salt, any aromatic herbs. The following describes how to properly prepare grilled chicken with citrus fruits at home.

1. The carcass is washed well and dried.
2. One fruit gets rid of its peel. The second, together with the zest, is cut into thin circles.
3. The prepared carcass is rubbed with a mixture of mayonnaise, salt, aromatic herbs and crushed garlic. You can leave a few garlic cloves and stuff the carcass with them.
4. Also, several fruit slices are placed under the skin of the bird.
5. The remaining whole orange without peel is sewn inside the carcass. To make the dish more flavorful, you can combine it not only with garlic, but also with any other aromatic additives. Some housewives, along with an orange, sew pieces of peeled ginger root or even whole cinnamon sticks into the chicken.

The product is baked in the oven for 80-90 minutes at high temperature.

What can you come up with when there is no special metal tool for cooking grilled chicken in the oven? Use a regular glass bottle. Suitable for beer or milk bottles. It needs to be cleaned properly and the label removed. The capacity must be at least 0.33-0.5 liters. It’s great if you have an old bottle from Soviet times. If not, use any other one, but be sure to make it from durable and high-quality glass.

Take the following ingredients for grilled chicken:

• 1 poultry carcass;
• 3 cloves of garlic;
• 100-200 grams of mayonnaise;
• 50 ml lemon juice;
• 5 tbsp. spices for chicken or meat;
• salt to taste.

Preparing grilled chicken at home:

1. Wash the chicken under the tap and pluck off the down and feathers, if any.
2. Combine mayonnaise, garlic, lemon juice, salt and seasoning. Coat the chicken with this mixture.
3. Place the carcass in a bag and tie it tightly. Place the bag in the refrigerator for 2 days.

How to cook grilled chicken on a bottle step by step:

1. Remove the chicken from the refrigerator and coat it generously with the prepared marinade again.
2. Fill the bottle two-thirds full with water and add the herbs de Provence. This way, the dish will be filled with flavor from the inside.
3. Herbs de Provence is a set that is sold in the store. If you can't find one, add at least mint to the bottle.
4. Place the bottle in a frying pan or a special baking dish with the neck facing up.
5. Pour some water into the pan. Thanks to this, the draining chicken fat will not burn or smoke.
6. Place the carcass on the bottle and additionally sprinkle the meat with vegetable oil.
7. Place the structure in a cold oven and then turn it on to 200 degrees. If you heat the oven in advance, there is a high probability that the bottle will not hold up and will burst.
8. Bake for at least 1 hour, checking the meat periodically for doneness.

How to tell when grilled chicken is ready?

About an hour after you put the chicken in the oven, a delicious smell will appear. This is a sign that the dish can be checked for readiness. Open the oven and pierce the grilled chicken with a fork or knife. If juice comes out, it means it is still damp.

When grilled chicken is browned on top but still raw on the inside, it may burn. To prevent this from happening, reduce the temperature in the oven to 180 degrees, and lubricate the most tanned areas with the fat dripping from the chicken. In addition, burning areas can be covered with foil.

Is it possible to use something other than a bottle?

A tall bottle can be successfully replaced with a glass jar that has a small diameter. The capacity of the jar is 0.5-0.7 liters. In addition, you can buy a special stand for grilled chicken. It consists of several metal wires with a rounded top. You can place a chicken or other bird on the stand.

Why pour water into a bottle?

Firstly, this is necessary for the stability of the structure. Of course, you need to maintain a balance of pressure so that the bottle does not burst.

As the water in the bottle heats up, it evaporates. In order for the chicken to be additionally saturated with flavor, spices should be placed in the bottle. At home, it can be sweet peas and peppers, bay leaves, oregano, basil, cloves. You can use the herbs individually or all together. Thanks to the fragrant water in the bottle, grilled chicken will be more piquant and tempting.

How to remove chicken from a bottle?

First, place the chicken on a flat surface. Let it cool down. Look at the neck, how much does it stick to the bottle? Take a knife and pry the skin, separating it from the glass. Now take a large two-pronged fork and prick the chicken with it. Start moving the chicken carcass, helping with another fork. Ideally, the bottle should come off easily and smoothly. As a last resort, you can enlist the help of some kind of spatula.

What do you put in the Dutch oven besides water?

The water in the roasting pan is necessary to prevent the chicken fat that drips from burning and emitting smoke. However, this mixture can also be used for culinary purposes. For example, add rice, peas or lentils to the fat while you cook chicken. No more than one glass in volume. The cereal must be completely filled.

When baking, be sure to stir it so that the dish does not turn into porridge. You can do this every 20 minutes. In addition, you need to make sure that the top and bottom layers are baked equally.

Preparing marinade for grilled chicken

In order to make chicken meat more tender, it is customary to use various marinades. One of them is called “Italian”. For it you will need quite simple components:

• 1/5 cup olive oil;
• 2 tsp table vinegar;
• 1 tsp salt;
• 1 tsp garlic powder;
• 1 tsp oregano;
• 1 tbsp. Italian seasoning.

Grind those components that are necessary. Then mix them with vinegar and olive oil.

Preparing the Grape marinade is a little more difficult. Take these components:

• 0.5 l of white grape juice;
• 3-4 cloves of garlic;
• 1 tsp additives for grilled chicken;
• 3 bay leaves;
• 10 peppercorns;
• 1 tsp salt;
• 1 tsp collecting ground peppers.

Pour the white grape juice into a saucepan and heat. Finely chop the garlic and place in a saucepan. Heat the mixture, but do not boil. Let it cool down a bit. Add bay leaf, black pepper, salt, pepper mixture. Place the dish on the stove again: the mixture should boil. The marinade is ready!

You can prepare Chinese marinade at home without boiling the mixture. Take these products:

• 1/2 cup soy sauce;
• 1/6 cup sugar syrup;
• 3 tbsp. chopped ginger;
• 1 tbsp. garlic powder;
• 2 tbsp. sesame oil;
• 1 tsp ground black pepper.

Mix soy sauce and oil. Then add the rest of the ingredients. The marinade is ready!

A very spicy marinade is made with mustard. To prepare it you need very few ingredients:

• half a glass of freshly squeezed lemon juice;
• 2 tbsp. mustard;
• 1 tsp salt;
• 1 cup olive oil.

Dissolve mustard in lemon juice. Add salt and combine with olive oil.

You can prepare Caucasian marinade at home very quickly. It will definitely not leave spicy food lovers indifferent. You will need:

• 1 onion;
• 25 grams of table vinegar;
• 0.5 cups of kefir;
• 1 tsp pepper;
• 1 tsp salt.

Place the chicken in a marinating bowl. Cut the onion into rings and place it on top. Now coat the carcass with vinegar. Mix kefir, salt and pepper separately. Pour mixture over chicken.

The amount of products from the above marinades is calculated for 0.5 kg of meat. If you need to cook more, increase the ingredients accordingly.

Marinating rules

When starting marinating, choose the right container. The dishes should not be too large or small, but exactly the size of the chicken. One of the best options for marinating is a plastic bag or cling film. Just wrap it tightly around the coated bird. Do not use metal containers or pans. Metal can affect the taste of the marinade.

The minimum duration of marinating is 1 hour, the maximum is two days. The ingredients are important for the fragrant aroma, but they are interchangeable. So, if it is difficult for you to get a certain component, you can replace it with a similar one.

The best technique for making marinade is a blender. If it is not available, cut the components by hand as finely as possible.

So, grilled chicken can be cooked in the oven on a normal setting. It turns out very tasty and aromatic. Calorie content of this dish: 184 kcal per 100 grams of product.

Summer time, the time of warmth, outdoor recreation and vacations, makes “fresh air cooking” relevant. And the first thing that comes to mind is grills, barbecues, barbecues...

Open fire cooking is a simple art, and it has simple secrets. Once you've mastered it, you'll never be confused again. For example, grilled chicken is one of the most popular dishes in this series. Can you cook?

Firstly, on an open fire (grill, barbecue), and secondly, at home (in the oven, microwave, on grilled pans). And do you know what their features are? Let's figure it out.

Let's start by cooking grilled chicken on specialized equipment - a barbecue or grill with a barbecue grill. Yes, yes, definitely in the fresh air.

So, grilled chicken recipes.

How to Grill Chicken on a BBQ Grill

The advantage of grilling chicken is that everyone can choose the piece they like. But here’s the problem: it’s difficult to get all the pieces of chicken to turn out equally well. This is one of the reasons why people prefer to fry a whole chicken, or at least cut the chicken in half.

And yet we will try to fry chicken pieces - breasts, thighs, wings and legs - all together. And let's try to understand how to do this with the best result on the grid.

1. It all starts with buying good chicken. Of course, poultry is ideal, but most likely you will have to be content with a broiler or a ready-made set of chicken meat for grilling. Such, for example, as in the picture.

2. Another point that is mandatory for grilling chicken is the marinade. There are many different and wonderful sauces, but the most common is barbecue sauce.

There is a point of view that you need to marinate grilled chicken before cooking, generously grease it and put it in the refrigerator for 2-3 hours. But it’s even better to marinate overnight. However, if you intend to grill only chicken breasts, 2 hours is really enough, but if you want to grill the legs or the whole chicken, then more than 4 hours is better (ideally 8).

3. Prepare the chicken pieces: Trim off large pieces of fat and loose, unnecessary pieces of skin - this will reduce the risk of “fires” on the grill, and you will get beautiful, presentable pieces of grilled chicken. Wash them and then dry them with paper towels.

4. Now you need to season the chicken. This can be a mixture of seasonings: squeeze 2-3 cloves of garlic, hot red and black pepper, dry herbs to your taste into a small amount of vegetable oil (dill, parsley, coriander, oregano, thyme, paprika, etc.) This needs to be done not only over the entire visible surface of the chicken, but also under its skin, since the skin can prevent the flavor of the spices from penetrating into the meat. Don't be shy with the seasonings. Their excess will still disappear under the influence of fire.

Place these seasoned chicken pieces in the refrigerator for an hour or two (or more). If this is not possible, don’t worry, they fry it that way too.

5. Prepare the grill. Make sure that not only is the cooking surface clean, but that there is no grease on the bottom of the grill. In addition to the fact that its presence will lead to a tasteless result, old fat is also harmful to health. To do this, preheat the grill at high temperature and make sure that all excess burns in the lower part of the grill. Grease the grate with fresh oil and load the grill with charcoal. Let it burn a little, get red hot, and then you will fry it.

6. Now we come to the most important part of the process. Large pieces of chicken cook more slowly than smaller pieces. This problem can be solved this way: first put large pieces on the grill, and then gradually add medium ones and, even later, small ones.

But you can achieve the same effect in another way - by concentrating the hot coals on one side of the grill. We'll get a warm side and a hot side, and we'll manipulate the pieces just by distributing them differently. But this is if we have a charcoal grill. If the grill is gas, then we will increase the heat on one burner and reduce it on the other.

After adjusting the heat level, it's time to place the chicken on the grill. Place larger pieces closer to the high temperature, and the smaller the pieces, the further away from it. Speaking of our specific pieces, the breasts will be closest to the high heat, then the legs, and finally the wings - in the most difficult places for the fire to reach (in the corners, as a rule).

So, having set everything up, leave the meat alone for about 45 minutes. But don't forget to adjust the process if necessary.

7. One of the problems with grilling chicken is...- this is the unpredictable behavior of fat and fire. As the meat heats up, the fat turns into liquid and starts to drip out. This dry frying, by the way, is healthier than sautéing meat. But you must control the “flambé effect,” simply put, the burning of fat and even meat. To reduce the risk of fire, from time to time bring pieces of meat to an empty corner of the grill and turn them over the fire for a few seconds.

If a fire does occur, remove the meat from the grill, extinguish the fire in the grill, and remove the grill. And only after the “accident” has been eliminated, you can continue cooking the meat further.

8. About 15 minutes after the chicken starts grilling turn the pieces over to the other side. By this time, the chicken should become firm and elastic, and the side of meat contact with “active heat” should acquire a beautiful brown color and softness. So it's time to fry the other side. In another 15 minutes it will be ready (check).

To ensure that the meat is cooked not only on the outside, but also on the inside, you need to reduce the heat and leave the undercooked pieces on the fire. Low heat ensures that the surface of the chicken is not burned or overcooked.

About 30 minutes after you start grilling the chicken, it should be mostly done. Then it's time to use the BBQ sauce. If you are not going to use it, then continue cooking the meat until the internal temperature of the chicken reaches 75 degrees Celsius (if using a thermometer), or until the meat can be easily pierced with a knife or fork. And this is another 10-15 minutes (more if the chicken is whole).

9. If barbecue sauce is in your plans, reduce the heat (if the grill is with gas burners, just turn it down, if the grill is on charcoal, close the vents) to a temperature of approximately 130 degrees C - this is the time for the sugar to burn. After this, coat the chicken in several layers of sauce, covering the chicken with a thick, sticky film.

10. Keep the chicken on the fire cook for a while longer, then check for doneness as indicated in step 8 and remove the meat from the grill. Don't overcook the chicken, it will dry out the meat!

Cover the cooked meat with a lid and let it rest for about 5 minutes.

How to cook grilled chicken at home

Let us immediately note that you will not be able to get real grilled chicken at home. Alas. Unless you smoke directly on the grill, in the barbecue or directly on the parquet. However, if you zoom in, it turns out that it’s also quite a lot.

There are several ways to cook grilled chicken at home. Firstly, in the microwave, if it has a grill mode. Secondly, in the oven. And finally, on a grilled frying pan. Let's try to prepare some very tasty recipes.

Grilled chicken in Tandoori oven

Recipe ingredients for 4 servings

Chicken 1.5 kg, cut into portions
Sauce. Half a cup of yogurt, 2 tablespoons of lemon juice, salt to taste, vegetable oil.
Seasonings: 1 tbsp. a spoonful of chopped garlic, ginger, ground cumin, 1 teaspoon of ground coriander, half a teaspoon of cayenne pepper, a pinch of cardamom, black pepper, a couple of dry cloves.
For garnish: fresh cilantro, cucumber, red onion, tomatoes, lemon wedges

How to cook grilled chicken in the oven

Prick the entire chicken with a fork. Then use a sharp knife to make slanting cuts to allow the marinade to penetrate inside the carcass.

Mix yogurt, lemon juice or vinegar, seasonings and salt, then brush the mixture onto the chicken, rubbing thoroughly several times. Cover and refrigerate for 8 hours or overnight. Remove chicken from refrigerator at least 30 minutes before cooking.

Then remove the chicken from the marinade, squeeze lightly and brush with oil. Preheat the oven to 200 degrees. Place the chicken on a greased rack and grill for 25 to 30 minutes, turning a couple of times, until the chicken releases its juices and a knife slides easily into the meat.

Place a baking sheet with boiled water under the grill so that the fat drips there.

Serve with cilantro sprigs and cucumber slices, red onion, tomato and lemon.

Per serving (without side dish): about 300 calories.

Grilled chicken - skewer recipe

Another popular grilled chicken recipe. How is it different from the previous ones? The fact that the chicken is fried whole, and the “romantic arsenal” - the skewer on which it is skewered, soaked in the marinade.

And then everything is as usual: place it on a greased grate, turn on the “grill”, place a baking sheet with water under the grate and enjoy the smells of cooking for about an hour. After which we greedily tear the delicious cooked meat with our teeth or, decorously wielding cutlery, put the chopped pieces into our mouths (depending on our upbringing and temperament).

Marinades can be very different - that’s where there is freedom of expression and no restrictions on tastes! Among the most common and classic: mustard-cream (sour cream) with garlic and dry seasonings.

Advice. If you are frying a whole chicken, be sure to tie the legs together with twine. Why this is necessary, as well as other secrets of whole fried chicken, read HERE.

Grilled chicken - recipe on a can

This is a rather old recipe from the “remedies at hand in the absence of financial resources” series. The recipe is ingenious in technology, invented at a time when not only a grill, but even a skewer was a bit of a problem, and I really wanted a whole baked chicken a la grill at home. So the “bank” technology simply had to appear.

And the recipe itself is delicious, it has turned into a real culinary classic. Usually it uses fresh strong mustard, rich sour cream, garlic, a few peas of allspice, bay leaf and dry seasonings at the discretion of the hostess.

Preparation. Wash the chicken, then pat dry with paper towels, rub the whole chicken with garlic and salt, coat with mustard and sprinkle with a mixture of dry seasonings. Place the chicken in a plastic bag for marinating and refrigerate for at least 2 hours, preferably overnight.

The jar should be filled halfway or a little more with water and throw in allspice with a couple of bay leaves. The chicken removed from the marinade and slightly pressed out should be placed on the neck of the jar and placed in a preheated oven. The secret of taste is that the chicken will be soaked not only with the “fried” marinade, but also with the seasonings that are mixed with water in the jar. Shortly before the end of the cooking process, about 20 minutes, you need to coat the chicken with oil mixed with sour cream, if the sour cream is not fatty enough, or only with sour cream. Sour cream can be replaced with yogurt.

This simple grilled chicken recipe will delight everyone who tries it.

Grilled chicken - microwave recipe

A microwave, if it is more or less “advanced”, provides a grill mode, the grill is built into it. Cooking chicken in it is not a difficult task, although, as experience shows, for some reason it turns out tastier in the oven.
First, as described above, the chicken must be placed in the marinade, then squeezed out and placed on the grill rack of the microwave oven. Under it, just like in the oven, be sure to place a baking tray with water to collect fat. You should fry in combi-2 mode, not for long, 10-15 minutes on each side. That's all, actually. However, sometimes the chicken turns out to be unprepared and requires a little finishing in a preheated oven for a couple of minutes. What's the point, you ask? In saving time.

And finally, another way to cook grilled chicken in your home kitchen is to use a grilled frying pan. In essence, this is an ordinary frying pan with a “grill effect”, primarily external, since stripes remain throughout the meat, as if from a grate. Fat drips into these grooves, just as it would on a grill. As for the taste... it's just taste. Fried chicken.