Grill is a very convenient, and most importantly fast cooking of various dishes. At first glance, this may seem like a tricky business. But in reality, this is not so. This article will prove it. The dish that will be described in the article is called "chicken grill", everyone's favorite! Previously, something like this could be cooked in the oven, now every housewife has the opportunity to cook real fried chicken on a spit.
For owners of electric grills, the task of preparing this dish is greatly simplified. Since the only thing that is required is to choose and correctly set the temperature on the scale, as well as take a closer look so that the dish does not burn. If cooking will be carried out on a real grill, on an open fire, you will have to observe some points. For example, to use only absolutely dry wood as firewood, coal intended for this purpose is also suitable. Kindle using special combustible mixtures is strictly contraindicated if there is no desire to eat meat with a hint of gasoline, the most ideal option is classic, i.e. use of paper.
Now directly to the preparation of the dish itself. To do this, you need to take one chicken, seasoning and salt. This is an easy option. If you want to cook something unusual and a little tastier, then you can marinate the chicken before cooking.
If the second method is chosen, then for starters you need to make a marinade. It’s better not to buy ready-made, it is clear that time will be saved, but in ready-made marinades there are many impurities and various salts that are not very useful to humans. To prepare a marinade per kilogram of meat you will need: half a glass of soy vinegar, 2 tablespoons of lemon juice, 4 tablespoons of sugar, preferably brown, 3 cloves of garlic, salt to taste and 1 teaspoon of sesame oil. All components must be mixed in a container, which can then be put on fire. Heat the mixture for about two minutes. After that, the future "grilled chicken" is placed in a container and poured with the resulting marinade. In this state, the meat should be as long as possible, ideally about 12 hours. The longer, the tastier it will be. Before you start frying, the remaining moisture is removed from the meat with paper towels, then it is sprinkled with seasonings and special herbs. Regarding seasonings, the best combination of grilled chicken is with rosemary and tarragon. If there is a desire to give the dish a more spicy and piquant taste, you can rub the meat with chili pepper, which is important not to overdo it, and for the piquancy a mixture of cayenne pepper is suitable . Turmeric will give the meat an appetizing yellowish color.
In the case when the marinade mixture is not used, it is recommended that whenever possible it is possible to put the chicken in a cool place for some time, even if it is simply grated with seasonings and salt.
Grilled chicken on a spit can also be cooked very simply. The only difference from the charcoal grill is that it is pre-tied with a special mount on the legs and several times tied in a circle so that the wings do not stick out. It is thus necessary to prevent it from being opened during frying on a spit.
Whatever the grill, traditional or electric, the main thing is not to allow it to heat to the limit so that the chicken grill does not turn into something similar to coals.
The temperature when frying in an electric grill should be approximately 150 degrees or slightly higher. Grilled chicken at this temperature is usually ready in an hour and a half. After that you need to cut the meat into pieces, add a side dish, in the form of potatoes, for example, and serve. Everyone’s favorite dish is ready!