Grilled chicken is one of the most common dishes in the whole world. It can be purchased in almost every city in specialized kiosks and shops. At the same time, consumers have little confidence in such products, since quite often low-quality products are used in the procurement. That is why the question arises of how to
cook grilled chicken yourself
in the oven.Equipment
First of all, it should be noted that special equipment is usually used to prepare this dish. It suggests the presence of a special skewer, on which the bird should be grilled. In a conventional gas stove, said device is absent. However, in stores you can find models that allow you to cook such a dish as grilled chicken in the oven on a spit, because they have not only a mechanism for cranking skewers, but also specific heating using electrical elements.
If such a device is not available, and you really want to cook a dish, then you can use a special grill on which the meat is placed, and a baking tray is placed under it to collect fat. Naturally, grilled chicken on a spit will be baked better, but this method, in principle, is no worse.
Ingredients
To prepare you will need:
- whole chicken - 1 pc.;
- pepper;
- salt;
- curry;
- mayonnaise.
Preparation and pickling
First you need to carefully process the bird on an open fire to remove the remnants of feathers. Then the carcass is washed and dried with paper towels. In order for the grilled chicken in the oven (on a spit) to turn out juicy and differ in its original taste, it must be properly marinated.
To do this, rub the bird well with salt, and then leave it for 0.5 hours. At the same time, some cooks prefer to make several cuts and punctures on the carcass, in which spices will fall. Next, the meat is rubbed with pepper and also left for 30 minutes.
At the end of the period, mayonnaise is mixed with curry and the bird is well greased with it. They do this not only from the outside, but also from the inside. It is with such a marinade that grilled chicken in the oven on a spit will turn out juicy, aromatic, and baked well.
Roasting
After rubbing with curry mayonnaise, half an hour should pass. Then the bird is put on a skewer and set in the oven. If this device is absent, then use a lattice. It should be noted that the temperature in the chamber should be equal to 180 degrees.
To prevent grilled chicken (in the oven, on a spit) not getting dry, it is periodically necessary to pour it with fat, which accumulates on the lower baking sheet. If a grill is used, then at a certain moment you can turn the bird over. The average cooking time for this dish is forty minutes, but when you open the oven, you can check the readiness by piercing the carcass in the tendon areas. If at the same time blood does not ooze out of the hole, then the bird is considered ready, although for greater certainty they simply turn off the fire, leaving the carcass to "reach" due to the accumulated heat. It is not recommended to overexpose the chicken in the oven, otherwise it may become dry.