Cut the chicken carcass lengthwise along the breast (as in the photo) and, pressing with your hands, unfold it like a book.
Peel the onions, cut into rings and place with the bird.
Pour in tomato juice, cover with cling film and leave to marinate in a cool place for at least 4 hours, preferably overnight. During this time, you need to turn the chicken 2-3 times so that it marinates evenly.
Place the marinated chicken carcass along with the onions on the grill and place on the grill. The coals should smolder, not burn, otherwise the chicken will burn.
The chicken must be turned during frying approximately every 5-7 minutes. In total, cooking will take 30-35 minutes, but the time may vary, since the heat of the coals on the grill may be more or less. You can check readiness with a knife: when no pink juice comes out in the cut, the chicken is ready.
Juicy, aromatic and very tasty chicken fried on charcoal, serve immediately to the table. It goes well with fresh or lightly salted vegetables, light salads and all kinds of sauces. 
Frying a whole chicken on the grill is absolutely not difficult, the main thing is to monitor the heat of the coals and marinate the meat well in advance, then you can treat everyone at the picnic to delicious, juicy chicken meat cooked in nature.
Last weekend the family went to the village to visit my mother-in-law and father-in-law. Spring has finally arrived in our area, and the place in the garden where we have a shed with a barbecue has thawed. Well, on this occasion, we decided to fry the chicken over coals. And not just fry it, but cook it according to the recipe that my father-in-law came up with last year. According to this recipe, the chicken is not just grilled, but lightly smoked. I'll tell you the taste and smell!..
Ingredients
To prepare this dish we will need...
Just kidding! Let's leave these cute birds alone, they will be useful to us for another reason. Let the hens lay delicious homemade eggs, but, you know, you need a rooster too.
So, to prepare smoked chicken on the grill, take:
- 1 chicken from the store
- salt and black pepper to taste
- My mother-in-law pulled out a packet of chicken seasoning from somewhere - it will also come in handy
How to cook chicken on the grill
Take a sharp knife and cut the chicken breast in half. No need to cut the back of the chicken!
Rub the chicken on all sides (inside and out) first with salt, then ground black pepper, then just a little chicken seasoning. Set the chicken aside and let it marinate a little.
We light a fire in the grill. The grill should have high walls. Put in more firewood, don’t skimp, as we will need a lot of heat.
When the wood burns out, we level the coals with a poker. Unburnt logs, if any, can be moved to the side.
Place the chicken in a special grill and fry over coals for 5-7 minutes on each side.
Now, attention! We turn the mundane process of cooking chicken on the grill into a fun hot smoking experiment.
Remove the grill with the chicken from the coals. At the bottom of the grill, directly on the coals, we place several branches of bird cherry or apple tree. In general, it is the wood that is commonly smoked in your area.
We return the grill with the chicken back and cover it all with a lid. The lid should not fit very tightly so that smoke escapes and oxygen enters into the cracks, otherwise the coals will quickly go out.
In this state, the chicken should be fried, covered, for 40 minutes. You can turn it over once after 20 minutes, or you don’t have to turn it over.
By the way, in this way you can cook not only chicken, but, for example, chicken turns out best.
When you open the lid after 40 minutes, be sure to check the chicken for doneness. To do this, use a knife to pierce the meat where there is more of it, on the thigh, closer to the back and under the wing. If the blood does not ooze, it means it’s ready. If oozing, place the chicken under the lid for another 5 minutes.
I think you will really like this chicken recipe. The meat is tender and juicy with a subtle smoky flavor. Real jam!
To paraphrase a joke from KVN, “that even with a small IQ, you can make a barbecue,” the conclusion suggests itself: excellent barbecue can be made from any type of meat or poultry. And, of course, chicken is no exception to this rule.
Cooking chicken barbecue is a good option for a light picnic in nature. This meat is quite lean, ideal for anyone who maintains strict control over their own weight. Its only drawback is the poor result when frying over open and high heat: the chicken quickly becomes dry and tasteless. Therefore, you need to cook it slowly, over low heat, combined with short and quick frying in the last stage of cooking - this method gives the meat an appetizing, golden brown 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 work effectively in a short time: “on the way from home to the kebab place.”
So, how is classic BBQ chicken prepared? Let's look at a standard recipe.
BBQ classic
For this option you will need:
- chicken carcass;
- coarse salt;
- water;
- ready-made barbecue sauce (you can make it yourself).
Preparation and marinating
- First, you need to cut the chicken carcass, first cutting off the fat from it and removing the entrails. The chicken is then cut into regular portion pieces.
- Preparation of brine. The pan is filled with a liter of hot water, in which about 50 grams of salt must be dissolved. You can add lemon zest or other citrus fruits, honey, paprika, chili powder, and other spices to the brine to taste. Be sure to add a couple of handfuls of sugar to form a crust.
- When the brine has cooled, pieces of chicken are placed in it, preferably for several hours, ideally overnight.
- Immediately before frying, chicken fragments should be removed from the brine, wiped with napkins and allowed to dry a little.
- Before placing on the grill, the chicken pieces should be dipped 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
- After the heated coals on the grill reach a 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 cooked) there is very low heat, and at the other there is a hot mass of coals.
- The sauce-coated chicken kebab is placed on the cold part of the grill. The grill is covered, frying lasts about half an hour until the chicken reaches an even light brown “tan.”
- During the cooking process, do not forget to pour the sauce over the meat at least once, this will ensure even cooking.
- When the chicken pieces are actually done, move them in batches to the hot part of the grill after dipping them in the barbecue sauce.
- Intensive roasting time on hot coals is no more than five minutes. In this case, the pieces should be placed “skin side down”. Visually, the readiness of the meat will be obvious when the sauce becomes thick and the skin becomes crispy.
- Depending on whether the skin on the pieces of meat is charred earlier than necessary, or, on the contrary, it is not cooked at all, you need to control the level of coal on the grill and raise or lower it with a special scraper.
- The finished pieces of meat are then transferred to a common dish, which needs to 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.
BBQ chicken with tomatoes and onions
Of course, you can also cook classic barbecue from chicken. For it you will need:
- chicken carcass;
- several fresh tomatoes;
- a pair of onions;
- half a bottle of white wine;
- lettuce leaves, fresh dill, parsley;
- ground black pepper, salt.
This shish kebab is usually cooked on skewers.
Cooking technique
- The chicken must first be cut, cleaned of entrails, and removed the skin.
- Cut the meat into small pieces that are convenient for putting on skewers. These pieces can be lightly beaten, then marinated in a bowl filled with white wine for a couple of hours.
- Immediately before frying, the meat is salted and peppered.
- Tomatoes and onions are cut into rings in advance.
- Meat pieces are tightly placed on skewers, alternating with fragments of tomatoes and onions.
- The skewers are placed on the grill, the kebab is fried over hot coals. They need to be turned over periodically to ensure even cooking. You can use the remaining marinade for basting to make it more juicy.
- When ready, skewers with fried meat are served to 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, and 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, herbs;
- all kinds of citrus fruits (orange, lime, lemon and others);
- wine, balsamic vinegars;
- wines, other alcoholic drinks;
- dairy products.
An even better option would be to mix existing standard marinade options. Creativity in this matter will be more than ever, by the way, because, fortunately, chicken is a meat product that is very difficult to spoil as a result of culinary experiments. In any case, you will get something edible.
Description
Chicken on the grill It turns out very tasty and juicy. The idea of preparing this original dish with your own hands is not at all complicated. In the step-by-step recipe with photos provided below, you can clearly and easily read about all the stages of cooking poultry over an open fire.
In our recipe we will use a barbecue grill and a barbecue grill. Many people prefer to fry the chicken not whole, but in pieces. But today we will move a little away from stereotypes and try to prepare a dish from a whole carcass that can be fried over coals. The only thing that is required is to have a little patience and pre-marinate, since the meat must be thoroughly soaked in mayonnaise for some time. If you don't like mayonnaise, you can marinate the chicken carcass in soy sauce. Spices and herbs can also be used as desired.
This cooking idea is very simple and unsophisticated. After all, there is nothing easier than marinating an almost uncut carcass in a delicious marinade, and then transforming it into such a stunning masterpiece of culinary art. Those who are watching their weight don’t have to 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 contained in pork or beef.
If you have never eaten this dish before, then perhaps it’s time to try cooking it instead of the boring chicken kebab, sirloin or lula kebab. Believe me, your loved ones will appreciate this chicken, whose crust is very crispy, but at the same time tender and saturated with smoke from the fire. You can pleasantly surprise both your loved ones and friends at a picnic with this truly magical dish. Having cooked chicken on the grill at least once, you will probably want to please your loved ones with this dish again.
Ingredients
-
(1 PC.) -
(3 tbsp.) -
(3 cloves) -
(taste) -
(taste) -
(taste)
Cooking steps
To prepare original grilled chicken at home, you can purchase 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 excess moisture should be blotted with a paper towel. The chicken will not need any cutting as such, since on the grill a whole carcass will cook much easier than one cut into pieces. With this frying method, there is no chance of small pieces of chicken falling into the fire. The carcass should be cut lengthwise along the entire chicken breast with a very sharp knife.
Next, you need to turn the chicken breast down and make cuts along the back, breaking the bones. The chicken should be flattened and pressed onto a cutting board. To obtain a delicate taste, you can make several pricks and cuts on the carcass using a fork or knife, and also beat the chicken in some places with a meat mallet.
In the meantime, you need to prepare the necessary set of ingredients for the marinade. For convenience, you can first combine table salt, paprika, ground black pepper, barbecue spices and dry herbs together, and then coat the chicken with them on both sides. It is necessary to rub the components into the carcass very thoroughly. Then you need to pass the garlic cloves through a press, and then thoroughly rub the poultry meat with them.
Next, you need to prepare mayonnaise, as it will be needed for marinating. The chicken carcass should be transferred to a suitable container with high sides, and then coated on all sides with mayonnaise. If you adhere to a healthy diet and do not use this dressing, then instead of mayonnaise you can use sour cream or kefir. Next, you need to send the chicken carcass for soaking in a cold place for 2 hours or marinate before going to bed.
In the meantime, while the meat is marinating, you need to take care of 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 placed on the grill, securely secured, and then placed on the grill with the cut side down.
The chicken should be grilled for a total of 40 minutes. It is necessary to turn the carcass in different directions every 15-20 minutes. You need to make sure that the meat does not burn. You can judge the readiness of meat visually by cutting it with a knife. If in this place the poultry meat comes away from the bone without any hindrance, then it is ready. Remove the chicken from the heat and let it sit for 5-10 minutes before serving. The finished dish can be served hot in portions, complemented with a side dish in the form of baked or raw vegetables and herbs. Delicious grilled chicken is ready.
Bon appetit!
Fragrant and juicy baked in taste can give a head start to many. All you need to prepare delicious chicken is a grill, a grill, chicken, a good marinade recipe and a cheerful company, in fact, for whom it will be cooked.
I think many people know what a metal grill and barbecue grill looks like outdoors. These grates are designed for not very tall pieces of meat and poultry. It is quite possible to bake chicken wings, drumsticks, fillets, thighs, or even cut up chicken or small chicken on it (in this case, the chicken is broken along the ridge into two halves and beaten accordingly). As you can see, there are a lot of options for cooking chicken on the grill.
The main factor that will influence the taste of chicken is the marinade. Marinades for, however, as for any other meat, are simply countless. Today I want to suggest preparing a simple marinade from available products, based on mayonnaise and ketchup, which are in every refrigerator. Thanks to mayonnaise, the meat will not be so bland; ketchup and soy sauce will help you get a crispy crust. Lemon will help add a piquant taste to the marinade and the chicken itself; in addition, the acids of lemon will make the meat more tender.
Now let's see how to cook chicken on a grill.
Ingredients:
- Chicken thighs - 1 kg.,
- Ketchup - 150 ml.,
- Mayonnaise - 100 ml.,
- Soy sauce - 50 ml.,
- Spices - 20 gr.,
- Half a lemon.
Chicken on the grill, on the grill - recipe
To marinate chicken that will be baked on a grill on a grill, first prepare a spicy marinade. Pour ketchup into a bowl.
Add mayonnaise.
Add chicken or meat spice mixture. These spices most often include black pepper, basil, parsley, coriander, paprika, curry, turmeric, and savory.
Pour in soy sauce.
Cut half a lemon into thin slices. Stack the lemon slices and cut them into four pieces. Add lemon slices to the marinade.
Mix all the ingredients of the marinade for grilled chicken.
This is what the marinade should look like 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 napkin (towel). Place the chicken in a bowl with the marinade.
Using your hands, rub the chicken pieces with the marinade.
Cover the bowl with marinated chicken thighs with film and place in a cool place 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 piquant the meat will become. Marinated meat can now be grilled.
Place the meat on the grill. Squeeze its flaps tightly. Close the clamp on the handle. The 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 placed on the grill when the coals in it have already begun to smolder.
In total it will be ready in 30-40 minutes. During the frying process, the grate must be turned over every 5-10 minutes (again, depending on what kind of fire you have). Be careful not to burn the outside of the chicken. Before removing this chicken kebab from the heat, make sure that it is ready, because a golden and crispy crust does not always indicate its readiness.
Using the tip of a knife, pierce the meat; if you see drops of clear juice at the puncture site, feel free to remove the chicken on the grill from the grill. Otherwise, keep it on the grill for a few more minutes and bring it to full condition.
Juicy, flavorful chicken thighs cooked on the grill are ready. Serve them immediately after frying along with fresh vegetables - cucumbers, onions, radishes and tomatoes. Enjoy your meal. I will be glad if this grilled chicken recipe you liked it and will find it useful. I recommend cooking it as well (also on the grill).
Chicken on the grill, on the grill. Photo
