Glazed chicken, roasted on the grill
91 60 минут 5 порции
I wanted tonight to be a surprise, the chicken on the grill. In the morning pickled. In the evening lit the coals. The day was Sunny. Stand at the grill and suddenly the cry of a grandchild... drop everything and run to him what happened. And his bee stung. Well, at least not small, senior, faced this moment. But the chicken a little singed. But strongly do not worry, the following skins in-law likes, we're giving all of it. And the chicken was a success. The pleasure received. With a honey-soy flavor, with herbs. Simply a miracle.
for Easterfor 8th of Marchfor birthday
Ingredients for Glazed chicken, roasted on the grill
- Chicken - 1.5 kg
- Soy sauce - 100 ml
- Ginger - 1 tsp.
- Honey - 1 tbsp
- Seasoning - 1 tbsp
- Peppers red hot chilli - to taste
- Adjika - 1 tbsp
- Vegetable oil - 1 tbsp
- Garlic - 5 a tooth.
Step by step instruction of cooking Glazed chicken, roasted on the grill
Before marinating, it is advisable to give the chicken to stay at room temperature for 30 minutes and wipe it dry with a paper towel.
Cut the chicken in half, from the side of the ridge and cut it. Be useful in the broth.
Thus slitting the chicken, it is more juicy.
Chop the garlic slices and lard and the chicken under the skin.
To prepare the marinade, mix soy sauce, liquid honey, grated fresh ginger, seasoning, herbs of Provence, chilli peppers.
Spread the chicken under the skin and on top, leave to marinate in the fridge for a few hours.
When the coals are ready, put the chicken on the grill and leave to roast or should I say bake.
To check if the coals, you will not be able to hold your hand over the grill for more than 8 seconds.
First allowed to form the crust, so the juice will not escape, and then you can turn in all directions and fry until cooked.
Remaining marinade to pour in a jar, add a little water with lemon juice and brush to grease the chicken every 10 minutes.
If anyone has the thermometer, the ham is ready at a temperature of 77°C, and breast 71°C Well, but if there is no thermometer - incise the thigh near the bone, the juice should be transparent.
Also, if you flame, do not pour water and sprinkle salt.
The chicken cooked in advance and gave her to lie down before eating 30 minutes wrapped in foil. Thus all the juice that will flow beneath the foil from the vapor, back to the chicken and the meat will be juicy. To do that with any meat. And I do not advise immediately from the heat to cut, all the juice will flow out onto the plate.
Serve the chicken with vegetables, greens and your favorite sauce.
Oh, and it turned delicious, flavorful, juicy.