To cook a ruddy grilled chicken at home, you need very little: the poultry itself, a little spices and an ordinary oven. Try roasting a flavored carcass on a wire rack or roaster for a delicious hot dish that no one can refuse.
Grilled chicken in the oven in mustard sauce
Ingredients:
- 1 chicken carcass weighing 1.5 kg;
- 2 tsp each fine salt and dried basil;
- 3 tsp each mayonnaise and Russian mustard;
- 1/3 tsp ground black pepper;
- a large pinch of dry chili.
Marjoram, dried garlic, thyme, nutmeg, turmeric, curry, thyme are suitable as additional spices for grilled chicken.
Wash the chicken and pat dry with a towel or heavy paper towel. Combine pepper and salt and rub the carcass inside and out with the resulting dry mixture. Let it sit for 20 minutes while making the sauce. Whisk in mayonnaise with mustard, add dried basil and chili. Spread this mixture on the bird, place it in a container and refrigerate for half an hour.
Preheat the oven to 180oC with a regular wire rack in place. Pour in 2 tbsp. drip tray or drip tray and place on the very bottom of the oven. Grease the center of the wire rack with vegetable oil, add the chicken and bake for 1.5-2 hours, turning occasionally. The readiness of chicken meat can be determined by piercing the carcass in the thickest place. The juice flowing out should be light.
Grilled chicken in oriental style
Ingredients:
- 1 chicken carcass weighing 1, 2-1, 4 kg;
- 1 tsp fine salt;
- 0.5 tbsp. dried chili;
- 1 tsp spices Garam Masala;
- 1 tsp dried garlic;
- 2 tbsp. concentrated lime juice;
- 3 tbsp. mayonnaise;
- 1 tbsp. vegetable oil.
You will also need a special grill spit or a vertical roaster with a tray.
Prepare the chicken by rinsing it under warm running water and blotting it with a tissue. In one slow motion, peel off the skin completely by pulling it away from you.
Cut the carcass with a narrow long knife over the entire surface so that the marinade penetrates the meat better. The most convenient places for this are the thighs, lower legs, chest and armpits.
Prepare a mixture of mayonnaise, vegetable oil and lime juice in a small bowl, then alternately beat in salt, chili pepper, dried garlic and Garam Masala so that no lumps form.
Apply the spicy marinade to the chicken using your hand or hands, while wearing gloves to avoid irritating the skin. Cover the carcass well on the outside and inside, put it in a rather tight container, cover with cling film and keep in the refrigerator for at least 12 hours.
String the poultry on a skewer or vertical roaster with the legs down and bake at 200oC for 40-50 minutes. Check if the meat is done. If it's pink, cook the grilled chicken for another 5-10 minutes, then leave it in the oven off for 3-5 minutes.
