Baking chicken in foil is a sure-fire way to cook both an ordinary and a festive dish. Its dietary meat with a rich taste will satisfy hunger and give a true gastronomic pleasure without much harm to health or shape. Soak the bird before this in a honey-soy or kefir marinade, and it will turn out deliciously soft and juicy.
Baked chicken in foil
Ingredients:
- 1 chicken weighing 1, 4-1, 6 kg;
- 3 tbsp. dry white wine and dark soy sauce;
- 3 tsp honey;
- 1 tsp Worcester sauce;
- 2 tsp mustard;
- 4 cloves of garlic;
- 0.5 tsp each dried oregano and black pepper;
- 1, 5 tbsp. vegetable oil
The wine for the marinade can be replaced with white wine vinegar by diluting 1 tbsp. twice as much water.
Wash the chicken, let it dry, and trim off excess skin and fat. Cut the prepared carcass into pieces: legs, thighs, wings, cut the breast into 4 parts. Combine soy sauce, Worcestershire sauce, wine, honey, mustard, oregano and pepper in one bowl and beat a little until smooth. Peel the garlic cloves and finely chop them with a knife or crush them in a special press and add to the marinade.
Pour the prepared mixture into the chicken fragments in a glass or enamel bowl and mix well with your hands. Cover the dishes with a lid or tighten with cling film and place on the lower shelf of the refrigerator for 2-3 hours.
Preheat oven to 200oC. Take a double sheet of foil, line it with a heat-resistant form and coat with vegetable oil. Place pieces of meat on it, brush them with the remnants of the marinade, cover with another silver rectangle and seal the edges tightly. Bake the dish for 35-40 minutes, then remove the top layer of paper and return the bird to the oven for another 10 minutes to brown it properly.
Baked chicken thighs in foil
Ingredients:
- 5 chicken thighs with a total weight of 1-1, 2 kg;
- 250 ml of kefir of any fat content;
- 1 large orange;
- 1/3 tsp each rosemary, thyme, dried garlic, parsley and black pepper;
- 1 tsp salt;
- 2 tbsp. vegetable oil.
The chicken dish is already dietary, but it can be made even lighter by simply peeling off the entire skin.
Rinse your thighs and pat dry with paper towels. Combine kefir, vegetable oil, spices and salt in a deep bowl and stir thoroughly. Submerge the pieces of poultry in this liquid and keep them cold for 2 hours. Pour boiling water over the orange and slice it into thick, transverse circles.
Place the chicken on a layer of foil of 2 to 3 large sheets spread out on a baking sheet. Cover each thigh with a citrus slice and wrap everything in metal paper. Cook the dish in an oven preheated to 200oC for 40-45 minutes. Open it slightly 5-10 minutes before the end of baking and remove the orange coating for a nice crispy golden crust.
