You can buy ready-made grilled chicken at grocery stores or specialty stalls. But it's safer and tastier to grill chicken at home. It is important to choose the right bird and prepare the sauce.
It is necessary
-
- - 1 chicken weighing 1.5 g;
- - 3 cloves of garlic;
- - 0.5 cups brown sugar;
- - 0.5 cups of apple cider vinegar;
- - 1 tbsp. l. vegetable oil;
- - 0.5 cups of tomato sauce or ketchup;
- - 1 tsp. Tabasco sauce;
- - 3 tbsp. l. mustard;
- - salt
- ground black pepper to taste.
Instructions
Step 1
Rinse the chicken under running water, let the water drain, and then dry the chicken thoroughly with a paper towel. For grilling chicken, it is better to take a young bird, chicken aged 4 to 6-8 months. Chicken meat is tender, tasty, juicy, and adult chickens may turn out to be too tough. The chicken must be fresh. If the poultry has been frozen, then it must be completely thawed in the refrigerator, and then left on the kitchen table for 5-10 minutes for the meat to reach room temperature.
Step 2
Combine apple cider vinegar, ketchup or tomato paste, tabasco sauce, mustard, chopped garlic, and brown sugar in a small saucepan. Bring the mixture to a boil. Then reduce heat to low and cook for another 5-7 minutes, stirring occasionally. Divide the finished sauce in half. One part will be needed to grease the chicken during frying, and the second part is needed to serve with the finished dish.
Step 3
Place the chicken in a large bowl. Mix the salt and freshly ground black pepper separately. It is advisable to take coarse salt. Rub this mixture on the outside and inside of the bird, and sprinkle with vegetable oil on top. The oil must be refined, otherwise the strong smell of sunflower oil will overpower the aroma of the finished poultry.
Step 4
Transfer the chicken to a wire rack or skewer. Preheat the grill. Heat will be sufficient if you cannot keep your hand over the grill for more than 8 seconds. Grill the chicken for 15-20 minutes, turning constantly. Keep in mind that poultry backs take longer to cook than breasts. Then brush all sides of the poultry with the cooked sauce and grill for 3-5 minutes until golden crisp. Check that the dish is cooked by making a small incision in the bird's thigh. Colorless juice should flow from the incision. Serve hot or cold grilled chicken with the remaining sauce.
