Grilled chicken in a mini-oven KitFort KT-1705

Category: Meat dishes
Grilled chicken in a mini-oven KitFort KT-1705

Ingredients

* A hen 1-1.3 kg.
MARINADE:
* Fresh mint 5-6 leaves
* Rosemary dry 1 tsp
* Thyme dry 1 tsp
* Balsamic vinegar 1 tsp
* Worcester sauce 3 tsp
* Turmeric 1 tsp
* Piri piri oil 2 tsp
* Olive oil 2 tbsp. l.
* Black pepper mol. taste
* Salt to taste (I have 2.5 tsp without top)
SUBSTRATE:
Lemon 1/3 pcs.
Allspice mountains. 6-7 pcs.
Bay leaf 1 PC. medium (can be broken into pieces)

Cooking method

  • Put the ingredients for the marinade in a blender bowl and work lightly to mix.
  • Rinse the chicken. Put on a dish, coat with marinade (outside and inside). It is not necessary to endure.
  • Put on a spit. If possible, fix the legs and wings so that they do not stick out.
  • We put a baking sheet on the lower tier of the mini oven, put lemon slices, allspice peas and a leaf of laurel on it.
  • We install the skewer.
  • Pour water into the counter.
  • We turn on the oven in the grill-spit mode, 190 * С. The chicken will be fried for 1.5 hours.
  • The marinade is very fragrant and in addition to this, lemon, allspice and lavrushka, which are placed in water under a spit, will give off their smells.
  • The chicken is juicy.
  • Serve with lots of greens, because you don't even want to think about any side dish, how delicious it is - homemade grilled chicken.

Note

Today I performed this recipe in a mini oven. The result was extremely pleasing.
On the Internet, I saw the advice of one uncle on how to put a chicken on a spit, without tying legs and wings - I'm very sorry that I didn't see the video earlier, since my wings always strive to free themselves, however, like today)))

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You can use fresh herbs for the marinade.
About piri-piri oil here:
Grilled chicken in a mini-oven KitFort KT-1705My favorite hot chili sauces
(toffee)

Swan-Seagull
ANGELINA BLACKmore, NatulechkaWhat a smart girl you are, you have designed such a charm with a separate recipe! I took it to the bookmarks, thanks! And a smart stove! I read the link, piri-piri oil is something! and I liked the sauces, I will do it.
ANGELINA BLACKmore
Irin, let's bake and brag. It’s very interesting how you like such a marinade.
Swan-Seagull
ANGELINA BLACKmore, Natul, I am delighted while reading. Well, here we have a heat all summer (before, at least June was cool with rains), so my husband does not want to see meat - this is such a reaction to the heat. Vegetables, fruits, pastries. Kvass, compote. Even borscht without meat, just vegetable. For the whole summer, once nutria in the sleeve, liver pate in Tortilka and barbecue in nature. So until the heat subsides, only dream of a chicken! Yes, do not forget to look at the uncle with the chicken!
ANGELINA BLACKmore
Quote: Swan-Seagull
Yes, do not forget to look at the uncle with the chicken!
Uncle coolly "put" the chicken on the spit. I liked this method))
Kapet
About the uncle and his know-how:
1. Not all skewers have such widely spaced forks. I have these pitchforks on the spit much narrower, so we pass by ... Well, unless for a small chicken no more than a kilogram, this is suitable ...
2. Legs on a spit on a pitchfork are not securely fastened, and there is a high probability that this is all beautiful only at the stage of laying the chicken, and at the end the legs dangle by themselves. Therefore, tying is still the most reliable and proven method! It's a pity that my uncle didn't show the final result ...
3.Who else would have suggested to my uncle that it is better to cut off the extreme joints on the wings and leave them in broth. Since they burn into embers on a spit, and have no taste or aesthetic value ...
Swan-Seagull
I looked at my uncle. My spit is not the same, so
Quote: Kapet
tying is still the most reliable and proven method
Deana
ANGELINA BLACKmore, Nat, and how much water to pour? So as not to evaporate. I know that it is better with water, but I never did it precisely because I was afraid that it would evaporate in the process and the fat would start burning.
ANGELINA BLACKmore
Dina, I pour so that it covers the bottom of the baking sheet. Well, if you look, you never know it evaporates, then add a little. I have never added water. Of course, if people fry at 230-250 * C, it will evaporate. And I have quite a calm regime. I admit that the crust is not so crunchy as that of a grilled chicken "dry". But I don’t need it, I love this one. Consider this moment.
Deana
ANGELINA BLACKmore, thanks, I usually do it at a higher pace, that's why I was afraid. That is, this bird has no crust? But because of the water, it must be juicy, right?
ANGELINA BLACKmore
Quote: Deana
That is, this bird has no crust? But because of the water, it must be juicy, right?
There is a crust, good ruddy, but not very crispy. The product is juicy. Also due to the fact that it is not marinated for a long time in a salted marinade (and salt, as you know, draws out moisture). I salt any products (both grill and kebabs) quickly before molding and on the fire (under the grill) But I will not dispute other options - I like to do so.
ANGELINA BLACKmore
Today I fried chicken on a spit differently.
Rubbed the object with a mixture of salt and chicken tobacco seasoning. Peeled and cut the garlic into thin pencils. I stuffed them with muscles. I put it on a spit. Tied the legs, tied the wings to them (cut off the nails))). As in this recipe, I put a baking sheet with lemon slices pressed down with allspice and lavrushka down the stove, added water. Baked for 1 hour. 15 minutes at 190 * C and 15 minutes at 200 * C. I did this because I planted the kurenie so that he lingered under the grill back. And why fry on it?! ... Therefore - after 1 hour 15 minutes. after the start of cooking, I took off the spit, put it on another baking sheet (I took out the fragrant tray) and set the breast to brown. It turned out very well.

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