Grilled chicken in the oven: 3 completely different recipes

General cooking principles

The chicken is roasted on a spit, but you can also bake it on a regular oven rack. Or you can be original and do it with a bottle. This also affects the taste of the future meat, although the cooking time is almost always the same.

The longer the bird is marinated, the juicier and more tender the meat will be. You can leave it to marinate for twelve hours to get the most delicious chicken. Usually for this dish they take a large carcass, at least 1.5 kg.

Grilled chicken in the oven on a spit

Ingredients	Quantity
mustard	– 15 g
chicken	– 15 g
lemon	- 1 PC.
mayonnaise	– 60 ml
spices	- taste
khmeli-suneli	– 7 g
garlic	– 3 teeth

Cooking time 180 minutes

calorie content per 100 grams 190 Kcal

What is the calorie content - 190 calories.

How to cook:

Wash the chicken. Under no circumstances should it be frozen, either now or before. Trim off all excess fat and remove feathers, if any.
In a small bowl, use a fork or whisk to mix the mayonnaise and mustard. Add spices to them, including suneli hops, and finely chopped peeled garlic.
Rub the resulting marinade onto the chicken outside and inside. Squeeze the juice of half a lemon inside the chicken.
Place the bird in the refrigerator to marinate for at least two hours.
Remove the carcass and place it on a special spit. Place the other half of a lemon inside; no need to squeeze it. Tie the legs together with thread.
Place a baking tray with water on the bottom of the oven.
Preheat the oven to 200 degrees.
Place the chicken in the oven, close it, and turn on the “Grill” function. Cook for at least an hour.
You can check the meat for doneness using a toothpick. If you poke a hole in the bird and some juice comes out, the dish is ready.

Tip: You can put peeled potato wedges in the water that is poured into the pan. They will bake while the chicken cooks and are ready to serve as a side dish. In addition, they will be saturated with the juice that will drip from the bird during cooking.

On a spit

It's easiest to cook if your oven has a rotating skewer. Here is a simple recipe for grilled chicken in the oven on a spit.

Will be required

chicken carcass weighing about 1.5 kg - 1 pc.;
soy sauce - 30 ml;
onion - 1 head;
garlic - 4-5 large cloves;
salt, pepper and spices - to taste.

Tip: During cooking, a lot of fat drips off the bird. Place a baking sheet with potatoes and other vegetables down so that the goodness does not go to waste. Make sure they don't burn - their cooking time is 20-40 minutes.

Cooking steps

We wash the bird and dry it with a paper towel.
Using a syringe, we inject soy sauce into the thickest parts of the meat.
We cut several cloves of garlic into slices or sticks and place them under the skin of the bird. Do not cut or pierce the skin or meat! Otherwise, the chicken on the spit will lose more juice and turn out dry.
Press the remaining garlic, mix with salt and spices and rub the carcass with the mixture inside and out. Put it in a saucepan, close the lid tightly (so as not to absorb moisture) and put it in the refrigerator to marinate. Optimally - for 6 hours. If you don’t have time, you can cook right away.
We take out the chicken and thread it onto a skewer with the neck in the direction of the handle. Place a peeled onion on a skewer and push it inside the chicken. You can use a whole lemon instead of an onion. We tie the legs and wrap the wings to the carcass.

Tip: Some recipes recommend cutting off the wings and legs with toothpicks, but you shouldn’t do that. Firstly, we get additional holes for fat to leak out, and secondly, during cooking the joints become loose and the wing or leg can come loose.

Place the bird in a cold (!) oven. Turn on the grill for 25 minutes to set the crust and prevent the juice from leaking out.
Next, we use the following thermal modes:

turn the breast up, turn on “top and bottom” and rotate the skewer - 20 minutes at 220°C;
turn the back up and turn on the “up and down” and rotation of the spit again - 20 minutes at 220°C;
“grill” - 20–30 minutes.

On average, grilled chicken in the oven on a spit takes about 1.5 hours, but if you get a giant weighing more than 2 kg, it will take 2 hours or more.

Tip: check the bird’s readiness with a toothpick: pierce its thigh deeply, up to the bone, and if clear juice flows, it means it’s ready.

Cooking grilled chicken in the oven:

Step 1: Prepare the chicken.

Clean the broiler chicken carcass with a knife to remove any remaining entrails. Afterwards, remove the skin from the chicken by easily prying it with a knife and pulling it away from you; it will come off freely from the broiler chicken. Rinse the chicken carcass under running water, pat it with paper kitchen towels to remove excess moisture, and place it in a deep bowl. To marinate the chicken better, use a knife to make small cuts throughout the chicken on the legs, thighs, chest and under the wings.

Step 2: prepare the marinade.

Place the required amount of salt, dried chili pepper, mayonnaise, dried garlic, concentrated lime juice, vegetable oil and Garam Masala spice into a deep plate. Mix the ingredients with a tablespoon until smooth. Mix thoroughly so that the mixture does not form lumps.

Step 3: marinate the chicken.

The marinade you prepared turned out to be quite spicy, so for further actions, put on rubber gloves on your hands. Hold the chicken with your other hand and apply a layer of marinade to cover the entire carcass. Rub the marinade into all parts of the carcass under the wings, into the thighs, neck and breast, and don’t forget to coat the inside of the chicken with the marinade. Then transfer the bird to a deep bowl, cover the container with cling film and refrigerate for 12 hours, or better yet, for a day.

Step 4: bake the chicken.

After the required time has passed, or when you decide to cook this flavorful chicken, preheat the oven to 250 - 260 degrees Celsius. Remove the bowl of chicken from the refrigerator, remove the plastic wrap and place the chicken on the skewer, threading it so that it fits tightly and does not slide in different directions. Very carefully place the spit in the preheated oven, place the tray down so that the fat and chicken juice drips into it and bake the grilled chicken for 25 - 30 minutes. Then open the oven and make a small cut in the chicken loin, insert a knife to the bone, the meat of the finished chicken should be light beige in color. If the meat near the bone is pink, close the oven and let the chicken cook for another 5 to 10 minutes until fully cooked. Then check the bird's readiness again. If the chicken is ready, turn off the oven, let the carcass sit for a while, 5-7 minutes is enough, and then place it on a large flat plate, holding the spit with a kitchen towel.

Step 5: Place the grilled chicken in the oven.

Grilled chicken in the oven is served hot. Immediately before serving, place it on a large flat plate, remove the spit with a knife and place it on the table whole or cut into portions. This magnificent hot meat dish will be an excellent addition to any side dish. If you wish, before serving, you can pour the juice and fat that remained on the tray over the chicken, garnish it with fresh herbs or fresh chopped vegetables. The ideal aperitif for this aromatic dish is red Georgian wine. Cook and savor with pleasure! Bon appetit!

Tips for the recipe:

– − Indian spice garam masala can be purchased in supermarkets or online stores, or you can prepare it yourself. Mix several ingredients in a deep plate, 10 grams per 140 grams of the finished product: ground black and white peppers, cloves, balabar leaves, nutmeg leaves, black and white cumin seeds, cinnamon, black, brown and green cardamom pods, nutmeg, star anise and coriander seeds. The spice is ready!

– − Dry ground garlic can be replaced with 2 – 3 cloves of fresh garlic, having previously crushed it through a garlic press.

– − In this way you can cook not only a whole chicken, you can use chicken breast, thighs, drumsticks, wings. But keep in mind that smaller pieces of chicken will roast faster on the spit than larger pieces or a whole chicken.

– − Instead of concentrated lime juice, you can use regular lemon juice, just squeeze it from the citrus into any container and separate the amount you need.

– − The longer you marinate your chicken, the softer the meat becomes and the faster it will cook.

Grilled chicken marinated with milk and yogurt

This recipe has its own peculiarity, which is the unusual taste of the chicken if you cook it exactly as described below. The result is a nice hint of smoked meat. And it’s all about a fairly simple marinade and spices that are usually used for barbecue. The dish turns out to be quite spicy, with a characteristic Caucasian taste. The aroma will drive anyone crazy, so set the table in advance, otherwise the grilled chicken will disappear from the plate before you even serve the side dish.

Ingredients:

chicken carcass weighing about 2.5 kilograms - 1 piece
fresh milk - 1 glass
yogurt - 1 glass
barbecue spice mixture - to taste
salt, ground pepper - to taste

Cooking method:

Wash the chicken and remove excess moisture with a paper towel. Don't forget to cut off the inedible part of the tail. Then divide the carcass into portions, salt, pepper and roll in a large amount of barbecue spices. Pour milk and yogurt into a deep and wide container, mix well and dip the chicken pieces into it. It is in this sauce that it needs to sit until the morning, properly marinating.

Preheat the oven to 150°C, place a tray under the grill grate to catch the fat. Be sure to do this, because washing off the consequences will take a long time and painstakingly. Place the chicken directly on the grill and fry until it forms a nice golden brown crust. You should not turn the pieces over, otherwise the skin will stick and the appetizing appearance of the dish will be greatly affected. Best served with finely chopped herbs, fresh vegetables and hot ketchup.

Marinade recipes

Classic chicken marinade

To prepare it you will need the juice of half a lemon, a tablespoon of refined sunflower or olive oil, a chopped clove of garlic, two bay leaves and coarse salt (you can use sea salt). The chicken is cooked whole. The carcass is rubbed with the mixture and marinated for two days. If the chicken is not broiler, you can put it under pressure to make it softer.

With thyme and lemon zest

Chicken kept in this marinade turns out very flavorful. To prepare it you will need the following ingredients:

juice of 1/2 lemon;
zest of 1 lemon;
three tablespoons of vegetable oil;
three cloves of young garlic;
a bunch of thyme;
pepper and salt.

Crush the garlic with a garlic press, add oil, lemon juice, grated zest, salt, pepper and chopped thyme. Spread the chicken and pound it so that it is as flat as possible. Coat it with marinade, place in a container, cover with a lid and place in the refrigerator overnight.

In Chinese

It is based on traditional soy sauce. For a quarter cup of sauce you will need:

three table. spoons of grated ginger root;
a quarter cup of sugar, preferably brown;
table. a spoonful of grated garlic;
two tea spoons of sesame oil;
tea a spoonful of ground black pepper.

Place all ingredients in a blender, mix very well and coat the carcass or chicken pieces.

With mustard

For a glass of olive oil you need to take half a glass of lemon juice, 2 tablespoons of Dijon mustard and a teaspoon of salt. Mix all ingredients thoroughly and coat the chicken carcass with the mixture.

In Italian

For a quarter cup of olive oil you will need 2 teaspoons vinegar, 1 tablespoon Italian seasoning, 1 teaspoon oregano, finely chopped garlic and salt to taste. Mix all ingredients in a blender and process the mixture over chicken pieces or the whole carcass.

Eastern style

Ingredients for marinade:

vegetable oil – 1 tbsp. spoon;
soy sauce – 2 tbsp. spoon;
lemon juice – 2 tbsp. spoons;
chili seasoning – ½ teaspoon;
garlic – 2 cloves;
onion – 1 small onion;
water – ½ cup.

Combine vegetable oil with chili pepper and heat, then add thinly sliced onion and simmer for one minute, then add finely chopped (or grated) garlic and simmer for another minute. In a separate bowl, mix soy sauce with water and lemon juice and pour into the stewed onions, bring the mixture to a boil and simmer for about three minutes. Cool the resulting sauce, pour it over the chicken, cover and refrigerate for an hour.

Garlic

Ingredients:

black pepper – 2 g;
chili pepper – 2 g;
curry – 5 g;
garlic – 2 cloves;
lemon juice – 2 tbsp. spoons (can be replaced with white wine or vinegar);
salt.

Grind the chopped garlic with salt, combine with pepper, lemon juice and curry. Coat the chicken carcass with the mixture inside and outside and let stand for 2 hours. The marinated chicken can be grilled.

In Russian 1

Ingredients:

sour cream – 200 g;
parsley – 20 g;
dill – 20 g;
mustard – 1 teaspoon;
onion – 1 onion;
chilli;
black pepper;
salt.

Rub the washed and dried chicken inside and out with salt and pepper. Finely chop the onion, dill and parsley. Mix mustard, sour cream and herbs and pour the sauce over the poultry carcass.

Grilled chicken recipes

Grilled chicken in kefir marinade

Ingredients:

chicken
0.5 l kefir
onion
0.5 lemon
3-4 teeth. garlic
2 tbsp. l. vegetable oil
1 tbsp. chicken broth or water
salt
pepper

Cooking method:

Finely chop the onion. Pass the garlic through a press. In a bowl, mix onion, garlic, kefir, vegetable oil, lemon juice, pepper and salt. Mix.
Coat the chicken with marinade, place in a plastic bag, pour out the remaining marinade and wrap tightly.
Shake vigorously for several minutes.
Then put the bag in the refrigerator for 2-3 hours.
Pour water onto a baking sheet, install a stand for grilled chicken, place the marinated chicken on the stand and place the baking sheet in a preheated oven for 1-1.2 hours. Baste the chicken with broth periodically.

Grilled chicken in white wine with garlic

Ingredients:

chicken
3-4 teeth. garlic
1 b. dry white wine
salt
pepper

Cooking method:

To prepare festive grilled chicken in white wine, you will need a medical syringe with a needle.
Dry the washed chicken with a towel, rub with salt and pepper.
Using a syringe, inject half a bottle of wine into the carcass; to do this, make several injections into the breast, legs and thighs.
Grind the remaining wine with the garlic into a paste. Coat the chicken with the paste and place it in the refrigerator for 3-5 hours. Before the festive dinner, the chicken is marinated for at least 6-8 hours.
Next, place the chicken on a stand, place the stand on a baking sheet, pour in a little water and bake in the oven for 1-1.5 hours.
To prevent the chicken from burning, it must be watered or sprinkled with liquid. You can use wine, broth or water.

Grilled chicken in honey and mustard

Ingredients:

chicken
3 tbsp. l. ready mustard
3-4 tbsp. l. honey
lemon
0.5 tsp. paprika
a pinch of red pepper
tooth. garlic
salt

Cooking method:

Pass the garlic through a press and mix with salt, paprika and pepper. Add mustard and honey, juice of half a lemon and whisk the sauce thoroughly.
Coat the chicken with sauce using a brush, both outside and inside.
Leave the chicken in the honey marinade for 40 minutes.
Place chicken on grill rack. Bake in the oven for an hour or more.

The following marinades are suitable for grilled chicken at home:

sour cream with garlic
mayonnaise with lemon slices
lingonberry jam
chili sauce
ketchup
tomato juice
Orange juice
apple juice or puree
any wine

Undoubtedly, it is convenient to buy grilled chicken in a store. But chicken cooked in a home oven is safer and healthier for your loved ones. After spending very little time, you will get a tanned, beautiful grilled chicken at home. Real homemade grilled chicken will bring the whole family to your table and will become your signature dish.

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Chicken with potatoes in the oven

Ingredients: 1 chicken, 2 onions, 1 head of garlic, 5-6 potatoes, spices for chicken (khmeli-suneli, saffron, red pepper), salt, black pepper.

Preparation:

Place the chicken in a bag, squeeze 3-4 cloves of garlic onto it, add salt, black pepper, chicken spices, and pour in vegetable oil. Or mix all the ingredients in advance and then coat the chicken with the mixture. Wipe not only the outside but also the inside of the chicken. The more thoroughly you rub it, the tastier and more aromatic it will be.
Wrap the chicken in a bag and leave to marinate in the sink for half an hour. Meanwhile, work on the vegetables.
Peel onions, potatoes, garlic.
Place the chicken in a baking sleeve, place on a baking sheet, and place halved potatoes, onion quarters and garlic cloves inside the bag around the chicken. Vegetables should be arranged around the chicken, not covering it.
Close the sleeve using a special clip or tie with thread. Make a few small holes in the top of the bag to allow steam to escape. Place the baking sheet in the preheated oven and bake until golden brown.

Video recipe for delicious chicken in the oven on a beer bottle

I have selected for you a very simple but original video recipe for cooking chicken with beer. I'm sure the male population will really like it. So please your men.

Ingredients:

Chicken - 1 piece
Salt 1 tablespoon
Pepper - 0.5 teaspoon
Garlic - 1 head
Bay leaf - 4 pcs
Beer – 200 gr

The chicken prepared in this way is guaranteed to be evenly baked on all sides. Soaked in spices, it will emit a simply mind-blowing aroma throughout the house. Be sure to cook this recipe.

Chicken fillet in the oven

There are a large number of recipes for chicken fillet in the oven - baked with cheese, with vegetables (for example, corn, peas, potatoes, onions, carrots, tomatoes, herbs, garlic, etc.), mushrooms and other ingredients.

Ingredients: 2 chicken fillets, 100-120g hard cheese, 50ml vegetable oil, 2 cloves of garlic, 5 tbsp. breadcrumbs, green lettuce leaves, ground black pepper, salt.

Preparation:

Wash the chicken fillet, dry it, cut each one in half and crosswise, beat it through plastic with a kitchen hammer, rub with salt and pepper.
Peel the garlic, cut into thin slices and lightly fry in hot vegetable oil. Drain the oil into a separate bowl.
Grate the cheese on a fine grater and mix with breadcrumbs.
First dip each piece of chicken in garlic butter, then roll in breadcrumbs with cheese, place on a baking sheet lined with parchment.
Place the baking sheet in the oven, preheated to 180°C, bake for 15 minutes until a crust appears, turn the meat over and bake for another 15-20 minutes.
Serve the finished chicken fillet in the oven laid out on green salad leaves. Serve the fillet with fresh vegetables or boiled rice.

The most delicious recipe for whole chicken in the oven with honey and adjika

Chicken prepared using this method is simply incredibly tasty. And all thanks to the original marinade with which it is soaked. I highly recommend this recipe. By the way, instead of adjika, you can also use grainy mustard. It will also have an unusual taste.

Ingredients:

Chicken – 1 piece (1.5 kg)
Honey - 2 tablespoons
Adjika – 2 tablespoons
Paprika - 1 teaspoon
Vegetable oil - 1 tablespoon
Salt, ground black pepper - to taste

Preparation:

1. Rub a clean and dried carcass with salt inside and out. Leave it for 15-30 minutes so that it is properly saturated with it.

2. Place honey and adjika in a bowl (mine is not very spicy). Also add ground black pepper and paprika. Mix thoroughly and add vegetable oil. Stir again and the marinade is ready.

3. Cover a baking dish with parchment paper and place the carcass there. Pour thoroughly and spread the sauce on both sides and inside. Cover the top with foil and place in the refrigerator for 3-4 hours.

4. When the chicken is properly marinated, place the pan directly with foil in an oven preheated to 200 degrees. Bake for approximately 40-50 minutes. Then remove the foil, pour the juice over the bird and put it back in the oven.

5. Bake for at least another 30 minutes, basting with juice every 10 minutes. You want to eat this chicken right away. And although our marinade is simple and uncomplicated, it turns out very tender, aromatic, juicy and tasty.

Subtleties of cooking. What meat to choose and how much to cook

Use only fresh or chilled meat. It turns out more tender and juicy than frozen chicken.
If a grilled chicken recipe includes a marinade, use refined sunflower oil as its base. It has the most neutral taste, which will not overpower the taste of the main product.
If you still bought a frozen carcass, do not defrost it in the microwave or in the room. In the first case, the meat will begin to cook already during defrosting, and in the second, it will become tough and dry. The ideal option is to defrost in the refrigerator, on the “warmest” shelf, that is, away from the freezer.
Contrary to popular belief, it is advisable to cook a whole chicken in the oven on a spit from a factory carcass, and not from a homemade one. The latter is good for stewing, but can be too tough on the grill. If you still have homemade chicken on hand, soak it in a saline solution: add half a glass of salt to 2 liters of water, let sit for 2-5 hours, dry and only then cook. This will make it perfectly soft.
You can check the readiness of the meat using a culinary thermometer: the internal temperature should be 85 degrees. Or you can use a regular toothpick, but you should pierce the thigh, not the breast, since the latter takes longer to cook. Flowing clear juice will indicate that the meat is ready.
Remove the carcass from the oven immediately after cooking and serve immediately. If you leave it longer, the meat will dry out and the crispy skin will go limp while waiting for the table.

Culinary secrets

To ensure juicy chicken meat, buy a fresh, chilled carcass;
To prepare the marinade, it is better to use refined vegetable oil or olive oil. Unrefined will interrupt the taste of the dish;
If you are using a frozen chicken carcass, you should defrost it in the refrigerator. Do not defrost the carcass in boiling water or in the microwave, this will not affect the taste of the dish for the better;
Choose factory-processed chicken for grilling; poultry may be too tough;
To keep the meat soft, it needs to be filled with saline solution and left for 3 hours. To prepare it, add a tablespoon of salt to 2 liters of water;
To prevent the legs and wings of the bird from falling apart when baking on a spit, it is better to tie them with thread. The wings can also be inserted into the chicken skin by making small cuts in it.

And yet, grilled chicken must be eaten as soon as it is baked, otherwise the skin will become limp and the taste will not be the same.

Option 1: Classic grilled chicken on a spit in the oven whole

For this dish, prepare the simplest marinade of spices. It is advisable to keep the carcass in it for at least five hours, only in this case it will be evenly salted.

Ingredients

1.8 kg chicken;
1 tbsp. l. chicken seasonings;
1.5 tsp. salt;
25 grams of mustard;
1 bay leaf.

Cooking method

Step 1:

Combine chicken spices with salt. A seasoning from a bag designed specifically for poultry or chicken kebab is suitable. But you can also mix just paprika and a little curry mixture. Add mustard, stir.

Step 2:

Wash the chicken, rinse the inside thoroughly, place on a sieve, let the drops drain.

Step 3:

Rub the breast with the prepared mixture, place the bird on it in a container or just in a bowl, grease all other parts, crumble the bay. Be sure to cover the top of the vessel so that the skin does not dry out and the moisture does not evaporate. Leave to marinate.

Step 4:

The marinated carcass must be placed on a spit

It is very important to do this correctly so that the meat does not come off and the chicken does not twist. Insert a clean skewer through the abdomen and neck, be sure to tie the legs and wings together

Sometimes the carcass itself is wrapped with twine, but this is not necessary.

Step 5:

Place the spit with the bird in an oven preheated to 200 degrees. Be sure to place a small baking tray underneath and pour water. Turn on the grill and roast the bird for about an hour. Readiness to test by puncturing the thigh in the thickest place. The juice from the meat should flow clear.

Tender and juicy grilled chicken in the oven (on a spit)

Today we will talk about how to properly cook grilled chicken in the oven. Photos for clarity will be attached to the article. We will look at various interesting options for creating such a dish.

Many people probably know that chicken is considered one of the most common types of poultry. This product is dietary, and it is also enriched with amino acids and proteins. Chicken breast has very little fat compared to dark meat and is rich in iron. Its skin contains a lot of fat, so it is not recommended to eat it, especially for those who are overweight.

How to cook on a jar

An unusual way of preparing a dish. The chicken gets a very nice crust and remains soft on the inside.

INGREDIENTS	QUANTITY
chickens	1 PC.
chicken seasonings	how much is needed
sour cream	30 ml
garlic	3 prongs
salt	taste

What time is it – 2 hours.

What is the calorie content - 186 calories.

How to cook:

Wash the carcass thoroughly, then remove moisture with napkins. Rub with salt.
Take your chicken seasonings and rub them on the inside and outside of the bird. If you don’t have such a seasoning, you can make it yourself. Spices you will need: turmeric, chili pepper, paprika, curry, dry dill, dry garlic.
Peel the garlic cloves and rub the meat with it, including the inside. You can rub it with a whole clove, or you can crush it using a crush.
Cover the carcass with cling film and place in the refrigerator for at least one hour.
Prepare a jar, not too high. You can also take a bottle. Fill this container 2/3 full with water. Place in a frying pan.
“Sit” the chicken on the jar. It will bake while standing.
If the bottle sticks out, it needs to be covered with skin.
Top the chicken with sour cream.
Turn on the oven to preheat. Place the grate on the lower compartment, and place the entire structure of the frying pan and a can of meat on top.
Pour about a glass of water into the frying pan itself as well.
Bake over medium heat for at least forty-five minutes, it may take another half hour. Every ten minutes during baking, the pan must be rotated 90 degrees so that the crust sets evenly throughout.
Remove from bottle when cooled slightly and serve.

Tip: The frying pan should not have any wooden or plastic parts. A regular cast iron frying pan is ideal.

Oven-baked grilled chicken with ginger and herbs

Cooking time: 3.5 hours.

Carcass – 1.5 kg.
Mayonnaise – 3 tbsp. l.
Lemon juice – 1.5 tbsp. l.
Garlic – 5 cloves.
Fresh ginger – 1 tsp.
Vegetable oil, mustard, thyme, mint, basil, rosemary, pepper mixture, sage, salt.

An amazing combination of herbs and peppers will give the chicken a special taste. To visit France for a few minutes, it is not necessary to purchase tickets. All you have to do is pick some herbs and cook the grilled chicken:

Rinse the cooled chicken well and dry it.
Prepare a marinade from mayonnaise, lemon juice, crushed garlic, pepper, salt, herbs, ginger, mustard and oil.
Using a pastry brush, coat the chicken on all sides with marinade, place the carcass in a bag, then pour the remaining sauce over it and marinate in the refrigerator for 2 hours.
When the carcass is marinated, it should be taken out and the wings and legs tightly tied, and then fixed on a stand.
Preheat the oven to 200 degrees, place a baking tray with water, and then the carcass.
Cook on grill mode for 1.5 hours.

As soon as the chicken is cooked, you need to remove the threads, and then you can serve it. It will be ideally delicious warm. To give the dish even more aroma and taste, you can fill it with mushrooms fried with onions. To prevent the filling from falling out, you will need to additionally sew up the tail and neck. This dish does not require a side dish, and it takes the same 1.5 hours to cook.

Grilled chicken in the oven: how to cook aromatic chicken on a spit - recipes with photos

Grilled chicken is perceived by many as not a very healthy dish. A significant role in creating such a reputation was played by store-bought poultry, which is not always prepared from fresh ingredients. Homemade grilled chicken in the oven can be not only no less tasty, but also healthy if cooked correctly.

What are the benefits of grilled poultry?

Poultry meat is very nutritious. But if turkey or duck is an expensive pleasure, then chicken is a dietary and cheap product. If you make the latter in the “format” grill from high-quality and fresh meat, then such food will be less high-calorie than boiled or baked.

Here are some numbers for comparison. 100 g of grilled chicken contains only 98 kcal, while boiled chicken contains 140 kcal. There is no need to talk about fried meat: its calorie content is 200 kcal.

Subtleties of cooking

It is advisable to buy fresh, chilled chicken meat. Then it will turn out more juicy.
For the base of the marinade, it is advisable to use refined vegetable oil so that it does not interrupt the taste of the dish.
Frozen meat is best defrosted on the bottom shelf of the refrigerator, rather than in the microwave or in boiling water.
For grilling, it is recommended to select factory-produced rather than domestic poultry, as the latter may be too tough. If you want to soften the meat, soak it in a saline solution for 2 hours. To prepare it, mix 2 liters of water and 0.5 tbsp. salt.
You can check the readiness of the chicken by piercing the thigh with a match or toothpick. If clear juice flows out, the meat can be consumed.
You need to eat the chicken immediately after cooking, otherwise the skin will become limp and stale - the charming effect of the grill will be lost.

Homemade versions of grilled chicken

Many people doubt whether it is possible to make grilled chicken in the oven. Quite. There are even 2 methods - however, adapted, since there is no special equipment at home:

on a spit;
on the grill.

If you don’t have a spit, it is recommended to cook on a wire rack, placing a baking tray under the bird to drain the fat. Then the chicken will bake longer, but its taste will not be worse. If you decide to bake the bird on a wire rack, it is advisable to first cut it into pieces and only then put it in the oven.

Grilled chicken in the oven on a spit

Ingredients:

chicken;
salt;
spices.

Preparation:

Rinse the chicken and dry it.
Rub the meat with spices and salt. Some housewives make cuts on the carcass so that it is better saturated with spices.
Place the prepared carcass in a bag, press it tightly and put it in the refrigerator for at least 6 hours. You can tie the bag tightly so that the smell does not dissipate.
When the chicken is marinated, skewer, tie the bird to a spit and place in a preheated oven.
Cooking time – 1.5 hours. It is better not to put the meat on high heat, as it may not cook through and may burn.

How to cook grilled chicken in the oven with marinade

Ingredients:

chicken;
curry seasoning;
salt, pepper to taste;
mayonnaise.

Preparation:

Wash the bird and dry with a paper towel.
Rub the carcass with salt and leave for half an hour.
Rub the chicken with pepper and leave again for half an hour.
Lubricate the carcass outside and inside with mayonnaise and curry and leave again for half an hour.
When the bird is marinated, it is put on a spit and placed in the oven. Baking temperature – 180 degrees. If you don't have a spit, you can place the chicken on the grill.
Average cooking time is 40 minutes (may be longer on a wire rack). To check the “condition” of the product, we pierce it with a toothpick in the thigh area. Clear juice will flow - you can go get the plates.
After turning off the oven, you need to leave the meat in it for a while, but do not overcook it so that it does not turn out too dry.

Grilled chicken in the oven with oranges: recipes with photos

Ingredients:

chicken;
1 medium sized orange;
50 ml soy sauce;
50 ml Tiriyaki sauce;
spices.

Preparation:

Chicken on coals

Of course, the most delicious option is chicken cooked over charcoal. Almost every outdoor enthusiast has barbecue skewers in their arsenal.

Ingredients:

Chicken carcass;
3 cloves of garlic;
seasonings

Preparation:

Grate or finely chop the garlic and mix with spices.
Rub the carcass on both sides with this aromatic mixture.
Thread the chicken onto 2 skewers.
Cook the meat like kebabs, turning constantly.

Grilled chicken in sour cream

Ingredients:

chicken carcass;
salt, red and black pepper – 1 tsp each;
mustard - 1 tbsp. l.;
sour cream – 100 g.

Preparation:

Wash the chicken well (on both sides), dry it, and remove any remaining skin from the legs.
Factory-bred chicken may still have fat and even a gel that manufacturers add to the meat to make it tender and heavier. You need to get rid of all this too.
In a separate bowl, mix sour cream and spices.
A third of the resulting mixture will be used to coat the inside of the carcass. Brush the outside of the chicken with the remaining marinade.
Leave in the refrigerator for at least an hour to soak the carcass. If desired, you can leave it overnight.
It is necessary to make slits under the wings and insert the wings themselves into them so that they do not fall out during the frying process.
Tie the legs so they don't fall apart.
Place chicken on spit.
Place in the oven and turn on the “Grill” mode. Place a tray under the chicken to drain the fat.
Cooking time - an hour at a temperature of 200-220 degrees.

The readiness of the meat is checked in the usual way - using a toothpick. Be careful not to overcook the chicken or it will fall apart. Once your delicacy is ready, take it out.

Grilled chicken in the oven is a delicious dish that will decorate any holiday table. And the aroma of freshly baked chicken will unconditionally conquer everyone who is within its reach. The recipe is simple, but poultry will clearly outperform its store-bought “products” - at least in terms of usefulness.

by the materials LadySpecial.ru

https://za100le-online.ru/vtorye-blyuda/kyrica-gril-v-dyhovke-kak-prigotovit-aromatnyu-kyrochky-na-vertele-recepty-s-foto.html2015-10-25T09:05:07+ 00:00admin second courses poultry dishes, main courses, useful tips, photo recipe

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Grilled chicken marinated in brine

To ensure that the meat is evenly saturated with salt and spices and retains its juiciness during baking, you can pre-marinate the carcass in this composition.

Ingredients:

water – 2 l.;
salt – 4 tbsp;
sugar – 2 tbsp;
peppercorns – 10-12 pcs.;
bay leaf – 2-3 pcs.;
dried garlic – 1 tbsp;
seasonings

Preparation:

Boil water, add all ingredients and, if desired, fresh or dried herbs.
Boil until the salt and sugar are completely dissolved.
Cool the brine and place the prepared chicken in it.
The carcass must be completely immersed in brine.
Leave in the refrigerator overnight, covered with cling film or a tight-fitting lid.
Pat the chicken dry with a towel and brush the skin with vegetable oil.
Bake in the oven until done.

Very juicy and tender chicken will appeal to all your guests and loved ones.

Cooking grilled chicken does not require complex, expensive components and manipulations, but you will be confident in the quality and freshness of the finished dish. Yes, and adjust the amount of salt and spices to your taste. Bon appetit!

Chicken with garlic in the oven, cooked in a jar

Here's another interesting recipe. With this option, the meat is baked evenly on all sides and turns out very juicy. The main thing is not to forget to fill it partially with water. And I usually choose a jar of small diameter.

Ingredients:

Chicken – 1 piece (1.5-2 kg)
Garlic – 5 cloves
Mayonnaise - 3 tablespoons
Basil - 1 teaspoon
Turmeric – 1 teaspoon
bay leaf - 2 pcs
Allspice - 4 pcs
Salt - to taste

Preparation:

1. Let's start with the dipping sauce. In a bowl, mix chopped or pressed garlic, turmeric, basil, salt and mayonnaise. Mix everything well.

2. Rinse and dry the chicken, and then thoroughly rub the entire carcass with the prepared mixture inside and out. Use toothpicks to secure the skin near the neck opening.

3. Take a narrow jar and fill it halfway with water. Place allspice and bay leaf there. Place the jar in a heat-resistant container. Put a chicken on it. Tie the legs with thread. Leave it to marinate like this for half an hour.

4. Pour some water into the container in which the jar stands and place in a cold oven. Leave to bake for 1-1.5 hours, depending on the size of the carcass. Then remove it from the oven and carefully remove it from the jar. The chicken turns out very juicy and aromatic, and the taste is simply divine.

Description

Crispy, rosy, with an alluring aroma and delicately juicy taste! This is what attracts many when they see grilled chicken. Friends, do you like grilled chicken?

Here’s the most interesting thing: you remember about grilled chicken only when you leave a large supermarket, hypermarket or walk down the street past small boutiques with the inscription GRILLED CHICKENS. But more often than not, you get caught up in the aromas of grilled chicken and end up buying it only on an empty stomach. Has this ever happened to you?

If you love grilled chicken, don’t rush to buy it in the store, plan on making your own juicy, golden brown chicken. Moreover, it will save your budget.

Homemade poultry marinade with mayonnaise

In home cooking, most housewives most often use a marinade for grilled chicken prepared on the basis of mayonnaise. It's not at all difficult to do. Yes, and the products needed for work are the simplest. For one chicken carcass you will need:

4 cloves of garlic;
75 g of any mayonnaise;
40 g table mustard;
salt;
ground pepper.

To prepare this marinade at home, you need:

In a clean bowl, mix mayonnaise with table mustard.
Add garlic squeezed through a press, add salt and mix.
Add some ground pepper. Mix everything again.
Coat the chicken carcass with marinade and leave it in the refrigerator for a day.

The next day, all that remains is to bake the chicken in the oven, skewering it, putting it on a bottle or placing it on a wire rack. It would seem that everything is fine. But many experts advise not to use mayonnaise for pickling. They claim that this product completely overpowers the individual aromas of each ingredient in the fragrance blend. In addition, mayonnaise contains acetic acid, which during baking gives poultry meat a slight bitterness, making its fibers more rigid. But the final choice still remains with the hostess herself.

Whole chicken stuffed with rice

In addition to potatoes, buckwheat and rice go well with dietary meat. Can you imagine how delicious the rice filling will be if it is cooked inside the chicken? After all, it will be soaked in the most delicate meat juice and will become an excellent side dish.

Shall we risk casting some magic in the kitchen to make such an amazing dish appear for dinner for our loved ones?

We will need:

Chicken carcass – up to 1.4 kg.
Raw smoked sausage – 150 gr.
White wine – 300 ml.
Ready yeast dough – 160 gr.
Rice – 80 gr.
Fresh lemon - 1 pc.
Onion – 1 pc.
Bell pepper - 1 pc.
Chili pod – 1 pc.
Olive oil - 20 ml.
Sunflower oil – 1 tbsp. l.
Garlic clove – 7 pcs.
Thyme - 1 bunch
Salt, paprika, pepper - to taste.
Preparation:

1. Lightly crush the well-washed and dried chicken in the breast so that it becomes a convenient “pocket” for the rice filling. Season with salt and pepper inside and out.

2. Cut vegetables and raw smoked sausage into small cubes.

3. Boil the rice until half cooked.

4. First add lightly crushed garlic cloves and a chili pod to olive oil hot in a frying pan, let them simmer in the oil for a minute to release the aroma. Then remove the chili and add sausage cubes to fry for a couple of minutes.

5. Place chopped onion in a frying pan and sauté until translucent. Then add all the other chopped vegetables and chopped thyme, but only half for now. Fry everything together for 2 minutes.

6. Add boiled rice to the sausage-vegetable mixture, add salt and, stirring constantly, simmer the resulting filling for another 4 minutes.

7. Stuff the chicken with rice filling and close the hole with a whole lemon. If possible, pull the edges of the abdomen and pin them with toothpicks.

8. Rub the bird with paprika and place in a baking dish. Pour in the wine and sprinkle with the other half of the thyme.

9. Cover the dish with foil and place in an oven heated to 220 degrees to bake for 70 minutes.

10. Remove the foil “lid” from the mold and thoroughly pour the wine-meat sauce over the carcass so that not only the back and thighs of the chicken are soaked with it. Bake in the oven at 180 degrees for another half hour.

11. Divide the prepared yeast dough into 2 pieces and roll them into round cakes.

12. Take 2 heat-resistant deep plates, turn them upside down and coat them with sunflower oil, use them for flatbreads as a basis for baking.

13. Place in the oven for 20 minutes, then remove and, after cooling, carefully remove from the plates.

14. When the chicken is completely cooked, remove the toothpicks and lemon from it, and then carefully arrange the rice filling into the baked edible dough “plates”.

15. Cut the baked lemon, squeeze out its juice and mix with a couple of spoons of wine and meat sauce left over from the chicken. Drizzle over cooked bird.

16. You can serve either whole or cut into large pieces, which are placed around bread plates with rice filling.

Look how beautiful it turned out! There is no shame in serving such a dish even in the most expensive restaurant. So be sure to take this idea into account. You will definitely need it.

Bon appetit!

How to bake a whole chicken

Products

Chicken - 1 bird Marinade or spices - to taste Salt, pepper - to taste

Food preparation

For baking, you must use chilled, not frozen, chicken meat. Before baking, you need to gut, rinse the chicken and dip it in a paper towel. Coat the chicken with marinade and/or rub with spices and salt, leave for 1-2 hours, and for best soaking - 8 hours in the refrigerator.

Baking in the oven

1. Heat the oven to 200 degrees for 10 minutes. 2. Place the chicken on a greased baking sheet (or wrap it in foil or put it in a bag) and place it on the baking sheet. 3. Place the baking sheet with the chicken on the middle level of the oven, bake the chicken for 1.5 hours. 4. 10-15 minutes before the end of baking, the chicken can be finished grilling (opening the foil or baking bag) to form a crispy crust.

Baking in a slow cooker

1. Grease the bottom of the multicooker with oil.2. Place the chicken in the slow cooker.3. Set the multicooker to the “Baking” mode.4. Bake the chicken for 30 minutes.5. Open the multicooker lid, turn the chicken over, close the multicooker lid.6. Bake the chicken for another 30 minutes.

Popular marinades and seasonings

for baking chicken in the oven (for a chicken weighing 1.5-2 kilograms): - coat the chicken with 3 tablespoons of adjika and 2 tablespoons of mayonnaise. - 3 tablespoons of honey and 3 tablespoons of mustard. - rub the chicken with pepper and thyme, stuff with slices. lemon chicken and stuffed with garlic. - rub the chicken with salt and pepper, stuff with peeled cloves of garlic, cut in half, stuff the chicken with apples. - stuff the chicken with garlic, rub with a mixture of 3 tablespoons of soy sauce, 2 tablespoons of honey, a mixture of salt, pepper and thyme.

Whole chicken in the oven with a crispy crust and salt

This is the simplest option for cooking in the oven. But the meat should be juicy and very tasty. And the crust will definitely be present.

Ingredients:

Chicken - 1 piece
Salt - 1 kg

Preparation:

1. Take the form in which you will bake (or a baking sheet) and pour all the salt there. Help yourself with a kitchen spatula and level it over all surfaces.

2. Rinse the chicken carcass thoroughly and dry it with a paper towel. If you wish, you can cut off the butt (tail), but I don’t do this. I have fans of this part of the bird's body.