Grilled chicken is an option for outdoor recreation. The dish can be prepared in pieces or whole, in a marinade and with vegetables.

Whole chicken recipe

The bird is cooked on the grill and turns out crispy and very tasty.

Ingredients:

  • chicken;
  • half stack soy sauce;
  • two cloves of garlic;
  • seasoning for chicken with garlic;
  • parsley.

Preparation:

  1. Rinse the chicken and cut it through the breast and “open” the carcass.
  2. Remove the entrails and rinse again.
  3. Pour generously of soy sauce and rub with seasoning. Leave to marinate for two hours.
  4. Place the bird open on the grill and secure.
  5. Grill on hot coals without fire.
  6. When the chicken becomes rosy and golden, the meat is ready.
  7. Rub the finished BBQ chicken with crushed garlic.

Calorie content – ​​1300 kcal. The required cooking time is three hours. Serves six.

Chicken Caprese recipe

Appetizing fillet with vegetables - chicken in foil.

Ingredients:

  • 500 g fillet;
  • 100 g mozzarella;
  • large tomato;
  • six sprigs of basil;
  • three spoons of sour cream;
  • spices;
  • 1 spoon of olive oil.

Cooking steps:

  1. Cut the fillet into 2-3 pieces, make crosswise cuts on each, but not all the way through.
  2. Salt the pieces and place on a sheet of foil greased with oil.
  3. Cut the cheese and tomato into slices, tear off the basil leaves from the sprigs.
  4. Place a piece of cheese, tomato and a basil leaf into each cut on the fillet.
  5. Brush the meat with sour cream and sprinkle with spices.
  6. Wrap the foil and bake the chicken for 35 minutes.

The calorie content of cooked poultry is 670 kcal. Makes two servings. The dish takes 45 minutes to prepare.

Recipe with honey and cognac

The chicken is marinated in an unusual cognac marinade and turns out aromatic and juicy. Calorie content – ​​915 kcal.


To paraphrase a joke from KVN, “that even with a small IQ, you can make a barbecue,” the conclusion suggests itself: excellent barbecue can be made from any type of meat or poultry. And, of course, chicken is no exception to this rule.

Cooking chicken barbecue is a good option for a light picnic in nature. This meat is quite lean, ideal for anyone who maintains strict control over their own weight. Its only drawback is the poor result when frying over open and high heat: the chicken quickly becomes dry and tasteless. Therefore, you need to cook it slowly, over low heat, combined with short and quick frying in the last stage of cooking - this method gives the meat an appetizing, golden brown crust.

But the chicken does not need to be marinated for a long time; this important advantage over other types of meat allows you to use simple versions of the marinade that work effectively in a short time: “on the way from home to the kebab place.”

So, how is classic BBQ chicken prepared? Let's look at a standard recipe.

BBQ classic

For this option you will need:

  • chicken carcass;
  • coarse salt;
  • water;
  • ready-made barbecue sauce (you can make it yourself).

Preparation and marinating

  1. First, you need to cut the chicken carcass, first cutting off the fat from it and removing the entrails. The chicken is then cut into regular portion pieces.
  2. Preparation of brine. The pan is filled with a liter of hot water, in which about 50 grams of salt must be dissolved. You can add lemon zest or other citrus fruits, honey, paprika, chili powder, and other spices to the brine to taste. Be sure to add a couple of handfuls of sugar to form a crust.
  3. When the brine has cooled, pieces of chicken are placed in it, preferably for several hours, ideally overnight.
  4. Immediately before frying, chicken fragments should be removed from the brine, wiped with napkins and allowed to dry a little.
  5. Before placing on the grill, the chicken pieces should be dipped in a bowl with barbecue sauce poured into it. You can create this sauce yourself by mixing Worcestershire sauce, cane sugar, ketchup and mustard.

Cooking technique

  1. After the heated coals on the grill reach a red color, they need to be moved to one edge. The main thing is that at one end of the grill (where the chicken will be cooked) there is very low heat, and at the other there is a hot mass of coals.
  2. The sauce-coated chicken kebab is placed on the cold part of the grill. The grill is covered, frying lasts about half an hour until the chicken reaches an even light brown “tan.”
  3. During the cooking process, do not forget to pour the sauce over the meat at least once, this will ensure even cooking.
  4. When the chicken pieces are actually done, move them in batches to the hot part of the grill after dipping them in the barbecue sauce.
  5. Intensive roasting time on hot coals is no more than five minutes. In this case, the pieces should be placed “skin side down”. Visually, the readiness of the meat will be obvious when the sauce becomes thick and the skin becomes crispy.
  6. Depending on whether the skin on the pieces of meat is charred earlier than necessary, or, on the contrary, it is not cooked at all, you need to control the level of coal on the grill and raise or lower it with a special scraper.
  7. The finished pieces of meat are then transferred to a common dish, which needs to be covered with paper towels or napkins to remove excess fat.

You can serve ready-made chicken barbecue with fresh herbs, vegetables, cold beer or kvass.

BBQ chicken with tomatoes and onions

Of course, you can also cook classic barbecue from chicken. For it you will need:

  • chicken carcass;
  • several fresh tomatoes;
  • a pair of onions;
  • half a bottle of white wine;
  • lettuce leaves, fresh dill, parsley;
  • ground black pepper, salt.


This shish kebab is usually cooked on skewers.

Cooking technique

  1. The chicken must first be cut, cleaned of entrails, and removed the skin.
  2. Cut the meat into small pieces that are convenient for putting on skewers. These pieces can be lightly beaten, then marinated in a bowl filled with white wine for a couple of hours.
  3. Immediately before frying, the meat is salted and peppered.
  4. Tomatoes and onions are cut into rings in advance.
  5. Meat pieces are tightly placed on skewers, alternating with fragments of tomatoes and onions.
  6. The skewers are placed on the grill, the kebab is fried over hot coals. They need to be turned over periodically to ensure even cooking. You can use the remaining marinade for basting to make it more juicy.
  7. When ready, skewers with fried meat are served to the table. The main course is additionally garnished with fresh salad, herbs, and vegetables. The table can be served with a variety of sauces, ketchup, and mayonnaise.


In general, a variety of products and spices can be used as a marinade for cooking barbecue chicken.

The most popular options include the following:

  • turmeric, curry, garam masala (Indian style marinade);
  • garlic, roots, herbs;
  • all kinds of citrus fruits (orange, lime, lemon and others);
  • wine, balsamic vinegars;
  • wines, other alcoholic drinks;
  • dairy products.

An even better option would be to mix existing standard marinade options. Creativity in this matter will be more than ever, by the way, because, fortunately, chicken is a meat product that is very difficult to spoil as a result of culinary experiments. In any case, you will get something edible.

Charcoal-baked chicken is a truly luxurious and festive dish. It can become the main decoration of the holiday table. A unique smoky aroma, an appetizing crust and the most tender light meat - what else is needed for an excellent result?

There are a wide variety of recipes for cooking chicken on the grill. In our article we will look at the general principles of cooking, talk about marinating and the intricacies of baking.

Process Features

Nutritionists believe that roasting over hot coals is one of the best ways to heat food. Of course, this method is inferior to steaming in terms of preserving useful components, but the taste of the finished dish is excellent.

People learned to cook chicken over coals quite a long time ago. We can say that this method is one of the most ancient. Today it has not lost its relevance.

During the baking process, the meat is steamed and becomes very tender and soft. Unlike frying, this cooking method allows you to maintain the juiciness of the product and the chicken does not become dry. Another advantage is that there is no need to use additional oil. On the contrary, excess fat is rendered from the bird's thighs.

Poultry selection and preliminary preparation

Carefully inspect the carcass, remove feathers with tweezers, if any. Using a sharp thin knife, carefully cut out the gland along with the duct from the rump. Rinse the carcass inside and out. If you do not plan to cut the bird when cooking, pay special attention to the neck: check to see if there is any trachea or crop left inside. To prevent the bird from flying off the spit, be sure to loop the carcass. Tie the ends of the legs together, make a knot over the tail, bring the ends of the rope under the breast, cross them, tie them around the carcass, pressing the wings to it. Tuck the tips of the wings back towards the shoulder joints.

Broiler chickens do not require pre-marination; their meat will be soft in any case. But most cooks prefer not to skip this step, because it allows you to imbue the meat with exquisite aromas. Try to choose a large bird, weighing about 2 kg.

Another thing is meat poultry. Before cooking chicken on coals, it must be kept in mineral water or kefir. It is better to immediately cut the carcass into portioned pieces so that the meat is sufficiently cooked.

But it’s better not to mess with breeds of domestic laying hens at all. The meat of such chickens is much tougher, the bones are massive, and there is almost no fat. The heat treatment process will take a long time. It is better to leave such meat for making broth or jellied meat.

The best marinades for chicken

Of course, you can improvise by putting everything you have on hand into the container with the bird: mayonnaise, a little soy sauce, tomato pulp, pureed in a blender, herbs. However, if you decide to cook chicken over coals, recipes for successful marinades will come in handy in any case.

Yogurt mixed with tomato juice is perfect for this. This marinade not only speeds up the cooking process, but also gives the meat a gorgeous golden hue.

If you like oriental notes in your usual recipes, combine 50 ml of teriyaki and soy sauces in a container, add the crushed pulp of one orange along with juice, and your favorite spices. Rub the carcass with the mixture and leave for at least 3 hours. If desired, you can add 1 tbsp to the marinade. l. liquid honey.

For those in a hurry, the best solution may be a regular highly carbonated mineral water. Pour water over the poultry pieces, add spices and light the fire. The time required to prepare a fire with burnt coals will be enough for the bird to marinate sufficiently.

Acidic marinades are not suitable for chicken. Vinegar spoils the taste of meat and dries it out. But if you like piquant sourness, it is quite acceptable to sprinkle the carcass with lemon juice before baking.

Additional Ingredients

You can use vegetables when cooking chicken over charcoal. Country and tropical fruits and mushrooms will also be useful.

Cooking chicken over charcoal in foil? Feel free to use onions, eggplants, zucchini, young carrots, and bell peppers. If you cut the potatoes into cubes and bake them along with the meat, you will also get a wonderful side dish - aromatic and juicy.

Berries and fruits go well with chicken. Cut the apple and pear into large pieces, add peeled orange slices. Place the fruit inside the carcass and prick the skin with toothpicks so that they do not fall out during baking. The skin does not need to be cut off, but the stalks and seeds must be removed immediately.

Whole or pieces?

Should you cut the carcass right away or can you do the cutting after the charcoal chicken is ready? Act based on your mood and available equipment.

You can cook a whole bird on a large grill grid. Make a cut either along the spine or along the keel. If you are cooking several chickens at once for a large company, it will be convenient to cut the carcasses in half or into quarters.

To cook on skewers or skewers, it is more convenient to cut the meat immediately before baking.

Serving

Baked, they go perfectly with side dishes of potatoes, pasta, and rice. It is customary to eat poultry with a fork and knife, but if the feast takes place in a relaxed picnic atmosphere, you don’t have to adhere to strict rules of etiquette. It is quite acceptable to take pieces with your hands.

Be sure to serve a salad of seasonal vegetables, homemade pickles, pickled mushrooms or canned olives. Don't forget the sauces!

Fragrant and juicy baked in taste can give a head start to many. All you need to prepare delicious chicken is a grill, a grill, chicken, a good marinade recipe and a cheerful company, in fact, for whom it will be cooked.

I think many people know what a metal grill and barbecue grill looks like outdoors. These grates are designed for not very tall pieces of meat and poultry. It is quite possible to bake chicken wings, drumsticks, fillets, thighs, or even cut up chicken or small chicken on it (in this case, the chicken is broken along the ridge into two halves and beaten accordingly). As you can see, there are a lot of options for cooking chicken on the grill.

The main factor that will influence the taste of chicken is the marinade. Marinades for, however, as for any other meat, are simply countless. Today I want to suggest preparing a simple marinade from available products, based on mayonnaise and ketchup, which are in every refrigerator. Thanks to mayonnaise, the meat will not be so bland; ketchup and soy sauce will help you get a crispy crust. Lemon will help add a piquant taste to the marinade and the chicken itself; in addition, the acids of lemon will make the meat more tender.

Now let's see how to cook chicken on a grill.

Ingredients:

  • Chicken thighs - 1 kg.,
  • Ketchup - 150 ml.,
  • Mayonnaise - 100 ml.,
  • Soy sauce - 50 ml.,
  • Spices - 20 gr.,
  • Half a lemon.

Chicken on the grill, on the grill - recipe

To marinate chicken that will be baked on a grill on a grill, first prepare a spicy marinade. Pour ketchup into a bowl.

Add mayonnaise.

Add chicken or meat spice mixture. These spices most often include black pepper, basil, parsley, coriander, paprika, curry, turmeric, and savory.

Pour in soy sauce.

Cut half a lemon into thin slices. Stack the lemon slices and cut them into four pieces. Add lemon slices to the marinade.

Mix all the ingredients of the marinade for grilled chicken.

This is what the marinade should look like in the end – thick and bright orange. Wash the chicken thighs, which in this case we use in the recipe, with cold running water and wipe with a paper napkin (towel). Place the chicken in a bowl with the marinade.

Using your hands, rub the chicken pieces with the marinade.

Cover the bowl with marinated chicken thighs with film and place in a cool place for several hours. The duration of marinating chicken can vary from 2 to 12 hours. The longer the chicken stays in the marinade, the more piquant the meat will become. Marinated meat can now be grilled.

Place the meat on the grill. Squeeze its flaps tightly. Close the clamp on the handle. The tightly fixed meat will definitely not fall out of it, no matter how you twist it. Remember that the chicken on the grill can be placed on the grill when the coals in it have already begun to smolder.

In total it will be ready in 30-40 minutes. During the frying process, the grate must be turned over every 5-10 minutes (again, depending on what kind of fire you have). Be careful not to burn the outside of the chicken. Before removing this chicken kebab from the heat, make sure that it is ready, because a golden and crispy crust does not always indicate its readiness.

Using the tip of a knife, pierce the meat; if you see drops of clear juice at the puncture site, feel free to remove the chicken on the grill from the grill. Otherwise, keep it on the grill for a few more minutes and bring it to full condition.

Juicy, flavorful chicken thighs cooked on the grill are ready. Serve them immediately after frying along with fresh vegetables - cucumbers, onions, radishes and tomatoes. Enjoy your meal. I will be glad if this grilled chicken recipe you liked it and will find it useful. I recommend cooking it as well (also on the grill).

Chicken on the grill, on the grill. Photo

Description

Chicken on the grill It turns out very tasty and juicy. The idea of ​​preparing this original dish with your own hands is not at all complicated. In the step-by-step recipe with photos provided below, you can clearly and easily read about all the stages of cooking poultry over an open fire.

In our recipe we will use a barbecue grill and a barbecue grill. Many people prefer to fry the chicken not whole, but in pieces. But today we will move a little away from stereotypes and try to prepare a dish from a whole carcass that can be fried over coals. The only thing that is required is to have a little patience and pre-marinate, since the meat must be thoroughly soaked in mayonnaise for some time. If you don't like mayonnaise, you can marinate the chicken carcass in soy sauce. Spices and herbs can also be used as desired.

This cooking idea is very simple and unsophisticated. After all, there is nothing easier than marinating an almost uncut carcass in a delicious marinade, and then transforming it into such a stunning masterpiece of culinary art. Those who are watching their weight don’t have to worry too much about the calorie content of the dish, since the finished chicken contains only 169 kilocalories. This number of units is much lower than the number of calories contained in pork or beef.

If you have never eaten this dish before, then perhaps it’s time to try cooking it instead of the boring chicken kebab, sirloin or lula kebab. Believe me, your loved ones will appreciate this chicken, whose crust is very crispy, but at the same time tender and saturated with smoke from the fire. You can pleasantly surprise both your loved ones and friends at a picnic with this truly magical dish. Having cooked chicken on the grill at least once, you will probably want to please your loved ones with this dish again.

Ingredients


  • (1 PC.)

  • (3 tbsp.)

  • (3 cloves)

  • (taste)

  • (taste)

  • (taste)

Cooking steps

    To prepare original grilled chicken at home, you can purchase fresh poultry. The choice of chicken must be approached with particular seriousness. It is desirable that she be plump, with short but fleshy legs. It is better not to buy thin and long-legged “running” specimens, because the finished dish will turn out to be too tough and suitable only for soups. Next, the carcass should be rinsed well in cold water and excess moisture should be blotted with a paper towel. The chicken will not need any cutting as such, since on the grill a whole carcass will cook much easier than one cut into pieces. With this frying method, there is no chance of small pieces of chicken falling into the fire. The carcass should be cut lengthwise along the entire chicken breast with a very sharp knife.

    Next, you need to turn the chicken breast down and make cuts along the back, breaking the bones. The chicken should be flattened and pressed onto a cutting board. To obtain a delicate taste, you can make several pricks and cuts on the carcass using a fork or knife, and also beat the chicken in some places with a meat mallet.

    In the meantime, you need to prepare the necessary set of ingredients for the marinade. For convenience, you can first combine table salt, paprika, ground black pepper, barbecue spices and dry herbs together, and then coat the chicken with them on both sides. It is necessary to rub the components into the carcass very thoroughly. Then you need to pass the garlic cloves through a press, and then thoroughly rub the poultry meat with them.

    Next, you need to prepare mayonnaise, as it will be needed for marinating. The chicken carcass should be transferred to a suitable container with high sides, and then coated on all sides with mayonnaise. If you adhere to a healthy diet and do not use this dressing, then instead of mayonnaise you can use sour cream or kefir. Next, you need to send the chicken carcass for soaking in a cold place for 2 hours or marinate before going to bed.

    In the meantime, while the meat is marinating, you need to take care of the fire and prepare it to the required condition so that the coals burn out and heat comes from them. Then you should grease the grill grate with vegetable oil, and you can also put a sheet of foil on top. The chicken should be placed on the grill, securely secured, and then placed on the grill with the cut side down.

    The chicken should be grilled for a total of 40 minutes. It is necessary to turn the carcass in different directions every 15-20 minutes. You need to make sure that the meat does not burn. You can judge the readiness of meat visually by cutting it with a knife. If in this place the poultry meat comes away from the bone without any hindrance, then it is ready. Remove the chicken from the heat and let it sit for 5-10 minutes before serving. The finished dish can be served hot in portions, complemented with a side dish in the form of baked or raw vegetables and herbs. Delicious grilled chicken is ready.

    Bon appetit!