A spit is a great way to cook any meat, including a whole chicken. The chicken spit recipe is not very complicated and if you cook the meat once or twice, then next time you can do it yourself, adding or reducing the amount of certain spices.
First you need to take a chicken carcass and wash it well in running water. After which it will need to be immersed in brine and kept there for at least four hours. During this time, the chicken will be very well and evenly soaked in the marinade, and you will not risk over-salting it; to do this, you will need to turn it over every two hours.

Since we cook grilled chicken on a spit, always take into account the weight of the bird - for one kilogram of meat, 45 minutes of marinating will be enough and the fact that on coals the chicken can dry out from the inside. Therefore, during frying, you will need to put coarsely chopped onion or several slices of lemon inside the carcass.

To speed up the marinating process, you can prick the chicken with brine on all sides.

In this case, it will be enough to keep the chicken for two hours. The brine is prepared in the same way - dilute salt in boiled water, cool it and add spices - paprika, Provençal herbs, allspice, a little rosemary.

We collect the prepared brine into a syringe and chop the carcass from all sides. Then rub the top of the chicken with paprika, wrap it in a plastic bag and leave it in the refrigerator for one and a half to two hours.

Once the chicken is prepared and sufficiently saturated with the marinade, it will need to be skewered. How correctly you do this will determine not only the taste of the finished dish, but also its appearance.
Before placing the chicken on the spit, be sure to clean it and brush it with a little vegetable oil.

It is very important that the base rotates past the entire chicken carcass - this will make it much easier to fix it and prevent it from spinning around its axis during cooking. Make small cuts near each wing and carefully tuck them into the cut skin. We also secure the chicken legs.

Cook the chicken until it is fully cooked - when it acquires a golden-red color.

In order for this wonderful dish to acquire a truly unique taste and aroma, you should follow some rules. Firstly, you should always control the temperature in the magnal - it should not be below 11 and above 120 degrees Celsius. You cannot fry chicken over an open fire - so that the chicken does not burn, but is not raw, it must be cooked only on coals.

To give meat a brighter flavor, it is best to use charcoal - alder, apricot, cherry and oak. Alder will give your chicken a sweetish taste and a subtle smoky aroma. Oak gives a classic forest smoke, while apricot and cherry give the meat a sweetish fruity flavor.

Cooking chicken on a spit takes on average two hours - about one hour for every kilogram of carcass. Depending on the type of grill, the time may be reduced or increased, so always make sure that the meat does not dry out.

If you are using young, not very fatty chicken, you can wrap it in food foil to avoid drying out the meat. When the chicken turns golden brown, carefully wrap it in foil and cook for the remaining time while still wrapped. If you did not wait enough time to marinate the carcass, then to protect it from drying out, you can place a pan of water under the spit - on the coals. As the water evaporates, it will give the chicken more juiciness.

The finished grilled chicken can be served either hot or cold. The remaining meat can be used to prepare appetizers and salads. Bon appetit!

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 barbecued chicken 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 cooked, they should be moved in batches to the hot part of the grill, after being dipped 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.

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)

  • (3 cloves)

  • (3 cloves)

(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, 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!

If you haven’t tried whole crispy grilled chicken on the grill yet, then the chance is not lost yet. The picnic period is in full swing, and there is plenty of time to prepare our “camping” chicken tobacco.

A whole chicken on the grill is much easier to cook than in pieces. The chances of losing the fried delicacy during the turning process are reduced to zero. That's why I cook this dish myself, not trusting the process of witchcraft over coals to a man. Are you planning a picnic but can't handle chicken pieces? My option is on hand!

Products for preparing grilled chicken on the grill are taken entirely from the list.

“Is it okay that I’m not facing you?” - asked the chicken carcass. I choose a chicken by its plump, pale pink tail and generally believe that this “intimate” place in the bird cannot be removed. There is nothing tastier than chicken breast baked on a grill.

Let me spread the beauty out on the board. So much so that the legs and wings take the shape of a tobacco chicken.

Place it in a bowl and pour it generously with soy marinade.

Season with good seasoning for chicken with garlic and marinate for two hours.

I spread the marinated bird again, but this time on the grill. I will secure it well and send it to the coals without fire. If a fire appears during the frying process, I will spray it with salt water.

I fry the whole chicken on the grill until golden brown. At the end of frying, be sure to rub it with chopped garlic.

The grilled chicken, cooked whole on the grill, was a great success!

You have never tried such delicious chicken kebab from a whole chicken, but in vain! Go ahead for the chicken, soy marinade and spices.

A tasty and inexpensive picnic at the grill with chicken kebab marinated in sour cream, onions and spices is easy to organize and always causes delight.

You come to a quiet, calm place, lay out portable furniture, put on a barbecue, place a grill grate with a chicken kebab sandwiched in it on the hot coals, and literally after 15 seconds, within a radius of 10 square meters, there is a divine smell of charcoal meat. This is the ordinary miracle of simple food in nature. Cares disappear along with the smoke, the aroma is so rich that you are ready to eat it as soon as possible.
Let's not put off a trip to nature with some delicious food, let's get down to business. Below, the instructions outline our experience in preparing the marinade, a recipe for chicken kebab on the grill, on the grill. The method is simple, but it turns out amazingly delicious!

We will need:

  • Chicken drumsticks, thighs - approximately 1-1.5 kg. You can use other parts of the carcass, but it is the drumsticks that turn out to be the most juicy, meaty and tasty.
  • Sour cream (or its mixture with mayonnaise) - 100-200 g, depending on the amount of meat. All the same, you won’t be able to overdo it here, otherwise there will simply be excess marinade, but a smaller amount of it can affect the taste of the dish.
  • Onions - 1-2 bulbs. Again it depends on the amount of meat.
  • Spices: salt, pepper, seasonings for meat (individually), but not too pronounced. Parsley, cilantro if desired.
  • You can add sweet pepper slices to the marinade. Or cook separately ⇒ .

Step-by-step chicken kebab recipe on the grill

- how to marinate chicken meat in sour cream and mayonnaise at home

  1. Take a large bowl/bowl or something similar. Put 100-200 grams of mayonnaise or sour cream there. Three of us there, chopping the onion. Onions play a very important role here; they give the meat such a great taste and smell, so onions must be added exactly according to the recipe.
  2. If there is a lot of it, it will burn (but you should throw it into a bowl with the marinade before putting it on the grill). If it’s not enough, the taste of the dish will be less rich. Mix it all. You can crush a couple of cloves of garlic into the marinade.
  3. Next add salt and seasonings. For 100 grams of sour cream or soft mayonnaise - a level teaspoon of salt. If 200 grams, then a heaped teaspoon of salt. Seasonings are to taste, but also within reason, otherwise it will again affect the final taste. Excellent. The marinade is done.
  4. Next, you need to thoroughly rinse the chicken pieces, but do not dry them. A little water will still come in handy.
  5. The next step is to pierce the drumsticks with a knife, 5 times each piece, and place them in a deep cup or pan, then pour the marinade over it all, add chopped parsley or cilantro and mix well.
  6. Now the important part: place a lidded cup or pan with thoroughly mixed contents in the refrigerator for at least 10-12 hours so that the meat is thoroughly soaked. This is where water comes in handy; it will slightly dilute the thick marinade, allowing it to penetrate the chicken through the holes faster and easier.

Directly the preparation itself:

how to fry chicken kebab on a grill

And now a very important nuance. All the amazing taste and smell of meat in the marinade will be revealed only when it is cooked exclusively in the open air, in a grill, on the right wood coals.

What should be done:

1. Light a fire naturally (without lighter fluid, in extreme cases, use dry alcohol). Let men show their skills as real hunters. Melt chopped logs of wood (we don’t use coniferous or resinous logs). Please note: it is better to use wood of the same species for uniform heat of coals.
Or simply heat ready-made (purchased) coals in the grill.

Birch and oak, cherry and apple trees give strong heat, they are better for high barbecues. Keep an eye on the meat; at a certain time, move some of the coals to the side, leaving a low layer of coals under the kebab (especially on a low grill). Spray with clean water if necessary.

The juiciest chicken kebab on a grill or skewers is obtained when grilled over charcoal made from hardwood branches. Yes, their heat is not strong (coals burn out at a relatively low temperature). It will take longer to prepare, but poultry and other types of meat will turn out especially tasty, for example this one.

We've sorted out the wood. Now let's move on to the main stage

2. Place the chicken pieces on the grill (you can use skewers, but the grill will be more convenient).

3. Place the grill with meat on the grill, pour the remaining marinade on top (half on one side, half on the other).

4. Cook, turning over from time to time, without letting the fire flare up. During cooking, you can lightly sprinkle with water and lemon juice. 20 minutes is enough. The main thing is not to dry it out.

Here is an easy, but very effective recipe for preparing a very tasty grilled shish kebab from chicken (drums and thighs). Its smell will simply “make your mouth water like Niagara Falls.” At the very first bite of tender and juicy pieces of meat from the grill, the taste buds will experience a shock that they have never felt before, and you won’t have to wait long for the praise of friends and relatives.

To avoid harm to health, cut off heavily browned areas of meat. We don't need carcinogens from charcoal grilling. Let a holiday in nature with a barbecue bring you a bouquet of gastronomic novelties and positivity.

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