Charcoal grilled chicken recipe and recipe tips

Charcoal-grilled chicken is actually a relatively primitive way to roast chicken, and many places do not have such conditions, and at this time it can also be replaced by an oven. When making charcoal grilled chicken, there are actually two key points, one is the marinating of the chicken, and the other is the control of the heat or temperature when the chicken is roasted, both of which directly affect the taste and texture of the chicken.

Grilled chicken oven recipe.

Method 1. Preparation of ingredients.

1 fresh chicken (about 1000 grams), monosodium glutamate.

3 grams, 15 grams of salt, 1 0 grams of wine, pepper, green onion, ginger, maltose.

Crumb. Steps:

1. Boil the chicken in boiling water for 3-5 minutes, remove and drain;

2. Rub the chicken body with monosodium glutamate, salt and wine, marinate for half an hour, take it out to dry, and then evenly coat the chicken with maltose (you can also put shiitake mushrooms and green onions in the belly of the chicken);

3. Put the chicken into the baking tray and bake it in the oven, chest up for 25 minutes, back up for 15 minutes, take out and pour sesame oil.

Practice 2. Preparation of ingredients.

Ingredients: 1000 grams of chicken (chicken wings, chicken thighs or whole chicken), 40 grams of fruit wood aromatherapy marinade.

Ingredients: 70 grams of water (ice water or cold water), 1 gram of dark soy sauce per 100 grams of raw meat, 1 gram per 100 grams of raw meat.

Step 1: After the chicken wings (or chicken thighs, whole chicken) are completely thawed, washed and set aside.

Step 2: Proportionally combine the marinade, trimmings with water (marinade ratio: marinade:

Water: raw meat =: 100) weigh and mix evenly, and then add to the chicken wings (or chicken thighs, whole chicken) to make the marinade fully contact with the chicken wings; If there is a sturdy plastic bag, you can put the chicken wings and marinade into the bag, tie it tightly, and beat it vigorously for 10 to 20 minutes to make it taste evenly.

Step 3: Place the chicken wings in the refrigerator freezer to marinate for more than 12 hours.

Step 4: Bake the marinated chicken wings in the oven for 17 minutes at 180 degrees, then turn to 200 for 3 minutes. Or put it in the microwave and microwave it with the grill function or microwave on high heat for about 10 minutes.

Method three. Preparation of ingredients.

Ingredients: 1000g chicken (chicken wings, thighs or whole chicken).

Ingredients: Mediterranean.

Garlic spices, black pepper, parsley.

Delicious grilled chicken.

An appropriate amount of clove, basil, bouquet of thyme.

Purple basil bouquet rosemary, special vanilla, soy sauce, fennel.

Steps: 1. Wash the chicken and chop it off for later use, wash and chop the herbs for later use;

2. Heat the oil, add herbs and an appropriate amount of cooking wine.

Vanilla soy sauce, sesame oil, oil, sugar.

3. Then add Mediterranean garlic and herbs and fry evenly until the flavor comes out, then turn off the heat and let cool;

4. Pour the juice into the lunch box, put the chicken inside and outside to stick the juice, put it in the refrigerator and marinate for 12-24 hours, turn it over and pour the juice from time to time;

5. Preheat the oven at 200 degrees for 10 minutes with tin foil.

Wrap the chicken feet, spread the tin foil on the tray, and brush the marinade once on the grill;

6. Bake in the oven at 200 degrees for 60 minutes, brush the marinade 2-3 times on the way, and take it out in the last 10 minutes;

7. Brush the inside and outside with honey. 6. Take it out and cool it slightly, mix the original marinade with a little honey, heat it and pour it over.

1. Ingredients: about 1000 grams of fresh and tender chicken, 3 grams of monosodium glutamate, 15 grams of salt, 10 grams of wine, Sichuan pepper, green onion, ginger, and a little maltose. 2. Put all the ingredients in a basin with the chicken and coat it on the chicken.

3. Marinate for half an hour, take it out and dry, and then evenly coat the chicken with maltose, or put shiitake mushrooms and green onions in the belly of the chicken. Put the chicken into the baking tray and bake it in the oven, take it out and drizzle it with sesame oil. 4. Roast chicken belongs to the American recipe, and the main ingredient is chicken.

The meat of chicken is delicate and delicious, suitable for a variety of cooking methods, and has a nourishing effect. Rotisserie chicken is made from chicken and grilled in the oven. Producers can add different seasonings according to their own tastes to make various flavors of roast chicken.

However, roast chicken is more greasy and should be eaten in moderation.

The chicken is processed, then the chicken is marinated with onions, carrots, celery, red and salt, pepper, and Li Pailin to taste, then the dish is placed in the belly of the chicken and the chicken is roasted.

Ingredients: 850 grams of chicken, 100 grams of lemongrass.

Excipients: 6 grams of salt, 8 grams of black pepper, 1 lemon, 3 slices of ginger, 1 onion, 1 potato, 1 carrot, 20 ml light soy sauce, 20 ml of honey.

Steps: 1. Preparation: Wash the chicken, remove the head, neck and other parts 2. Mix salt and black peppercorns, evenly spread it on the body of the chicken, marinate for 2 hours 3, slice the onion, peel the potatoes and carrots and cut them into hob pieces, cut them and put them on the baking tray 4, mix the light soy sauce and honey into a sauce, sweep it evenly on the body of the chicken, and then sweep the sauce on the surface of the chicken after drying.

5. Crack the lemongrass, stuff the ginger slices and lemon slices together in the belly of the chicken Preheat the middle layer of the oven at °C, bake for 50 minutes 7, you can take out a layer of sauce during the baking process, and bake for 50 minutes during the whole production process 7.

1. Bake for 40 minutes, and it will be very flavorful.

2. Dry the soaked chicken thighs in water slightly, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, pour in the roasting sauce according to the recipe instructions, put on gloves to grasp and knead, and let the seasoning and chicken thighs be fully kneaded. There is salt in the seasoning, don't put too much light soy sauce, it will be salty, you can leave it out. There is no ready-made baking sauce to serve by yourself, five-spice powder, chili powder, pepper, etc., as you like.

3. Use a fresh-keeping bag to pack the chicken thighs, pour the seasoning juice together, and then tie them up and put them in the refrigerator overnight, turning them several times in the middle, so that the chicken thighs can be fully marinated.

4. When preparing to roast chicken thighs, spread tin foil on the baking sheet, put on the grill, put the chicken thighs on the upper and lower heat, and heat 200 degrees 35 for 40 minutes, the specific time and temperature are adjusted according to your own oven. The skin-side side up, first bake for 15-20 minutes.

5. When the side with the skin is slightly charred, turn it over, turn the side of the meat over and roast it for about 15 minutes.

6. Finally, turn the chicken thighs over again, with the skin facing up, and bake for 5 10 minutes, until you like it.

Ingredients: 4 tsp salt, 2 tsp paprika, 1 tsp dried thyme, 1 tsp white pepper, 1/2 tsp paprika, 1/2 tsp black pepper, 2 onions, cut into 4 pieces, 2 whole chickens.

Method 1In a small bowl, whisk all the seasonings together.

2.Wash the chicken inside and out, pat it dry with a paper towel, and mix the seasoning mixture to flavor the chicken inside and out. Put an onion in each chicken. Place the chicken in a large crisper bag or wrap it in tin foil. Place in the refrigerator overnight, or at least 4-6 hours.

3.Preheat the oven to 120 degrees.

4.Place the chicken in a baking dish, remove the wrapping paper and bake for 5 hours until the temperature inside the chicken reaches 85 degrees. Let the chicken sit for 10 minutes before serving.

a three-yellow chicken (about 2 catties); Onions; Potato; Mushroom; Tinfoil; 1 small piece of ginger; 2 cloves of garlic;

1 tablespoon light soy sauce; 1 tablespoon oyster sauce; 1 teaspoon salt; 1 4 teaspoons of ground pepper; 1 tablespoon red wine, 1 2 teaspoons paprika; 1 teaspoon of honey; 1 teaspoon brown sugar;

After the chicken is cleaned, rinse it well (rinse it several more times in the chicken's mouth) and chop off the head and feet as well as the chicken pp. Shredded ginger, minced garlic and other seasonings are mixed well, spread evenly on the chicken and into the belly (massage the chicken with your hands for a few minutes), then put the chicken and the sauce together in a plastic bag, and marinate in the refrigerator for a day, taking it out and flipping it halfway through to better and evenly absorb the flavor4

Remove the marinated chicken, peel and cut the onions and potatoes, clean the mushrooms, and marinate the potatoes, onions and mushrooms with the sauce of the marinated chicken for 15 minutes. 5

Stuff the vegetables into the belly of the chicken, seal it with a toothpick, put it in a baking tray with tin foil, wrap a circle around the wings and leg bones around the foil oven at 200 degrees to preheat, and heat it up and down for 80 minutes, turning it over once in the middle (it is best to turn on the hot air circulation, so that the roast is more even). Precautions: 1. The chicken should be cleaned and rinsed with water, the head and feet should be chopped off, and the chicken's kidneys should be removed together with the excretory organs; 2. In order to better absorb the flavor, you can use a toothpick to prick some holes on the surface of the chicken, or directly cut the chicken completely and expand it into a cake shape; 3. Stuffing various vegetables into the chicken belly is to increase the flavor of the roast chicken, stuff whatever you want, many people stuff glutinous rice; 4. The wing tip bones are more fleshy and less meaty, which is the easiest to bake, and the tin foil can be used to avoid burning; 5. The last 20 minutes should be stared at, if you feel that the surface is too colorful, there is a suspicion of burning, cover with tin foil, roast chicken is not better than roast chicken wings, you have to cook inside and out, so the roasting time should be longer.

Home-cooked roast chicken.

Ingredients: 1 fresh and tender chicken, 3 grams of monosodium glutamate, 15 grams of salt, wine, l0 grams, Sichuan pepper, green onion, ginger, a little maltose.

Operation: Boil the chicken in boiling water for 5 minutes, remove and drain;

Rub the chicken body with fujing, salt and wine, take it out to dry for half an hour, and then evenly coat the chicken with maltose;

Put the chicken into a baking tray and bake in the oven, chest up for 25 minutes, back up for 15 minutes, take out and drizzle with sesame oil.

Nutritional value: Chicken - Chicken has the effect of warming and nourishing qi, replenishing essence and marrow, and replenishing deficiency and intelligence. "Shennong's Materia Medica" says that eating chicken often can clear the mind; Later generations of physicians mostly believed that food made people wise." For puzzles, pheasants (i.e. pheasants)...

French herb roast chicken.

Ingredients: Chicken thighs.

French incense, white wine, tomatoes, onions, celery, lemon.

Salt, sugar, ground black pepper, salad dressing, tomato sauce.

Characteristics: Burnt outside and tender inside, full of aroma, mellow fragrance.

Operation: 1. Remove the bones of the chicken thighs, marinate them for 15 minutes with fragrant segments, shredded onions, lemon slices, white wine, salt and black pepper, and mince the onions and celery respectively;

2. Bake the chicken thighs in the oven at a temperature of 180 degrees for 10-15 minutes, take a small bowl, add minced onion and celery, add tomato sauce, salad dressing, white wine and sugar and mix well to make a vegetable salad;

3. Slice the roasted chicken thighs on a plate, place the tomatoes on the side of the plate for decoration, and dip them in vegetable salad when eating.

Nutritional value: Chicken thighs - A recent study in the UK found that chicken is not as nutritious as it used to be. The research results of Michael Crawford, a professor at the Institute of Brain Chemistry and Human Nutrition at London Metropolitan University, have been widely reported.

Balsamic vinegar flavored roast chicken.

Ingredients: Ingredients (4 servings) 1 chicken, salt, pepper, butter, salad oil dressing: stewed cowboy broth 200ml, balsamic vinegar 200ml side dishes

2 turnips, 4 carrots, 2 zucchin, 1 broccoli, 1 apple, appropriate amount of lemon juice, and a small amount of chicken broth.

Operation: 1Cut off the wings, feet and neck, remove the collarbone, and divide the bare chicken into 4 large pieces.

2.Along the direction of the chicken hipbone, use a knife to cut the hip meat left and right, remove the hip bone, cut off the joint, turn the chicken hip meat over, and remove the broken bone. Use the back of the knife to break the leg bones of the chicken calf, remove the shank bones and cartilage from the meat, and make the spare chicken hip meat.

3.Spread salt and pepper on the surface of the chicken. Use a wok, salad oil, and butter to fry the skin-on side first, turn it over and fry the other side to bring out the color on both sides of the chicken and form a hard film on the surface. Chicken skin side down and grilled in the oven.

4.Pour out the oil from the wok and use the same wok used to fry the chicken to make the seasoning. Pour the bottom of the pot with balsamic vinegar, pour in the balsamic vinegar and cook the boiling juice slightly.

5.Pour in the stewed cowboy broth and cook lightly, season with salt and pepper. Strain with a conical colander.

6.Blanch the vegetables separately and put them in cold water. Stir-fry the vegetables briefly, toss the vegetables with butter and season with salt and pepper.

7.Briefly sauté the apple chunks in butter and season with lemon juice. After that, it is ready to serve.

The cooking technology comes from the unique development of large-mouth food research and development personnel, and there are dozens of flavors such as Orleans, ten spices, cumin, Mexican, spicy, heavy spicy, black pepper, honey and so on, which can be learned and selected. "Soil method" roast chicken technology in the selection of materials by dozens of precious Chinese medicine scientific formula, so that the color of the roast chicken golden fragrance lure, the taste of the outside is crispy and tender, the material into the meat, fragrant into the heart, the entrance is full of fragrance, after eating, the mouth and nose are fragrant, and the aftertaste is endless. In addition to roast chicken, the headquarters also comes with chicken wings, chicken nuggets, chicken rice flowers, bone and meat and other special products to choose from.

The business of the franchise store is full of customers every day, which is extremely popular, so that you can make money without worry. The local method of roast chicken technology learning to join, many investors first choice!

Ingredients for roasting whole chicken:

1 whole chicken (about 2000g), 5g of pepper, appropriate amount of honey, 50ml of cooking wine, 30ml of light soy sauce, appropriate amount of minced garlic, 30g of salt, 5g of cumin, 5g of Sichuan pepper powder, appropriate amount of ginger juice.

Preparation of roasting whole chicken:

Chop off the chicken feet, open the cavity and wash it, drain it, and rub the inside and outside of the chicken with salt.

Mix cooking wine, minced garlic, ginger ale, light soy sauce, pepper, peppercorns, and cumin to make a marinade, spread it on the chicken, and marinate for more than 2 hours to make it fully flavored.

Skewer the chicken on the reels and brush the marinade again.

Send the chicken to the preheated oven, which will be preheated for 5 minutes at a preheating temperature of 250 degrees.

Bake at 200 degrees for 3 minutes, take it out and brush the marinade again, then put it in the oven and bake at 160 degrees for about 35 minutes.

Finally, brush the chicken with honey and bake it at 160 degrees for 5 minutes.