There are many recipes that make grilled chicken very tasty: in the oven on a wire rack, in a special frying pan or in the microwave. This dish is one of the most popular and widespread. It is easy to prepare, and the taste of the meat is simply amazing, especially the appetizing golden crust. Even if the oven or microwave does not have a special grill function, chicken can still be cooked very tasty using simple tricks.

How to cook grilled chicken

The popularity of this dish is due not only to the fact that chicken is an affordable product. The meat of this bird is considered dietary. Moreover, it is very easy to prepare. There are several different recipes for grilling with photos. The classic version requires a special spit. It is only available in a real grill. Outdoors, a barbecue made of stainless metal and a wooden handle is used. In the oven, the chicken is cooked on a special grill or in a roasting pan, the role of which can be played by a jar with a narrow neck, for example, from small cucumbers.

Chicken marinade

You can not only rub the carcass with salt. It will taste better with marinade. Almost everything that is in the refrigerator is used for it. Marinade for grilled chicken at home is often prepared from the following products:

1. With mustard. You need to mix 1 tsp. salt, 1 tbsp. olive oil. Add 0.5 tbsp to them. lemon juice, 2 tbsp. Dijon mustard.
2. With soy sauce. It will require 0.5 tbsp. Additionally, you need to add 3 tbsp. lemon juice, 2 tsp. sesame oil, 0.25 tbsp. brown sugar, 1 tbsp. crushed garlic, 2 tbsp. finely chopped ginger and 1 tsp. black pepper
3. Italian. Mix 0.25 tbsp. olive oil, 1 tsp. salt, 1 tsp. garlic powder, 1 tbsp. Italian seasoning, 2 tsp. vinegar, 1 tsp. oregano.

Grilled chicken recipe

Before marinating chicken for grilling, you need to prepare the carcass itself. It is recommended to choose young meat, because it is much tastier and more tender. Grilled chicken will be especially appetizing. If you buy meat in a store, it is better to buy an unfrozen product. If necessary, defrost the carcass under natural conditions.

In the oven on a spit

• Cooking time: 3 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 221 kcal.
• Purpose: for lunch / dinner / holiday.
• Cuisine: Russian.

The peculiarity of the method of cooking grilled chicken in the oven on a spit is that the meat is fried equally on all sides. The carcass is completely covered with a delicious crispy crust. It turns out especially delicious in an electric oven. Thanks to the fan and convection, the dish cooks evenly and quickly. Even if there is no spit, you can still roast the chicken. To do this, you will have to turn the carcass frequently.

Ingredients:

• sour cream tablespoon – 7 pcs.;
• garlic head – 1 pc.;
• tablespoon mustard – 1 pc.;
• chicken carcass – 1 pc.;
• salt tablespoon – 0.5 pcs.;
• hops-suneli – 1.5 tsp;
• teaspoon pepper – 1 pc.
• lemon – 1 pc.

Cooking method:

1. Take a bowl and combine the spices with pepper, salt and crushed garlic. Add mayonnaise and mustard there.
2. Rinse the carcass, trim off the chicken fat. Rub the meat with marinade and sprinkle with the juice of half a lemon.
3. Place in the refrigerator for 2 hours.
4. After the specified time, preheat the oven to 200 degrees.
5. Next, put the carcass on a skewer and tie the legs with thread.
6. Place a tray with water or red wine on the level below.
7. Cook for 1-1.5 hours.

On the grid

• Cooking time: 8 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 239 kcal.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Chicken on a wire rack in the oven is prepared according to almost the same principle as in the skewer recipe. Only here you will have to turn the carcass often so that it cooks evenly on each side. You need to watch carefully, otherwise the meat may burn. It is recommended to marinate the carcass for at least 1-2 hours, but it is better to keep it in the marinade overnight. This way you will get an even juicier chicken.

Ingredients:

• lemon – 2 pcs.;
• teaspoon salt, oregano and turmeric - 1 pc.;
• teaspoon sugar – 2 pcs.;
• chicken carcass – 1 pc.;
• garlic cloves – 3-6 pcs.;
• teaspoon black pepper – 1 pc.;
• tablespoon olive oil - 2 pcs.

Cooking method:

1. For the marinade, it is better to use a blender - you need to load it with olive oil, lemon juice, garlic and spices. Next, mix everything until smooth.
2. Wash the bird and pat dry with paper napkins. Distribute a third of the marinade under the skin, and grease the rest of the carcass on the outside.
3. Keep the bird in the refrigerator for about 5-6 hours.
4. Tie the legs tightly with thread and place the carcass on the grill.
5. Place a baking sheet lined with foil at the bottom of the oven.
6. The dish will be ready after 1.5-2 hours.

On the bank

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 251 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If the oven does not have a special function and a spit, then you can use a regular jar or bottle to make grilled chicken. In this case, you don't even need a grate. The carcass is simply placed over the neck of the jar, placed on a baking sheet and baked. One caveat - the oven must be cold so that the glass heats up gradually, otherwise it will burst.

Ingredients:

• half a teaspoon of pepper – 1 pc.;
• tablespoon of mayonnaise – 3 pcs.;
• paprika – 1 tsp;
• garlic head – 3-4 pcs.;
• a teaspoon of curry seasoning - 0.5 tsp;
• table spoon of salt – 1 pc.;
• turmeric – 0.5 tsp;
• chicken – 1 piece;
• vegetable oil – 2-3 tbsp.

Cooking method:

1. First prepare the meat - rub the carcass with a mixture of salt and spices. Repeat the same with chopped garlic.
2. Wrap the chicken in cling film and refrigerate for 1 hour.
3. Take any bottle, fill it halfway with water and vegetable oil, and put the carcass on it. Coat the chicken with mayonnaise.
4. Cook for 15 minutes at 190 degrees, then increase it to 210 degrees.
5. Bake the bird for about 1 hour more.

Microwave

• Cooking time: 1.5 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 228 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If you need to cook a dish faster, you should use a microwave oven. You don't even need a special grill for this. You can take the one that is used to heat two plates in the microwave at once. Be sure to place a dish under the chicken into which the fat will drain. It’s worth turning the carcass over a couple of times so that the bottom and top parts are cooked equally.

Ingredients:

• tablespoon rast. oils – 3 pcs.;
• vinegar tablespoon - 1 pc.;
• chicken – 1 carcass;
• garlic clove – 2 pcs.;
• seasonings - at your discretion.

Cooking method:

1. If necessary, defrost the meat, rinse under running water and dry thoroughly.
2. Combine all dry ingredients, including chopped garlic. Dilute with oil and vinegar.
3. Rub the carcass with the mixture on each side and let stand for half an hour.
4. Place it on the microwave rack and place a plate underneath.
5. Turn on maximum power, cook for 50 minutes.

On a grill pan

• Cooking time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 231 kcal.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Grilled chicken according to this recipe is not cooked whole, since it cannot be cooked in a frying pan. This does not make the dish any less tasty. The advantage is that you get several servings at once, because the carcass does not need to be cut up. It is better to immediately buy not a whole chicken, but chicken breasts or legs. They are fried with virtually no excess fat and come out with a crispy crust.

Ingredients:

• chicken legs – 4 pcs.;
• favorite spices, salt - at your discretion;
• lemon pepper - a pinch;
• teaspoon rast. oils – 1 pc.

Cooking method:

1. Wash the legs, marinate with a mixture of pepper, spices and salt.
2. Heat a frying pan, add oil.
3. Fry juicy chicken legs, turning on 4 sides.
4. After the crust has formed, cook for another 15 minutes. with less fire.

With potato

• Cooking time: 3.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 269 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

In order not to prepare a side dish separately, it is worth learning how to prepare grilled chicken with potatoes. To fry the carcass, place it on a jar, as in one of the previous recipes. It is important to remember that you need to put the meat in a cold oven so that the glass does not burst with a sudden change in temperature. In addition to potatoes, the meat is supplemented with onions. Spices options may vary depending on personal taste preferences.

Ingredients:

• onion head – 1 pc.;
• mayonnaise - at your discretion;
• laurel leaf – 1 pc.;
• spices, salt - at your discretion;
• garlic head – 2 pcs.;
• potato tubers – 5 pcs.;
• chicken carcass – 1 pc.

Cooking method:

1. Rub the chicken with spices and marinate with a mixture of mayonnaise, garlic and salt.
2. Leave on the refrigerator shelf for 2 hours.
3. Next, peel the onions and potatoes.
4. Fill a liter jar with water, add spices and bay leaves.
5. Place the chicken on it and place it on a baking sheet.
6. Place potatoes and onions around, pour a little water.
7. Place in an oven heated to 180 degrees. Wait about 1.5 hours.

In soy sauce

• Number of servings: 5 persons.
• Calorie content of the dish: 271 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The classic marinade for chicken meat is based on soy sauce. You will need a whole bottle of it. This recipe requires a grill pan, not an oven. It is worth noting that the marinade turns out to be very spicy. For this reason, you should not increase the amount of garlic you use. In general, the proportions of the marinade components can be changed at your discretion.

Ingredients:

• mayonnaise – 100 g;
• salt, pepper - to your taste;
• soy sauce – 1 bottle;
• chicken – 1 carcass;
• adjika tablespoon – 2 pcs.;
• garlic cloves – 3 pcs.

Cooking method:

1. Divide the chicken into pieces, marinate with brine from the sauce with adjika and garlic.
2. After 2-3 hours, fry on each side until golden brown. Grease with mayonnaise.
3. Then simmer over reduced heat until done.

Like in a store

• Cooking time: 3 hours.
• Number of servings: 5 persons.
• Calorie content of the dish: 271 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The most delicious chicken is prepared according to the recipe, just like in the store. This will require a larger carcass. The same flavor comes from the seasoning blend listed on the ingredient list. If the oven does not have a special grill mode, then you can bake the carcass on a can or grill. To make it really like in the store, it is better to marinate the meat overnight.

Ingredients:

• tablespoon rast. oils – 2 pcs.;
• chicken carcass – 1 pc. by 1.5 kg;
• red and black pepper, marjoram, chopped garlic, salt - 1 tsp each.

Cooking method:

1. Marinate the chicken with a mixture of spices and oil and leave in the refrigerator overnight.
2. In the morning, skewer or place on a wire rack.
3. Place a baking sheet at the bottom of the oven.
4. Fry for about an hour at 200 degrees.
5. Pierce the meat with a knife - if a light liquid comes out, you can remove the finished chicken.

Grilled chicken in the oven. What could be simpler and more difficult at the same time? It would seem that you took chicken, spices, turned on the oven to grill mode, and after a while you can enjoy a delicious dish with a mind-blowing aroma. But it was not there! Either the chicken turned out to be a bit dry, or it was just baked and had nothing in common with grilled chicken in taste, or the crust was not crunchy, or something else. After a couple of failed experiments, attempts to cook grilled chicken in the oven usually end, and we continue to buy ready-made versions of this dish in supermarkets, driving away thoughts of carcinogens and remaining in full confidence that it is impossible to cook grilled chicken at home.

In fact, nothing is impossible. Grilled chicken cooked in a home oven turns out much tastier, healthier and better than store-bought chicken. Firstly, you add only those spices that you like, secondly, you can control the quality of the chicken itself, decide whether to fry fresh or frozen, country or from a poultry farm, and in general control the entire cooking process, including the time the bird spends in the oven. Of course, it will take more time to cook grilled chicken in the oven than with a regular trip to the store, but the time and effort spent are worth the result - delicious juicy meat with a fragrant crispy crust!

If you decide to cook grilled chicken in the oven, you need to prepare everything you need in advance. The first thing you should pay attention to is not the chicken at all, but the dishes for baking it. Since we are talking about cooking in the oven, you will have to give up the volumetric grill grate, you will also have to give up the spit, since installing it in the oven will be very problematic, unless, of course, it comes with the oven. You can use a glass bottle the old-fashioned way, or it is better to purchase a special stand for cooking grilled chicken in the oven. Such a stand is a special device on which the chicken is placed, while all the fat will drain into a specially designated container, and the chicken will fry evenly and not dry out.

When the dishes are prepared, it’s time to start working on the ingredients, because the final taste of the dish largely depends on their quality. Particular attention should be paid to the choice of the chicken itself. It is better if she is domestic and definitely young. Chickens 6-7 months old are perfect for grilling; if you use adult chickens, the meat may turn out to be tough. If you manage to find a young village chicken, you can simply salt and pepper it, grease it with oil, place it on a stand and put it in the oven. If your options are limited to store-bought chicken, then avoid frozen options, otherwise the meat may turn out dry and tough. If it’s difficult to find a chilled version, but you really want to cook grilled chicken in the oven, then you can try using frozen chicken. However, it should be defrosted at room temperature without covering it with anything. Do not defrost chicken in water under any circumstances; this will certainly affect the taste of the finished dish. In addition, store-bought chickens should be marinated first.

When the dishes are prepared and the chicken has been selected, it’s time to start preparing a delicious, aromatic dish with a crispy crust. Try cooking grilled chicken in the oven using the recipes below.

Grilled chicken in kefir marinade

Ingredients:
chicken carcass weighing 1-1.5 kg,
500 ml. kefir,
1 onion,
½ lemon
3-4 cloves of garlic,
2 tbsp. vegetable oil,
1 tbsp. chicken broth,
ground black pepper,
salt.

Preparation:
Prepare the marinade. To do this, finely chop the onion and garlic, add kefir, vegetable oil, juice of half a lemon, pepper and salt. Mix thoroughly. If you want to add any seasonings, you need to do it now. Brush the chicken with the marinade, place in a plastic bag, pour in the remaining marinade and shake vigorously for a couple of minutes. Then seal the bag and leave it in the refrigerator for at least 2 hours. Preheat the oven to 200 degrees, place the chicken on a rack, pour water into a baking sheet, place the rack with the chicken on top and leave in the oven for an hour. Periodically open the oven and pour the broth over the chicken. After an hour, turn on the grill mode and cook the chicken until done.

Grilled chicken in the oven with ginger

Ingredients:
1 chicken weighing 1-1.5 kg,
3 tbsp. mayonnaise,
1.5 tbsp. lemon juice,
2 tbsp. vegetable oil,
5 cloves of garlic,
1 tsp fresh ginger,
mustard to taste,
thyme,
rosemary,
basil,
mint,
marjoram,
sage,
pepper mixture,
salt.

Preparation:
Dried herbs can be used. Use chilled chicken. Wash it well and dry it. Prepare a marinade from mayonnaise, lemon juice, vegetable oil, mustard, herbs, finely grated ginger, garlic, salt and pepper. Coat the chicken with the resulting sauce; you can, in the same way as in the previous recipe, place the chicken in a bag, add the marinade and shake well. Leave the chicken in the marinade in the refrigerator overnight. When the chicken is marinated well enough, tie the wings and legs with strong, thick natural thread. Place the chicken on the rotisserie chicken rack. Preheat the oven to 200 degrees, switch to grill mode, place the chicken inside and bake until done. You can check readiness after 1-1.5 hours by piercing the chicken with a knife. If the juice comes out clear, the chicken is ready.

Grilled chicken in the oven without marinade

Ingredients:
1 chicken carcass,
1 tbsp. olive oil,
¼ tsp. dried oregano,
¼ tsp. dried basil,
¼ tsp. paprika,
1/8 tsp cayenne pepper,
¼ tsp. ground black pepper,
¼ tsp. salt.

Preparation:
Preheat the oven to 230 degrees. Wash the chicken well, inside and out, under cold running water. Dry with paper towels. Water should not drain from the chicken. Place chicken on grill rack and rub with olive oil. In a separate bowl, mix salt, pepper and other herbs and spices. Rub the resulting mixture onto the chicken and place it in the oven for 20 minutes. High temperature at the beginning of cooking will keep the meat juicy. After 20 minutes, reduce the temperature to 200 degrees and bake for another 40 minutes. Test the chicken for doneness by piercing it with a knife. When the chicken is ready, remove it from the oven and let it sit for 10-15 minutes before serving.

Grilled chicken in honey and mustard

Ingredients:
1 chicken carcass,
100 gr. French mustard,
100 gr. honey,
1 lemon,
½ tsp. paprika,
¼ tsp. red pepper,
1 clove of garlic,
½ tsp. salt.

Preparation:
Peel the garlic, pass through a press and mix with salt, paprika and pepper. Add mustard and honey, squeeze the juice of half a lemon and mix the sauce thoroughly. If the honey is sugared, keep it in a water bath until it becomes liquid again. Coat the chicken well with the sauce using a pastry brush, making sure to coat the inside as well. Leave the chicken in the marinade for 40 minutes at room temperature. Preheat the oven to 200 degrees, place the chicken on a grill rack and roast in the oven until done. The finished chicken can also be topped with the remaining honey mustard sauce.

The popularity of grilled chicken is only growing; it is bought for picnics, for dinner, and simply when there is no time to cook. Today, grilled chicken can be purchased in almost every supermarket, but this undoubtedly delicious dish will be rich in notorious flavoring additives, flavor enhancers and preservatives. But why think about the possible harm of all these substances if you can try cooking delicious and healthy grilled chicken in the oven? Having spent very little time, we will get a beautiful chicken with tanned sides, crispy skin, juicy meat and the most appetizing aroma that will gather the whole family at one table.

Even in ancient times, people ate meat, but in our time we do not eat it raw, now we know a lot of ways to process it: frying, boiling and others. Cooked at home, it is especially popular; it is distinguished not only by its good taste, but also by its beneficial properties (chicken ranks first among all products in terms of the content of nutrients).

At home: preparing the dishes

You can cook such a bird at home or in the oven. In the latter case, you will need a roasting pan. Those housewives who have a grill prefer to cook chicken on a spit.

We prepare products

First of all, you need to choose the right bird; the taste of the dish itself will depend on this. It is best when the chicken is homemade, since its diet includes only natural ingredients. All you need to do is rub this meat with salt and pepper and grease it with oil. The meat of young chickens is well suited for grilling, then the dish will turn out tender and tasty, but an old bird will turn out tough. Store-bought chickens choose non-frozen ones so that they are not tough and dry.

Grilled chicken at home: cooking on a spit

This dish is cooked outdoors over coals. In this case, birds take one kilogram of coals per kilogram. Ingredients: one chicken, one glass of mayonnaise, one spoon of mustard, salt and spices, garlic, one lemon.

Cooking process

The chicken is washed and dried. Meanwhile, prepare the sauce. To do this, mix mayonnaise with mustard and add crushed garlic. Rub the prepared mixture onto the bird and squeeze the lemon juice inside. The chicken is placed on a spit, the legs and wings are tied with strong thread. Thus, the spit replaces the grill. You can buy it in almost any supermarket. It is roasted on a spit for one hour, gradually bringing it closer to the coals. For the last half hour, the meat is rotated continuously. The cooked one will have a juicy crust, and its taste will be exquisite.

Grilled chicken at home: cook in the oven

Ingredients: one chicken, several cloves of garlic, two spoons of mustard, salt mixture, three spoons of sour cream, bay leaf and allspice.

Cooking process

The chicken is rubbed with garlic, coated with mustard and sprinkled with a mixture of seasonings. Pour two-thirds of water into a narrow-necked jar, add allspice and bay leaf. After some time has passed, when the bird has marinated, it is placed in the oven, placed on top of the jar. Thus, the chicken will be saturated with the aromas of laurel and pepper during baking. Ten minutes before it is ready, coat it with sour cream.

What do you eat grilled chicken with?

You can serve simple vegetable salads with the finished dish (recipes with photos can be found on culinary websites). Rice, pasta or potatoes are used as a side dish. The sauce chosen is sweet and sour or garlic; according to etiquette, it is poured over the bird before cutting it. But if the chicken has already been cut, then they eat it with their hands, dipping the pieces into the sauce.

Fried meat will always taste better than boiled or steamed meat. Of course, the delicious crispy crust is so worth it! And the smell... Scientists have noticed that the aroma of frying foods causes much more profuse salivation than with other methods of heat treatment. In addition, the meat can also be marinated, which will make it not only more tender, but also add a variety of flavors. And if we are talking about frying in the open air, when the product smells of smoke, eating it is a heavenly pleasure!

Current advice

In order for you to get a truly tasty recipe for any method of preparing it, it starts with the correct selection of the carcass itself. Ideally, a chicken that is a little more than six months old is suitable. Among the older generation, alas, the meat is already a bit tough and not so juicy. Of course, you can also use store-bought chicken legs, but they contain more chemicals than natural products. If you have a choice between store-bought or home-grown poultry, choose the latter, because home-grown chicken always tastes better. Grilling (you can choose a different cooking recipe), of course, will make any dish appetizing. But fresh, not frozen, homemade chicken, moderately fatty, and not blue and bony, is a true gift to the cook, and it is the best way to show off your culinary skills.

And another tip: make a good, tasty marinade. After the texture of meat, this is the second condition for the successful preparation of many dishes. Now about what or where to fry. For example, if you cook grilled chicken in the microwave, the recipe allows you to use the grid-stand that comes with the package. In the open air, it is brought to readiness on a wide grill made of stainless steel. If you have a convection oven on your household, you can’t ask for anything better. And finally, the oven comes up. True, in order for you to get well-done grilled chicken, the recipe calls for a roasting pan (or you can at least install a half-liter jar). In any case, in order for the meat to have a golden crust, before cooking it must be generously greased with either a special sauce, sour cream or mayonnaise.

on a spit

Let's look at a fairly simple recipe for grilled chicken on a spit. This way you can fry it during a picnic in nature. It is necessary to stock up on firewood and coal (packages for barbecue, kebabs). The sauce can be prepared from the following ingredients: a package of your favorite mayonnaise (at least 250 g), mustard powder - from 1 tablespoon, a head of garlic, 1 lemon, a bag of black pepper (not all of it, sprinkle to taste!), salt, aromatic seasonings and spices (you can buy a package of ready-made ones, especially for chicken). Well, the bird itself, medium size, gutted, washed, dried. Mix mayonnaise with mustard, add crushed garlic (4-5 cloves), spices, salt, then very generously grease the entire carcass on the outside. Rub the inside with lemon juice. Place the bird on a spit, set it over hot coals and roast for about an hour, turning occasionally. It’s better to tie up the legs with wings. To prevent the meat from burning, the bird must be constantly turned 20 minutes before the end of the process. When ready, divide into portions and serve with red wine. The degree of readiness is checked as follows: pierce the carcass in several places with a fork, place a plate. Light juice flows - that's it, you can eat. And the pinkish one - let it cook a little longer.

Air fryer recipe

Here is another recipe for grilled chicken - in an air fryer. For external processing of poultry, the same sauce described in the previous recipe is suitable. But we will stuff it from the inside. To do this, take several sweet and sour apples, peel them, cut them into thin slices. Chop a large onion into half rings. Mix both components, rub the inside of the carcass with salt and add the filling. Place a piece of foil on the grill (place it at the bottom), then the chicken (belly side up) and bake for an hour and a half. Then divide into pieces and serve on a wide, flat platter. Serve with the filling (it will give the meat a piquant taste).

If the crust is important to you, the bird should be fried with the skin on. You can roll it in breadcrumbs before frying - it will turn out great!

Grilled chicken can be easily prepared at home. A regular oven does not have a grilling device, but stores sell many models of ovens that have a skewer turning mechanism and special temperature settings, with which you can cook meat on the grill.

If your oven does not have a grill function, then the chicken can be baked on a special grill, the taste will not suffer at all, but the meat will take much longer to bake.

Grilled chicken on a spit in the oven

How to cook:

Wash the bird thoroughly and dry it;

Mix the grill seasoning with garlic and salt (if you use fresh garlic, first pass it through a press).

Then rub the meat with this mixture. You can make small cuts on the chicken carcass - this way it will be better saturated with spices;

Then we skewer the chicken and put it in the preheated oven;

Bake for an hour and a half at 190 degrees.

Do not cook meat at too high a temperature, otherwise it may burn on the outside and remain uncooked on the inside.

How to cook marinated grilled chicken in the oven

There are various marinades for preparing poultry. Let's look at the best of them.

Cheese marinade:

• Processed cheese – 100 g;
• Mayonnaise – 3 spoons;
• Garlic;
• Nutmeg – 0.5 tsp;
• Soy sauce – 2 tsp.

Add mayonnaise and garlic, passed through a press, to the melted cheese. Then pour in soy sauce and add nutmeg. Mix everything thoroughly, coat the chicken carcass with the resulting marinade and leave for 3 hours. Let's bake.

Kefir marinade:

• Kefir – 0.5 liters;
• 1 small onion;
• Vegetable oil – 3 tbsp. spoons;
• Garlic – a couple of cloves;
• Salt and pepper mixture.

Place finely chopped garlic and onion in kefir, add oil and spices. Place the chicken carcass in the marinade for 2-3 hours. Then put it in the oven for an hour and a half. The chicken turns out soft and juicy with a crispy crust.

Spicy marinade with soy sauce:

• Mayonnaise;
• Soy sauce;
• Dried garlic;
• Red hot pepper;
• Vegetable oil;
• Salt.

Mix everything, rub the poultry with this mixture and leave to marinate overnight. Bake. The meat is flavorful due to the soy sauce and moderately spicy. The main thing is not to overdo it with pepper.

Marinade with honey and herbs:

• Honey - 3 tbsp. spoons;
• Chilli;
• Lemon juice (or lime);
• Rosemary and thyme - 0.5 tsp each;
• Mustard beans – 50 grams;
• Vegetable or olive oil – 2-3 tablespoons.

Heat the oil, add chili pepper and rosemary. Keep on low heat for 2 minutes, then pour lemon juice into the oil, keep on heat for a couple more minutes and remove from the stove.

In a large bowl, mix honey with mustard and thyme, then pour in the contents from the pan. Marinate the chicken in this mixture for about 5 hours. Next, place the chicken in the oven and bake for an hour.

In these cases, the bird can be baked either on a spit or on a wire rack, if the latter is not available.

Grilled chicken in the oven on a can

There are several options for cooking chicken in a jar.

Option with dark beer

• Small size chicken;
• Dark beer – 1 bottle (glass);
• Honey – 1 tbsp. spoon;
• Garlic clove;
• Zira, coriander, salt and paprika;
• Fresh greens.

Preparation:

1. Chop the greens, finely chop the garlic. Mix everything with honey and spices;
2. Coat the chicken with this mixture and leave for 3 hours to soak;
3. Remove the stickers from the beer bottle and wash it. Open it and pour half of the contents onto a baking sheet. Pour a tablespoon of spices into the remaining beer through the neck of the bottle;
4. Next, we put the chicken on the bottle, place this structure on the prepared baking sheet and put it in the oven. The oven must be cold, otherwise the glass of the bottle will burst;
5. Bake at 200 degrees for one and a half hours.

Option with potatoes

• Chicken carcass;
• Potato;
• Garlic;
• Mayonnaise;
• Bay leaf;
• Bulb;
• Salt and other spices.

Preparation:

1. Mix mayonnaise with salt, crushed garlic and spices, grease the chicken;
2. Onions and potatoes are cut into pieces and placed on a baking sheet;
3. Pour 3 glasses of water into a liter jar, put in a bay leaf and a teaspoon of spices;
4. Then you need to put the carcass on the jar and place it in a baking tray with potatoes;
5. Pour a glass of water into a baking tray and place in a cold oven;
6. Bake for an hour and a half at 180 degrees.

The method of cooking chicken in a jar is very simple, and anyone can make such a dish.

Grilled chicken in the oven on the grill with vegetables

Required ingredients:

• Chicken;
• Small young potatoes – 1 kg;
• Fresh mushrooms (champignons are best) – 300 grams;
• Shallots – 4 pieces;
• Refined vegetable oil – 4-5 tablespoons;
• A few sprigs of rosemary;
• Salt.

Preparation:

1. Wash the bird and dry with napkins. Rub with a mixture of salt, pepper and oil;
2. Prepare the vegetables, wash them, cut them into quarters. There is no need to peel the potatoes. Place on a baking sheet, add salt, pepper, and rosemary sprigs;
3. Place the chicken on a wire rack and bake in a preheated oven at 190 degrees. Place a baking sheet with vegetables under the grill;
4. You need to bake for more than an hour;
5. You can check the readiness of the meat by piercing it with a skewer. If clear juice flows out at the puncture site, then the chicken is ready.

When baking a bird on a wire rack, it is better to first divide it into parts, otherwise the meat will take a long time to bake in this way.

How to make grilled chicken in the oven with oranges

For the recipe you will need:

• Chicken carcass;
• Mayonnaise;
• Garlic – approximately 4 cloves;
• 2 medium sized oranges;
• Salt pepper.

How to cook:

1. Wash and dry the chicken carcass;
2. Peel one orange and leave it whole, cut the other into slices;
3. Rub the chicken with salt, mayonnaise and pepper, stuff it with garlic. Then you need to peel back the skin near the breast and put a few orange slices under the skin. We put a whole peeled orange inside the bird and sew it up;
4. Bake for an hour and a half at 180-200 degrees.

Grilled chicken with sour cream and Provençal herbs

The recipe requires the following ingredients:

• Chicken carcass – about 1.5 kg;
• Salt;
• High fat sour cream – 100 g;
• Mustard (ready) – 2 teaspoons;
• Provencal herbs;
• Pepper mixture.

Preparation:

1. We wash the chicken on all sides and dry it;
2. In a bowl, mix sour cream, mustard, salt, pepper and herbs de Provence;
3. Carefully coat the carcass on the inside and outside. Leave it overnight to soak in better;
4. Skewer the chicken or place it on the grill;
5. If you bake on a wire rack, do not forget to place a baking sheet under the bottom so that excess fat drips there;
6. Bake in the oven for an hour and a half at 200 degrees.

The meat according to this recipe will be tender and juicy, the skin will be crispy. And Provencal herbs will add a special taste and aroma to the dish.

Custard pancakes made with milk are especially soft and tender and are suitable for any filling.

Take note of the chicken and potato pie. It can be prepared for any occasion: simply and on a budget.

Culinary secrets

1. To ensure juicy chicken meat, buy a fresh, chilled carcass;
2. To prepare the marinade, it is better to use refined vegetable oil or olive oil. Unrefined will interrupt the taste of the dish;
3. 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;
4. Choose factory-processed chicken for grilling; poultry may be too tough;
5. 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;
6. 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.