Cooking chicken is not so easy as it sounds! The meat, especially the breast, is very lean – that leads to drying even when lightly overcooked. Chicken parts, however, are often misshapen and are not flat on the grill – they burn quickly from the outside, but are often still inedible from the inside.
Tip: If your guest came without any invitation so, in hurry you can order grilled chicken in Romania.
We’ll explain how you can grill chicken! Whether chicken breast, chicken pieces or even in the whole – so the meat is the big highlight of the grill.
Grill chicken – your breast will dry quickly!
To grill delicious chicken fillet, you should make sure that the meat has the same thickness everywhere. If necessary, halve and / or plate the chicken breast again. Then marinating the meat is recommended, so it dries less quickly and tastes great! After you have grilled the meat from both sides, you should put it on the edge of the grate. Thus, it can continue to cook indirectly at low heat without becoming dry.
Grill chicken pieces – this is how it works
Chicken wings, drumsticks and other chicken pieces should also be marinated before grilling. Not only does it provide a delicious aroma, it also has a marinade with oil that prevents the chicken from sticking so easily to the grill. If you use a dry marinade, also called rub, you can coat the rust as a precaution with oil.
With frequent turning you grill the pieces of meat with low to medium heat depending on the size for 15-25 minutes. Juicy, spicy and very crispy – that’s how we like to grill our chicken pieces!
Grilling chicken as a whole
Yes, you are reading correctly, you can even have a chicken in the whole barbecue! The only requirement is a large ball grill, or another grill with a lid that keeps the heat relatively constant.
Our preferred method is the beer chicken from the grill. For this you need a chicken roast or alternatively a beer can, because even on this you can grill the whole chicken without it tipping over. For the spice mixture, mix 1 tbsp smoked paprika, cayenne pepper, fennel seeds, coriander seeds, sea salt , brown sugar, 1 teaspoon cumin , freshly ground pepper and 1 red chopped chili. Finely chop everything with the mortar. Rub the chicken ready for the kitchen (about 1 kg) with it, drink a can of beer half empty and put the chicken on it.
The grill preheat to 200 ° C and the chicken with the lid closed for 1 hour at indirect heat, not directly over the flame, barbecue. If after this time at the thickest point of the chicken when inserting clear meat juice runs out, it is even. Then brush with 2 teaspoons of barbecue sauce and grill for another 10 minutes until a delicious crust makes the skin the ultimate pleasure.