Grilled chicken at home
Grills are different, but the more common three types of grill: gas, electric and coal. Now becoming increasingly popular electric grills. Charcoal grills come in two types: with cover and without cover. Grill with cover, as the device more versatile. When the lid is closed using three methods of preparation: direct, indirect and 50-50.
In the direct preparation of the product is placed on the grill, which is located above the grate for coals. Coals on the grid are evenly. The food is prepared in the heat coming from the coals and the heat reflected from the walls and cover the grill. This method is good for products that are cooked 30-40 minutes. Direct method of preparing grilled meat steaks, fish dishes, poultry and vegetables. The temperature in the grill comes up to 300 * C.
At this temperature, the pores in the meat products quickly becomes clogged and the dish is tender and juicy, but this is the temperature promotes rapid rendering fat and the dish becomes less oily. This fact pay attention nutritionists. Indirect method of cooking – this is when the product is placed on the center of the rack, and the coals are divided into two parts and are located on the edges. Dishes are prepared up to 1 hour at 180 ° C.
This method is used for roasting a whole bird carcasses and large pieces of meat. 50×50 method combines the first two methods, and is used as a prescription meat dish should “walk”. To prepare the dish “grilled chicken” chicken carcass to wash, dry, marinate or rub spices. Put in the oven, turn on the “grill” and wait for a signal of readiness , grilling each side for 15 minutes. For the marinade to get yogurt, lemon, garlic, salt and pepper, mix well, put in the mixture for 1 hour chicken carcass. Polishes carcass with spices can be bought ready-mix for baking. Ready grilled chicken can be decorated with roasted zucchini, tomatoes, if desired pour sauce tkemali, adzhikoy. In modern stove-top device is performing the function of the grill and have a spinning skewer.