Spicy chicken baked in foil
8 servings
60 minutes
Spicy chicken baked in foil is a dish that combines the rich flavor of spices with the tenderness of juicy meat. Marinating in wine with cinnamon, ginger, and black pepper gives the chicken an exquisite aroma and a slightly sweet note. This recipe originates from European cuisine, where the art of marinating meat for depth of flavor has long been appreciated. Baking in foil helps retain all the juices, making the meat incredibly tender. In the end, when the chicken is covered with a golden crust after baking in its own sauce, it becomes a truly delightful treat. It is best served with boiled potatoes and aromatic juice that highlights the gastronomic charm of this culinary harmony.
1
Wash the cleaned chicken, sprinkle with spices, salt, and sugar.
- Chicken: 1 piece
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
2
Place the carcass in a whole sturdy plastic bag, pour in the wine, tightly tie the bag, and shake well.
- Wine: 0.8 glass
3
Put the chicken in the fridge for a day, or better for several days. Occasionally take out the bag with the chicken, shake it, and turn it over.
4
Remove the chicken from the package. Wrap it in several layers of foil and bake in a preheated oven at 180 degrees for 40 minutes.
5
Unwrap the foil. Pour the sauce over the chicken that it was marinated in and bake for another 20 minutes until golden brown, basting occasionally with the juices.
- Wine: 0.8 glass
6
Serve with boiled potatoes.
- Cinnamon: 0.3 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
7
Pour the extracted juice into a container and serve separately.