Chicken on the grill
8 servings
60 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Wash the bird, dry it.
- Chicken: 1 piece
2
Turn the chicken breast side down and cut along the back with a sharp meat knife, cutting through the bones. Flip the chicken and, pressing down with your hands, open it like a book. Optionally, you can lightly pound the bird with a meat mallet or make cuts on the thighs and drumsticks.
3
Rub the chicken with your favorite spices on all sides. Let it marinate for 2-3 hours at room temperature or overnight (in this case, the bird should be placed in the refrigerator).
- Salt: to taste
- Ground black pepper: to taste
- Paprika: to taste
- Garlic powder: to taste
- Poultry spice blend: to taste
4
Grease the grill with a little vegetable oil (you can place foil on top), then place the chicken cut side down over the fire.
- Vegetable oil: 1 tablespoon
5
Cook the bird, turning it at least every 15 minutes. To check readiness, cut the bird in the thickest part: if the meat is white and easily separates from the bones, the chicken is ready.
6
Remove the chicken from the grill and let it rest for 7-10 minutes before serving.
7
Cut the cooked chicken into portion pieces and serve with any vegetable garnish, either fresh or baked.
