Grilled chicken
4 servings
30 minutes
Grilled chicken is a classic dish of American cuisine infused with the aroma of smoky heat and spicy marinade. Its roots trace back to the barbecue traditions of the southern states, where meat is slowly roasted to a golden crust while remaining tender and juicy inside. In this recipe, the chicken is first marinated in a mixture of tomato paste, red wine vinegar, brown sugar, garlic, and hot sauces, giving it a rich flavor with a slight tang and spicy notes. Baked in the oven, it develops an appetizing caramelized crust. This versatile dish is suitable for both cozy family dinners and lively picnics. It is served with sides of fresh vegetables or crispy bread slices, perfectly pairing with chilled white wine or lemonade.
1
Prepare the marinade. For this, mix tomato paste, vinegar, sugar, minced garlic, dry mustard, Worcestershire sauce, and Tabasco sauce in a deep bowl.
- Tomato paste: 100 g
- Red wine vinegar: 50 ml
- Brown sugar: 3 tablespoons
- Garlic: 2 cloves
- English mustard powder: 1 tablespoon
- Worcestershire sauce: 1 teaspoon
- Tabasco sauce: 1 teaspoon
2
Cut a kilogram chicken into portion pieces, pour marinade over it, and let it sit for 1 hour (better to put the meat in the fridge).
- Poussin (young chicken): 1 kg
3
Preheat the oven to 220 degrees. Remove the chicken pieces from the marinade, pat dry, and place on a rack. Bake for about 30 minutes until cooked, occasionally brushing the chicken with marinade to prevent it from drying out.
- Tomato paste: 100 g
- Red wine vinegar: 50 ml
- Brown sugar: 3 tablespoons
- Garlic: 2 cloves
- English mustard powder: 1 tablespoon
- Worcestershire sauce: 1 teaspoon
- Tabasco sauce: 1 teaspoon