Grilled chicken with hops-suneli
4 servings
80 minutes
Grilled chicken with khmeli-suneli is a fragrant and juicy dish rooted in Caucasian cuisine but firmly established in Russian culinary tradition. Khameli-suneli, a spice mix, gives the meat a deep, spicy flavor with a hint of heat and nutty notes. Careful salting and marinating allow the chicken to absorb all the aromas, making it incredibly tender. Baking at high temperature creates a crispy crust, while greasing at the end adds extra flavor. This dish is perfect for both festive tables and cozy family dinners.
1
Prepare the chicken by trimming unnecessary parts (skin, neck, etc.).
- Chicken: 1 piece
2
Dissolve 3 tablespoons of salt in one liter of water.
- Water: 1 l
- Salt: 3 tablespoons
3
Marinate the chicken for 12 hours, ensuring the brine completely covers it. This step guarantees full seasoning of the meat.
- Chicken: 1 piece
4
Rub the chicken with spices and let it sit for 2 hours.
- Khmeli-suneli: to taste
5
Preheat the oven to 220 degrees.
6
Before baking the chicken, it should be brushed with oil for a great crust.
- Sunflower oil: 2 tablespoons
7
Cooking time is calculated based on the weight of the carcass: 20 minutes of baking for every 450 grams.
8
Bake for the first 15 minutes at 220 degrees, then at 190 degrees.
9
At the end, you can grease the body with the fat that has formed on the baking tray.
- Sunflower oil: 2 tablespoons
